Tuesday, 3 November 2015

Ginisang Bunga ng Malunggay at Sigarilyas

I haven't been posting my vegetable recipes much.  Don't get me wrong, I cook veggies: stir fried,  blanched veggies, grilled veggies,blanched veggies, grilled veggies, but most of the time I cook them the Ilocano way, like pinakbet, dinengdeng, inabraw,  etc.  Lately, I decided to take  photos of my vegetable dishes and show you how an Ilocano, like us, cooks vegetables while we are here in Qatar. 

I took for granted my vegetable dishes so many times thinking that readers might not be interested in our simple dishes.  But anyway, this week, we are featuring a variety of vegetable dishes that the Husband and I often cook as a separate dish from our usual fish, seafood, chicken, beef, pork, and other meat dishes

The variety of vegetables available for sale in supermarkets all over Doha is amazing. They cater not only to the Middle Easterns, but also to the South Asians, South East Asians, and Orientals.  The best part is that, they are way cheaper as compared to those found in Manila (Philippines).  So for Filipinos like us who likes okra (ladyfinger), tarong (eggplant), parya (bittergourd), saluyot (jutes), karabasa (squash), pal-lang/sigarilyas (winged beans), marunggay/malunggay (moringga), patola (sponge gourd), upo (white squash), kamote (sweet potato), sayote (chayote), utong (sting beans), sabunganay (banana blossom), kalunay (spinach),  green beans, papaya, repoloyo (cabbage), carrots, sili (chili peppers), and so many more, you can consider Qatar as a vegetable haven.

Here's a simple Ilocano vegetable dish I often cook (more posts on Filipino vegetable dishes to come) I usually serve this with fried or grilled fishes.


Ingredients :

Bunga ti marunggay/malunggay (moringga fruit)
Pal-lang/sigarilyas (winged beans)
Onions, diced - 1 medium
Garlic, crushed and chopped - 5 cloves
Ripe Tomatoes, diced - 1 large
Black Pepper powder
Patis (fish sauce)
Vegetable Oil 

Cooking Procedure :

1. Place oil and garlic in a wok and heat under medium fire.  Stir.
2.  Add onions and tomatoes and stir until the tomatoes soften.  
3.  Add the moringga fruit and give a quick stir then add the black pepper powder, fish sauce and a small amount of water (enough to cover the veggies) and bring to a boil.
4. Throw in the winged beans and continue to simmer for 5 minutes or until the veggies are softened and most of the liquids has evaporated

Serve with rice and fried or grilled fish.  Enjoy

© myFresha-licious (03November2015)


myFresha-licious on Facebook

myFresha-licious on Pinterest

No comments:

Post a Comment