Ilocanos jumping salad (FRESH WATER SHRIMP SALAD)

Ingredients:
live fresh water shrimp
kalamansi juice
tomato, chopped 
onion, chopped 

chilli ( optional)ginger, cut into thin strip

salt & pepper

Preparation Instructions:

1. Wash fresh water shrimp and drain. 
2. Put fresh water shrimp in a deep bowl. Toss in all other ingredients in the bowl. 
3. Quantity of as per ones taste and preference. 
4. cover bowl to prevent shrimp from jumping all over the place. 
5. Serve immediately while the shrimp are still alive.  ENJOY!!!!

Monggo with dahon ng ampalaya

Monggo and Ampalaya Leaves

Not just a perfect rainy Friday dish, but a good and filling meal any day of the week! 

Monggo and Ampalaya Leaves Souprice Recipe Ingredients: 

1 cup whole monggo beans 
4 cups water 
5 cloves garlic, mashed 
1 pc. medium onion, chopped 
3 pcs. medium tomatoes, chopped 
2 pcs. Knorr Pork Cubes 
1 cup ampalaya leaves 

Monggo and Ampalaya Leaves Souprice Recipe Directions:

1. Wash and drain monggo beans several times to make sure that it is clean.

2. In a big bowl, place beans in 4 cups of water and soak. Mix it well. Remove all the dirt which includes monggo skin. 

3. Sauté garlic, onion, and tomato in a pan until tomatoes become soft. Then, pour in the monggo together w/ the water. 

4. Wait for the mixture to boil then add in 2 Knorr Pork Cubes for a meaty taste.

5. Cover pan and let it simmer for an hour in a low heat pan. Mix it from time to time.

6. Add in the ampalaya leaves and serve. Enjoy!!!

Dinakdakan

ILOCANO SALAD (KINAMATISAN NGA BULONG PARYA) TOMATO WITH BITTER MELON LEAVES IN SHRIMP PASTE

ILOCANO SALAD KINAMATISAN NGA BULONG PARYA KEN BAGOONG NGA ARAMANG

LABONG NA MAY SALUYOT & FISH (JUTE LEAVES & BAMBOO SHOOTS)

LABONG na may Saluyot & FISH

This dish is at the top of my favorites list. It is an authentic Ilocano cuisine that my siblings and I grew up eating. 

After years of living in a foreign land and away from my mother's kitchen, I had to learn how to cook it to satisfy my unending craving for this food. Dinengdeng has many variations largely on the vegetables that is mixed with it. In this page, I will illustrate how I would normally cook one of its most popular versions with my favorite vegetable as the main ingredient matched with the perennial bamboo shoot.

INGREDIENTS:

• Saluyot Leaves
• 1 cup of sliced bamboo shoot (Labong)
• 1/2 cup Bagoong
• Fish fillet
• 4 cups of water
• 1/2 cup vegetable oil

DIRECTIONS:

1. Wash the fish fillet with running water and dash 2 pinches of salt on both sides.
2. Heat up half a cup of vegetable oil in a frying pan. Fry the fish fillet on both sides until golden brown. Set the fish aside after frying.
3. Boil 5 cups of water in a separate pot. Put the sliced bamboo shoots and boil for 5 minutes. with the lid on.
4. Wash the Saluyot leaves in running water to remove impurities. Slice the leaves in a slant direction in narrow strips about half a centimeter wide. You will notice the slimy juice oozing as you slice the leaves.
5. Put half a cup of bagoong in a small bowl. Take one cup of boiling water from pot and mix it with the bowl of bagoong. Stir to dilute the bagoong.
6. Pour the bagoong mix to the boiling pot through a strainer. This is to filter out the fish bones from the bagoong. This will prevent the itchy sensation experienced by some people who are not used to eating bagoong.
7. Drop the fried fish into the boiling mix, put the lid back and let it boil for 5 minutes. This will allow the fish flavor to mix with the stock.
8. Open the lid and put the sliced Saluyot leaves into the pot together with the fried fish, bamboo shoot, and the bagoong mix and stir until the leaves begin to submerge.
9. Keep the lid open and simmer for another 5 to 10 minutes. It is important for the lid to be open so that the Saluyot leaves will retain its vibrant green color.
10. Pay attention to the texture and color of the leaves. Once it has reached its half-cook stage, you may turn of the heat. Overcooking the vegetable will diminish its nutrients, hence it is important to achieve the correct temperature level.
11. Pour the dish into a serving bowl and serve. Do not leave it in the hot pot as the remaining heat will overcook the vegetable.

ENJOY!!!!

PAKBET ILOKANO (mix vegetables stew in shrimp paste)

Pakbet or pinakbet is a popular vegetable dish that originated from one of the northern provinces of the Philippines, Ilocos. The vegetables used on this dish are usually grown in the back yard of every villager and are available almost all year long. Bitter Melon, eggplant, okra,sweet potato and string beans are just some of the vegetables that make-up this delightful dish.  Pakbet is cooked in a clay pot called “Palayok” and  Anchovy sauce (bagoong isda) or shrimp paste is used to add flavour.

Try this delicious Pakbet Ilocano recipe.

Ingredients:

4 pcs round eggplant, cut in half

2 pcs small bitter melon (ampalaya), quartered

½ bundle string beans, cut into 2 inch length

1 small sweet potato (kamote), quartered

8 pcs small okra

2 thumbs ginger, thinly sliced

1 large tomato, cubed

1 large onion, cubed

1½ cup water

1 lb bagnet or lechon kawali

½ cup Anchovy sauce (bagoong isda)

Cooking Procedure:

1. In a large pan, place water let boil

2. Put in the anchovy sauce and wait for the mixture to boil once more

3. Add-in the vegetables starting with the ginger, then the sweet potatoes, okra, bitter melon, eggplant, string beans, tomato, and onion and simmer for 15 minutes

4. Add the bagnet or lechon kawali and simmer for 5 minutes

5. Serve hot. Share and Enjoy!