Ensaladang Talong

Since I will be staying at home for a few more days after I got out of the hospital, doctors advised me to eat healthy foods. Like plenty of greens, leafy vegetables, and fruits for good health.

I start out with this another favorite veggie menu of mine- the Ensaladang Talong or Eggplant Salad. This is also one of the many veggie menu dishes that I grew up with and passed on with my kiddos. So easy to prepare and the preparations varies from one region to another. 

Some others put onions, pepper, mango, tomatoes however these varies base on the available ingredients from the area. I put calamansi juice instead of cane/sweet vinegar/white vinegar. I did not add onions on this menu however the primary  main ingredients were there like the eggplant and the tomatoes will do for me and of course not to forget the bagoong alamang or the shrimp paste.

Let's go with my simple ingredients and preparations below;

Ingredients

3 pieces local eggplant/talong

2 medium-sized tomatoes

3 pieces calamansi

2 tablespoons shrimp paste (bagoong)

Preparations

Boil the eggplant until it cooked

Put the cooked eggplant in a serving dish and mash it using a fork.

Cut the tomatoes on your desirable slices and place them on top of your eggplant.

Top it with Bagoong/Shrimp paste.

Then pour the calamansi juice

Serve and enjoy

This is best with white plain rice.

Some others grill the eggplant and peel off their skin and only serve the inside portion. I found it more economical if you could eat what exactly the veggies could offer and also grilling and peeling off is time-consuming in meal preparation. 

I could actually live eating this with added ingredients <wink><wink>

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Veggies for Lunch

Mommy Mode On!

Prepared some healthy foodies today for my kiddos. 

I grew up with this viand at our table and indeed liked it so much. There are many variations on how to prepare this food- some make this as Pinakbet, some other's replaces the Bagoong with dried fish or fried fish, some others replace it with pork or beef, while others use tinapang galungong or bangus. Some other uses inihaw na isda with this green and colorful veggies however for today I used ground lean pork.

Ingredients:

1⁄4 kilo ground lean pork

2 tablespoons vegetable oil

3 garlic cloves, minced

1 onion, chopped

1⁄2 calabaza (squash), cubed

2 okra fingers, sliced

2 cups long beans, chopped

2 eggplants, sliced

1 bitter melon, sliced (optional)

pinch of salt/pepper

1 -1 1⁄2 cup water

Directions:

Heat oil over medium heat large, deep skillet (or casserole),

Sauté pork until it turns slightly brown.

Add garlic and onions. Sauté for a few minutes until garlic and onions are wilted.

Add the other veggies squash and okra, stir-fry for a minute or two, and then add the rest of the vegetables.

Gently stir to combine.

Pour in water add salt and bring to a boil.

Lower the heat and simmer covered over low heat until vegetables are tender.

Do not overcook the vegetables.  Taste by adding a little bit of salt and pepper to taste. Gently stir to blend.

Best when you serve hot alongside steamed rice and enjoy :)

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