Showing posts with label Okra. Show all posts
Showing posts with label Okra. Show all posts

GINATAANG TAMBO WITH CRAB OR SHRIMP

Bamboo-Shoot,Tambo,Crab,Shrimp,Onion,Garlic,Jute-Leaves,Tugabang,Lady Finger,Okra,Corn,Coconut-Milk,Shrimp-Paste,Guinamos,Fish-Sauce,Pepper,Salt

GINATAANG TAMBO WITH CRAB OR SHRIMP

One of my favorite dishes is ginataang tambo (bamboo shoot in English and labong in Tagalog) with crab or shrimp. I used to ask my lola Demet to make this dish for me while I was in elementary school. And the next day, she will leave early in the morning to go to the market to get live crab or shrimp so that the meal will not be spoiled since the crab or shrimp must be alive or very fresh for this dish to be truly delicious.

Ingredients: (Good for 6 Persons)

3 cups of Tambo (Bamboo shoot) diagonally thinly sliced
Make it 1 kg if you want to use crab. However, if you want shrimp, 1/2 kg is enough.
1 medium onion (chopped)
4 pcs. cloves of garlic (chopped)
1 stalk of tugabang (Jute leaves)
10 pcs Okra (Lady Finger)
1 can of yellow corn
1 1/2 can of coconut milk
1 tsp. of guinamos (shrimp paste) (optional if no available)
1 tsp. of fish sauce
Ground black pepper
Salt to taste

Procedure

1. Boil the sliced bamboo shoots until tender, then drain and squeeze out the excess water.

2. In a large pot, bring 5 cups of water to a boil before adding the squeezed bamboo shoots. 5 minutes later, add the garlic, onion, yellow corn, ground black pepper, and fish sauce.

3. Cook for about 15 minutes, then add the crab or shrimp and cook for another 10 minutes.

4. Add the coconut milk and cook for 5 minutes before adding the shrimp paste.

5. Add the jute leaves and season with salt to taste, then simmer for 3 minutes.

Enjoy! (Note: don't forget to cook the rice; it's the fantastic addition.)

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PORK SINIGANG

Onion,Tamarind,Pepper,Green-Chili,radish,Lady Finger,tomato,Kangkong,Fish-Sauce,Taro,Okra,Water-Spinach,Salt,string-beans,Pork,eggplant,

PORK SINIGANG WITH GABI 

Cook in a tamarind-based sour soup.
To make this meal thicker and tastier, my Lola Demet uses gabi (Taro). This meal brightens up my day. This is one of my favorite things to eat, especially when served hot.
 

Ingredients: (Good for 4 Persons)

1/2 kg pork (belly and ribs preferred) cut into cubes
2 onions, medium (cut into 4 pcs)
1 tomato, medium (cut into 4 pcs)
2 taro (Gabi) cubes, cut into small cubes
5 pcs. String beans (Sitaw) cut into 100mm
1 radish (labanos) of medium size, cut into rounds
1 eggplant, medium size (cut in rounds)
10 lady fingers (okra) cut in half diagonally if too long
2 kangkong (water spinach) bans with leaves cut into a 100mm stem
2 pcs. Green Chili,  (Silinghaba)
Tamarind (either unripe tamarind or a powdered tamarind mix made for Sinigang) depends on how sour you want it.
2 tsp. pepper corn
2 tbsp. Fish sauce
Season with salt to taste

Procedure

1. Bring a pot of water to a boil, then add the 1/2 kg. pork and a pinch of salt, cover, and cook for 20 minutes.

2. Add the onions and tomato, then the taro after 10 minutes.

3. Add the string beans, eggplant, and Lady Finger after another 10 minutes, as well as the fish sauce and salt.

4. Add the radish, kangkong, and green chili after 5 minutes.

5. After 2 minutes, add the tamarind and taste to see if it's to your liking.

Enjoy! (Note: don't forget to cook the rice; it's the perfect partner for this dish.)

Buy ingredients and other useful items here
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