Adobong Pusit

Pusit or squid is one of my favorite seafoods. It would be my choice
if I were to choose between shrimps or crabs. Cooked as adobo,
I usually mix the inky sauce with my rice to make "black rice".
As a kid, I like watching my teeth in the mirror, counting those
black stained teeth.

You will need:
1/2 k medium size squid
1 head garlic, peeled crushed
1/4 cup vinegar
1/4 cup water
cooking oil
salt and pepper to taste

Clean squid, removing the clear membrane inside. Remove also the
filmsy skin. In a pan, combine vinegar, water, half of garlic
and squid. Simmer until squid changes color and “shrinks”,
about 10 minutes. Remove from heat and drain, reserving the juice.

In the same pan, saute remaining garlic in cooking oil. Stir in squid.
Season with salt and pepper. Stir fry for about 4 to 5 minutes.
Pour in reserved juice. Simmer until juice is reduced.
Serve with steamed rice.

You can also saute this dish with tomatoes and onions like my mom would do.

WHB - Lumpiang Shanghai and Malunggay

Lumpia is spring roll in Filipino. We have Lumpiang Gulay (Vegetable Spring Rolls) and Lumpiang Shanghai. Nope, Lumpiang Shanghai is not made in China. Lumpiang Shanghai is Filipino spring rolls filled with meat filling. There are many variations of the meat filling. You may use pork, chicken or beef. Add your favorite veggies like carrots, celery, parsley, garlic, some spices perhaps. Just mixed all together, wrap in Lumpia (spring roll) wrapper and fry.

Malunggay is known as a miracle vegetable. Usually served in meals,
it is also a medicine. Malunggay promotes good eyesight and
digestion. It is used to clean wounds. Malunggay leaves are high in
calcium and breast-feeding mothers are advice to eat Malunggay
leaves to produce more milk.

We usually have Malunggay in soup. Now it's adding nutrients to my lumpia filling.


Filling:
1/4 k round lean pork
1 onion, chopped
1 cup singkamas (jicama), chopped
1/2 cup Malunggay leaves
1 Tbsp soy sauce
1 egg
salt and pepper

This is my first time to share a recipe to all Weekend Herb Blogging
(WHB) fanatics. Host for this roundup is Haalo of
Cook (Almost) Anything At Least Once.

February Harvest

papaya (carica papaya)

puso ng saging (banana heart/bud)


sayote (chayote)

gabi (taro)

coconut