Sauteed Mongo Beans with Shrimp

Good day y'all.  Went to the Farmer's market at Third and Fairfax today.  Ate an early lunch of panini and salad from The French Crepe Factory.  The panini had sliced mozzarella, prosciutto, sliced tomatoes, and basil in it.  It was surprisingly good.  The meal came with a garden salad that had a mustard dressing.  The salad was okay but nothing spectacular.

The Farmer's market, being an LA landmark is always crowded with tourists and can get pretty noisy around lunch time.  The alleys and passageways are narrow and  usually congested with foot traffic.  Despite all that, I still like to go there because of Monsieur Marcel as well as La Surla Table and World Market.  I try to go early in the morning though before the lunch and tourist crowds arrive since trying to find parking can be a huge pain in the butt.



As  usual, my trip to the farmer's market isn't complete if I do not go to the usual stops.  Today, I stopped at Monsieur Marcel and picked-up some cold cuts and cheese (Havarti with dill, french ham, and oven-roasted turkey breast).  Although I can find these at the regular store, I prefer getting them from Marcel because the quality is better.  I also stopped by at La Surla and World market but didn't find anything that I liked.

From the farmer's market, I made a quick stop at home to drop off the cold cuts and the made my way to Glendale where I met with my friend.  We went to Glendale galleria and shopped a bit.  Finally, I was able to buy the bamboo matcha scoop/spoon that I wanted.  Hooray for that!!!



By the time I got home, I was starving again.  A quick inventory for ingredients yielded a bag of mung beans, shrimps, a bag of fresh spinach, tomatoes, and onions - things I needed to make sauteed munggo beans.  This dish is a childhood favorite which my mom used to cook for us.  I think I learned making this dish while watching/observing her cook the dish.

This is a simple, no-frill dish which can be prepared easily.  This is a dish which can probably be found in almost every places in the Philippines though there might be slight variation in the ingredients used or preparation.  Some people add sinigang mix to make it sour.  We usually use a different green vegetable but since it is not readily available here in the States, spinach is acceptable.



Cooking mung beans may take a long time so prepare the dish well in advance so that it will be ready when meal time  comes.  You boil the beans until it becomes soft, mushy, and liquid thickens.  If the water has evaporated before the beans softens, you can add more.  Also make sure that you stir it every few minutes as the bean could stick to the bottom of the pan and burn.  Aside from the fact that burnt mung beans do not taste good, it is also hard to clean a pan with burnt mung beans.



Ingredients:

1  cups of mung beans

1/2 lb shrimp (more if  you prefer), trimmed and deveined but leave the shells on

2 cups fresh spinach

1 onion, sliced

1 tomato, sliced

salt and pepper according to taste

oil

1 Place mung beans and water in a pan and simmer until soft and mushy. Set aside.

2. In another pan, add oil then sauteed onion and tomato until onion is translucent and fragrant

3. Add shrimp and lightly saute until it turns slightly orange.

4. add softened mung beans to the pot and cook until it boils and slightly thickens.  NOTE: add more water as needed

5. When soup thickens slightly, add spinach and cook for a minute or two.

6. Season with salt and pepper then remove from heat.

7. Serve warm.

Tinolang Manok (Chicken with Papaya and Ginger)

Tinolang manok is a common Filipino dish that can be found in a lot of different islands of the Philippines. It is a soup mad up of chicken, green (unripe) papaya, pepper leaves, and ginger. Green or unripe papaya are available at most of the Asian markets. If green papaya is not available, you can substitute it with chayote which is readily available at the regular supermarket. You can also substiture pepper leaves with malunggay leaves. Both are usually available at the Filipino market in the freezer section. You can just thaw them out and add to the dish or do like I do, add it frozen while cooking the soup and let the heat thaw it out.

This is another dish that is appropriate for fall or winter because it will help warm you up. It is also healthy and nutritious as well as delicious. Filipinos usually eat this warm with piping hot bowl of rice...yummy...Leftovers, if any, can be stored in the refrigerator and heated on the stove or microwave.

Ingredients:

2 - 3 lbs chicken, cut into serving pieces
1 small unripe (green) papaya or 2 chayote, peeled and seeded then sliced.
2 inch ginger, peeled and sliced thinly
1 small onion, sliced
3 cloves garlic, chopped
1 package frozen pepper leaves
3 Thai chillies, whole
salt and pepper to taste
1 Tbsp fish sauce
oil

1. Heat pan over medium heat then add oil.
2. Add ginger, garlic, and onion. Saute until translucent and fragrant
3. Add chicken and saute until brown.
4. Add enough water to cover the chicken then simmer until chicken is tender.
5. Add papaya slices and continue to cook until tender.
6. Add Thai chili and frozen pepper leaves and simmer until thawed or 2-3 minutes if already thawed.
7. Season with fish sauce, salt, and pepper then remove from heat.
8. Transfer to a serving dish and serve warm.

Arroz Caldo (Rice Porridge)

I am feeling a little down today so I made some arroz caldo to help lift my mood up a little bit. Arroz caldo (rice porridge) is the Filipino equivalent to chicken noodle soup. This dish is usually served to someone who is sick but also makes for a light meal or snack. This is the quintessential Filipino comfort food. Eating this dish just reminds me of home, family, of rainy days...

Arroz caldo is made by boiling rice until it becomes soft and thick. Addition includes eggs, chicken, garlic, onion, and ginger. It is seasoned with salt, pepper, and a little soy sauce. This dish is served warm with toppings such as fragrant fried garlic, a few drops of knorr liquid seasoning, and chopped green onions.

Arroz caldo is perfect for rainy days and fall because it is served warm. Aside from that, it also invokes warm memories of the not-so-distant past for me. It also gives me warmth and comfort when things are not going the way I want them to go...

Ingredients:

1 cup uncooked jasmine rice
1/2 lb chicken, cut into 1/2 inch cubes
2 inches ginger, peeled and sliced thinly
1 small onion, chopped
3 cloves garlic, chopped finely
1 Tbsp soy sauce
sea salt and freshly ground pepper
1 egg, beaten slightly
6 cups water
oil for sauteeing

Topping (optional)

sliced hard-boiled egg
crispy fried garlic
a few drops of knorr liquid seasoning or soy sauce
chopped green onions


1. Heat pan over medium heat then add oil.
2. Add ginger garlic, and onions and saute until fragrant and translucent.
3. Add chicken and saute until brownish in color.
4. Add rice and continue to saute for about 3-4 minutes
5. Add water and bring to a boil then simmer until rice is soft and chicken is cooked. If needed, add more water. Stir occasionally to prevent bottom from burning.
6. Season with soy sauce, salt, and pepper according to taste.
7. Add beaten eggs while stirring mixture to distribute eggs evenlly and cook for another minute or two more.
8. Remove from heat and transfer to serving dish.
9. Top with toppings, if desired.

Ginisang Mongo ( Sauteed Mung Beans)

This dish reminds me of home and memories from my not-so-distant past. It reminds me of my childhood spent in our house which was located in a sugar central compound where my dad works. I miss the village, the people, the simple life. Now, the place has changed so much to the point that it is beyond recognition. Gone are the uniformly-built and well-kept houses which added so much charm to the place. It has been replaced instead by sugarcane plantation. It is a sharp contrast from what it used to look like. To be honest, I have not been back since the village where I used to live was changed into a plantation. I do not think I can handle it,too sad. I would rather preverve my memory of what the place used to look like...a place that holds so many memories of my childhood and youth; of friendships that has endured the test of time; of loved ones who remains steadfast in their support and love for me; and of experiences that has helped shape me to become the person that I am today...


Ingredients:

1 cup mung beans
1 small onion, sliced thinly
1 tomato, diced
2 cloves garlic, chopped finely
1/4 lb shrimp, shelled and deveined
oil
salt to taste
bunch of spinach


1. Place mung bean in a pan and cover with water. Let it boil until beans softens and thick. Keep an eye to make sure that the water does not evaporate. Add mor water if needed until the desired consistency for mung beans is achieved then set aside.


2. Add water to a large bowl. Add spinach and rinse. Leave spinach in the bowl to allow dirt to settle to the bottom. Set aside while Preparing the rest of the ingredients.


3. Heat pan to medium heat. Add oil and then saute garlic and onions until translucent.

4. Add tomatoes and cook until soft. Add shrimp and sautee until it turns pink.



5. Add mung bean mixture and let it simmer for a few minutes. Add water if needed but make sure to let it simmer until the soup slightly thickens.

6. Add spinach and cook for about 2 minutes, or until spinach is soft.

7. Season with salt according to taste. Remove form heat and serve.

Butternut Squash Soup

Ingredients:

1 butternut squash ( about 2 lbs)
1 Tbsp butter
1 small onion, chopped
5 cups chicken broth
freshly ground nutmeg
salt, to taste
freshly ground black pepper
sour cream

1. Peel and removed seeds from butternut squash. Cut into 1 inch chunks.
2. Melt butter in a saucepan and add onions. Cook until translucent.
3. Add butternut squash and chicken broth. Bring to a boil.
4. Cook until butternut squash is tender.
5. Using a slotted spoon, transfer butternut squash to a food processor or blender. Add about a ladle full of broth and puree. Add broth a little bit at a time until desired consistency is achieved.
6. Add salt to taste.
7. Transfer to a bowl and top with a dollop of sour cream, freshly grated nutmeg and freshly ground black pepper.
8. Serve with garlic bread.

Kongnamul Booguh Gook (Soybean Sprout & Pollack Soup)

Ingr:

1 cup Booguh ( dried pollack)
2 cups kongnamul ( soybean sprouts)
1 Tbsp sesame oil
7 cups water
1 small onion, sliced
3 cloves galic, minced
1 jalapeno, thinly sliced
2 scallions, sliced into 2 inch length
2 Tbsp ganjang ( korean soy sauce)
salt to taste

1. soak pollack in water for about 10-15 minutes . remove from water , set aside. save the water.

2. heat sesame oil in a pan and saute pollack for about a minute.

3. Add water ( used in soaking pollack) and bring to a boil.

4. Add onion, soybean sprouts and garlic. Lower the heat to medium and simmer for about 15- 20 minutes.

5. Add soy sauce, green onion, jalapeno and salt to taste. Simmer for another 3-5 minutes then remove from heat and serve.

Nilagang Baka ( Beef Stew with veggies)

** my version of nilagang baka.

Ingr:

2 lbs beef sirloin, cut into big chunks
4 small potatoes, peeled and cut into same size as beef
4 or 5 pechay ( bokchoy)
1 small head of cabbage, quartered
1 medium onion, sliced
3 cloves of garlic, minced
2 Tbsp fish sauce
1 tsp dashida ***
2 corn, cut into 2 inch
salt and pepper to taste
2 korean chili peppers or jalapeno pepper




1. Put beef in a pan and cover with water. Bring to a boil for 5-10 minutes then drain and rinse in cold water to get rid of scum and blood.

2. Heat some oil in a clean pan. Saute onions and garlic until transparent then add beef and saute for 1-2 minutes.

3. Add water, dashida, fish sauceand simmer until beef is tender over medium to medium low heat.

4. Add corn , cook until tender. Add potatoes and continue to simmer until cooked.

5. Add cabbage the bokchoy and continue to simmer for 3-4 minutes until veggies are done. Do not overcook .

6. Add whole korean chili pepper then salt and pepper to taste.

7. Transfer to a serving dish and serve immediately.

*** dashida is a granulated Korean beef stock. It is optional but for me, it makes the stock a lot richer.

Kalbi Tang ( Beef Short Ribs Soup)

Ingr:

1 1/2 lb. thick beef short ribs, thick slices
4 cloves garlic, finely chopped
1 tsp Dashida ( granulated korean beef stock)
salt and pepper to taste
1/2 tsp sesame oil
1 tbsp kamjang ( korean soy sauce)
3 scallion, finely chopped
1 medium daikon ( radish), peeled and sliced
1 tsp sesame seeds
Dang Myun ( sweet Potato starch noodle) , optional





1. Rinse beef short ribs and put in a pot with water. Parboil for 10 minutes then drain and rinse in cold , running water

*** this is to get rid of the scum and blood
*** you may repeat the same process for a couple more times until you get rid of all the scum and blood

2. Return the ribs to the pot and add water. Add dashida, garlic ,a pinch of salt and pepper. Bring it to a boil over medium heat for about 2 hours or until the meat is very tender. Occassionally skim off fat that forms on the surface.

3. Add the radish to the pot and boil some more until radish is tender.

4. Add scallions, sesame oil and sesame seeds. Add more salt according to your taste. You may add Dang Myun ( Sweet Potato Starch noodle) if you want. Transfer to a bowl and garnish with eggs and scallions

*** If you want , you can refrigerate this dish after cooling and serve the following day.
*** after refrigerating, the fat congeals at the surface which makes it easier to remove and discard... then you can reheat your soup and serve.
*** If you are planning to serve your soup the next day, I'd skip adding the Dang Myun until you reheat the soup.

Jjampong ( Spicy Seafood Noodle Soup)

Ingr:

Soup Stock:

10 dried anchovies ( guts removed)
1/4 cup dried shitake mushroom
1/2 sheet dried kelp
1 small onion, sliced

50 grms pork, thinly sliced
5-6 shrimps, shelled
5-6 mussels
squid, sliced
2 cloves garlic, minced
1 inch size ginger, minced
1 Tbsp oyster sauce
1 Tbsp Kanari ( korean fish sauce)
1/2 tsp kochukaru ( korean pepper flakes)
1 tsp vegetable oil
ground black pepper to taste
3 scallions , sliced about 3 inches in length
1 small carrot, julienned
button mushroom
shitake mushroom
enoki mushroom
5 pieces napa cabbage, sliced










1. In a pan, combine 8 cups water, anchovies, kelp, dried shitake mushroom and onion. Bring to a boil on medium low heat for about 20-30 minutes. then set aside.

2. Mix Kochukaru and 1 tbsp vegetable oil in a small bowl and set aside.

3. In another pan, bring water to boil and add noodle. Cook for about 3-4 minutes or until noodle is done **. Then drain and rinse in cold water. Set aside.

** noodle should have chewy texture

4. Heat oil in a pan and saute garlic and ginger until light brown.

5. Add pork strips and cook until pork is slightly cooked.

6. Add veggies ( except enoki mushroom) and stir fry for a few minutes.

7. Add kochukaru mixture and seafood. mix well.

8. Add soup stock ( Make sure you strain it to remove kelp, anchovies, etc) and simmer for about 5-10 minutes.

9. add kanari, oyster sauce and ground black pepper ( to taste) Add Enoki mushroom just before removing from heat

10. Put noodle in a large bowl and add soup mixture. Serve.

*** you can add as much or as little kochukaru as you want depending on how spicy you want it to be.

Mandu Guk ( Korean Dumpling Soup)

Ingredients:

6 Mandu ( see recipe here )

3 cups water
1 small onion, sliced
10 dried anchovies, guts removed
3 cloves garlic, finely chopped
1 scallion, sliced diagonally into 1 inch length
1 shitake mushroom, sliced
1 egg, beaten
salt and pepper to taste
1 tsp korean fish sauce ( kanari)

1. boil water in a saucepan, add onions and anchovies. boil for about 15 minutes. After boiling, remove and discard onions / anchovies.

2. add chopped garlic, shitake mushroom, mandu and kanari. Boil on medium heat for about 5 minutes or until the mandu floats to the surface.

3. add egg and scallion. Add salt and pepper to taste.

4. remove from heat and serve

Sam Gye Tang ( Korean Ginseng Chicken Soup)

Sam Gye Tang (Ginseng Chicken Soup)

1 whole chicken, cleaned

2 ginseng

10 pieces dried jujube ( daechu)

4-5 pieced dried chestnuts

4-5 cloves of garlic, crushed and peeled

1/4 cups sweet or sticky rice


1. wash and then pat dry your chicken, trim off excess fat ( I usually buy my chicken from the Korean market since it is smaller and leaner)

2. stuff the cavity with sweet rice ( Uncooked) , garlic and chestnuts.

3. place stuffed chicken in a large pan and fill with enough water to cover the chiken.

4. add the chestnuts, garlic, ginseng and jujube.

5. set the stove to medium heat and bring to a boil. After 30 minutes or so, skim the fat off the top and continue boiling.

6. boil for another 20-30 minutes more, check the chicken to make sure it is done ( the flesh falls off the bone easily)

7. serve with salt and pepper.

*** You can buy Sam Gye Tang kit from the korean market.

*** serve with kkakdugi ( Radish Kimchi)

Kong Namul Gook ( Bean Sprout Soup)

Ingr:

1 lb bean sprouts, rinsed and rotten sprouts removed
12- 15 dried anchovies, gut removed
1 Tbsp garlic, minced
1 small onion, thinly sliced
salt to taste
1 tsp sesame oil
6 cups water
1 tsp kamjang ( korean soy sauce)

1. Put water and anchovies in a pot and bring to a boil for about 15 mins.

2. fish out anchovies after 15 minutes of boiling.

3. add sprouts, kamjang,onions, garlic and salt ( adjust according to your taste). Boil for 5 minutes.

4. Add green onions and sesame oil. Cook for about a minute then serve.

*** may be topped with ground sesame seeds

Dwenjang Jjigae

ingr:

1 medium potato, peeled and cut into 1 inch cube

1 zucchini, cut into 1 inch cube

1 small onion, sliced

1 clove garlic, crushed

1 chili pepper, cut into 1 inch size

1/2 a package of firm tofu, cut into 1 inch cubes

1 heaping Tbsp of dwenjang ( fermented soybean paste)

thinly sliced pork ( i buy them from the korean market), sliced 1 inch size


1. put all ingredients (except tofu and dwenjang) in a pot. Add just enough water to cover all ingredients.

2. add the dwenjang on top and cover. when it starts to boil, stir to mix/ dissolve dwenjang.

3. cook until all the ingredients are done ( i'd say no more than 10 minutes).

4. add tofu and cook for another 2 minutes. Add chopped green onion on top and serve with rice