Okay…. I have to say, this dish was delicious!!!! A friend of mine made a lentil and kale dish over the weekend and it tasted like adobo! I’ve made kangkong before and adobo chickepeas but for some reason, this dish I put together reminded me of my childhood because of how hearty it was.
I’ll post my recipe later tonight! But just two words for you… coconut oil and rice wine vinegar!
If you haven’t tried Ilocano Empanadas then your definitely missing out! These particular empanadas are from the province of Vigan in the Ilocos Region of the Philippines. They are made with rice flour and Atchuete to give it that orange color and are usually filled with green papaya, mung beans, longaniza, and an egg then fried. To top off this piping hot fried goodness, they are eaten with either Ilocos vinegar or banana ketchup.
I’m so glad I got my empanada fix when I went back home in January. I’ve been craving for these empanadas since the last time I went home. Since the vendor makes the empanadas right in front of you, I asked her to make mine with just papaya and mung beans. It was delish!
Don’t worry, I’ve already thought about making this empanada. I just need to carve out some time out of my busy twinathon schedule to get creative in the kitchen! Coming soon!
You didn’t think I was actually going back to the Philippines without making a green smoothie there did you????
When I went back home to the Philippines a few weeks ago, I was already thinking about what kind of green smoothies I could make using vegetables that were growing straight from my family’s backyard and fruits from the local palanky. I knew for sure we had a bunch of Malunggay trees in the backyard so I was already thinking about different smoothie concoctions during the 14+hour plane ride.
So here’s one of my FAVORITES smoothies that I made back home. Mango and Malunggay made with fresh buko shreds and buko water.
First green smoothie for 2013!! Cheers!
– Stuffed chickpea portobello mushrooms
Lemon Fennel and butternut squash soup
– Shiitake mushroom and caper cous cous with almonds and diced tomatoes
– Roasted eggplant spread
– Garlic cheese biscuits
Preparing New Year’s Eve dinner right now and cutting this squash is slowing me down! I wish there was an easier way to cut through this thing
Uh huh… I went to town on these after they came out of the oven. My mouth is watering right now just thinking about how good these were!!!
Keeping this recipe in the fambam : )
Yes…. I went there. And it was oh so good.
Keeping this recipe between me, Izzy & Simone : )
Bangus, also known as milk fish, is actually the national fish of the Philippines. There are various Filipino recipes for this fish and I decided to veganize one of the most popular ones- Daing na Bangus, which translates to “preparing” or marinating the fish in vinegar, garlic, and whole black pepper.
I found some vegan fish at the grocery store and I had to try make this dish. It’s obviously not a vegan version of milk fish but it worked fine. It actually turned out pretty good for my first time making it! I only marinated the vegan fish for a couple of hours but next time I’m going to marinate it for a whole day : P