This is great, I’ve had twice this week. The calabasa is rather like a small green pumpkin and resembles an acorn squash, but with somewhat softer flesh that cooks more quickly. Magic Sarap is a flavor enhancer that contains MSG, feel free to omit is you’re sensitive to it. Long beans resemble 18″ long green beans. We sometimes substitute regular green beans, if they can’t be found at our usual exotic grocery, MD Oriental in Tampa.
- 1 1/2 cup cubed calabasa (Asian squash)
- 6 – 8 long beans cut into bite-size pieces
- 1/2 cup Onion, chopped
- 2 Cloves of garlic
- 1/2 cup water
- 1 medium tomato chopped
- 1 teaspoon or less of sugar, to taste
- 1/4 teaspoon Magic Sarap seasoning
- Shrimp paste (bagoong)
- Sauté the onion and garlic for 4 or 5 minutes.
- Add the beans, tomato and 1/2 cup of water to help them steam. Cook for 5-6 minutes.
- Add the calabasa and Magic Sarap. Simmer until the calabasa is tender. It cooks faster than pumpkin or acorn squash, give it 10-15 minutes.
- Top with some crushed chicharron pieces and serve.
Served with smoked bangus and rice
We did this Filipino style vegetable dish. It’s simple, low calorie and tasty! I ate it before I thought of taking a picture. Maybe next time. I swear I know how to cook other things, I’m just on this Filipino kick lately. It’s under appreciated.
- 2 Chinese eggplants
- 1 medium tomato, seeded and chopped
- Onion, 1/4 cup chopped
- 1 tablespoon or to taste of Filipino shrimp paste (bagoong), I use spicy from Barrio Fiesta. That’s the best we can find near by.
- Pierce the eggplants a few times on each side with a fork and grill or cook under a broiler until the skin just begins to split, about 4 minutes per side.
- While that’s cooking seed and chop the tomato and onion and mix with the bagoong. Salt to taste if needed, the bagoong is pretty salty by itself.
- Slice the eggplant lengthwise and use a spoon to scrape the meat from the skin. Chop it up and top with the tomato mixture.
This is the best science fiction show on TV right now. I just saw it popped back up on my DVR. It’s got great production values, political intrigue and a multilayered story line. I’m catching up with the first two episodes right now. It’s available on their on demand service thru your cable provider, the Syfy app on iOS, TVOS, Roku and AndroidTV.
Another good guy with a gun? We’re going encourage more people to carry guns at schools, look forward to more of this…
Man demonstrating gun safety accidentally shoots 3 girls, deputies say
— Read on www.baynews9.com/fl/tampa/news/2018/04/24/man-demonstrating-gun-safety-accidentally-shoots-3-girls–deputies-say
The Waffle House shooter was known to be mentally ill and had his guns confiscated by police. His dad gave them back to him. Seriously WFT???
Sheriff Robert Huston in Tazewell County, Illinois, said deputies allowed Reinking’s father to take possession of the guns on the promise that he would “keep the weapons secure and out of the possession of Travis.” Huston added that, based on past deputies’ encounters with Reinking, “there’s certainly evidence that there’s some sort of mental health issues involved.”
While Huston said it was unclear how Reinking reclaimed the guns, Nashville Police spokesman Don Aaron said that his father “has now acknowledged giving them back.”
This is a favorite of mine. My lovely wife makes this for me now that we’ve found a key ingredient: Siling Labuyo or Filipino long peppers. I had to order seeds on Amazon and grow them in our garden. But you can substitute Cubanelle peppers. Perhaps you can find the correct peppers and the suka (vinegar) in a Asian grocery. We use Datu-Puti brand. The west coast has a larger Filipino population and are probably better stocked than the meager pickings found in Florida.
It’s very light with only 2 Weight Watcher points per serving. We serve with rice, as is the custom in the Philippine. And perhaps some Pinakbet (Filipino vegetable sauté). But that’s a recipient for another post.
- 3 Swahi Filets or other mild white fish, each cut into 3 or 4 pieces
- 1/2 cup suka (Filipino Cane Vinegar) or white vinegar
- 1/2 Medium onion, thinly sliced
- 4 cloves of garlic, peeled and crushed with a knife blade
- 1 inch piece of ginger, peeled and thinly sliced
- 3 or 4 Siling Labuyo or small Cubanelle peppers, leave whole
- 1 1/2 cups water
- 2 tablespoons of white sugar
- Salt to taste
- Fresh ground pepper to taste
- Add all ingredients except the fish into a large sauté pan and bring to a boil. Season with salt & pepper to taste. Simmer for 10 minutes.
- Add the pieces of fish, and let poach until just done. It’s best not to overcook the fish.
I had lunch earlier this week at Kaleishia Tea House. They had a lovely vegan Pumpkin Soup on the menu. I made my own lighter version with shrimp:
I omitted the coconut milk from the original recipe. I didn’t have sweet potato or chickpeas on hand. If you do Weight Watcher’s it’s only 1 point per serving. If you’re not concerned about the calories add a 1/2 cup of coconut milk and a cup 1/2 inch cubed sweet potato with the broth in step 4. Test the sweet potatoes for tenderness before adding the shrimp and zucchini and adjust the simmering time as needed.
This is medium spicy, adjust the curry paste to your taste. I serve mine over some steamed rice.
- 3 garlic cloves, finely minced
- 1/2 cup chopped onion
- 1 tablespoon fresh ginger, finely minced or grated
- 1 teaspoon light sesame oil
- 1 tablespoon Asian fish sauce
- 3 cups Fat-free vegetable broth
- 1/2 cup canned pumpkin
- 1 tablespoon of red Thai curry paste, adjust to taste
- A pinch of saffron
- 1 medium zucchini, quartered lengthwise and chopped into 1/2 inch pieces
- 12oz. of large peeled and deveined shrimp
- 2 tablespoons of Thai basil, chiffonade sliced
- Lime wedges
Pumpkin Curry Soup
- Sauté the garlic, onion, and ginger in the sesame oil over medium heat until the onion is tender, about 2-3 minutes.
- Add the fish sauce and let it cook off for 1-2 minutes. I strongly suggest you use your range-hood, it’s a bit smelly, but does add a nice bit of Asian umami flavor.
- Add the vegetable broth, canned pumpkin, curry paste, and saffron. Bring to a boil, then reduce heat to simmer for 10 minutes.
- Add the shrimp and zucchini, simmer for 5 minutes or until the shrimp look done. Remove from heat to prevent the shrimp and zucchini from overcooking.
- Garnish with chiffonade sliced Thai basil and serve with a wedge of lime. Serve immediately.
Chiffonade just means rolled and thinly sliced. If you need a chiffonade how-to: