Posts Tagged Spinach

Ginisang Munggo (Sauteed Mung Beans)

Here’s What You Need: 

1/4 lb. boneless pork with some fat, cut into cubes
2 cloves garlic, minced
1 small white onion, chopped
1 medium tomato, chopped
2 tablespoons fish sauce (patis)
1/4 lb shrimps, shelled, deveined and cut into pieces (optional)
1 pork bouillon cube
1 cup mung beans (munggo)
4 cups water
Ampalaya, thinly sliced
1 package ampalaya leaves or a handful or two of fresh baby spinach
Salt and pepper to taste

Here’s How: 

Place munggo and 4 cups water in a pot. Bring to a boil over medium high heat. Bring down the heat to low and simmer until the munggo are soft and mushy and separating from its skin. Add more water if it dries out. (making sure not to add too much water, munggo should have a thick soup consistency) Turn off the heat and set the munggo aside.

Place pork in a skillet with 1/3 cup water over medium heat. Let it simmer until all the water evaporates and pork fat comes out. Add the oil and fry for 1-2 minutes or until pork becomes light brown. Take the pork pieces out of the skillet and set aside.

Using the same skillet, add garlic saute until light brown , add onions and cook for about 2 minutes. Season with fish sauce (patis). Add tomatoes and the bouillon cube,  cook until it becomes soft. If it does not have enough liquid to cook the tomatoes,  add 1/4 cup of water . Cover and let it  boil for 5 minutes. Add the shrimp and continue to saute until shrimps turned pink.

Add the sauteed pork and shrimp into the boiled munggo. Let it boil, stir in ampalaya and ampalaya leaves or spinach. Season with salt and pepper. Remove from heat, keep covered for at least 5 minutes before serving.


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Asparagus and Spinach Spaghettini with Pan Seared Salmon

Here’s What You Need: 


Thin Spaghetti , half a standard box

Chopped Spinach, 3 cups

4 cloves garlic, minced

8-10 stalks of Asparagus, cut into 1 inch length

a few basil leaves, chopped finely

a handful of sweet cherry tomatoes, halved

1/4 cup Extra Virgin Olive Oil,

salt and pepper, to taste

grated Parmesan for garnishing

Pan Seared Salmon

3 pcs. salmon fillet

salt and pepper

pinch of smoked paprika

Here’s How:

Season Salmon Steak with Salt, Pepper and Smoked Paprika for at least an hour.

Fry over medium heat with a few tablespoons of olive oil for about 5 minutes on each side.

Cook the pasta as per package instructions, drain and keep aside.

In a sauté pan, heat the olive oil and sauté the asparagus, spinach and garlic. Add salt and freshly ground black pepper to taste. Add the spaghetti to it and toss well. Turn off the heat and  toss in the cherry tomatoes and the basil leaves. Transfer in serving dish, sprinkle the  parmesan cheese and put the salmon on top. Serve immediately.

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Tuna Spaghetti

Here’s What You Need: 

4 large garlic cloves, finely minced

1/4 cup extra virgin olive oil

1/4 cup sun-dried tomatoes, chopped

Red pepper flakes (optional)

handful or two of baby spinach

2 cans of Century Tuna or any canned tuna in oil, well drained

Salt and pepper to taste

Grated Parmesan Cheese for garnishing

1/2 box of spaghetti

Here’s How: 

Cook pasta according to the package directions.

Using a large non-stick frying pan, heat olive oil and saute garlic until it becomes light golden brown. Mix in the sun-dried tomatoes, red pepper flakes, spinach and season with salt and pepper. Add the tuna and saute for another 5 minutes. Toss the spaghetti and let it cook for another 2 minutes.

Transfer the cooked pasta in a serving dish and garnish with parmesan cheese. Serve immediately.

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