Food Friday

This week's Featured Food Friday player is ...

Mr. Nicholas V., with his post Tartufo, on his blog: Intelliblog.

The humidity right now is unbearable, so this cool treat would be perfect! Want to know how Nick did that? Then click the shot  above to find out! You'll love it!

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This week's food post for me is something I found out just recently: small eggplants! I know, there are different varieties out there, but I just fell in love with these small ones the moment I saw them. Am calling this simply Steamed Eggplants and Okra.

Food Friday

This week's Featured in Food Friday player is...

Ms. Marge, who owns Pinoy Kitchenette, with her blog post: Ginataang Labong

I have always been fascinated by the recipes that Ms. Marge posts on her blog; mainly because they are mostly from the Bicol region, which uses lots of coconut milk (like her featured post above). Of course, she also posts recipes from other regions and one side dish that intrigued me was her bitter gourd and pineapple mix (I tried it and I was really surprised that the combination worked quite well). Want to know more? Then go and check out her blog, If you love food, then you won't be disappointed!

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My post for today is a revised comfort dish, Sauteed Munggo (mung beans), which I mixed with Squash Blossoms and Okra (lady's fingers or gumbo).

Ingredients:

• munggo beans (preferably soaked overnight to cut down on cooking time)
• squash blossoms
• okra (lady's fingers/gumbo)
• salt, pepper, garlic, onion
• chicken stock (or you may use vegetable stock or plain water)

Procedure:

• Soften the mung beans in boiling water, seasoned with salt and pepper. Once done, mash the beans then set aside.
• Saute onions and garlic in oil. Add the cooked beans, then pour liquid (either plain water, or chicken/vegetable stock) till you get the consistency that you want.
• Once it starts simmering, add the okra and squash blossoms. Let simmer till the veggies are cooked (it took mine about seven minutes). Season some more, if you want.
• Once you're satisfied, remove from heat. Best served hot, together with steamed rice (or a crusty bread).

This was actually the first time that I tried those squash blossoms (am afraid my mom isn't a fan, lol) and am glad I did! Am not sure if it's regularly added with mung beans (am assuming it's not, since normally it's the bitter gourd leaves that are mixed in with the sauteed mung beans) but I just couldn't resist trying out the combo. As for the okra, my eldest son said he'd only eat it if he can't "taste" the slime...lol. Well, of course he couldn't, in this dish. My youngest and I had no problems with it, so this is going to be another staple around here. :)

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