Bamboo Shoots with Coconut Milk

The first bamboo shoot recipe that I posted here was cooked in a stir-fry way without its traditional ingredients, the coconut milk. As I mentioned before that I still had a bottle of bamboo shoots left in the cabinet and I did not able to cook until yesterday. Here’s what I made:

Ingredients:
400 gm. shredded bamboo shoots
300 gm. shrimps, peeled
2 cloves garlic, minced
1 onion, thinly sliced
1 thumb-sized ginger, crushed then cut into strips
1 small tomato, thinly sliced
1 cup water
2/3 cup thick coconut milk
salt and pepper to taste
1 tbsp. cooking oil

Directions:
1. Heat oil in a pan, saute garlic until slightly brown. Add onions, ginger and tomato, saute for 1 minute.
2. Add shrimps, stir to mix with the spices, cook until color changes.
3. Add bamboo shoots and water. Simmer until tender, add more water if needed.
4. When the bamboo shoots are cooked, add coconut milk, salt and pepper. Let it boil. Simmer for 2 minutes. Serve.

Related Post:
Shrimp with Bamboo Shoots

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Chicken with Malungay

My brother who lives 10 minutes ride away from us sent me an SMS this morning asking me on how to cook malungay, I did not able to touch my mobile until late this afternoon and after reading his message, I presumed that there is malungay in the filipino supermarket at Kuwait City. I immediately asked my hubby to accompany me to Kuwait City to buy malungay, he asked how did I know that there is malungay there, I told him about my brother’s SMS. So we went there immediately and when I reached the supermarket, I rushed to the vegetable section and there I saw 2 bunches of malungay, I saw one lady heading towards it also, the funny thing was we simultaneously take the bunches of malungay and our hands bumped each other, both of us were about to take the 2 bunches! Hence, I took one bunch and she took the other. If I was late for few seconds only, I cannot cooked the recipe below, lol 😀

Ingredients:
500 gm. chicken, sliced into serving size
1/8 tsp. turmeric powder
1 medium onion, thinly sliced
1 thumb-sized ginger, crushed
1 medium tomato, quartered
5-6 cups water
fish sauce to taste
malungay leaves
salt and pepper to taste

Directions:
1. Sprinkle turmeric powder over the sliced chicken, mix well.
2. Combine water, onion, ginger and tomato in a pot. Bring to boil.
3. Add chicken, fish sauce, salt and pepper. Let it boil, simmer until chicken are cooked.
4. Adjust the seasoning, add malungay leaves then cover the pot immediately. Turn off heat. Let it stand for 30 seconds before opening the pot to serve.

Mix Vegetables with Coconut Milk

Cooking vegetables with coconut milk is very common among Filipinos and I think also to most southeast asian countries. The recipe below is one of my favorite way to cook vegetables with coconut milk since this is the way my hubby likes it to be cooked. For me, I’m not a big fan of coconut milk to be added in any dish, I just love to cook it because my hubby happens to be his favorite.

Anyway, for those who doesn’t know how to cook this dish, then this simple recipe is for you.

Ingredients:
1 carrot, sliced into desired size
1 medium bitter melon, thinly sliced
10 pcs. okra (lady fingers), cut into 1.5 inches length
15 pcs. baguio/spring beans, cut into 1.5 inches
2 cloves garlic, minced
1 onion, thinly sliced
1 thumb-sized ginger, cut into strips
1 tomato, thinly sliced
1 tbsp. shrimp paste
1 cup thick coconut milk
1 cup broth
1/2 tsp. sugar
salt and pepper to taste
2 tbsp. cooking oil

Directions:
1. Sprinkle salt on the bitter melon, squeeze gently to moderate the bitter taste, rinsed with water, drain and set aside.
2. Heat ol in a pot, saute garlic until slightly brown, then add onion, ginger and tomato. Saute until tender.
3. Add shrimp paste, stir for few seconds.
4. Add all the vegetables and broth, bring to a boil and cook until tender.
5. Add cocount milk, sugar, salt and pepper. Cook for 2 minutes. Serve.

Fish, Kangkong and Okra Soup

My ob-gyn told me to watch my diet, avoid fatty foods and always eat green vegetables. She also said that boiled and grilled dishes are the best diet for all pregnant that’s why most of our meals at home today are simply cooked in this way.

Ingredients:
1 500 gm whole fish, cleaned and sliced into desired size
1 small bunch of kangkong, cut and trimmed
12 pcs. okra, sliced into desired length
2 thumb-sized ginger
2 stalks green onion, cut into 1 inch length
1 stalk lemon grass, cut into 2 inches length
1 ripe tomato quartered
4 cups water
1 tbsp. fish sauce
salt and pepper to taste

Directions:
1. Combine ginger, green onion, lemon grass, tomato and water in a cooking pot. Bring to a boil.
2. Add fish, let it boil and simmer for 5 minutes. Add fish okra, sauce, salt and pepper. Cook for 1-2 minutes or depending upon your desired doneness of the okra.
3. Add kangkong, cook for few seconds. Cover the pot and turn off the heat. Serve immediately.

Sauteed Kangkong

I rarely find fresh kangkong here in Kuwait, that’s why whenever I found one in any of the vegetable markets here, I always buy and cook it immediately. The recipe below is almost the same with my previous posts here for cooking kangkong, I think it’s because this is my favorite way to cook it. 🙂

Ingredients:
1 bunch of kangkong, cut into desired length, washed
10 pcs. shrimps, peeled and cut into small sizes
2 cloves garlic, crushed
1 onion, thinly sliced
1 thumb-sized ginger, crushed
1 ripe tomato, thinly sliced
1 tbsp. fish sauce
½ tsp. sugar
1 cup hot boiled water
salt and pepper to taste
2 tbsp. cooking oil

Directions:
1. Heat oil in a pan, saute garlic until slightly brown. Add onion, ginger and tomato, saute until onion becomes transparent.
2. Add shrimps, stir and cook until shrimps turn orange or pink.
3. Add kangkong, fish sauce and sugar. Stir to mix with the other ingredients. Add hot boiled water and cook for 40 seconds. Do not overcook.

Related Posts:
Kangkong with Chicken Flakes
Kangkong with Mushroom
Shrimp Stew with Kangkong

Shrimp with Bamboo Shoots

Bamboo shoot is the first kind of vegetable that I learned to eat during my younger age. My mother used to cook it with coconut milk with smoke tuna mackerel, it was so yummy! How I miss that dish. In Kuwait, I live here for more than 5 years and I never saw any fresh bamboo shoot at all, the taste of the bottled or canned bamboo shoots is far different from the fresh one but we don’t have any choice but to buy it when we want to eat this vegetable.

During my first year here in Kuwait, my hubby purchased a bottle of bamboo shoot, we cooked it to the best we can but when I tried it, I never touch it again. I told him that it was not bamboo shoot at all, he laughed at me and said someday you will learn to eat this because this is the only bamboo shoot we have here in Kuwait. So he was right, since I have no choice, I learned to like it later. The recipe below is one of my favorite way to cook it, I still have one bottle in our cabinet so I will post another bamboo shoot recipe few days from now.

Ingredients:
500 gm medium shrimps, peeled
1 can 350 gm bamboo shoots, sliced into desired sizes
1 medium carrot, sliced into desired size
2 cloves garlic, crushed
1 onion, thinly sliced
1 tbsp. ginger strips
½ cup broth/water
2 tbsp. oyster sauce
1 stalk green onion, cut into 1 inch length
salt and pepper to taste
2 tbsp. cooking oil

Directions:
1. Heat oil in a pan, saute garlic, onion and ginger until aromatic.
2. Add shrimps, carrots, bamboo shoots, and broth/water. Let it boil and cook until shrimps and vegetables are done. Season with salt and pepper.
3. Add oyster sauce and green onion. Cook for 1 minute. Serve.

Shrimp with Okra and Luffa

Luffa or Patola in tagalog is my husband’s favorite vegetable, he might get sicked if he will not able to eat luffa for a long period of time, lol 😀 . His favorite is to cook it with shrimps, okra and some leafy vegetables but since we didn’t have leafy veggies at home last night, I just decided to add cabbage on it.

Ingredients:
15 pcs. medium shrimps, peeled
2 cloves garlic, crushed
1 medium onion, sliced thinly
1 thumb-sized ginger, crushed
1 ripe tomato, thinly sliced
1 medium luffa, sliced
10 pcs. okra, cut into desired sizes
2 cups cabbage strips
1 1/2 cup water
1 tbsp. fish sauce
1 tsp. sugar
salt and pepper to taste
2 tbsp. cooking oil

Directions:

1. Saute garlic in hot oil for 30 seconds, add onion, ginger and tomato. Saute until tender.
2. Add shrimps, stir to mix well. Cook until color turns orange or pink.
3. Add luffa, okra, fish sauce, sugar and water. Let it boil. Cook until vegetables are half done.
4. Add cabbage, season salt and pepper. Cook for 1 minute or until all vegetables are done.