Here’s another healthy and delicious recipe that you can prepare for your family or for your “balik-alindog” project. It can be served with meat or fish as a side dish.
What you’ll need:
5 slices bacon, chopped
2 tbsp butter
2 tbsp minced garlic
1 onion, chopped
3 bags baby spinach leaves
salt and pepper to taste
hard boiled eggs/quail eggs (optional)
- Heat the pan over medium heat. Fry the bacon until crispy. Drain and set aside.
- Melt the butter. Sauté garlic and onion.
- Add the spinach and bacon. Reduce heat and cook for 5 minutes.
- Season with salt and pepper.
- Serve with chopped hard boiled eggs or quail eggs.
Another option is to add sliced shiitake mushroom or sliced button mushroom. You can serve this with fried fish or roasted pork and rice, or bread.
Ginataang laing is made usually from taro leaves cooked in coconut milk. “Ginataan” means cooked with coconut milk. Taro in Tagalog/Filipino is gabi leaves. But we can also use sweet potato leaves as another variant.
2 tbsp cooking oil
1 tbsp garlic, minced
1 med. sized onion, minced
½ kilo sliced pork loin (You may also use Spanish sardines)
1 kilo dried gabi (or fresh sweet potato leaves)
4-5 cups coconut milk
shrimp paste (bagoong)
salt to taste
3-4 pcs siling labuyo (red chili pepper)
- In a casserole, cook meat.
- Sauté garlic, ginger and onions together with the meat.
- Add the gabi leaves.
- Pour in the coconut milk (gata). Bring to a boil then simmer for 15 minutes.
- Add the red chili pepper, shrimp paste and salt. Simmer for another 10 minutes.
This is best served with fried fish like galunggong, tilapia or tulingan. Enjoy!