A few days ago someone came by selling crabs, they were fish out from the river in our barangay. They were sold for P20.00 per dipper and since there’s only small left in the pail, the seller gave it all to us.  They got a lot of crabs when it rained and the water came down from the mountain, they prepared traps for the crabs.

The crabs were cooked first in a hot wok without adding water or anything. Then they were cooked in coconut milk with papaya and moringa leaves as garnishes. This dish is really superb, I can’t stop myself from eating a lot of rice,  any food cooked in coconut milk is really my weakness.

Ingredients:

Crabs, garlic, , salt, moringa leaves, papaya, coconut milk, turmeric

Procedure:

1. In a large pot put the crabs and add the coconut milk from second extract of grated coconut
2. Add the garlic, salt, turmeric and pepper and let it simmer
3. Then add the papaya, as well as the coconut milk from the first extract of the grated coconut
4. Cooked it for few minutes, and when it is nearing to be cooked add the moringa leaves
5. Serve with steamed rice, enjoy!

One of the best thing when you are living in the province is you can get things for free, it is either from your own garden or from neighbor’s backyard. The other day we decided to cook monggo beans or mung beans in coconut milk, we had two head of coconuts from a neighbor.  Mung beans is a high source of protein, fiber, antioxidants and phytonutrients and  have some huge health benefits to offer, including helping to lower high cholesterol levels and protect against heart disease.

Ingredients:

Mung beans, garlic, onions, salt, moringa leaves, coconut milk

Cooking mung beans in coconut milk is very simple, all you have to do is boil the mung beans in second milk extract of grated coconut and once the mung beans are cooked, you can start adding the ingredients as well as the first milk extract from the coconut.

[ Tagged In ] Ginataang Monggo, Ginatang Monggo, Monggo, Monggo Beans, Monggong Ginata, Philippine Food

Sautéed Monggo Beans is one of the popular cooked vegetables in my home country, I grew up seeing and eating them. It is always present in every restaurant in our town so I am not surprised anymore seeing Monggo Beans abroad. So for a change I cooked local food, I sautéed the monggo beans I bought from the Filipino store in Seoul.

Cooking local food doesn’t mean I need complete ingredients like the leaves of bitter melon, chicharon and etc., I used pork and lettuce alternatively.

To start with cooking, the monggo beans need to be boiled and when they are cooked or cracked open.  Separate the slop and the beans, and in a clean pot sauté garlic and onion, add the meat and fry them a little until brown. Drop the monggo beans, add the slop and more water. Add salt and let it boil, and add the lettuce!