Pumpkin and shrimps in Coconut milk, ginataang kalabasa na may sugpo

Ginataan

My mum has been visiting and she came with me shopping and saw the pumpkin and the shrimps in the store and wanted to make one of her favorite dishes. Pumpkin and shrimps coconut stew or as it is called in the Philippines, Ginataang kalabasa na may sugpo.Filipino coconut, pupmkin and shrimp stew

1 chopped onion
4 cloves minced garlic
2 tbsp minced fresh ginger
3 chilis or more or less depending on how hot you want it.
1 can coconut milk
1 box coconut cream
1 small pumpkin remove seeds, peel and cube
1 kilo large shrimps
3-4 Bok choy bouquets
1-2 tbsp fish sauce
salt and pepper to taste

Saute onion, garlic, ginger and chili in a pot until soft and fragrant.

Add coconut milk, coconut cream and pumpkin cubes and bring to a boil.

Ginataan kalabasa

Turn down the heat and let it simmer until the pumpkin is getting soft, then add the shrimps and let it simmer about 5 minutes before you add the bok choy.

Add fish sauce, salt and pepper to taste.

When the bok choy is starting to wilt the stew is ready.

Serve with rice.

Mung bean and coconut stew with centella

Mung bean and coconut stew

The past few weeks I have posted a couple of mung bean stews, one that I grew up with(see recipe HERE) and one with lechon leftovers(see recipe HERE), this time I am making an all vegan mung bean caserolle with coconut milk. In the traditional filipino dish you use malunggay leaves for this dish, but this time I had some centella leaves so I used that instead.

Centella is used as a leafy green in Sri Lankan cuisine. In Vietnam and Thailand, this leaf is used for preparing a drink or can be eaten in raw form in salads. These leaves are considered quite nutritious. The leaves has also been used as a medicinal herb in Ayurvedic medicine and traditional Chinese medicine, and it is also known as the Asiatic pennywort.

When my cousin heard I was making this she said that I should add Jack fruit. Funny thing, because I have read that in Sri Lankan cuisine they use centella in a coconut curry with Jack fruit. I am unfortunately allergic to Jack fuit, so no Jack fruit in this dish, but a little curry paste would be tempting.

Centella

2 cups mung beans

1 tablespoon oil

1 finely chopp onion

2 cloves minced garlic

1 tbsp freshly grated ginger

1-2 tsp chili flakes

1,2 l vegetable broth

1 can coconut milk

1-2  tbsp fish sauce

1 bunch centella

Salt and pepper to taste

 

Wash mung beans thoroughly and strain. Soak beans in water and stir, remove floating particles.

Mung bean stew 1 agj

In a saucepan, sauté garlic, onion and ginger in a pot until soft and fragrant, add the chili flakes and give it a stir.

Add the broth, coconut milk and the rinsed mung beans and bring to a boil.

Turn the heat down and simmer, stir occasionally until beans are tender about 40-50 minutes.

Mung beans and coconut 1 agj

Right before you serve add the centella leaves to let them wilt a little.

Mungo

 

Slow cooking short ribs while playing in the snow.

bibringe gryte

Me: You have to help me out, I need to take a few pictures of kids, snow and cooking.

Brother: Sure I just need to ask her mum if it is alright that you take pictures of her.

So off we went playing in the snow by the beach, while the base for the evenings dinner was simmering on the stove.
KjelketurSlow cooking meats for stews is easy, just let everything simmer for a long time while you do other things, the result is flavourful and tender.  This time I have used short ribs and a few vegetables to make a hearty meal to look forward to after a long day out in the cold.

This can also be the base for many other dishes, like pie or maybe pulled beef.

bibringe og grønnsaker

Basic stock

1,5 kg/3 lb short ribs

Butter for browning

1 medium onion cut in four

2 carrots cut in four

1 parley root cut in four

3-4 Bay leafs

1 tsp whole Peppercorns

1-2 tps salt

1-2 twig of rosemary

Water

 

Brown ribs in butter in a pan.

Combine browned short ribs and the rest of the ingredients in a large pot. The water should barely cover all the ingredients.

Cook until it barely boils, turn down the heat to low, cover and leave for at least 5 hours.

Go do something else, clean the house or play.

When the meat is done and tender, take the pieces out and put them on a plate and cover.

Strain the liquid and save for later.

Pick out the vegetables, be carefull because they are very tender, rinse them off and put aside.

 

For the dish depicted on top I used the ingredients above plus:

2 cups carrot cubes

1 cup Celeriac cubes

1 cup Swede cubes

Green beans

Rosemary twigs

 

In a pot combine the root vegetables and cover with the broth you just made.

Bring to a boil and let it simmer untill the vegetables are tender.

I used the overcooked vegetables from the stock to thicken the broth, mash the vegetables before you add them to the pot with the root vegetables.

Salt and pepper to taste.

Add the short ribs in the pot to heat them up again

Clean and cut the green beans and saute them in a pan with butter and a twig of rosemary.

Eat this with some nice bread.

 

We had a little picnic by the beach close to the cabin and enjoyed some hot chai spiced cocoa and grilled some twist bread with herbs and cheese.

collage mellom bukta

I took the pictures for my first ever feature in a magasine, a norwegian lifestyle magasine called Feelgood.

2016-01-09 14.48.38