Rellenong Okra (Stuffed Okra)

We've been harvesting lots of okra from our small garden, so we've been enjoying steamed okra for weeks now. The hubs and I love steamed okra served with alamang you know! But yesterday, I thought of making something different with the two dozen pods of okra that I have --- I made Rellenong Okra! I sauteed about a pound of ground pork, tomatoes, onions and garlic, filled the okras with it, dipped them in beaten eggs then fried them. It's actually the first time I tried making this...and guess what? It's good! Now I know what to do with okra aside from steaming and using them in Bulanglang, Pakbet, and Sinabawang Isda.

My daughters who are not so fond of okra loved it! It's a little time consuming to do but it's worth all the effort. You should try it!

Ground Pork and Eggplant in Oyster Sauce

My daughters are vegetable loving kids...and I may say that they enjoy their veggies as much as they enjoy desserts. Both of them love most of the vegetables I use at home on regular basis like spinach, lettuce, broccoli, cauliflower, carrots, green beans and squash...but when it comes to eggplant, their attitude towards it really differs! The eldest says she hates eggplant while the youngest will eat it anyway I cook it...but whenever this Ground Pork and Eggplant in Oyster Sauce is on the table, both of them just couldn't resist. This is one of the two eggplant dishes they really love and enjoy eating...the other one is Eggplant Parmesan which I will share with you one of these days. ^.^

I remember Ground Pork and Eggplant in Oyster Sauce to be a favorite eggplant dish of mine back in the Philippines. My late mom loved cooking it because it's a very easy-to-prepare dish which requires very few ingredients. With just ground pork, eggplant, garlic and oyster sauce, you can already have a yummy and healthy "ulam"(viand) ready in about 30 minutes. The other ingredients in the recipe below are my addition which makes this dish even yummier and appealing to my family's taste buds. 

Hope you'll try and like it as much as we do. My daughter who says she hates eggplant loves this a lot...so I suggest you really give it a try! 

Ginisang Pechay (Sauteed Bok Choi with Ground Pork)

It's Monday again...and I hope your week is off to a good start! 

Today, I want to share with you a very simple Filipino dish that my mom used to cook often because it's so easy to prepare and is really very economical. It's simply pechay (a green leafy vegetable which is the Filipino Bok Choi) sauteed with ground pork. In the Philippines, pechay is available in the market all year long. It is also one of the common vegetables that can be found in many backyard gardens, so you can buy it really cheap. But cheap as it is, it is packed with nutrients! It is rich in Vitamins A & C and in folate too. It also has small amount of calcium, iron, protein, niacin, thiamine, riboflavin, vitamin B-6 and Vitamin K. Pechay has that crisp and mild sweet taste that make it so good in soups and stir-fries.

This Ginisang Pechay that I have for you is the simplest way of cooking it. Just like my mom, I enjoy cooking this nutritious and tasty dish! With just a bundle of pechay, a little ground pork and some spices, this will be ready in no time! You should try it!