Ok, looks like she's gotten more serious now.
Garandee decided to put more focus on Filipino dishes in her blog. So what's great about that?
1) She hopes to increase awareness of Filipino dishes for the Japanese community both local and abroad.
2) That tells me I'll have more variety of Filipino dishes to eat at home to satisfy my cravings.
And it looks like she's off to a good start because the first couple of dishes she whipped up and featured were her favorite ones.
This dish contains an assortment of healthy vegetables: pumpkin, onions, string beans, tomatoes, eggplant and okra, all chopped, boiled then sautéed in traditional fermented shrimp paste.
The usual chopped pork belly that goes with it was a definite "NYO! Japanese are healthy!" But after much begging she agreed to top it with some crushed pork rinds. It turned out to be even better.
Shriveled veggies were also a definite "NYO! Japanese loves texture!" so she took extra care not to overcook 'em. The vegetables maintained a firm texture, giving it that nice feeling of freshness.
Kalabasa at Sitaw sa Gata
A rather "simpler" cousin to the Pinakbet, this dish only contains pumpkin (kalabasa) and string beans (sitaw). Both chopped then boiled before reaching the wok for some sauté action. Instead of shrimp paste, coconut milk (gata) was addded.
This time around she added meat when I wasn't expecting it! She secretly sautéed some minced chicken, onion, ginger and garlic before adding the vegetables in. The coconut milk concealed the meat perfectly. Sneaky!
I can say that both are still "Japanized" renditions of these traditional Filipino recipes, but the new ingredients worked like a charm to enhance the flavors and bring the dishes to new heights.
Now I can forgive her for putting condensed milk on our Adobo.