Friday, July 24, 2009

An Ilocano Dish on a Rainy Night


It has been raining all week in Shizuoka. Kinda reminds me of typhoon season in the Philippines, in Ilocos, which, by the way, was just ravaged by the recent typhoon. At home, while the patter of the rain lulls everyone to sleep, our stomachs automatically churn and get ready for the traditional Ilocano rainy day dinner or lunch --- monggo inabraw - that`s mungbean cooked in bagoong (fish paste) soup base. It is the Ilocano version of stew.

Inabraw Ingredients:
  • about 4-5 handfuls of monggo/mung beans (whole or ground)
  • bagoong or fish paste (katsuo shokara - かつお塩辛)
  • garlic
  • onion
  • vegetable oil
  • some veggies or greens (spinach, sliced eggplant, etc.)
  • shrimp cubes

Directions:
Soak the mung beans for at least an hour to loosen the seed coat. Soaking will reduce the length of time of boiling the beans to rid of their seed coats. Removing the seed coat is basically just straining the seeds off the mixture since they will automatically float. You can opt not to soak but you have to boil it for a long time (perhaps more than 45 minutes) then remove the seed coats while it boils.

Once the seed coat is removed, boil the beans till they are soft or till they practically disintegrates (you won`t see whole beans). Then add 3-4 teaspoon of fishpaste, depending on how salty you`d like it to be. The Japanese fish paste is less salty. If you use the true-blue Iluko Bagoong a tablespoon is enough. Boil further till the taste of the fish paste has sank in. I like to put 1 Knorr shrimp cube into the mix for added flavor.

In a separate skillet, put oil, saute garlic and onion till the onion is golden but not burned. If you want to put in some meat or fish, this would be the best time to mix them. then ladle the boiled beans into the skillet. Stir. Put the vegetables last making sure that they are not overcooked.





Instead of mixing fried fish into the stew, we just had our fried milkfish as it is.



And although it was raining, Rad requested for some milk shake.
Avocado Milk Shake Ingredients:
  • 2 small avocados
  • 2-3 brown sugar (depends on taste)
  • about 1 glass of milk
  • ice

Directions:
Put all ingredients in a blender and blend till frothy.

And so, Mangantayon!

9 comments:

Pam said...

A delicious meal for a rainy day. Nicely done.

MaRyA said...

thanks Pam. It is but I know fish paste is an acquired taste LOL!

the ungourmet said...

Your soup and fish both look really great!

I would like to try your avocado milk shake too! :o)

Janice Soriano said...

The fish reminds me of my dad's cooking. I love avocado smoothies, reminds me of Philippines.

MaRyA said...

@the ungourmet --- thank you! I was actually saving the avocado for guacamole but there, guess it tastes better as shake for the moment. LOL

@Janice --- thanks for visiting.. I actually learned how to cook this through my dad too!

mafe said...

now this is my kind of food!gawa ka pa ng sawsawang vinegar with sili and oohhhhlalala!

Manang said...

I have always heard inabraw from my Nanay and aunts, but never realized this was it. Haha!

Megumi said...

ang sarap naman ng bangus!!! yumyum ;)

MaRyA said...

@manang - technically, hindi ito yung official na inabraw but nevertheless, inabraw pa rin ang tawag namin LOL. Basta niluto sa bagoong na may sabaw, yun ang inabraw.

@megumi --thank you for dropping by!