Believe me what was in this bowl was all I cooked for me tonight. I had a craving for this recipe when Manong Mannurat clearly described the pinakbet and inabraw in my blog and off to the Filipino store I went. I knew my kids were not going to like this so I just prepared a small amount of vegetables and was planning to cook the rest this weekend when my husband was around.
Inabraw is an Ilocano way of cooking vegetables where you boil just a bit of water, season it with monamon bagoong before adding the vegetables in. I prefer the sahog either in the form of fried fish, shrimp fry or broiled fish added last to prevent it from disintegrating. I do not claim expertise on this because I am not a pure Ilocano. I just prepared it the way I saw my maternal grandmother cook it whenever I visited her in the province.
Fortunately, the owner of our Filipino store here hails from Cagayan Valley and so he carries every item that is Ilocano in his store. When I went shopping last night and whined about how difficult it was for me to fry fish inside the house this fall, he gave me the dried shrimp fry as a substitute for free. ‘couldn’t be luckier. Heck he happens to have all the vegetables I needed.
2/3 cups of water
2 tbsp of boneless monamon bagoong
¼ cup squash cut in bite sizes
¼ cup of kamote cut in bite sizes
¼ cup of lima beans (patani)
3 pcs of long string beans cut in 1 ½ inches long
¼ of an eggplant quartered
¼ cup of cleaned malunggay fruits (bought it ready cooked already)
¼ cup of malunggay leaves
¼ cup of dried shrimp fry
Boil water in a saucepan. Season with bagoong. Add lima beans, squash and kamote. Cover pan and cook until squash and kamote are tender. Add string beans, malunggay fruits and eggplant and cook for another 1 minute. Add the malunggay leaves and the shrimp fry and cover pan. Cook for 1 minute. Let it sit for about 2 minutes and serve hot.
Warning: Good for one serving only (although the kids liked it too and requested that I should cook more tomorrow)