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.
Ingredients:
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)
14 comments:
Manang ting-aling, napatawag tuloy ako kay Ma para liwanagin ang mga pagkaing ganito...though inabraw is new to me. I was also so ashamed I forgot what patani was, now you've translated it tee hee...
I love these bagoong flavored vegetables now...too bad it's bad for me...will you be having dinengdeng or bulanglang soon?
Drstel, I stand to be corrected but Inabraw and Dinengdeng I think are the same. My father is semi-chinese (hehe) so his recipes are altogether different from my mom's. Mother was cooking it for the barrio (literally). She used to have a massive garden and she planted all these vegetables. We happened to live near an elementary school and our house was the "takbuhan" of the teachers. I remember at lunch times, these teachers would pull all their prinitong bangus(es) and she would use them as her sahog and would cook a potful for all of them..fresh from the garden..
I meant "pool" not "pull"
wow!!!!!!na-miss ko bigla lola ko. Naalala ko pa amoy ng inabraw nya pero kamote lang kinakain ko saka sabaw, hahaha! at di nagluluto sa gas cooker yun, gusto nya sa uling niluluto pagkain nya. Naalala ko rin inihaw na kamote at inihaw na tuyo sa uling.
Tama ka tanggerz, sa banga pa nga niluluto natatandaan ko pag binibisita ko siya sa probinsya.
this is great!
i also love inabraw with the bagas ti camote because it sweetens the abraw.
camote is also used (besides gabi) in the ilokano dish "baradibud" or "burudibud" which i love very much. you have to make the camote somehow overcooked to make the sabaw malapot. tops, shoots and leaves are the perfect mix, like ampalaya leaves, camote tops, petchay leaves (the uprooted young, small whole petchay an excellent baradibud partner) and any other leafy veggies. the young fruit of the malunggay is also a good baradibud sagpaw.
rva
mannurat.blogspot.com
Oh, yumm! I am still weirded out how we sometimes post the same things at the same time. Great idea using the dried shrimp fry. I have to try that next time, as I don't have left over fried fish a lot of the time either. I also learned a new term, I hadn't heard of inabraw before. I'll have to ask my lola if she is familiar with it.
You do the same thing I do, cook just for one sometimes :) Sometimes you just gotta do it to satisfy the craving, you know? Changed, my link to your site, btw.
Manong Mannurat, my next recipe will be baradibud, courtesy of you. Abangan mo.
Oh yes JMom, Inabraw is an Ilokano term for dinengdeng. Yes I cook only for myself because even my husband is "allergic" to bagoong (only in his mind)sometimes. The sahog has to be good for the dinengdeng to be appealing. My kids naman avoid the ampalaya but they were actually the ones who finished my inabraw. They like it when I make it like (lesser bagoong).
this looks good and seems good. I want to try this but my only problem is the kind of bagoong to use :( I am not very familiar with those, all I have is the one I use for kare kare which is Kamayan brand (sweet bagoong)
Ms G, I don't think alamang will work with this..usually alamang is good for those recipes which call for minimal amount of sauces.
I miss this a lot! We used to have pritong galunggong with inabraw (or dinengdeng). I remember that buridibod, too, one of my favorites...
Lumilitaw ang maraming taga-norte rito ah...
diba dinengdeng din ito, i didnt know na may iba pang tawag dito. bigla ko tuloy na-miss daddy ko. he was pure ilocano and he used to cook this at iba pang ilocano dishes with his purong bagoong ilocano...yumyum...nakakapaglaway. i'll try this one of these days. i'm sure hubby wont like it because of bagoong hahaha.
dinengdeng, inabraw, buridibud are all the same. with an excemption for buridibud. there is a bit difference kasi
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