Growing up, Nene made sure that we enjoyed a balanced meal every single time. There’s your carbohydrate, usually rice, 2 kinds of meat, soup, and then a good serving of vegetables especially if the meat is fried, boiled/steamed, or grilled.
I remember enjoying her spareribs misua with patola (sponge gourd) or upo (bottle gourd) a whole lot. Her nilagang baboy (Boiled Pork Soup) often served with fish sauce and calamansi dip meant there would be no leftovers whatsoever as everyone would always go for seconds, even thirds! This boiled soup dish is also loaded with green cabbage, russet potatoes, and green beans. Gotta love your veggies, baby!
There are a multitude of ways of incorporating veggies into our everyday meals. One way to go about it is to add a lot of your chosen veggies to any boiled soup dish and stir-fries. But if you’re craving something fried or grilled, blanched or steamed veggies is a good choice together with 'vinegared' or pickled veggies.
Whenever I have fresh leafy greens like green cabbage and Philippine cabbage, I usually just blanch them and enjoy them with whatever fried (deep-, pan-, or air-) or grilled dish I feel like having. The thing with leafy greens though is that they wilt easily and must be consumed within the day of buying up until a day or two. Especially now that I am enjoying all my food preparation in a makeshift kitchen.
Another way I prepare some fresh produce is by pickling them. Technically, I start with a ‘vinegared’ version, and I let the acid preserve the fresh ingredients which becomes pickled hours after its preparation. This kind of side often lasts about 5 - 7 days at room temperature, and about a month in the refrigerator, that is if you don’t finish it right away. I usually make two types. Currently, my go-to are: bitter gourd and radish.
Today’s recipe share is Pickled ROG, and yes, it is definitely gluten-free. Heh. I’ve been enjoying ginger and lemongrass as of late. So when I made my usual pickled radish, I decided to throw in a good amount of ginger root, sliced thinly like the radish, into half-moon shapes!
I enjoyed this as a side for the Vegan Lemongrass Skewers (something I’ve always wanted to make but was always placed on the back burner) which I’ll be sharing one of these days.
Now, time for some #katutubo101
Radish - labanos
Onion - sibuyas
Ginger - luya
Vinegar - suka
Pepper - paminta
Salt - asin
Hot water - mainit na tubig
Brown sugar - pulang asukal / asukal na pula
Container - sisidlan
Who says you’ll be finding yourself in a pickle when learning Languages, ei? LOL. As always, can’t wait to read your two cents below and drool over your versions of this side, or any pickled veggie for that matter on IG @amreyskitchen (#amreyskitchen #amapolism). Remember, sharing is loving. Let’s keep spreading LOVE with Amrey’s Kitchen™ mindfully crafted recipes and creations!
Happy pickling, lovelies! #mettalove
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