Food Friday

This week's Featured in Food Friday player is...

Manang Kim, who owns the blog @my tabletop, with her blog post: Street Food.

Most of us like to nibble or munch in between meals. We all try to eat healthy (well, at least I'd like to think so) but of course sometimes we just can't resist all those sweet/spicy/salty/savoury/oily snacks that is all around us. I don't think eating chips is bad but everything must be in moderation. Enough said, lol. Just head on over to Manang Kim's post and check out what else they had that day! Just click on the shot above and you'll get there safe and sound. 

------------ oo000oo ------------

My food post for this week is something that I used to have on a weekly basis when I was growing up: Sauteed Halaan (Ark Shell) <------ am not sure if that's the proper name of the bivalve, so do correct me if i'm wrong. :)

Ingredients

• fresh live halaan shells (I bought a kilo)
• ginger, onion, garlic (all thinly sliced and diced)
• vegetable oil, pepper, water

Procedure:

• Place the shells on water and set aside.
• Prepare the ginger, onion, and garlic. You may opt to pound the ginger and garlic, like what we used to do back then...I just like mine small since I like to eat the garlic bits. Weird, I know. lol
• Heat the pan, then add the vegetable oil (use whatever oil you like). Place the ginger, onion and garlic on to the pan, then stir for about a minute or so under low heat.
• Remove the shells from the water then dump them on the hot pan. Stir for a bit then add water (just enough to cover the shells). Add pepper.
• Cover and let simmer for around five to ten minutes, or until the shells have opened.
• Best served hot.

We were fortunate enough to be growing up on a coastal area so we had access to all the fresh bounty that the surrounding waters had to offer. Shot above was taken two days ago when I accompanied SIL to the wet market...and that's where I saw the "halaan". Of course, I just had to buy one kilo to bring home (it costs only Php40 - more or less just US$1!!) and cook them (with my SIL's permission, of course, since that's where we're staying right now)! lol.

*all shots taken using phonecam...no fancy-shmancy shots in my food post today! lol. :D

Reminder: Please don't forget to link back (a simple text would be great, or you may use the buttons provided here). Also, please try to visit the other party-goers and leave some commentluv to let them know that you dropped by. Many thanks! :)

get the InLinkz code

Last month

Yeah, that's me and my shadow. Shot taken last month. :D

Food Friday

This week's Featured in Food Friday player is ...

Mommy Bonz, who blogs over at Bonz World (World of Food and Health), with her blog post: Shopping and Food Last Weekend.

Food always tastes exceptionally good when shared with family and friends. Most of the time we just can't help getting second servings with the goodies spread right in front of us (all the while talking and laughing with our companions)! Looks like Mommy Bonz and her family had a wonderful time eating out that day. Want to know more? Then do check out her site,

------------ oo000oo ------------

My food post is another personal fave: Monggo (Mung beans)

Ingredients

• mung beans (soaked overnight)
• tomatoes, malunggay leaves (moringa), bell pepper, red onions, garlic
• salt, pepper, soy sauce (just a drop, or two)
• cooking oil for sauteing
• fish sauce and chicken stock (both optional)

Procedure:

• Boil mung beans in water until soft and mushy, with a pinch of salt.
• Heat another pot and saute tomatoes, bell pepper, red onions, and garlic.
• Dump the boiled mung beans in the pot, liquid and all. Let simmer for a bit, then taste accordingly (here's where you add the soy sauce/fish sauce/pepper/salt). Add the malunggay/moringa leaves. You may opt to add stock (we like chicken stock, but it's entirely up to you) if it's too dry.
• Once satisfied, serve immediately. Perfect with steamed rice. I also like it sometimes with a crusty loaf.

There are loads of variations with this dish and that's what I love about it: the variety and versatility! Both my sons like eating this dish (though my youngest doesn't eat the bell peppers, lol). This was regularly served when I was growing up (sometimes meat was added, or a different veggie - like the bitter gourd leaf! - mixed in; whatever was readily available that time) so it has been added to my long list of comfort foods. lol. I personally like it without meat, though. :D


Reminder: Please don't forget to link back (a simple text would be great, or you may use the buttons provided here). Also, please try to visit the other party-goers and leave some commentluv to let them know that you dropped by. Many thanks! :)

get the InLinkz code

Happy Chomping...

...simple pleasures. :)

sharing over at Happiness Is...