- Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.
blogspot.com/. And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire. blogspot.com/Happy Reading!
Saturday, March 27, 2010
Ground beef with vine spinach a.k.a alugbati
This tastes better than pinakbet, the dish we all knew. This is a favorite among Ilonggos as this vegetable mix brings back memories of home. Alugbati or vine spinach brings out the best in the beef soup. I believe some regions only considers alugbati as a horticultural plant and not one for the kitchen. Try this recipe and you'll know what i mean.
2T canola oil
3 cloves garlic, chopped
1 medium onion, chopped
250g ground beef
salt, pepper and powdered oregano to taste
6-8 cups water
1/2 beef broth cube (optional)
2 chili pepper, tail pinched
2 cups squash, cubed
2 cups string beans, 1.5-inch long
1 cup eggplants, quartered and cut into 1.5-inch long
1 patola, cut into 1/4-inch round
1 bunch alugbati
Saute garlic and onion. Add beef and season with salt, pepper and oregano. Stir-fry for a little while and add water. Add broth cube if desired. Bring to boil. Add all vegetables except alugbati. Let cook for 3 to 5 minutes. Adjust taste with salt and pepper. Add alugbati and cover. Remove from fire. Let stand for 2 minutes in order for the leaves to wilt. Serve with rice.
For more information and photos of Alugbati