Upo & Spinach wiith Ground Pork

I don't know the Tagalog name for this dish, it has a very Chinese taste and feel, again like most of my posts on Filipino food, this was taught to me by my friend Shantall's mother (Herminia) whom I really appreciate and is always makes me feel like family :)

Anyways I really liked this dish, it can be served as a vegetable side, because even though it has pork the pork is not used as the "main" thing in this dish, this dish only uses a little bit of ground pork for texture and taste.

In case you don't know what "Upo" is , it is a type of squash, tastes a little like Zuchini but is more meaty, and has a very light taste, in Filipino stores it is labeled "Upo" I've seen it labeled as "Opo" at Chinese stores. If you cannot find this type of squash I am sure Zuchini (Italian Squash) would be an acceptable substitute, though it wouldn't be "identical" you will still get a really good tasting result :) I found this information on the internet about the squash:

http://www.recipetips.com/glossary-term/t--36034/opo-squash.asp

The first time I encountered this was at the Chinese store I went to (99 Ranch Market which is a chain of Asian stores here), it looked cool, I had no idea how to prepare it, so I walked up to a random lady buying it and ask her how can I cook it, I know it had soy sauce and sugar a long with garlic but don't remember what else I don't recall what she told me but I remember making it when I got home (this was several years ago) anyways back to the present preparing it how "Hermina" taught me this is by far one of my favorite vegetable sides. The ingredients used here are relatively easy to obtain here in the USA and in most places I assume.

Ingredients:
-1/2 lb. ground pork
-salt (not a lot about 1/2 tsp. because you will use other salty stuff in this)
-small pinch monosodium glutamine (msg, this is optional)
-ground black pepper to taste (a couple sprinkles is what I used)
-1 onion cut into medium sized flat squares (like chopped but bigger than usual)
-1/2 a head of garlic finely minced (about 5-6 cloves)
-1 opo squash peeled and cubed
-1 cup chicken broth or stock (canned, homemade, whatever you can even mix small tsp. bouillon with 1 water to make it, or just skip it and substitute it for water but you'll need more salt if you do)
-1 tablespoon soy sauce (or less to taste)
-1 bunch of spinach, washed, cleaned, and coarsely chopped

Directions:

(1)Heat a wok, skillet or frying pan on high heat with no oil, add ground pork and about 1 cup water (enough water to cover ground pork slightly) season with salt, pepper, and msg, stir bring to a boil and cover, uncovering and stiring occasionally.

(2)When water evaporates and onions and garlic, sautee together until fragrant (the pork meat should have released some fat so you don't need to add oil, if your ground pork didn't have enough fat then add a little bit of oil but not a lot very little like a drizzle)

(3)Now add cubed opo squash, mix together, add chicken broth stir (this helps deglaze if you have any drippings/ browning in your pan from cooking the meat), add soy sauce, bring to boil cover and leave on high heat for about 5-7 minutes do not over cook squash unless you like it over cooked.

(4)Not fold in spinach, at first it will seem like a lot but it will wilt, keep folding in incorporating it well until it wilts, then turn of heat and it's ready to eat.

NOTE:
-This dish is not a "dry" dish, it has some liquid not a bunch but it's normal for it to have some juices, it doesn't need to be thickened with corn starch or anything like that. Herminia (the one that I learned this dish from) actually makes it more soupier she adds 2 cups of stock as opposed to 1, but she told me she did it because she just wanted to finish the can of chicken broth she used, so I went with 1 cup.

Ampalaya Salad (Bittermelon Salad)

Living in wonderful Southern California with plenty of Asian grocery stores and other ethnic food places, I once discovered "Bittermelon" my first encounter with it was at 99 Ranch Market at their deli, it was stirfried but I don't remember with what, I was appalled it was so BITTER, same thing happened again when I went to a Filipino fast food place called "Pinoy Pinay"

Surprisingly though over time, I grew fonder of many vegetables (and to this day I eat lots of vegetables daily , I always have to have a salad, stirfry, or a vegetable soup whatever but I need vegetables they're good for you and make me feel well and stay slim) anyways I eventually "acquired" a taste for bittermelon when I visited my Filipino friend Shantall and her mother had made a "Bittermelon Salad" I was surprised because I never though of bittermelon as "salad" material, but let me tell you it was delicious, even though it was bitter, the acidity of the vinegar, the spiciness of the ginger, and the saltiness of the salt and fish sauce really married well with the bitterness it was sort of addicting.

So last night I decided to make the bittermelon salad I had at Shantall's house, I gave a quick call to her mother to ask her how he she made it and wa-la I made it, I was surprised my family enjoyed it, it goes very well with fried fish and other oily foods like fried pork, and dishes in rich sauces, the acidity and veggies really compliment the rich meals.

Before I begin let me tell you more about bittermelon, in Tagalog (the official language of Philippines) it is called "Ampalaya" in english it goes by "bittermelon" or "bitter gourd", it is considered "medicinal" by many in asian medicine, and very nutritious, it is claimed to be good for many things particulary good at helping diabetics, and more.

This salad is very healthy, and contains a fair amount of ginger root which is anti- inflammatory, so this salad is something you can feel really good about eating if you like it.

Ingredients:
-2 bitter melons, cut in half, seeds and pith removed, cut as paper thin as possible
-1 large tomato or 2 small tomatoes cut in half then half again and into thin diagnol slices
-1/2 onion julienned and then julienned pieces cut in half
-3-4 inch piece of ginger, peeled and cut into thin little match sticks
-1/2 cup white vinegar (cane or coconut vinegar if available)
-1 tsp. fish sauce (also known as "Patis")
-1/2- 1 tsp. salt more or less to taste
-a pot of how boiling water

Directions:
(1)Place already prepared bittermelon in a strainer or colander, pour hot boiling water slowly over it, and drain well.

(2)Put in a large bowl and toss with all vegetables until well incorporated, add vinegar, fish sauce, and salt to taste, mix well.

(3)Now it is ready, it taste best if it sits a while because the vinegar will pickle the vegetables a bit and it tastes better like that, so best to prepare ahead of time if you can.

PLEASE NOTE:
-I noticed this salad is used more as a relish, a little bit at a time while eating fried fish, etc.

Steamed Vegetables with Vinegar and Soy Sauce dip

Haha yet another thing I learned from my Filipino friend's (Shantall) mother (Herminia). Her mother loves vegetables and usually makes sure that there is always vegetables incorporated into the meal, be it a side dish or within a specific dish.

She sometimes makes a very simple vegetable side dish, she simply steams vegetables (be it broccoli, cauliflower, wedged cabbage, etc.) and will make a vinegar soy sauce dip.

I recommend this if you are ever in a hurry and want some healthy vegetables to eat with your meal.

This has become a regularly prepared thing in my house when we want veggies quickly and have broccoli, cauliflower, or cabbage on hand.
Main Ingredients:
-(whatever veggie steamed I've had this prepared with either cauliflower, broccoli or wedged cabbage or a combination of broccoli and cauliflower)

Dipping sauce:
-soy sauce
-vinegar
Directions:
-In a pot boil some water about 1-2 inches of it, then add veggies cleaned and cut to steam, when ready and they change color check it's doness and if it's good, drain and set aside.

(2)Mix equal amounts vinegar to soy sauce (like 1 tablespoon soy sauce you add 1 tablespoon vinegar) that's how I do it, but it's really to taste.

(3)That's it just get a veggie and dip and eat, it's that simple, trust me! It's good and simple.
PLEASE NOTE:
-This is delicious with boiled whole okra, just get young fresh okra, boil a pot of water, and boil whole until they just change color a bit, drain and serve with dipping sauce you may shock them in cold water if you wish. Very addicting for me.

P.S.
-I know it may sound weird or akward to some but try it, you may like it and it's good for you :)