Though I still maintain a balanced diet for me and my family, I think being-slender-is-in-my-genes-I-can-eat-what-I-want is no longer the right attitude. Carbs and fats are slowly yet surely getting into my system (and metabolism) nowadays. Ahaha yeah… I had my wake-up call. The website of a magazine for expats in Beijing has our photo in their gallery and… my goodness! They should have told me they’ll take my picture so I was able to hold my breath for a while and say ‘cheese’. I definitely put on some weight… or is it just the angle? On a lighter note, that particular photo captured A and I in one of our moments in our sweetest smiles.
Oh well… and so I decided to cut on my rice intake and eat more veggies instead. Without the usual 4-hour brisk walking for the next 2 months, I hope this works. Haha enough sulking.
I still have a cup of coconut milk left from the Thai Green Curry I cooked the other day and instantly I thought about setting it aside for a veggie dish. I bought the usual shrimps and decided to use a bowlful for guinataang gulay (vegetable in coconut milk). Yummy! Our lunch last Saturday!
1/4 kilo pork with fat, cut into small bite pieces
4-5 tbsp of minced garlic
1 onion, diced
A piece of ginger, julienned
A bowl of diced pumpkin
A bowl of long beans, cut about 3 inches long
1 cup of coconut milk (or fresh coconut milk if available)
Patis (fish sauce)
Salt and pepper
Green chili pepper (or siling labuyo is desired)
Cut the shrimps’ antennae. Cut along the shrimp back from head to tail and devein. Rinse and pat dry. Sprinkle salt and pepper on the shrimps and marinate while preparing the other ingredients.
Over low heat, sear pork until it renders fat and natural juice. Cook until a bit brownish then push the cooked meat to one side. Fry the garlic and ginger using pork fat until aromatic. Throw in the onion, add patis and pepper, and stir-fry until the onion is translucent. Add half of the coconut milk and cook until natural oil appears. Add in the shrimps and stir-fry until nicely coated. Cook for approximately 3 minutes. Scoop them out and set aside.
Add in the pumpkin and saute for about 2 minutes. Pour in the remaining coconut milk and simmer for another minute. Throw in the long beans and chili pepper and cook until the pumpkin is tender, the sauce thick and the beans al dente, adding water when necessary. Adjust the seasoning. Mix the cooked shrimps to reheat for a minute. Serve with plain rice.