Watermelon and Bean Sprouts
One of my family’s favourite fruit is watermelon, or pakwan as we call it in Tagalog. Watermelon is usually included in my weekly groceries. We get it all throughout the year, even in the winter. Of course they don’t come directly here from Winnipeg, but imported from some tropical country.
In Toe’s post, Butong Pakwan (Watermelon Seeds), I told her that we get seedless watermelons here in Winnipeg and also ones with white seeds. The one in the picture has white seeds, which are very soft and we don’t have to pick them out. We eat this watermelon with the seeds. When given the choice between a watermelon with seeds and a seedless one, I’d pick the seedless one. It’s such a hassle to spit or pick out the seeds especially when you also have to do it for your young kids. At least my kids are older now and can pick the seeds out on their own.
Another favourite of the family is bean sprouts, or to-ge. I was surprised when I read Domesticrat’s post, Bogeh Eat Taugeh, with the bean sprouts picture and she called these similarly. So fellow Filipinos, they call these taugeh in Hokkien (Pronounced tao-gay. Thanks to DR for the correction.)
When my husband cooks to-ge, he leaves the roots on and we better not complain because that will be the last time we’ll see him cook. When I cook to-ge, I pluck out the roots. If I do it myself, it will take me forever just to do a bag of this crunchy veggie. So I would commission the kids’ help, all three of them, to help me take out the roots individually. I know they’d rather do something else other than this chore, but I also know that they like eating the to-ge better without those ugly roots.
I’m not really much of a cook. But this is a simple dish that the kids enjoy. I sauté garlic, onions (finely diced or else the kids will pick them out of their food), pork, a little bit of shrimp (which I cut in half because they’re quite expensive), and then add the to-ge last. Add fish sauce and briefly boil in a little bit of water.
Entry filed under: Food.