Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts
Thursday, August 28, 2014
Lumpiang Hubad
Lumpiang hubad is a vegetable dish for spring roll but it's not wrap with the spring roll wrappers that's why it is called hubad which means naked in English. Although I love spring roll, but at times where wrapper are not available, this one is always welcome in our dining table. Yummy!
Ingredients:
1/2 kilo sprouted beans (togue)
1/4 kilo cabbage (strips)
1/4 kilo green beans ( sliced thinly )
1/4 kilo ground beef ( or whatever meat you would like to use)
2 medium size carrots ( strips)
1 small onion
3 cloves garlic
salt and pepper to taste
Procedure:
1. Saute the garlic and onion, add the ground beef and simmer for few minutes.
2. Add the rest of the ingredients, then give a good stir, add salt and pepper to taste then simmer until it is cooked. ( do not overcooked)
3. Serve and enjoy.
Sunday, August 10, 2014
Ginisang Sitaw with Giniling
String beans are one of the most common vegetable in the market and available all year round. Today the selling prices are lower compared last week that's why I bought some for our dinner.
Ingredients:
1/2 kilo String Beans ( cut into an inch and a half long)
1/4 kilo ground pork or beef
2 tablespoons soy sauce
3 cloves garlic
salt and pepper to taste
Procedure:
1.Saute the garlic and onion then add the ground meat and continue to saute until the pinkish color is gone.
2. Increase the heat to high ( to avoid discoloration of the beans) add the string beans and soy sauce then combine well and do not cover, add salt and pepper to taste, stir every now and then until cooked then turn off the heat.
4. Serve it hot.
Wednesday, July 30, 2014
Tortang Malunggay
July is a nutrition month in the Philippines and I want to contribute a healthy and affordable recipe to all the parents who keep on soliciting ideas for nutritious dish that they can prepare for their kids, since horse radish (malunggay) is always available or common in our own backyards, I came up with this idea, I hope that you will try this recipe and let me know.
Ingredients for 4 servings:
3 large eggs (lightly beaten)
1 small onion (sliced thinly)
1/2 cup horse radish (malunggay)
salt and pepper to taste
Procedure:
1. Mix all the ingredients until fully combined.
2. Heat an oil then pour the egg mixture and cook until done.
3. Serve with a smile :-) .
Tuesday, July 8, 2014
Laswa
Ingredients:
1 onion
2 tablespoons fish paste ( bagoong isda)
1 bunch string beans
1 small patola
1 cup malunggay
6 pieces okra
2 eggplants
1 bunch alugbati
1/2 kilo squash
3 cups water ( add if needed)
salt to taste
Procedure:
1. In a pot put the water, onion, fish paste then allow to boil.
2. Add the squash, eggplant and okra, simmer until half cooked, then increase the heat so that when we put the leaves it will not be grayish.
3. Add the patola and string beans then simmer for 2 minutes, add the alugbati and salt, simmer until cooked then put the malunggay, stir and turn off the heat.
4. Serve it hot.
Wednesday, July 2, 2014
Stir Fried Fresh Mushrooms
This is one of my favorites dishes , it's really yummy even without meat.
Ingredients:
1/2 kilo button mushrooms (cleaned and washed thoroughly)
3 cloves garlic
3 tablespoons soy sauce
2 stalks spring onion
salt and pepper to taste
Procedure:
1. Saute the garlic then add the mushrooms and stir fry for a minute.
3. Add the soy sauce then continue stir frying for 3 minutes or until done.
4. Put the spring onion, salt and pepper then mix well and serve it hot.
Monday, June 30, 2014
Saturday, June 21, 2014
Blanched Camote Tops
I always like camote tops salad specially when it is raw, but some of my friends do not like it raw so I blanched it. The best when paired with fried or grilled meat or fish.
Ingredients:
2 bunches of camote tops ( talbos)
2 tablespoons of vinegar or calamansi juice
3 cloves garlic ( crushed)
pinch of sugar
salt and pepper to taste
Talbos ng Camote/ Camote tops |
1. Boil 3 cups of water, when it is boiling turn off the heat then put the the camote tops to blanch it. Set aside after blanching.
2. Mix the vinegar, garlic, sugar, salt and pepper then sprinkle over the blanched camote tops.
3. Serve and enjoy your meal :-).
Note: You can add tomatoes, onion, fish paste and other spices for this recipe.
Thursday, June 12, 2014
Ginisang Ampalaya, Kalabasa at Talong
Mga Pinoy gulay na gustong gusto ko kapag walang pangpakbet at kahit ito lang ang sangkap, simot sarap talaga sa sobrang sarap.
Mga sangkap:
1 kilo kalabasa
1/2 kilo talong
1/4 kilo ampalaya
1/4 kilo karne ng baboy
4 cloves bawang
1 sibuyas
2 tasa ng tubig
2 kutsara bagoong alamang
salt if needed
Paraan ng pagluluto:
1. Igisa ang bawang at sibuyas pagkatapos ay ilagay ang sahog, haluing maigi at ituloy ang pagigisa hanggang sa maging medyo luto na ang karne.
2. Ilagay ang bagoong at igisa sa loob ng isang minuto saka ilagay ang tubig at lakasan ang apoy hanggang sa kumulo.
3. Idagdag ang kalabasa at talong, haluing maigi at lutuin hanggang maging half cooked.
4. Idagdag ang ampalaya at haluing maigi, at hayaang maluto ng tuluyan, dagdagan ng asin kung kailangan.
5. Ihain habang mainit pa.
Tuesday, June 10, 2014
Ginisang repolyo at kalabasa
We all love this vegetable combination, really yummy.
Ingredients:
1/2 kilo squash
1/2 kilo cabbage
1/4 kilo pork
1 small size onion
3 tablespoons soy sauce
1 cup water
salt and pepper to taste
Procedure:
1. Saute the onion then add the pork and saute for until brownish then add the squash and soy sauce simmer for one minute
2. Add the water and put the salt and pepper, stir every now and then until almost cook.
3. Increase the heat then add the cabbage, mixing it occasionally until it is done.
4. Serve it hot.
Monday, June 9, 2014
Sauteed Lettuce with Pork
Most of the people called lettuce as "rabbit food" because it is eaten raw, but recently it is very abundant from our own garden and we are always making it into salads, but today, for a change I've decided to saute it. Lettuce is a great source of Vitamins K, A, C and other valuable nutrients to maintain good health. Low in calories, therefore it is a good vegetable to eat when you are on a diet.
Still the best to eat this raw.
Ingredients for 4 servings:
1/2 kilo lettuce ( cut to your desired size)
1/4 kilo pork ( or any meat of your choice)
4 cloves garlic
3 tablespoons soy sauce
salt and pepper to taste
Procedure:
1. Saute the garlic until brownish then add the pork and continue to saute until the pinkish color is gone.
2. Add soy sauce, salt and pepper to taste then simmer until the pork is fully cooked then add the lettuce, give a good stir and simmer until done.
3. Serve it with a smile :-).
Source: http://www.nutrition-and-you.com/lettuce.html
Still the best to eat this raw.
Ingredients for 4 servings:
1/2 kilo lettuce ( cut to your desired size)
1/4 kilo pork ( or any meat of your choice)
4 cloves garlic
3 tablespoons soy sauce
salt and pepper to taste
Procedure:
1. Saute the garlic until brownish then add the pork and continue to saute until the pinkish color is gone.
2. Add soy sauce, salt and pepper to taste then simmer until the pork is fully cooked then add the lettuce, give a good stir and simmer until done.
3. Serve it with a smile :-).
Source: http://www.nutrition-and-you.com/lettuce.html
Thursday, June 5, 2014
Binagoongang Talong
Few months ago I posted Binagoongang baboy ( pork with shrimp paste) and binagoongang sitaw (string beans with shrimp paste) then somebody message me if it is possible to make binagoongang talong ( eggplant with shrimp paste) well, here it is! A delicious eggplant dish that you will surely love.
Ingredients for 4 servings:
1/2 kilo eggplant ( slice to your desired size)
2 tablespoons shrimp paste ( bagoong alamang)
3 cloves garlic
1/2 cup water
salt and pepper if needed
Procedure:
1. Saute the garlic then add the shrimp paste and saute for a minute then add the water and increase the heat.
2. When the water is boiling add the eggplant, stir well and simmer until cooked.
3. Check the taste then add salt and pepper if necessary, then serve it hot.
Ingredients for 4 servings:
1/2 kilo eggplant ( slice to your desired size)
2 tablespoons shrimp paste ( bagoong alamang)
3 cloves garlic
1/2 cup water
salt and pepper if needed
Procedure:
1. Saute the garlic then add the shrimp paste and saute for a minute then add the water and increase the heat.
2. When the water is boiling add the eggplant, stir well and simmer until cooked.
3. Check the taste then add salt and pepper if necessary, then serve it hot.
Tuesday, June 3, 2014
Ginisang Pechay
I love this vegetable a lot, yummy and nutritious.
Ingredients for 4 servings:
1/2 kilo pechay
1 can sardines
2 cloves garlic
1/2 piece onion
salt and pepper to taste
Procedure:
1. Saute the garlic and onion then add the sardines and continue to saute for a minute.
2. Increase the heat and add the pechay then give a good stir to mix evenly.
3. Add salt and pepper then stir until done and serve it hot.
Ingredients for 4 servings:
1/2 kilo pechay
1 can sardines
2 cloves garlic
1/2 piece onion
salt and pepper to taste
Procedure:
1. Saute the garlic and onion then add the sardines and continue to saute for a minute.
2. Increase the heat and add the pechay then give a good stir to mix evenly.
3. Add salt and pepper then stir until done and serve it hot.
Saturday, May 31, 2014
Ginisang Sayote
A simple and delicious sayote dish that is very easy to cook.
Ingredients:
3 sayote (cleaned and sliced)
1/4 kilo pork
2 tablespoons soy sauce
3 cloves garlic
1 onion
salt and pepper to taste
Procedure:
1. Saute the garlic and onion then add the pork and saute until brownish then add the sayote and give a good stir.
2. Add the soy sauce, salt and pepper to taste then simmer until done.
3. Serve it hot with rice.
Ingredients:
3 sayote (cleaned and sliced)
1/4 kilo pork
2 tablespoons soy sauce
3 cloves garlic
1 onion
salt and pepper to taste
Procedure:
1. Saute the garlic and onion then add the pork and saute until brownish then add the sayote and give a good stir.
2. Add the soy sauce, salt and pepper to taste then simmer until done.
3. Serve it hot with rice.
Tuesday, May 20, 2014
Ginisang Talbos ng Camote at Okra
Ingredients:
1/4 kilo shrimps ( cleaned and de-shelled)
1 bunch camote tops (talbos ng camote) -cleaned
8 pieces okra
2 tablespoons soy sauce
3 cloves garlic
1/2 piece onion
salt and pepper to taste
Procedure:
1. Saute garlic and onion then add the shrimps and stir well, add the soy sauce.
2. Add the okra and continue to saute until half cooked then increase the heat.
3. Add the camote tops, salt and pepper to taste then stir for a minute and turn off the heat.
4. Serve it with love.
Monday, May 19, 2014
Sauteed Asparagus
A nutritious vegetable dish that will aid your digestive tract due to its high fiber content. Rich in vitamins K, C, E and many more that can help our body to stay fit. Start eating asparagus now :-).
Ingredients:
1/4 kilo shrimps
1/2 kilo asparagus ( cleaned and cut)
3 cloves garlic
2 chili ( siling haba)
1 onion
salt and pepper to taste
asparagus |
1.Saute the garlic and onion then add the shrimps and simmer for a minute.
2. Increase the heat, add the asparagus and some chili then saute until cooked, add salt and pepper to taste.
3.Turn off the heat and serve hot.
Here is the chart for the nutritional value of cooked asparagus.
Source: http://www.whfoods.com
Friday, May 16, 2014
Stir Fried Ground Beef and Green Beans
Today we harvested the green beans from my friend's garden, and we decided to stir fry it. So yummy!
Ingredients:
1/2 kilo green beans ( sliced)
1/4 kilo ground beef
3 cloves garlic
3 tablespoons soy sauce
salt and pepper to taste
Sliced beans |
Procedure:
1. Saute the garlic then add the ground beef and continue to saute until the pinkish color is gone.
2. Add the green beans and stir over high heat then add the soy sauce and continue to stir until almost done.
3. Add salt and pepper to taste then stir until done and turn off the heat then serve.
Thursday, May 15, 2014
Garlic Butter Beans
Our viand today is roasted chicken so I cooked this beans for a side dish and t was a hit!
Ingredients:
1/2 kilo green beans ( Baguio beans)
1 head garlic ( minced)
1/2 cup butter
salt to taste
Procedure:
1. Heat the butter then add the garlic and saute until brownish.
2. Add the beans and stir over medium heat and sprinkle with salt to taste
3. Turn off the heat when it's done and serve it with a smile :-).
Ingredients:
1/2 kilo green beans ( Baguio beans)
1 head garlic ( minced)
1/2 cup butter
salt to taste
Procedure:
1. Heat the butter then add the garlic and saute until brownish.
2. Add the beans and stir over medium heat and sprinkle with salt to taste
3. Turn off the heat when it's done and serve it with a smile :-).
Sunday, May 11, 2014
Apan-apan
Apan-apan is an Ilonggo dish using swamp cabbage ( kangkong). My parents always cook this when I was younger that's why learned this recipe from them (both of them are Ilonggo). You can use also the leaves for this dish, but we love it with only the stalks then we use the leaves for other dishes. If you love adobong kangkong, you will surely love apan-apan.
Ingredients:
3 cups swamp cabbage stalks ( tangkay ng kangkong) cut into bite size
2 tablespoons vinegar
2 teaspoons shrimp paste ( bagoong alamang)
1/4 teaspoon ground pepper or according to your taste
3 cloves garlic (crushed)
swamp cabbage stalks |
1. Saute the garlic then add the shrimp paste and saute until cooked then add the swamp cabbage stalks and ground pepper then give a good stir until almost done.
2. Add the vinegar and simmer until cooked then turn off the heat.
3. Serve hot with rice :-).
Thursday, May 8, 2014
Crispy Kangkong
It was a long time ago when I learned how to cook this dish, I first cooked it for my nephew ( Jed) when he was 5 years old and he loved it so much that he cried when he finished eating what I served him. :-).
Ingredients:
20 pieces kangkong leaves ( select large leaves)
1 beaten egg
3/4 cup all purpose flour
1/2 cup water ( add if needed)
salt and pepper to taste
Procedure:
1. In a mixing bowl combine the flour, water, egg, salt and pepper then stir to mix it fully until the batter is smooth.
2.Dip each leaf in the batter until fully coated then deep fry until crispy.
3. Serve hot with your favorite dipping sauce.
Monday, May 5, 2014
Suam Na Mais
Suam na mais is a rich corn flavored soup from Pampanga, the original recipe uses "dahon ng sili" since it's not available in my place I used okra and talbos ng camote, it is still very yummy. It is important that we use the malagkit type of corn to attain that thick creamy texture in the soup.
Ingredients for 5 servings:
4 pieces young white malagkit corn
1/4 kilo shrimps ( cleaned and de-shelled)
3 cups water (add if needed)
5 pieces okra ( cut into halves)
2 cups camote tops ( talbos ng camote)
3 cloves garlic
1/2 onion
salt and pepper to taste
Procedure:
1. Saute the garlic and onion then add the shrimps and saute until the shrimps turned pinkish, then add the corn and simmer for a minute.
2. Add the water, salt and pepper, simmer until the corn is tender.
3. Add the okra and simmer until half cooked then add the camote tops and simmer until done and turn off the heat.
4. Serve it hot.
Ingredients for 5 servings:
4 pieces young white malagkit corn
1/4 kilo shrimps ( cleaned and de-shelled)
3 cups water (add if needed)
5 pieces okra ( cut into halves)
2 cups camote tops ( talbos ng camote)
3 cloves garlic
1/2 onion
salt and pepper to taste
Procedure:
1. Saute the garlic and onion then add the shrimps and saute until the shrimps turned pinkish, then add the corn and simmer for a minute.
2. Add the water, salt and pepper, simmer until the corn is tender.
3. Add the okra and simmer until half cooked then add the camote tops and simmer until done and turn off the heat.
4. Serve it hot.
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