Easy Vegetable Lumpia

An all time favorite of my college "barkadas" (close friends), sharing a good chat while eating vegetable lumpia during our snack time.We love this because it is affordable and will make you really full and most of all very delicious.

Ingredients:
1 kilo sprouted beans (togue)
1 head medium size cabbage (strips)
1/4 kilo ground beef ( or whatever meat you would like to use)
2 medium size carrots ( strips)
1 big sweet potato (camote) sliced into strips
1 small onion
3 cloves garlic
salt and pepper to taste
30 Spring roll wrapper

Procedure:
1. Saute the garlic and onion, add the ground beef and simmer for few minutes then add the sweet potato and simmer until half cooked.
2. Add the rest of the ingredients, simmer until it is cooked. ( do not overcooked)
3. Drain and let it cool. 
4. Wrap in the spring roll wrapper and deep fry until golden brown.

5. Serve hot with your favorite sauce.

Pinangat na Saluyot

I prepared this to test and taste how good it is.

"What Is Saluyot
Scientific Name: Corchorus olitorius

Also knows as:
Saluyot (Tagalog), Jute, Jew’s mallow, Egyptian spinach,  jute mallow, bush okra, West African sorrel (En), Chang shouo huang ma (Ch). Krinkrin (Fr)
Saluyot (Corchorus olitorius) is an edible leafy vegetable that is a member of the  genus Corchorus, classified under the subfamily Grewioideae of the family Malvaceae. Saluyot is widely found in tropical and subtropical areas from Asia to Africa valued as food and for its strong fiber. Saluyot has long been used as food staple since ancient times by Jewish people and Egyptians hence derived its English names Jew’s mallow and Egyptian spinach".

Source: http://www.medicalhealthguide.com/articles/saluyot.htm


Ingredients:
3 cups saluyot leaves (washed and cleaned)
2 small tomatoes
1 small onion
salt to taste

Saluyot-Jute

Procedure:
1. In a pan put all the ingredients and cook over medium heat, when simmering mix well, add salt to taste then continue simmering until done.
2. Serve and enjoy.


Add a little water if necessary

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.

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.

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 :-) .

Laswa

Savor the delicious flavor of various vegetables put together in one recipe called laswa. The popular vegetable soup recipe from Ilonggos. You can put  shrimps or fried fish to add more flavor, I used only fish paste because my sister told me that she like it with it.

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.

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.

Pritong Talong

Fried eggplant is very easy to prepare, all we need to do is wash and slice the eggplant to your desired size then heat the oil and fry it until golden brown, remove from the oil, make your dipping sauce and serve it. Simple yet satisfying.

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

Procedure:
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.

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.

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.

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

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.

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.

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.

Ginisang Talbos ng Camote at Okra

 Freshly harvested from a friend's garden, simply cooked to remain its natural flavor and served with love. Both are low calorie vegetables but rich in fiber and other vitamins and minerals that's good for our body. Bon appétit!

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.

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

Procedure:
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

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.

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 :-).

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

Procedure:
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 :-).