Hot Prawn Salad

Hot Prawn Salad is a Chinese appetizer. It is relatively easy to make and very yummy. 

Ingredients:
1/2 kilo shrimps
1/4 cup mayonnaise
2 tablespoons condensed milk
1 can fruit cocktail, ( I prefer imported)
sprite or 7up
1 egg
3/4 cup cornstarch
salt and pepper to taste

Procedure:
Peel shrimps, then season with salt and pepper, add soda.  Marinate for at least an hour.
In a bowl mix together the mayonnaise and condensed milk.
Drain the liquid from the fruit cocktail, then toss in the mayo-milk mixture. 
Season to taste with salt and pepper. Chill in the fridge.
In a bowl combine egg and cornstarch season with salt. 
Whisk until the batter well combined and smooth.
Drain the soda from the shrimps, then dip the shrimps in the batter, one at a time. 
Deep-fry until light golden brown.  Drain on paper towels.
Toss cooked shrimps in the mayo mixture, serve immediately

Green Beans Salad

Ingredients:

handful of sitaw, sliced and boiled

2 eggs, boiled and sliced

sliced tomatoes

sliced white  onions

Dressing:

mayonnaise

vinegar

dash of sugar

salt and pepper

Procedures:

Arrange all the veggies and sliced egg in a bowl.

Combine all the dressing ingredient subject to your taste.

Mixed. Refrigerate before serving.

Cheesy Baked Stuffed Eggplant

Ingredients:

For Eggplants
1 very large eggplant
2 tsp olive oil
salt & pepper

For Filling
1/2 cup crushed tomatoes in can or spaghetti sauce if you want it sweeter
1 clove garlic crushed
3/4 cups Magnolia Quickmelt cheese
salt & pepper

Topping:
italian breadcrumbs

Procedure:
Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with aluminum foil.
Cut the eggplants in half. Scoop the meat of the eggplant leaving about half centimeter from the skin. Careful not to cut through the skin. Add olive oil, salt, and pepper
Roast the eggplant in the oven covered with foil til soft but firm. Remove from oven and let them cool.

Chop the filling and place it in a bowl. Add the tomatoes, salt, pepper and garlic.
In a baking dish, place the eggplants on top. Stuff them with the filling
Place the cheese on top and sprinkle with Italian bread crumbs. Bake for 20-15 minutes or until the cheese has completely melted. Enjoy!

Vegan BBQ Jackfruit Pulled Fajita

Ingredients:

350 grams fresh jackfruit, sliced
1/2 tsp pepper + 1/2 tsp chili powder
3/4 cup BBQ sauce of tour choice
1 cup water

For serving:
Wheat fajitas
Cucumber, sliced
Tomatoes, sliced
Garlic mayonnaise

Procedure:
Mix together BBQ sauce, water and add to jackfruit. Boil and simmer until liquid has almost dried up. Remove lid and stir occasionally. TIP: For finer texture, use two forks to shred the jackfruit as it cooks down.

Once the jackfruit has been properly simmered, turn up heat to medium-high and cook for 2-3 more minutes to get a little extra color/texture. Remove and cool.

Reheat fajitas in a pan. Place generous serving of BBQ jackfruit, tomatoes and , cucumbers.Drizzle with garlic mayonnaise.. Serve.

Leftover jackfruit keeps for up to a couple days in the fridge, though best when fresh.

Vegan Sisig

 

Made of the leftover vegan lechon kawali recipe that I am still about to tweak.

Homemade VEGAN LECHON KAWALI

Just sharing the photo but not yet the recipe since it needs a little more improvement. Look wise I think its perfect and this was a hit with the seniors at home. 

 

Vegan Soft Taco

 Quick snack fix but this time it's meatless

Ingredients:

Meat Magic cutlets

Favorite BBQ sauce

Pita wraps

Chopped lettuce

Chopped tomato

Cheese (optional – use plant-based for vegan version)

Procedure:

Soak Meat Magic cutlets in hot water, broth, or soup stock using a 1:2 ratio (1 cup cutlets to 2 cups liquid) until fully rehydrated.

Drain thoroughly, squeeze out excess liquid, and shred the cutlets.

Marinate the shredded Meat Magic in your favorite BBQ sauce.

Pan-fry until browned and slightly crispy.

To assemble: layer the pita with lettuce, tomato, the cooked Meat Magic, and cheese if desired. Wrap it up and enjoy!

Vegan Satay with Java Rice and Atsara

 

Ingredients:

Meat Magic cutlets

Favorite satay sauce

BBQ sticks

Procedure:

Soak Meat Magic cutlets in hot water, broth, or soup stock using a 1:2 ratio (1 cup Meat Magic to 2 cups liquid) until fully hydrated.

Drain well and squeeze out any excess liquid.

Marinate the cutlets in your favorite satay sauce.

Pan-fry until slightly charred, then skewer onto BBQ sticks.

Meatless Carioca

One of the Chabacano's favorite ulam in rice and palaman on bread but this time minus the meat.  

Ingredients:

1 lb tvp soaked in water, squeezed of liquid

4 medium potatoes, 1/4 inch cubes

1 small carrot, ¼ inch cubes

1 small can green peas, drained

1 small red bell pepper, finely-sliced

5 garlic cloves, minced

1 medium onion, finely-sliced

raisins

1 tbsp oil

fresh ground pepper

salt and pepper

soy sauce

achuete oil for color

 

Procedure:

Saute onion & garlic in oil. Add tvp and brown. Add enough soy sauce and simmer over med-heat/flame for 5 mins. Add potatoes, carrots & red bell pepper. Mix & cook for another 10 mins. Add canned green peas, raisins and enough achuete oil to color. Salt and pepper to taste.

 

Homemade Meatless Longganisa

First attempt and recipe still needs a little tweaking since it crumbles a bit when fried. 

Ingredients:

2 blocks tokwa, minced

1/2 cup tvp soaked and water and squeezed 

1/2 cup mushrooms minced

1 small carrot, minced 

1 small head garlic minced

1 tsp liquid seasoning

1 tbsp white distilled vinegar

1/4 cup brown sugar

3 tbsp corn starch

1 cup bread crumbs 

soy sauce adjust to taste

tomato paste depending on the color you want

ground black pepper

Procedure:

In a bowl, crumble the tokwa. Add in the mushrooms and the rest of the ingredients. Mix until well incorporated. Taste and season more if needed.

Shape the mixture into a small sausage-like shape. Freeze overnight.

Cook the longganisa for 2-3 minutes until golden brown on all sides. 

Drain the longganisa from the oil.

Serve with egg if you are a total vegan then tofu scramble.  

Vegetarian Kare-Kare

Kare-Kare is a classic Filipino stew made of meat and vegetables in thick and creamy peanut sauce. This is the vegan version using snow fungus which is also called the tremella, natural mushroom, good for health. It can mostly be found in Chinese grocery stores.

Ingredients:
3 tbsp oil
4 garlic cloves, minced
1 medium white onion, chopped
6 cups water
2 eggplants, cut into one-inch slices
1 piece beef or chicken bouillon cube
2½ tablespoons achuete, fried in oil to gather the color
1 small bottle peanut butter (I use the whole bottle but you can lessen it if you do not want it to be too much sweet peanut in taste)
1/3 cup ground white rice or more depending how thick you want it to be like
1 small bunch long beans, cut to 2-inch slices, ends removed
2 pieces dried snow fungus, soaked in warm water for 1-3 minutes, base removed, cut into big chunks
1 bundle pechay, bottom stalk cut off, thoroughly washed
salt to taste

Note : Banana blossoms can be added but I prefer it without for vegan version

Procedure:
In a large pot, saute garlic and onions. Add few pinches of salt. Saute until onions are translucent.
Add eggplant, water, bouillon cube, and achuete. Mix and cover pot. Simmer until eggplant  are tender. Add peanut butter and ground rice. Keep mixing until sauce gets smooth and creamy. If sauce gets too thick, add more water to adjust the consistency.
Add long beans, snow fungus, and pechay. Put to a boil and turn off heat.

Serve over rice and vegan bagoong on the side.