Ginisang Sitaw

This is an easy and nutritious vegetable dish to make.

Ingredients:
2 cups of cut sitaw (long beans)
3 cloves of garlic, minced
1 medium onion, sliced

1medium tomato,sliced
3 tbsps soy sauce
half a glass of water
100 grams of ground pork or sliced pork cubes (optional)
salt and pepper

Procedure:
In a saucepan fry your garlic and onions in oil.  Add ground pork/sliced pork and saute until browned. Then add sitaw and stir. Add soy sauce, vinegar and water.  Cook until the sitaw are tender.

Burong Labanos

Burong Labanos is another Caviteñean side dish like atsara best paired with fried dishes but either you love it or hate it for its smell.

Ingredients:
4-5 pieces radish, sliced lengthwise
mustasa or mustard leaves , optional
hugas bigas
salt

Procedure:
Dry radish in the sun for hours. Wash the Mustard leaves thoroughly. Cut the roots and old leaves. Dry and remove excess water.  Brush the leaves and stem with salt and press it with squeezing motion wherein some of the juices may come out. Place the mustasa leaves and stem in a clean and dry jar with radish slices. Pour hugas bigas mixed with salt to taste. Leave 2 inches of space in the top of the jar without water. Cover the jar tightly and store in a cool and dry place for 3-5 days. Store in refrigerator for longer shelf-life.


Hugas bigas : Boil a cup of rice in 4 cups of water with a dash of salt. When it becomes mushy, cool and strain in cheesecloth.

Atsara

Atsara/Achara/Atchara is a tangy relish that complements barbeque, fried and fish dishes. The sweetness and sourness of the sugar-vinegar mixture depends on the type of vinegar used.

Ingredients: 
1 fresh green papaya, grated
1 carrot, sliced crosswise
1 red capsicum, sliced lengthwise
1 thumb size ginger, sliced crosswise
1 box 42.5g raisins (optional)
1 cup vinegar
1 cup water
7/8 cup sugar
1/4 salt
1 tsp salt

Procedure:
Mix 150g (1/4 cup) salt to about 4 cups of grated papaya. Squeeze papaya juice with hands at least 3 times. Rinse 3 times.
Mix the papaya with all the other vegetables in a large bowl. Place this mixture in clean dry jars with lids.
In a small pot, boil vinegar, water, sugar and salt for about 5 minutes. Cool mixture.
Pour vinegar mixture into the jars, making sure the vegetables are completely covered with the mixture.
Keep refrigerated when not in use.

Pan Roasted Baby Potatoes

One of my all time favorite side dishes of all time.

Ingredients:

½ kilo baby potatoes (cleaned and sliced in half)

olive oil

dried basil

parmesan cheese

pepper to taste

Procedure:

Place baby potatoes seasoned with pepper in a pan and sprinkle the olive oil to coat. Cover until cooked while stirring occasionally. Add basil and parmesan cheese. Serve.

Ensaladang Pipino

This is a very easy and refreshing side dish best paired with grilled or fried dishes.

Ingredients:

cucumber

vinegar

sugar

salt and pepper

Procedure:

Peel and sliced cucumber. Mixed vinegar, sugar, salt and pepper then pour to the cucumbers. Served. 

Coleslaw

Coleslaw is one of my fave side dishes since it is "pantanggal umay." Here's a recipe of coleslaw ala KFC I added more carrot than what the recipe calls for that's why there's a lot of orange.

Ingredients:
8 cups finely diced cabbage (about 1 head)
1/4 cup shredded carrot
2 tbsps minced white onions
1/4 cup granulated sugar (or more if you like it sweeter)
1/2 cup mayonnaise
1/2 cup buttermilk
salt and pepper


Procedure:
Place cabbage, carrot and onions in a large bowl.
Mix remaining ingredients until smooth.
Pour over vegetable mixture and mix thoroughly.
Cover bowl and refrigerate several hours or overnight before serving.

Nilagang Talong at Bagoong

A very easy to make side dish that for some ulam na.

Ingredients:
medium size eggplants
cooked bagoong alamang

Procedure:
Slice eggplants into half. Boil until cook but make sure its not mushy. Spread bagoong on top.

Double Baked Potatoes

My latest new year baked recipe experiment - yummy double baked potato. Perfect as side dish.

Ingredients:
4 large baking potatoes
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheese, divided
bacon bits
green onions, sliced

Procedure:
Preheat oven to 350 degrees F (175 degrees C).

Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook until brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.

Add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and green onions to the potato flesh. Mix until well blended and creamy. Spoon mixture into the potato skins.

 Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes.

Chicken Macaroni Salad

Chicken Macaroni Salad is a famous Filipino salad made with cooked elbow macaroni prepared with mayonnaise served cold.



Ingredients:
16 ounces elbow macaroni, cooked,rinsed, and drained
1 big boneless chicken breast, boiled and shredded
1 small can pineapple tidbits
1 onion, finely chopped
1 small carrot, cut into very small cubes
1/2 cup raisins
3 hard boiled eggs, chopped
4-5 pieces of sweet ham chopped
3 tbps pickle relish
2 cups mayonnaise
1/2 cup cheese, cubed
dash of sugar
dash of vinegar
salt and pepper to taste

Procedure:
Cook the macaroni as directed in the package. Place the macaroni in a large bowl. Add all the ingredients and mix well. Salt, pepper, sugar and vinegar to taste.
Chill overnight inside the refrigerator. Share and enjoy!

Vegetable Salad

Ingredients:
1 small lettuce, sliced
1/4 bar cheese, sliced or grated
2-3 pieces tomatoes, sliced
1 small carrot, sliced into strips
1 small cucumber, sliced into strips
1/3 cup canned whole corn kernels
1/2 cup prepared salsa thousand island dressing or honey mustard

Procedure:
In a serving plate or bowl line all vegetables except cheese. Topped with cheese. Served with your favorite dressing at the side.

Tuna Macaroni Salad

Ingredients:

200 grams macaroni shells, cooked according to package directions
1 can tuna in vegetable oil
1/4 cup pickle relish
2/3 cup mayonnaise
2-3 pieces boiled egg, chopped
1/3 cup cube cheese
salt and pepper to taste

Procedure:
In large bowl, break up tuna. Add cooked shells and pickle relish. Blend in mayonnaise and cheese. Salt and pepper to taste. Serve with toasted bread. ( I used foccacia bread)

Potato Salad

Ingredients:
10 medium potatoes or 3 packs of baby potatoes
1 small onion, finely chopped
1/2 cup celery, chopped
1 tsp salt
6 hard-boiled, diced
2 eggs, beaten
1/2 cup white sugar
1 tsp cornstarch
salt to taste
1/2 cup vinegar

1 tbsp mustard (optional)
1 can evaporated milk
1/4 cup butter
1 cup mayonnaise

Procedure:
Place the potatoes in a large pot filled with enough water to cover. Bring to a boil, and cook until easily pierced with a fork. Drain. Cool, peel and dice for medium size/cut in half for baby potatoes. Transfer to a large bowl
Toss with the onion, celery, salt, and eggs.
Whisk 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar and milk. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
Stir the dressing into the bowl of potato salad gently until evenly coated. Chill at least overnight before serving.