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.

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.

Adobong Kangkong Con Crispy Liempo

Adobong Kangkong is a healthy vegetable dish simmered in garlic, vinegar, soy sauce where kangkong/water spinach is the main ingredient. To make it special topped it with crispy liempo.

Ingredients:  

1 bundle of kangkong, cut stems 1” length

1/4 cup vinegar

1/4 cup soy sauce

1 tbsp garlic, minced

crispy liempo

Procedure:

Saute garlic. When golden brown, add all other ingredients. Cover and simmer until done.

Don’t overcook the kangkong. Topped with crispy liempo. Serve!

Stir Fry Vegetables

Ingredients:

2 carrots, sliced

1 head broccoli, cut into florets, stems chopped

1 can young corn, sliced

1 small can green peas

6 garlic cloves, chopped

1 medium onion, chopped

200 grams pork sliced

1 tbsp vegetable oil

3 tbsps oyster sauce

1 tbsp light soya sauce

1 tbsp sugar

salt and pepper

cornstarch and water

Procedure:

Marinate pork in pepper and soy sauce for 30 minutes. Add in a pot with water and coil until tender and soft.

Blanch carrot and broccoli in water.

Heat oil. Add garlic and stir fry a minute. Add onions and fry for another minute. Add all vegetables and add the oyster sauce.

Add the boiled pork slices and broth. Stir to mix well for another 2-3 minutes.

Check the seasonings add more if required. Mix cornstarch with add enough to the thickness of sauce you want. Serve.

Stuffed Bell Peppers with Potato-Cheese Topping

Ingredients:

For the potato and cheese topping

1 cup cooked potatoes

2 tablespoons butter

1 tablespoon milk

salt and pepper to taste

1/3 cup grated cheese

½ block cream cheese (softened)

1/4 kilo store-bought lumpiang Shanghai mix

4 large green bell peppers

Procedure:

Cut tops from green peppers; discard seeds and membranes. Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well. Sprinkle insides of peppers lightly with salt.

Mash potatoes and add butter, milk, and salt and pepper to taste. Add cream cheese. Mix well. Set aside.

Sauté the lumpia shanghai mix until meat is cooked.

Stuff peppers with the cooked Lumpia Shanghai mix until three-fourths full. Top each pepper with potato-cheese topping until filled. Add grated cheese on top and bake in a preheated 350˚F oven for 20 minutes.

Chef's Salad

Ingredients:

1 head lettuce, chopped

200g ham, sliced

6 hard-boiled eggs, sliced in half

3 large tomatoes, sliced

1 cup grated cheese

1 cucumber sliced

thousand island dressing

freshly ground black pepper

Procedure:

Toss lettuce, ham, cucumber and tomatoes then place on a salad bowl. Place eggs and cheese on top. Season with freshly ground black pepper and dress with thousand island dressing.

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.

Vegan Bagoong

This is my version of vegan bagoong made of black beans, muscovado and other secret ingredients that I have perfected. I cannot share the recipe since I am contemplating if I will sell this in bottles. #VeganJourney

Kangkong and Tokwa in Oyster Sauce

Kangkong and Tokwa in Oyster Sauce is a quick and budget easy to make healthy vegetable recipe.

Ingredients:

Kangkong leaves and stems, blanched

firm tokwa or tofu, cut into cubes

minced garlic

MAGGI® Oyster Sauce

soy sauce

water

ground pepper

2 tbsp cornstarch, dissolved in 3 tbsp water

Procedure:

Heat oil in pan and fry tokwa for 2-3 minutes. Transfer into a rack to drain excess oil. Sauté garlic for 2 minutes. Add soy sauce, MAGGI Oyster Sauce, water and pepper according to taste. Stir in cornstarch and water mixture to thicken the sauce.Add tokwa and kangkong. Cook for another minute. Transfer into a serving plate.

#AllWeNeedIsMagic

Easy Noodle Bowl with Fish Balls

INGREDIENTS:

1 bundle japanese ramen noodle, precooked

1 medium size carrot, sliced

1 small pechay baguio, sliced

One pack Dodo Fish Balls

Chicken broth

Sesame oil

Salt and pepper

PROCEDURE:

Bring chicken broth to a boil and add carrot. Just when the carrots is about to cook add pechay baguio and fish balls. Add sesame oil then salt and pepper to taste. Place enough cooked noodle in a serving bowl add broth and arrange carrot, pechay baguio and fish balls on top. Serve.

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.

Seven Kinds

Seven Kinds is mixed vegetable dish composed of seven kinds of vegetables.

Ingredients:

1/4 kilo chicken breast, cut into small pieces

2 medium carrots, peeled (cut into cubes)

2 large turnips, peeled (cut into cubes)

1 cup green peas

1 can young corn, sliced

1 can whole mushroom, sliced

1/2 cup cashew nuts, plain

25 pieces quail egg, hard-boiled

1 small head garlic, minced

1 small white onion, sliced

1 pack or can of Cream of Mushroom Soup

2 tbsp cooking oil

2 tbsp butter

Salt and pepper to taste

Procedure:

In a pan, heat oil and butter. Saute' garlic and onion. Add chicken breasts cubes and saute until cook.  Add carrots and turnips. Let it cover and stir occasionally until half cook. Add young corn, mushroom and green peas. Add little water and let simmer. Gradually add cream of mushroom then stir well.    Add salt and pepper to taste.  Add quail eggs, cook until sauce are thicken. Removed from fire and sti in cashew nuts.

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. 

Pancit Canton

This is a chicken and veggie version of the well loved variety of pancit dish which noodle dish of Chinese origin that has become very much a part of Filipino cuisine.

Ingredients: 
250 grams canton noodles
¼ kilo chicken, thinly sliced
¼ kilo cabbage or pechay baguio, sliced
1 pc carrot, sliced
a handful of baguio beans, sliced
1 small white onion, sliced
3 cloves garlic, mined
3 tbps oyster sauce
2 tbps soy sauce
2 cups water
2 tbps cooking oil
1 tbps all purpose flour (or cornstarch)

Optional:
sayote, sliced
broccoli, sliced


Procedure: 
In a pan, heat oil and sauté garlic and onions. Add Chinese chicken. Stir fry for 2 minutes.Add all vegetables and continue stir fry for 1 minute. Season with oyster sauce and soy sauce. Mix well. Set aside.

On same pan, boil 2 cups of water.Add the remaining oyster and soy sauce.Dissolve all purpose flour in 1/4 cup of lukewarm water and pour it on the wok. Stir until flour totally blend with liquid. Add the canton and cook until almost of the liquid are absorbed. Add the sautéed chicken and vegetables. You may opt to mix or you just top it over the canton noodles.

Ginisang Bitsuelas

Ginisang Bitsuelas is a healthy dish of sauteed greens beans with  ground pork.

Ingredients:

250 grams snap beans (bitsuelas), remove ends, sliced thinly at an angle

2 tbsps vegetable oil

1/3 cup lean ground pork

3 cloves garlic, pounded

1 medium onion,chopped

salt and pepper

Procedure:

Heat oil in a pan. Saute garlic until light brown then add on ion. Add ground pork and fry until light brown. Add the veggies. Stir-fry for a minute. Pour water. Cook until veggies are crisp-tender. Serve.

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.

Ampalaya sa Miso

Ingredients:
2 medium size ampala
100 grams fresh shrimps (heads removed)
1 onion sliced
3 cloves garlic crushed
1/4 cup miso
2 tbsp patis
pepper
cooking oil
1 cup water with shrimp juice (pound shrimp heads and squeeze its juice)

Procedure:
Sliced ampalaya into thin, diagonal slices. Soak in water with a little salt. When about to be sauteed, stir and rinse 2 times (to lessen the bitter taste). Drain. Do not squeeze.
Saute`garlic until brown. Add onions. Stir in shrimps. Season with patis and pepper. Add miso. Saute for 3 minutes and pour in 1 cup water with shrimp juice. Keep stirring until it boils. Let boil for 5 minutes, then, add ampalaya. Do not stir to prevent sauce from becoming bitter. Serve.

Crispy Kangkong

Ingredients:
1 bundle kangkong
bowl of ice cold water
1/4 cup cornstarch
2 egg whites
cooking oil for deep frying

For Dip:
mayonnaise
seasoning sauce
chopped garlic
pepper to taste


Directions:
Remove kangkong leaves from the stems and wash very well. Soak in a bowl of cold water. Pat dry each leaf with paper towels. 

Combine cornstarch and egg whites in bowl and beat with a wire whip. Dip each dried leaf in the batter. Fry leaves on both sides in heated cooking oil until coating hardens or is light brown. Drain cooked kangkong leaves on paper towels.

Serve with prepared mayonnaise dip.

For Dip:

Mix together mayonnaise, seasoning sauce, chopped garlic and pepper.

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.