Filipino Food Store » Filipino Vegetable Recipes

Lumpia

Hilda — Wed, 10 Jun 2009 18:07:38 +0000

Lumpia is a delicious and a healthy Filipino appetizer. It actually resembles to the popular Asian dish spring rolls. In Philippines we actually have several versions of this dish, it could be with vegetables, fresh or fried or with meat or fish that is also fried.

Enjoy this fresh Lumpia recipe!

Sariwang Lumpia

Ingredients:

half a cup of sliced cabbage in julienne strips

1 carrot sliced in julienne strips

one cup of bean sprouts

1 small sweet potato sliced in julienne strips

1 onion sliced

2 cloves of garlic minced

10 pieces of prawns boiled, shelled and cut into two lengthwise

half a cup of shrimp broth

1 small block of tofu cut in small cubes

salt

pepper

1 teaspoon of fish sauce

some cooking oil

lettuce

10 pieces of lumpia wrapper

Procedure:

In a pan put the cooking oil, sauté the garlic and onion. Once it has becomes translucent add the vegetables, stir fry for about five minutes add your tofu, salt, fish sauce and pepper. Pour the shrimp stock and cover, let it cook for another five minutes. The vegetables should be a little bit crispy. Drain your vegetables.

Assembling the lumpia:

Lie your lumpia wrapper, put a lettuce leaf, put 1 prawn and scoop your cooked vegetables. Roll it gently one time, then fold the sides then continue rolling to seal it. You can serve it with sweet and spicy peanut sauce.

Stuffed Tomatoes (Rellenong Kamatis)

Hilda — Sat, 06 Jun 2009 11:50:49 +0000

Are looking for a healthy Filipino recipe? Here’s one easy to do, simple, easy on the budget but loaded with healthy stuff and goodness!

Stuffed Tomatoes (Rellenong Kamatis)

Ingredients:

about 5 to 7 big ripe tomatoes

1 red onion , minced

one fourth kilo of ground beef

half a cup of cooked rice

one egg yolk

salt, pepper

grated cheddar cheese for garnishing

Procedure:

Cut the upper part of your tomato, delicately empty them using a spoon set them aside for filling. In a bowl mixed the rice, ground beef, onion, egg yolk, and the rest of the tomato you collected. Mix them well, add salt and pepper. Scoop them and fill your emptied tomatoes, topped them with cheese and bake in the oven at 180° celsius for about 25 minutes. This is a complete dish!

Pinangat

Hilda — Wed, 03 Jun 2009 15:04:20 +0000

Pinangat is a filipino dish which originated in Bicol region, the land of chilies, coconut and gabi. Although more popularly for Manilenos this is called Laing. Pinangat is a nice blend of gabi leaves tied with coconut leaves and simmered in coconut cream. Try this bicol version and you will love this!

Ingredients:

about 7 to 10 fresh gabi leaves (depending on the number of your guests count 1 to 2 leaves per person)

*never wash your leaves just wipe them to clean them

about one kilo of sliced gabi leaves, stalks and gabi root

about half a kilo of ground pork

1 tablesoon of bagoong (shrimp paste)

1 big onion chopped

2 cloves of garlic pounded

some chilies

1 cup of coconut milk

half a cup of coconut cream (kakang gata)

Procedure:

In a bowl mix well your ground pork, bagoong, chopped onion, garlic, chilies and sliced gabi leaves, stalks and gabi. Pour a quarter of your coconut milk. Get one leaf and put about 2 to 3 tablespoons of your mixture in the middle of the leaf. Close the leaf outwards going inwards to be able to come up with a small package like. Tie them with coconut leaves or simply kitchen threads we use for cooking (tying chicken legs when roasting chicken, etc). Put in a deep casserole your small gabi packages. Pour your coconut milk and let it simmer slowly over medium fire. Add your coconut cream and let it continue simmering. It is done when you sauce becomes thick and coconut oil starts to come out.

Vegetarian Carbonara

Hilda — Fri, 29 May 2009 11:52:07 +0000

Next to rice filipinos love eating pasta. Here’s a healthy option to prepare your favorite carbonara spaghetti.

Vegetarian Carbonara

(serves 2 to 3 persons)

Ingredients:

about 250 g of spaghetti pasta or any pasta of your choice

2 yolks of large eggs

2 tablespoons of olive oil

about 250 g of fresh button musrooms sliced

4 tablespoons of double cream

salt, and freshly milled pepper

some freshly chopped basil

Procedure:

Start by cooking your pasta. Meanwhile heat your pan and add your olive oil, fry your mushrooms, put some salt and pepper. In a bowl whish your egg yolks and add the cream. Mix them together. Once the pasta is cooked, drain it and toss it in the same pan with the mushrooms. Add the cream mixture, freshly milled pepper, a little bit of salt and basil.

Adobong Sitaw with fried tokwa

Hilda — Sat, 26 Jul 2008 14:19:20 +0000

This is my auntie’s specialty!

Ingredients:

2 cups of cut sitaw (long beans)

3 cloves of garlic pounded

1 big onion sliced

3 tablespoons of soy sauce

3 tablespoons of vinegar

2 tablespoons of black beans (tausi)

half a glass of water

250 g of ground pork (optional)

one block of big tofu (tokwa)

half a glass of oil for frying

Procedure:

Start first by frying the tokwa (tofu) in a deep casserole. You should put enough cooking oil to fry the tofu easily. They need to be golden brown on both sides. About putting the tofu too early. The oil should be hot enough. Cool them off and cut them in cubes. In a separate casserole put your cooking oil. Fry your garlic and onions. Add your ground pork and your black beans. Then put the sitaw and continue stirring. Add soy sauce, vinegar and water. Cook until the sitaw are tender. Top it with fried tokwa.

Adobong Sitaw

Hilda — Sat, 26 Jul 2008 13:47:33 +0000

One of my favorite vegetable dish that is so easy to cook!

Ingredients:

2 cups of cut sitaw (long beans)

3 cloves of garlic pounded

1 big onion sliced

3 tablespoons of soy sauce

3 tablespoons of vinegar

half a glass of water

some hibe

250 g of ground pork (optional)

Procedure:

In a casserole put your cooking oil. Fry your garlic and onions. Add your ground pork and hibe. Then put the sitaw and continue stirring. Add soy sauce, vinegar and water. Cook until the sitaw are tender.

Adobong kangkong

Hilda — Sat, 26 Jul 2008 13:43:32 +0000

When I was a kid I grew up close to kangkong plantation. I remember how many times I enjoy eating adobong kangkong everytime my parents didn’t have the money to buy food. Now its a food I always long to taste.

Ingredients:

2 cups of kangkong leaves and stalks (in our family we cut the stalks in ringlike forms)

3 cloves of garlic pounded

1 big onion sliced

3 tablespoons of soy sauce

3 tablespoons of vinegar

half a glass of water

some chicharon

Procedure:

In a casserole put your cookign oil. Fry your garlic and onions. Add your kangkon, soysauce and vinegar. Pour half a glass of water and let it simmer for about fifteen minutes covered. Before servign top it with chicharon.

Ginisang Munggo

Hilda — Fri, 25 Jul 2008 12:59:10 +0000

This is my dad’s secret recipe.

In Philippines it is common to eat ginisang munggo and paksiw na bangus on Fridays. I have tasted diferent version of this dish , but I assure you this version of my dad is the best.

Ingredients:

1 cup of mongo or mungo beans

1 cup of ampalaya leaves ( you can replace this with kangkong if you want)

one pack of chicharon laman

4 pieces of tinapang galungong

2 tablespoons of patis (nuocnam or fish sauce)

250 g of shrimps (tails and head removed)

250 of pork cut in cubes

3 cloves of garlic

1 onion sliced

3 tomatoes cut in cubes

some cooking oil

2 liters of water for cooking the mongo beans or munggo

salt and pepper

Procedure:

Start first by cooking the munggo beans. You can use a pressure cooker, a crock pot or any deep casserole. Put the washed munggo beans and water. Cover and bring to boil. Cook your munggo beans for at least two hours to be sure of its softness. In a separate casserole put some cooking oil and sauté your garlic, onions and tomatoes. Ad your pork and shrimps. Then add your tinapa meat (you need to shread the tinapa with your hands removing the fishbones, heads and tails). Pour your munggo on this casserole and let this simmer for another fifteen minutes. Put your fish sauce, salt and pepper. Add your ampalaya leaves and chicharon, cover and turn off the fire.

Kilawing Puso ng saging

Hilda — Fri, 18 Jul 2008 13:10:04 +0000

Ingredients:

1 big whole puso ng saging or banana blossom

Be careful in choosing your banana blossom. My grandmom always told me choose the one that looks young and has a lighter color than the dark one. They are less tangy and much sweeter.

3 cloves of garlic

1 onion sliced

1/4 cup vinegar

1/4 kilo prawns (optional)

1/4 kilo pork cut in cubes (or you can use ground pork)

salt, pepper

half a glass of water

Procedure:

Start by removing the first layer of your banana blossom. Cut the tail and start slicing them diagonally from the tip. Once you are done slicing them put them in a bowl and add about two tablespoons of rock salt. Press with your hands to remove the dark juice of the banana blossom, set aside. Warm up the oil in a pan and start sautéing your garlic and onions. Add your meat and prawns and banana blossom. Pour half a glass of water, cover and let it simmer for at least twenty minutes. Check the tenderness of your vegetable, add some salt and pepper, then at the last part of cooking pour your vinegar. Let it simmer for another five minutes. Cut the fire.

Stir-fry Bitsuelas with chicharon toppings

Hilda — Mon, 23 Jun 2008 13:24:48 +0000

Another one easy and yet delicious healthy vegetable recipe!

Ingredients:

1 kilo of green beans or bitsuelas

1 onion sliced

2 cloves of garlic

1 tomato chopped

1 tablespoon of hibe (dried shrimps)

1 teasepoon of patis

1 tablespoon of soy sauce

1 pack of chicharon(about 250 grams)

about half a glass of water

Procedure:

Soften first your dried shrimp by soaking it in water. Heat the pan and add your cooking oil. Start by sautéeing your garlic, onion and tomatoes. Then add your dried shrimps , continue sautéeing. Finally add your green beans. Mix them well. Put your soy sauce and patis. Add a little bit of water (about a quarter of a glass) then cover it and let it simmer for about fifteen minutes. You can check the softeness of your green beans. It best to eat them when they are still a little bit crunchy and sweet. Remove from fire and serve with crushed chicharon on the top.

Tortang Talong

Hilda — Thu, 12 Jun 2008 14:18:51 +0000

With lots of catsup, this is the best!

Ingredients:

5 big eggplants (you need to count 1 eggplant per person)

*when choosing eggplants choose the one with smooth and bright skin, take note that sometimes there are traces of worm holes on the surface

half a kilo of ground pork

4 cloves of garlic crushed

1 onion minced

1 tomato chopped

6 to 7 eggs depending on the size

cooking oil

salt & pepper

Procedure:

Start by grilling your eggplant. You can grill it over charcoal or your oven. Try to cook the eggplant about fifteen minutes each side if you are grilling them and about thirty to forty minutes if you will grill them in the oven. Once the skin of eggplant has turned into carbonized black and the eggplant odor comes out its ready. Put them in a basin with cold water to facilitate your task of taking of their skin. If they are well cook, taking off their skin is easy. Pat off dry with paper towel each eggplant to be sure they are dry. With the help of a fork flatten each eggplant to allow you to put your stuffing inside. This is also the time to verify if your eggplant is free from any worms. In a separate bowl mix the rest of ingredients: ground pork, garlic, onion and tomato. This will be your stuffing. Beat the eggs as you would beat eggs in making omellette and let it stand ready. In a plate put your flattened eggplant, put on the top your meat stuffing, put salt and pepper and pour over some beaten egg. Heat a pan and put your cooking oil. Slide down the prepared eggplant on the frying pan and fry each side. They are cook one they turn golden brown on each side, about five to ten minutes. You can reheat some left over cooked eggplant omellette, just be sure they are properly kept. You can keep them for maximum of two days.

Extracting Coconut milk

Hilda — Thu, 12 Jun 2008 13:41:26 +0000

I just bought a fresh coconut. How do I get the coconut milk out of it. Best Filipino dishes always come with coconut milk. The use of coconut milk is everywhere; from savory dishes to sweet desserts. In Philippines it is common to find fresh coconut in the market. They are normally sold in the area where you buy the ingredients for making other Filipino desserts popularly called kakanin; like banana leaves, glutinous rice, sago, gulaman and panutsa. When you buy them it is preferable you choose the big and the heavy ones. They will grate the meat for you for free. Most are using machine to do this task but they were normally grated by hand using a kudkuran. Lucky for most that ready to use coconut milk in tetra packs or can exist already. It is much simpler but of course the taste of fresh coconut milk is always the best.

Ingredients:

grated meat from 2 coconut milk

one cup of hot water

and your clean hands

Procedure:

Start by preparing a clean piece of cloth that you will use as a strainer. In a deep bowl put the grated coconut meat and add half a cup of hot water. Then with your hands work on to make the milk comes out. But you need to be careful as the water is hot. Squeeze the milk out as if you are squeezing your shirt to dry it. Once all the coconut milk have been extracted, strain the milk with the clean cloth and pour it over a pitcher. Squeeze the cloth to get all the milk resting in the strainer. This is the coconut cream “kakang gata”, this is thicker and normally added during the last part of the cooking. Put back all the coconut milk in the bowl and pour the rest of the water. Do the same procedure to extract the rest of the milk. This will be the coconut milk. This is lighter in color and in texture. This is normally added at the start of your cooking process.

Ginataang Kalabasa

Hilda — Thu, 12 Jun 2008 13:21:02 +0000

When my mom cooks Ginataang Kalabasa I swear I eat with my hands. This is a healthy and truly delicious vegetable dish, we’ll never get tired of eating.

Ingredients:

1 cup of squash cut in cube

1 bunch of string beans cut about 4 inches long

3 cloves of garlic

1 onion sliced

3 tbsp of shrimp paste (bagoong) if its not available you can use patis to add the fish flavor about 1 tbsp)

1 pack of coconut milk (about one cup)

about 12 pcs of prawns

about 4 to 5 pieces of crab (alimasag) (you can cut them into two to help the flavor propagate in the dish

siling labuyo (optional) it depends if you want it spicy or not

salt and pepper

Procedure:

Heat the pan, put the cooking oil. Add the garlic and onion. Once their fragrant perfume comes out add the shrimp paste. Sauté for about few minutes then add the squash and string beans. Pour the coconut milk and cover, let it simmer gently over low fire. Once it boiled add the rest of ingredients; prawns, crab and sili. Cover and continue simmering for about ten minutes. Stir from time to time to avoid that the bottom to stick. Once the sauce has reduced in volume you can turn off the fire. Best served with hot rice . Kain na!

Laing

Hilda — Thu, 12 Jun 2008 12:52:23 +0000

I have learned this laing version to our Bicolano neighbor. I assure you this is the real thing.

Ingredients:

half a kilo of Gabi leaves (if they are too fresh you need to dry them up after tearing them)

half a kilo of gabi stems (take off the skin with the aid of knife)

* Saying goes to avoid scratching any part of your body while preparing this dish if you don’t want your laing to be itchy in your mouth.

milk from 2 coconut (if you cannot find fresh coconut you can replace it with one pack of coconut milk and one pack of coconut cream)

2 dried fish (you can use bisugo or labahita) you can also use dilis if you want

1/4 kilo pork belly cut in cube

3 cloves of garlic crushed

1 onion sliced

1 tbsp of grated ginger

salt & pepper

2 siling haba (jalapeno)

3-4 siling labuyo (chili)

*this Laing version is more for a day to day meal. You can add seafood like crab or prawns if its for a special gathering.

Procedure:

I assure cooking this dish is very easy and simple. You will spend more time preparing the ingredients. Start by removing the skin of your gabi stems then cut them about 2 to three inches in length. Next get the gabi leaves. NEVER wash them. Use a clean sponge instead to clean the leaves of any dirt or insect that might be attached to it. Next tear them as you would tear a paper. Not too big nor too small. Put all the leaves together with the cut stem and dry them outside. Be sure you don’t cook laing during rainy season

As soon as your gabi leaves have dried up and wilted we can start cooking them now. Get a big casserole, it needs to be thick enough because this is a slow cooking dish. Out of fire assemble the ingredients on the casserole; starting with the pork belly, then put the garlic, onion and ginger. Then cover this with the gabi stem, then the gabi leaves. Pour the coconut milk and cream (if you are using freshly squeezed coconut milk put everything). Lastly put the dried fish on the top and cover the casserole. Put the casserole on fire and cook slowly for about an hour over low fire. Once you smelled that coconut milk has dried up and the scent of coconut oil is strong. Turn off the fire. Get the dried fish which is now soft and cooked, and start mincing them with your hand. Put back the fish meat (just the meat you can throw the head and fish bones) and add the siling haba and cut siling labuyo. Stir your laing from bottom to top delicately. Stir them well until all the ingredients are well distributed. Cover it again. Laing gets better as day passed by. So better to eat them the next day. That is if you have a fridge you can keep it. Or else invite your neighbor to eat it with you.

Ampalaya con Carne

Hilda — Wed, 11 Jun 2008 13:59:16 +0000

Who said that bitter can’t be good. Try this delicious and healty vegetable dish, very Filipino.

Ingredients:

1/4 kilo of beef sliced thinly

2 to 3 big Ampalaya

3 big eggs

3 cloves of garlic crushed

1 onion sliced

2 tomatoes cut in cube

some cooking oil

half a cup of beef broth (beef bouillon dissolve in half a cup of hot water)

salt & pepper

Procedure:

The most important part of cookign this dish is taking off the bitterness of the ampalaya. Start by cutting it into two and taking off the seeds with the help of a spoon. Slice them thinly diagonally. Boil some water and pour this over the sliced ampalaya. Add one big spoonful of rock salt. Let it stand for few minutes until the water has cooled down and you can handle with your hand the ampalaya. Squeeze off all the water from the ampalaya with your hands. Heat off the pan with cooking oil then add up the garlic, onion and tomatoes. Stir them well add the beef as if you are stir-frying all the ingredients. Put the ampalaya , add the water and cover. Do not stir it for the first five minutes. Add the eggs beaten like an omellette. The turn off the fire. The eggs will be cooked by the heat of the vegetable. Add salt and pepper to taste. Saying has it that stirring the ampalaya during the cooking process (once they are added) makes this dish even more bitter. Its up to you whether you will stir it or not. My advise, do not stir it, for this strategy always work for me.

Pinakbet

Hilda — Wed, 11 Jun 2008 13:27:13 +0000

I think this is the all time vegetable dish among Filipinos. Each region have their own version of this delicious mixture of different fresh vegetables. Since I grew up and raised in Tagalog region I’m sharing the version my palates have grown up with.

Pinakbet

1/4 kilo of pork belly cut in cube

1/4 kilo of shrimps shells removed and deveined

3 cloves of crushed garlic

1 onion

2 big tomatoes cut in cubes

1 big bunch of kangkong (you can replace this with spinach)

1 cup of squash (cut in cubes)

5 to 6 okra

3 egg plant cut in cubes (depend on size)

1 cup of string beans (sitao)

half a cup of bagoong alamang (shrimp paste)

3 tbsp of cooking oil

half a cup of water

Procedure:

Start by putting the pork in a casserole with half a cup of water. Cover it and let it boil until the pork becomes tender. Pour the pork broth in a bowl and reserve for later. Put back the pork and add the cooking oil. Fry the pork until it becomes golden brown and crispy. Once they are golden brown take them off but leave the oil on the pan. This pork oil will give flavor to your dish. Next, put the garlic , followed by onion and tomato. Add the shrimps and the bagoong pour the pork broth and let it boil. Then add all the vegetables starting from the longest one to cook (string beans, egg plant and okra). Put on the last the squash and kangkong. Simmer over low fire for about fifteen to twenty minutes. Serve it with fried pork on the top.

Chopseuy

Hilda — Mon, 09 Jun 2008 15:43:53 +0000

My mom’s best recipe of chopseuy is the one with quails egg, hope you will like this!

Ingredients:

Literally you can use all the rest of vegetables sitting on your fridge

half a kilo of cabbage (any cabbage will do)

one cup of green beans

one cup of red bell pepper

one cup of carrots peeled and cut in cubes

one cup of patola peeled and cut in rings (optional)

one onion sliced

2 cloves of garlic

12 cooked quail eggs

cooking oil

salt, pepper

you can use any meat you want: pork , chicken, you can add up some chicken liver too.

Procedure:

In a sautéeing pan, put the cooking oil. Sauté the garlic and onion. Add the meat and let it cook for about three to five minutes. The put all the vegetables and toss them. Put salt and pepper to taste then add about half a glass of water and cover it. Cook this for about five minutes.