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Showing posts with label Vegetable. Show all posts
Showing posts with label Vegetable. Show all posts

Ginisang Pechay




Nutritious and Economical Filipino dish

Ingredients:

 

  •     1/2 kilo ground lean beef or pork
  •     1/2 kilo pechay, thoroughly washed
  •     3 cloves garlic, minced
  •     2 pcs medium sized potatoes, cut in small cubes
  •     2 pcs small sized red bell pepper, sliced diagonally
  •     1 medium sized onion, chopped
  •     1/2 cup water
  •     2 Tbsp fish sauce
  •     1/4 cup garlic chives, chopped
  •     3 Tbsp Canola oil
  •     salt and pepper to taste



    • Cooking Instructions: 

      

    Wash and clean the Pechay, then trim and chop the stalks and the leaf parts must be separated. 
      In a large pan  put in and saute garlic in Canola oil until light brown. 

      Add onion and saute until translucent then add the ground beef and little salt, when the beef is already brown add potatoes, saute for 2 minutes. 

      Add water and fish sauce.  

      Bring to a boil, when it’s boiling reduce the heat to medium low then add the bell pepper. 

      Cover and simmer for about 10 minutes or until the meat is tender. 

      Season with salt and pepper to suit your taste. 

      Add Pechay stalks and simmer for about 1 minute. 

      Add chives, leaf part of pechay. 

      Simmer for 2 more minutes. 

     Remove from heat then serve with hot rice and Daing na Bangus.

    Ginataang Langka with Dilis


    Ginataang Langka with Dilis
    • 20 ounces (2 cans) unripe jack fruit; squeezed,and chopped
    • 1 large red onion, minced
    • 1 tablespoon garlic, minced
    • 4 pieces dried Thai chilies
    • 3 to 4 cups coconut milk
    • 3/4 cup dried anchovies (dilis)
    • 2 tablespoons cooking oil
    • 1 tablespoon fish sauce

    Cooking Procedure

    1. Heat a pan and then and pour-in the cooking oil.
    2. Pan-fry the dried anchovies for 2 minutes.
    3. Pour-in the coconut milk. Bring to a boil.
    4. Add the garlic and onions. Continue cooking for 4 minutes.
    5. Add-in the jack fruit and chilli. Simmer for 20 minutes while occasianally stirring.
    6. Put-in the fish sauce. Stir and continue simmering until dry.
    7. Serve. Share and enjoy!
    Number of servings (yield): 4

    Bulanglang

     Bulanglang

    Ingredients

    • 1 piece small Green Papaya, sliced
    • 2 cups calabaza squash, sliced
    • Loofah (Patola), sliced
    • Lemon Grass (Optional)
    • 3 medium tomatoes, sliced
    • 10 to 15 small Okra
    • 1 cup malunggay (moringa) leaves
    • 4 cloves garlic, lightly crushed
    • 1 thumb ginger, chopped
    • 1 to 2 teaspoons salt
    • 4 to 6 cups rice Washing

    ooking Procedure

    1. Heat a cooking pot and pour-in rice washing. Let boil.
    2. Add garlic, ginger, and lemongrass. Boil for 5 to 7 minutes.
    3. Remove the lemongrass. Add papaya and calabaza squash. Boil for 6 minutes.
    4. Add tomatoes, okra, and loofah. Cook for 3 to 4 minutes.
    5. Put-in the malunggay and salt. Stir. Turn the heat off.
    6. Transfer to a serving bowl and serve. Share and enjoy!
    Number of servings (yield): 6

    Stir Fry Tofu with Vegetables

     

     

    Stir Fry Tofu with Vegetables

    Ingredients

    • 14 ounces extra firm tofu, cubed
    • 1 medium carrot, sliced
    • 1/2 lb snow peas
    • 1 medium onion sliced
    • 1/2 lb crimini mushrooms, sliced
    • 1/2 tablespoon cornstarch diluted in 1/2 cup vegetable broth
    • 1 cup vegetable oil
    • 1 tablespoon soy sauce
    • Salt and pepper to taste

    Cooking Procedure

    1. Deep fry the tofu until medium brown (about 5 to 8 minutes). Set aside.
    2. Heat a pan and pour-in 1 tablespoon cooking oil.
    3. Sauté onion.
    4. Add the fried tofu and stir-fry for 3 minutes.
    5. Add all the vegetables and stir fry for 3 to 5 minutes.
    6. Put-in soy sauce, salt, and pepper.
    7. Pour-in vegetable broth with cornstarch. Cook until the sauce thickens.
    8. Transfer to a serving plate.
    9. Serve. Share and enjoy!
    Number of servings (yield): 4

    Spicy Laing Recipe


     

    Spicy Laing Recipe

    Ingredients

    • 1 pack (4 ounces) dried taro leaves
    • 1/2 lb pork belly, thinly sliced
    • 3/4 cup salted dried fish (daing), shredded
    • 2 cups coconut milk
    • 4 cups coconut cream
    • 15 pieces Thai chili
    • 1 medium onion, sliced
    • 5 cloves garlic, crushed
    • 2 tablespoons ginger, sliced into strips
    • 2 pieces long green chili
    • salt and pepper to taste

    Cooking Procedure

    1. Combine pork, dried fish, garlic, onion, ginger, coconut milk, and coconut cream in a cooking pot.
    2. Apply heat and let boil.
    3. Add the dried taro leaves and Thai chili (do not stir). Simmer until the liquid almost dries out. Note: This will take about 40 to 50 minutes. When you notice a strong scent of coconut, this can be a sign that its ready.
    4. Put-in the long green chili, salt, and pepper. Gently stir the ingredients and cook for another 3 minutes.
    5. Transfer to a serving plate.
    6. Serve. Share and enjoy!
    Number of servings (yield): 8

    Ginisang Sitaw Recipe

     Ginisang Sitaw Recipe

    Ingredients

    • 1 bunch string beans; cut into pieces about 3 inches in length
    • 1 medium tomato, cubed
    • 6 ounces ground pork
    • 1 medium onion, sliced
    • 4 cloves garlic, crushed
    • 1 tablespoon fish sauce
    • 1/2 teaspoon ground black pepper
    • 2 tablespoons cooking oil

    Cooking Procedure

    1. Heat oil in a pan
    2. Sauté garlic, onion, and tomato.
    3. Add the ground pork. Cook until color turns medium brown (about 3 to 5 minutes)
    4. Add the fish sauce and sprinkle the ground black pepper. Stir.
    5. Put-in the string beans. Stir gently. Cover and cook in low to medium heat for 7 to 10 minutes.
    6. Remove the cover and stir to distribute the ingredients.
    7. Turn off heat. Transfer to a serving plate.
    8. Serve. Share and enjoy!
    Number of servings (yield): 4

    Kangkong and Tofu Stir Fry Recipe

     

     Kangkong and Tofu Stir Fry Recipe

    Ingredients

    • 1 bunch kangkong (water spinach), cleaned and chopped
    • 3 ounces extra firm tofu
    • 3 to 4 pieces Thai chili, chopped (optional)
    • 3 cloves minced garlic
    • 1 medium onion, sliced
    • 2 tablespoons oyster sauce
    • 1/2 teaspoon ground black pepper
    • 5 tablespoons cooking oil
    • Salt to taste

    Cooking Procedure

    1. Heat cooking oil in a pan
    2. Fry the tofu in medium heat for about 4 to 5 minutes per side
    3. Turn off heat. Remove the tofu from the pan and let cool.
    4. Slice the fried tofu into small cubes. Set aside.
    5. On the same pan, remove excess cooking oil until about 1 tablespoon of oil is left.
    6. Heat the pan. Sauté garlic and onion for about 2 minutes
    7. Put-in the sliced tofu and cook for 2 to 3 minutes.
    8. Add the oyster sauce and ground black pepper. Stir.
    9. Put-in the kangkong. Stir fry for 4 to 5 minutes.
    10. Add salt to taste and then put-in the chilies.
    11. Turn off heat. Transfer to a serving plate
    12. Serve. Share and enjoy!
    Number of servings (yield): 4

    Dinengdeng Recipe


    Dinengdeng Recipe

    Ingredients

    • 1 whole milk fish, sliced and grilled
    • 2 to 3 cups malunggay (moringa) leaves, cleaned
    • 2 cups squash flower
    • 12 to 15 pieces small to medium sized okra
    • 1 bundle string beans, sliced into 3 inch pieces
    • 2 pieces medium ampalaya (bitter gourd), cored and sliced
    • 2 to 3 tablespoons bagoong isda (unprocessed fish sauce)
    • 1 knob ginger, sliced
    • 2 medium tomato, chopped
    • 1 medium onion, chopped
    • 3 cups water

    Cooking Procedure

    1. Bring water to a boil in a large cooking pot.
    2. Add the ginger, onion, and tomato. Cook covered for 5 minutes.
    3. Pour-in the bagoong isda. Stir.
    4. Add okra and string beans. Stir and add the ampalaya. Cook in medium heat for 7 to 10 minutes.
    5. Put-in the squash flower and malunggay leaves. Cook for 3 to 5 minutes.
    6. Add the grilled milk fish. Let it stay for 3 to 5 minutes to add flavor to the dish.
    7. Serve. Share and enjoy!
    Number of servings (yield): 6

    Sauteed Spinach with Tofu



     


    Sauteed Spinach with Tofu

    Ingredients

    • 3 cups baby spinach
    • 4 ounces firm tofu, cut into cubes
    • 1 teaspoon sesame oil
    • 2 teaspoons extra virgin olive oil
    • 1/2 cup vegetable oil
    • Salt and pepper to taste

    Cooking Procedure

    1. Pan- Fry the tofu using the vegetable oil until all the sides brown. Set aside.
    2. Heat the olive oil in a pan.
    3. Sauté the spinach until it becomes soft.
    4. Add-in olive oil, salt and pepper. Stir.
    5. Put-in fried tofu. Stir and cook for a minute more.
    6. Transfer to a serving plate.
    7. Serve. Share and enjoy!
    Number of servings (yield): 2

    Laswa Recipe


     

    Laswa Recipe

    Ingredients

    • 3/4 lb. Shrimp, cleaned
    • 2 pieces Chinese eggplant, sliced
    • 1 1/2 cups cubed kalabasa (calabaza squash)
    • 1/2 lb. String beans, cut into 2 inch length
    • 1 1/2 cups Saluyot leaves
    • 2 pieces medium tomato, wedged
    • 10 pieces okra
    • 1 medium yellow onion, wedged
    • 4 to 5 cups water
    • Salt and pepper to taste

    Cooking Procedure

    1. Boil the water in a cooking pot.
    2. Put-in the tomato and onion. Cook covered for 3 to 4 minutes.
    3. Add the shrimp. Cook for 2 minutes.
    4. Add the string beans, okra, eggplant, and kalabasa. Cook for 5 to 7 minutes.
    5. Put-in the saluyot. Stir and continue cooking for 2 minutes.
    6. Add salt and pepper to taste.
    7. Transfer to a serving bowl.
    8. Serve. Share and enjoy!
    Number of servings (yield): 6
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