Archive for category Vegetables

Misua with Patola (Somen Noodle Soup with Chinese Okra)

Here’s What You Need: 

2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/2 of small white onion, chopped
1/2 teaspoon salt
1 chicken bouillon cube
6 cups water
1 bundle japanese somen noodles or misua noodles
1 chinese okra (patola), peeled and sliced
black toasted sesame seeds for garnishing
black pepper to taste

Here’s How: 


Heat olive oil in a medium saucepan and saute garlic until light brown , add onions and cook for about 2 minutes. Season with salt. Add the bouillon cube followed by the water . Simmer for 5 minutes.  Cut the somen or misua noodles in the middle and put in the simmering water along with the sliced patola. Cover and let it boil for another 5 minutes.

Transfer in a soup bowl and garnish with toasted black sesame seeds.

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Ukoy (Shrimp Fritters)


Here’s What You Need: 

12 pieces large shrimps
2 square pieces (3×3) tofu, cut into small cubes
3 cups bean sprouts (togue)
1/2 cup scallions, sliced
1 cup sweet potato, cut into thin strips

Batter

1 cup all-purpose flour, sifted
1 cup cornstarch, sifted
1-1/2 teaspoon baking powder
1-1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup hot water
1/2 teaspoon anatto powder (achuete)
3/4 cup shrimp broth click here for recipe
1 egg
canola oil for deep frying

Garlic – Vinegar Dipping Sauce 

1/2 cup vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
2 cloves garlic, finely chopped
red chili peppers, optional (labuyo)

Here’s How: 

Wash shrimps thoroughly, remove and set aside the head. Leave the shells and tails on.

in a medium saucepan heat oil. Dilute anatto powder in hot water in a small bowl and set aside. In a separate bowl combine flour, cornstarch, baking powder, salt and black pepper. Add the shrimp broth, anatto water and the egg. Using a wire whisk beat the batter until it becomes smooth. Set aside. In a saucer, arrange a bed of sprouts, yams, tofu, scallions and a shrimp. Add about 1/4 cup of batter and carefully transfer the ukoy mixture into the hot oil. Fry until it becomes crispy on both sides.

In a small bowl combine vinegar, salt, sugar, black pepper and garlic.

Serve immediately with  garlic-vinegar dipping sauce.

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Sinigang na Corned Beef (Corned Beef in Sour Broth)

Here’s What You Need: 

1 (15 oz.) can palm corned beef
4 cups water
1-1/2 tablespoons tamarind soup base powder
2 tablespoons fish sauce (patis)
1 medium red onion, quartered
1 medium tomato, quartered
1 small white radish, peeled and sliced
1 green long chili pepper
1 small bunch of green long beans (sitaw), cut into 2 inch lengths
salt to taste
handful or two of swamp cabbage (kangkong), or spinach


Here’s How: 

In a large saucepan boil water, tamarind soup base and fish sauce. Add onions, tomatoes, radish, green long beans and chili peppers let it boil for 10 minutes. Add the corned beef  and simmer for another 5 minutes then add the swamp cabbage. Cover and remove from heat. Let it rest for 5 minutes before serving.

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Sinigang na Hipon (Shrimps in Sour Broth)

Here’s What You Need: 

12-15 pcs large size shrimp
5 cups water
2 tablespoons tamarind soup base powder
3 tablespoons fish sauce (patis)
1 medium onion, quartered
1 medium tomato, quartered
1 small white radish, peeled and sliced
1 green long chili pepper
1 small bunch of green long beans (sitaw), cut into 2 inch lengths
salt to taste
handful or two of yam leaves (tablos ng kamote), swamp cabbage (kangkong), or spinach

Here’s How: 

In a large saucepan boil water, tamarind soup base and fish sauce. Add onions, tomatoes, radish, green long beans and chili peppers let it boil for 10 minutes. Add shrimp and season with salt. Simmer for another 3 minutes and add the yam leaves. Cover and remove from heat. Let it rest for 5 minutes before serving.

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Garlic Tofu with Snow Peas

Here’s What You Need: 

1 package (19 oz.) regular tofu
non-stick cooking spray
3 tablespoons extra virgin olive oil
4 garlic cloves, minced
a handful of snow peas, trimmed
3 tablespoons low sodium soy sauce, preferably Kikkoman
black pepper to taste

Here’s How: 

Drain Tofu and place tofu in two layers of paper towel to drain excess water in it for at least 20 minutes. Cut into bite size pieces.

Spay skillet with a non-stick cooking spray  over  medium high heat. Fry tofu until it becomes light brown on all sides. Scoop out tofu and set aside.

Using the same skillet heat olive oil and saute garlic for 2 minutes or until it becomes light golden brown. Add the snow peas and stir-fry for 2 minutes then add the fried tofu, soy sauce and continue stir-frying until the tofu has absorb some of the soy sauce. Season with black pepper. Serve hot.

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Chicken Pastel

Here’s What You Need: 

1 unbaked 9″ pie crust or  6 multigrain pocket sandwiches
4 tablespoons extra virgin olive oil, divided
2 cloves garlic, minced
1 small white onion, chopped
1 chicken breast
4 pieces boneless and skinless chicken thighs
4 strips uncooked smoked bacon, chopped
1 potato, diced
2 carrots, diced
1 stalk celery, sliced
1 cup frozen green peas
1/2 cup chickpeas
1 can cream of mushroom soup
1/4 cup sliced green olives
1 small can vienna sausage, cut into thirds
2 tablespoons butter
Salt and pepper to taste

Here’s How: 

Heat oil and fry the potatoes on a non-stick frying pan until it becomes light golden brown. Scoop out the potatoes and set aside. On the same pan stir-fry bacon until it becomes crispy. Scoop out and set aside.

Cut chicken into bite size pieces. On a separate skillet heat oil on a medium high, saute garlic and onions. Add the chicken and season with salt and pepper.  Stir-fry until the meat becomes light brown. Add the celery, carrots and the cream of mushroom soup. Let it simmer for 10 minutes and stirring once in a while. Add the fried potatoes, green peas, chickpeas, and olives. Drop the butter and vienna sausage and stirring continuously until butter is completely melted. Season with salt and pepper. Remove from heat.  Place the chicken pastel on a serving dish and serve  with pocket sandwich.

If you want a baked chicken pastel make sure that the sauteed chicken is completely cool before baking them. Preheat Oven to 350F. Put the sauteed chicken in a 9-inch pie plate. Top with crust. Cut 3 vents in the crust and press edges with a fork to seal. Brush the top with egg wash (whisk 1 egg white and a tablespoon of milk) and sprinkle with just a little of salt and pepper on top. Bake at the preheated 350F oven for 30 minutes or until crust is nicely browned.

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Picadillo Soup

Here’s What You Need: 

3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 small white onion, chopped
1 medium tomato, chopped
2 tablespoons fish sauce (patis)
1 cup ground pork
1 cup ground beef
1/2  teaspoon black pepper
1 bay leaf
4 cups water
2 tablespoons oyster sauce
1 large potatoes, peeled and diced
5 bunches bokchoy (pechay) rinsed and roughly chopped

Here’s How: 

In a medium size pot, heat oil and saute garlic until lightly golden brown. Add the onions until it becomes transparent and followed by the tomatoes. Season with fish sauce. Add the ground beef and ground pork. Make sure to break any lumps so the meat will be cooked evenly.

Stir in the oyster sauce the bay leaf and season with black pepper. Cover and simmer for 10 minutes or until meat is cooked through. Add water and let it simmer for 10 minutes.

Add the potatoes season with salt if necessary and let it boil for 5 minutes then drop the bokchoy  and cover. Turn off the heat and let it rest for 5 minutes before serving.

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Dinengdeng

Here’s What You Need: 

1 medium porgy fish (you can also use milkfish or tilapia)
1 teaspoon salt
1/2 cup extra virgin olive oil
2 garlic clove, minced
1 small onion, chopped
1 medium tomato, chopped
2 cups water
2 segments squash (kalabasa), cut into 1 inch cubes
1 bundle green long beans (sitaw), cut into 2 inch lengths
1 bittermelon (ampalaya) seeded and cut into 1 inch lengths
8-10 pieces okra, trimmed
1 bundle swamp cabbage (kangkong), cut into 1-1/2 inch lengths
2 japanese eggplants(talong) sliced into 1 inch pieces
3-4 tablespoons shrimp paste (bagoong alamang)
salt to taste

Here’s How: 

Scale and clean the fish,sprinkle with salt and fry in hot oil until golden brown on all sides. Set aside. (Grilling is also a great alternative for frying)

In a skillet heat 2 tablespoons extra virgin olive oil and saute garlic, onions, tomatoes and shrimp paste (bagoong) in medium high heat. Add the fried or grilled fish, squash (kalabasa), green long beans (sitaw), bittermelon (ampalaya), okra and eggplants (talong). Cover, lower heat to medium low and cook for 10 minutes or until vegetables are done.

Add swamp cabbage (kangkong) and cook for another 2 minutes. Season with salt if necessary. Remove from heat, cover and let it stand for about 5 minutes. Transfer fish into a serving platter and put the vegetables on top. Serve immediately.

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Ginisang Munggo (Sauteed Mung Beans)

Here’s What You Need: 

1/4 lb. boneless pork with some fat, cut into cubes
2 cloves garlic, minced
1 small white onion, chopped
1 medium tomato, chopped
2 tablespoons fish sauce (patis)
1/4 lb shrimps, shelled, deveined and cut into pieces (optional)
1 pork bouillon cube
1 cup mung beans (munggo)
4 cups water
Ampalaya, thinly sliced
1 package ampalaya leaves or a handful or two of fresh baby spinach
Salt and pepper to taste

Here’s How: 

Place munggo and 4 cups water in a pot. Bring to a boil over medium high heat. Bring down the heat to low and simmer until the munggo are soft and mushy and separating from its skin. Add more water if it dries out. (making sure not to add too much water, munggo should have a thick soup consistency) Turn off the heat and set the munggo aside.

Place pork in a skillet with 1/3 cup water over medium heat. Let it simmer until all the water evaporates and pork fat comes out. Add the oil and fry for 1-2 minutes or until pork becomes light brown. Take the pork pieces out of the skillet and set aside.

Using the same skillet, add garlic saute until light brown , add onions and cook for about 2 minutes. Season with fish sauce (patis). Add tomatoes and the bouillon cube,  cook until it becomes soft. If it does not have enough liquid to cook the tomatoes,  add 1/4 cup of water . Cover and let it  boil for 5 minutes. Add the shrimp and continue to saute until shrimps turned pink.

Add the sauteed pork and shrimp into the boiled munggo. Let it boil, stir in ampalaya and ampalaya leaves or spinach. Season with salt and pepper. Remove from heat, keep covered for at least 5 minutes before serving.

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Laing (Taro Leaves in Spicy Coconut Milk)

Here’s What You Need: 

5 large garlic cloves, finely chopped
3 inch ginger, peeled and smashed
2 cans coconut milk
1 lb. ground pork
2 tablespoons shrimp paste (bagoong)
5 pcs. finger chili peppers, sliced (siling pang sigang)
2 pcs. red chili peppers, chopped (labuyo)
70 grams taro leaves (about 3/4 of 100 gram package)
salt to taste

Here’s How: 

In a casserole combine garlic, ginger, coconut milk ground pork, shrimp paste and chili peppers. Cover, let it boil over medium high heat and stirring once in a while  to make sure the the meat is no longer pink and the liquid is cooked down.

Turn down the heat to low and mix in the taro leaves. Make sure that the leaves are soaked in coconut milk. Put the lid back on and let it simmer for 15 minutes or until the taro leaves are tender and the cream becomes thick. Stirring occasionally to avoid laing from burning.

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