Low Carb Recipes

Bok Choy in Oyster Sauce

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Filipino Style Recipe: bok choy in oyster sauce is another easy yet healthy food. Normally the bok choy comes boiled and garnished with fried garlic and oyster sauce.

Estimated time preparation and cooking: 5-10 minutes
Good for 2-3 persons

Ingredients:
1 bunch baby bok choy, stalk trimmed, If big, split in half
3 cloves garlic, chopped
3 tablespoon oyster sauce
3 tablespoon water
1 tablespoon vegetable oil
Dash of salt
Pinch of ground white pepper

Procedures:
Part 1
1. In a pot, pour water and add 1/2 teaspoon oil and a dash of salt. Bring to boil.
2. Add bok choy, cook for 30 seconds or until half cooked. Drain and rinse under cold water.
3. Drain and arrange in serving plate.

Part 2
1. In a pan, heat oil and stir-fry garlic for 15 seconds or until light brown. Drain and set aside.
2. In a same pan, add oyster sauce, water and white pepper. keep stirring until sauce has thickened.
3. Pour the sauce over bok choy and garnish with fried garlic. Serve.

Shrimp and Corn Soup

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Filipino Style Recipe: Shrimp and corn soup is a creamy soup dish that usually served during rainy season. Shrimp, corn and potatoes cook in coconut milk which has a creamy and tasty flavor.

Estimated time of preparation and cooking: 10-15 minutes
Good for 2-3 servings

Ingredients:
200 grams medium shrimp, peeled and deveined
1 cup corn kernels
1 cup coconut milk
1 large potato, diced
1 onion, sliced thinly
2 cloves garlic, minced
2 cups water
salt and pepper to taste
spring onion for garnishing(optional)

Procedures:
Part 1
1. In a pan, heat oil then stir fry shrimp for a minute. Strain and set aside.
2. In a same pan, fry potatoes until light brown. Strain and set aside.

Part 2
1. In a same pan, reduce oil then saute garlic and onion.
2. Add coconut milk, water, potatoes and corn then simmer for 2 minutes
3. Add shrimps then season with salt and pepper.
4. Simmer for another minute then transfer to serving plate, garnish with spring onion. Serve.

Grilled Stuffed Milkfish

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Filipino Style Recipe: grilled stuffed milkfish or inihaw na bangus is another popular dish in every occasion that usually served as finger food(pulutan). Normally the milkfish is stuffed with onions and tomatoes then grilled in a hot charcoal. You wrap it with banana leaf or aluminum foil.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 30-40 minutes
Good for 2-3 persons

Ingredients:
1 large-sized milkfish(bangus)
2 onions, chopped finely
4 tomatoes, chopped finely
1 teaspoon salt
1 teaspoon pepper
3 tablespoons soy sauce
aluminum foil or banana leaves for wrapping(optional)
thread(optional)

Procedures:
1. Clean fish but keep the scales intact.
2. With a sharp knife, slice the back of the fish and remove innards.
3. Rub the skin with salt.
4. In a bowl, combine soy sauce, tomatoes, onions, salt and pepper. Mix well.
5. Stuff the mixture inside the fish then secure with thread.
6. Wrap with aluminum foil then grilled over hot charcoal for 15 to 20 minutes on each side.
7. Serve with liquid seasoning.

Misua with Meatballs and Luffa Soup

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Filipino Style Recipe: Misua Soup is a easy and delicious soup made with misua noodles, pork, and vegetables. This dish is one of the best and excellent soup during the rainy days.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 10-15 minutes
Good for 3-4 servings

Ingredients:
1 small bundle misua, cut into 3-inch
1 cup meatballs or ground pork
3 eggs, beaten
1 onion, minced
3 cloves garlic, minced
4 cups water
2 tablespoons vegetable oil
salt and pepper to taste
1 medium-sized luffa(patola), sliced thinly(optional)
spring onion for garnishing(optional)

Procedures:
1. In a pan, heat oil and saute garlic and onion.
2. Add pork and stir-fry until colors turn to golden brown.
3. Add water, season with salt and pepper. Bring to boil.
5. Add misua and luffa and simmer for 5 minutes.
4. Pour beaten eggs and stir well.
5. Transfer to serving bowl, garnish with spring onions. Serve.

Chicken and Corn Soup

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Filipino Style Recipe: chicken and corn soup is another soup dish that usually served during rainy season. Normally the chicken and corn boiled with carrots and beaten egg.

Estimated time of preparation and cooking: 20-30 minutes
Good for 2-3 servings

Ingredients:
2 pieces chicken breast
1 can corn kernel, drained
1 small carrot, cubed
1 onion, diced
1 thumb-sized ginger, minced
5 cups water
2 eggs, beaten
1/4 teaspoon ground pepper
1 teaspoon salt
1/4 teaspoon sugar(optional)
chopped spring onion for garnishing(optional)

Procedures:
Part 1
1. In a pot, boil water then add chicken, ginger, onion, sugar, salt and pepper. Cook for 10 minutes.
2. Remove chicken and shred using fork. Set aside.

Part 2
1. Add carrot and corn into chicken broth and simmer for 5 minutes.
2. Lower the heat then pour the beaten egg slowly, stir while pouring.
3. Add shredded chicken and simmer for 5 minutes.
4. Transfer to serving bowl, garnish with spring onion. Serve

Ginataang Labong

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Filipino Style Recipe: ginataang labong or bamboo shoots in coconut milk is another easy yet healthy food. Normally the bamboo shoots sliced and boiled. Then cooked with coconut milk together with shrimps and vegetable leaves.

Estimated time of preparation: 20-30 minutes
Estimated time of cooking: 15-20 minutes

Good for 5 persons

Ingredients:
250 grams bamboo shoots(labong),sliced
2 cups coconut milk
250 grams medium shrimp, peeled and deveined
3 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, sliced thinkly
salt and pepper to taste

1 bundle chili leaves or jute leaves(saluyot)(optional)
3 pieces green chili(siling haba), chopped(optional)
1 small can tomato sardines(optional)

Procedures:
Part 1
1. In a pot, pour water and add bamboo shoots, uncover and bring to boil for 20-30 minutes or until soften. Drain and set aside.

Part 2
1. In a pan, heat oil and saute garlic, onion and ginger.
2. Pour coconut milk and bring to boil over low heat. Stir constantly.
2. Add cooked bamboo shoots, cover and simmer for 5 minutes or until tender.
3. Add shrimp and simmer for 2 minutes.
3. Season with salt and pepper. Add chopped chili and vegetables.
4. Simmer for another minute or until thicken, turn off the heat. Serve hot.

Tips:
1. Cooked bamboo shoots can be purchased at some market or grocery, skip Part 1.

Creamy Braised Pork

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Filipino Style Recipe: creamy braised pork is another low carbohydrate dish. The pork comes out very tender and juicy while the milk reduces down to create a savory brown sauce.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 40-50 minutes
Good for 4 servings

Ingredients:
4 slices boneless pork chops or pork loin
2 tablespoons all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter
1 & 1/2 cup non-fat milk
250 grams grated Parmesan cheese(optional)

Procedures:
Part 1
1. In a bowl, combine flour, salt and pepper.
2. Trim fat from pork chops then add to flour mixture, stir to coat evenly. Set aside.
3. Add 1/2 cup milk to flour mixture and stir until well blended.

Part 2
1. In a pan, melt butter and fry pork chops about 3 minutes each side or until brown.
2. Pour milk mixture, cover and simmer in a low heat until meat is tender, stir occasionally.
3. Pour the remaining milk and cook until the liquid reduced and thicken. stir occasionally.
4. Transfer to serving plate, sprinkle with grated Parmesan cheese. Serve.

Asadong Manok Recipe

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Filipino Style Recipe: Asadong Manok or chicken asado is a sweet chicken dish that was originated from Chinese. Normally chicken marinade of seasonings and boil it until tender. This is similar to pork asado.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 30-40 minutes.
Good for 4-6 persons.

Ingredients:
1 kilo chicken legs
2 tablespoons sesame oil
3 tablespoons Honey
250 grams Bok Choy(Chinese Petchay)(optional)

Marinade:
1/2 cup soy sauce
1/2 cup oyster Sauce
1/2 cup brown sugar
4 pieces star anise
1 thumb-sized ginger, grated
1 onion, chopped
5 gloves garlic, minced
1/2 teaspoon salt and pepper

Procedures:
Part 1
1. In a pot, combine all the marinade ingredients and marinate chicken for 1 hour.
2. Cover and simmer in a low heat until meat is tender. Add water if necessary. Set aside.

Part 2
1. In a non-stick pan, heat oil and pour a little marinade sauce.
2. Add bok choy and cook for 1 minute. Transfer to serving bowl.

Part 3
1. In a same pan, pour a little marinade sauce then add honey.
2. Add the chicken and cook again for 2-3 minutes. Transfer to serving bowl with bok choy.

Part 4
1. In a same pan, pour all the remaining marinade sauce. Stir and simmer until thicken.
2. Pour the sauce over the chicken then serve.

Spicy Mixed Seafood Soup

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Filipino Style Recipe: spicy mixed seafood soup is another seafood dish that usually served by Filipinos mostly during rainy season. Another simple recipe but very healthy dish.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 10-15 minutes
Good for 3-5 persons.

Ingredients:
1/2 kilo mixed seafood(fish balls, kikiam, squid, scallops, shrimps, etc)
2 thumb-sized ginger, sliced
1 onion, quartered
1 tomato, quartered
2 pieces red chili pepper, sliced diagonally
salt and pepper to taste
5 cups water
1 stalk lemongrass, crashed and tied(optional)
1 Chinese Cabbage, quartered(optional)

Procedures:
1. in a saucepan, pour water and bring to boil.
2. Add ginger, onion, tomato and lemongrass. Cover and simmer for 5 minutes.
3. Add mixed seafood and red chili pepper. Simmer for 3 minutes or until seafood is tender.
5. Season with salt and pepper.
6. Add Chinese cabbage and simmer for a minute.
7. Transfer to serving bowl, garnish with celery then serve.

Tips:
1. You may also used kimchi to add color and spicy flavor.
2. You may also add mushrooms and other seafood if you desired.

Sinabawang Tahong

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Filipino Style Recipe: Sinabawang Tahong or Mussel Soup is another seafood dish that usually served by Filipinos. This is similar to Halaan Soup. Another simple recipe but very healthy.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 10-15 minutes
Good for 3-5 persons.

Ingredients:
500 grams fresh mussels(tahong)
3 cloves garlic, minced
1 onion, sliced
1 thumb-sized ginger, finely sliced
3 fresh tomatoes, chopped
8 oz Sprite Cola
1 tablespoon vegetable oil
2 tablespoons fish sauce(patis)
salt and pepper to taste
1-2 bundle water spinach(kangkong)

Procedures:
Part 1
1. Wash the mussel thoroughly and drain.
2. Place the mussel in a bowl with water and salt.
3. Cover for several hours or overnight. This will allow the clams to expel sand.

Part 2
1. In a pot, heat oil and saute garlic, onion and ginger.
2. Add tomatoes and saute until soften.
3. Add mussel and stir fry for 2 minutes.
4. Add sprite soda and simmer until shells are opened. Add water if necessary.
5. Add fish sauce and adjust seasoning with salt and pepper.
6. Add water spinach and simmer for 2 minutes.
7. Remove from heat then serve.

Notes:
1. You may also used petchay(bok choy) or chili leaves