Vegetables

Ginisang Sayote with Shrimp

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Ingredients:
300 grams shrimps, peeled and deveined
2 pieces chayote(sayote), peeled and cut into small pieces
5 cloves garlic, minced
1 onion, chopped
2 tomatoes, cut into cubes
5 stalks cilatro, chopped
2 1/2 cups water
3 tablespoons vegetable oil
fish sauce, salt and pepper to taste

Procedures:
Part 1
1. In a pan, heat oil then add shrimps.
2. Season with salt and pepper then cook until starts to turn pink. Remove and set aside.

Part 2
1. In a same pan, saute garlic, onion, cilantro and tomatoes.
2. Add chayote then stir cook for a minute, pour water then cover and bring to boil. Add water if necessary.
3. Season with fish sauce and pepper then simmer for 3-5 minutes or until tender.
4. Put back the shrimps then cook for another minute.
5. Transfer to serving bowl then garnish with chopped cilantro. Serve.

Stir Fry Shrimp and Vegetables

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Ingredients:
300 grams shrimps, peeled and deveined
1/2 cup sliced mushrooms, drained
50 grams snow peas (sitsaro)
100 grams young corn, halves
1 red bellpepper, cut into strips
6 cloves garlic, minced
1 onion, quartered
1 thumb sized ginger, julienned
1 tablespoon cornstarch (dissolved in 1/2 cup water)
2 tablespoons vegetable oil
1 teaspoon butter
salt and pepper to taste
dried chili flakes (optional)

Procedures:
Part 1
1. In a pan, melt butter then add shrimp.
2. Season with salt and pepper then cook until starts to turn pink. Remove and set aside.

Part 2.
1. In a same pan, add oil if needed then saute ginger, garlic, and onion.
2. Add mushrooms then stir cook for a minute.
3. Add bell pepper, young corn, and snow peas then stir fry for 3 minutes.
4. Pour dissolved cornstarch then simmer until the sauce thickens.
5. Put back shrimps, chili flakes, salt and pepper according to taste then cook for another minute.
6. Transfer to serving plate then serve immediately.

Pork Giniling with Mixed Vegetables

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Ingredients:
1/4 kilo ground pork(giniling)
1 1/2 cup mix vegetables (carrots, sweet peas, corn)
2 teaspoons raisins
1/4 cup soy sauce
5 cloves garlic, minced
1 onion, sliced
2 bay leaves
1/4 cup water or pork broth
5 pieces hard boiled quail eggs (optional)
sugar, salt and pepper to taste
2 tablespoons vegetable oil

Procedures:
1. In a pan, heat oil and saute garlic and onion.
2. Add ground pork and soy sauce then simmer for 5 minutes.
3. Add mix vegetables, raisins, bay leaves, quail eggs, and water. Bring to boil.
4. Season with sugar, salt and pepper then simmer for 3 minutes or until tender.
5. Remove from heat and serve hot.

Spicy Eggplants, Beans and Tofu

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Ingredients:
2 pieces eggplants, cut into serving pieces
200 grams firm tofu, sliced and fried
1 tablespoon precooked black beans, washed
5 cloves garlic, minced
1 red bell pepper, sliced
2-3 pieces red chili
10 pieces basil leaves
1/2 cup vegetable oil
salt and pepper to taste

Sauce:
1/4 cup soy sauce
2 tablespoons balsamic vinegar or black vinegar
2 tablespoons rice wine
1 tablespoon sugar
1 tablespoon minced fresh ginger
1 teaspoon red pepper flakes

Procedures:
Part 1
1. In a bowl, combine sauce ingredients. Set aside.

Part 2
1. In a pan, heat oil saute garlic until fragrant.
2. Add eggplants then stir cook until starts to soften.
3. Add black beans, bell pepper, red chili and tofu.
4. Pour the sauce then simmer and cook for 3-5 minutes or until thickened. Add water if necessary.
5. Add basil then adjust seasoning with salt and pepper.
6. Serve with steamed rice.

Calamari Salad

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Ingredients:
500 grams squid, clean and cut into rings
3/4 cup flour
1/2 teaspoon paprika(optional)
salt and pepper to taste
1 egg, beaten
cooking oil for frying
1 pack romaine lettuce (greens)
4 pieces cherry tomatoes, halved
6 pieces pineapple chunk
chopped toasted nuts (optional)
2 tablespoons lime juice
2 tablespoons white wine vinegar
chopped cilantro for garnishing

Procedures:
Part 1
1. In a bowl, combine flour, paprika, salt and pepper. Mix well.
2. Add squid and dip in beaten egg, deep-fry for a minute or until golden brown. Do not overcooked. Drain on paper towel and set aside.

Part 2
1. In a serving bowl, arrange lettuce, tomatoes, pineapple and toasted nuts.
2. Combine lime juice, wine vinegar, salt and pepper then drizzle into salad.
3. Top with fried calamari and cilantro. Serve immediately.

Ginataang Hipon at Kalabasa

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Ingredients:
500 grams shrimps
1/2 squash(kalabasa), peeled and cut into cubes
1 bundle string beans(sitaw), cut in 3 inches long.
1 tablespoon shrimp paste
1 can coconut milk
3 cloves garlic, minced
1 small onion, chopped
2 pieces green chili(siling haba)
cooking oil
salt and pepper to taste

Ingredients:
Part 1
1. In a saucepan, heat cooking oil and saute onion and garlic.
2. Add shrimps then stir cook for 2 minutes. Remove and set aside.

Part 2
1. In a same pan, add shrimp paste and coconut milk then bring to boil.
2. Add the squash then cook 15 minutes or until soft.
3. Put the sauteed shrimps back then add string beans, cook for 5 minutes.
4. Add green chili then season with salt and pepper according to taste. Add water if necessary.
5. Cook for 2-3 minutes then remove from heat. Serve and enjoy.

Ginisang Sitaw at Kalabasa with Fried Tilapia

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Simple, budget friendly, and healthy dish that you can serve to your family. Best served with steaming rice.

Ingredients:
1 piece tilapia, cleaned and halved
1/2 squash(kalabasa), peeled and cut into cubes
1 bundle string beans (sitaw), cut into 2inch long
3 cloves garlic, minced
1 medium-sized onion, chopped
2 medium-sized tomatoes, chopped
cooking oil
1 cup water
salt
fish sauce and ground pepper to taste

Procedures:
1. Wash tilapia, dry, and sprinkle with salt. In a frying pan, heat oil and fry tilapia on both sides until brown . Remove from pan and set aside.
2. In another pan, heat oil then saute garlic and onion.Add tomatoes then continue sauteing for 5 minutes or until soft.
3. Add vegetables and stir cook for a minute, then add water and simmer for 5 minutes.
5. Season with fish sauce and pepper according to taste.
6. Cook until veggies are tender, add the fried tilapia and let it boil for 1 minute. Transfer to serving plate and serve.

Broccoli Flower with Toasted Garlic

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Ingredients:
1 medium-sized broccoli flower, cut into serving pieces
1 head garlic, minced
2 tablespoons oyster sauce
2/3 cup chicken stock
1/2 teaspoon cornstarch (dissolved in 1/4 cup water)
a dash of dried chili flakes (optional)
sugar, salt and pepper to taste.
2 teaspoons sesame oil

Procedures:
1. In a pan, heat oil then saute garlic until light brown. Remove and set aside.
2. In a same pan, add broccoli, chili flakes, chicken stock and oyster sauce then adjust seasoning according to taste.
3. Simmer for 2 minutes then transfer to serving plate.
4. Top with toasted garlic. Serve immediately.

Kangkong Gising Gising

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Ingredients:
2 bunch of kangkong(water spinach), cut into small pieces
250 grams pork belly, cut into small pieces
1 tablespoon sauteed shrimp paste(bagoong alamang)
1 cup coconut cream (1st extract)
3 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, julienned
1 tomato, chopped (optional)
3 pieces red hot chillies(labuyo), sliced into small pieces
salt and pepper to taste
2 tablespoons vegetable oil

Procedures:
1. In a sauce pan, heat oil then saute garlic, onion, ginger and tomatoes.
2. Add shrimp paste then continue sauteing for a minute or until it’s cooked.
3. Add pork then stir cook until tender.
4. Pour coconut cream then bring to boil over low heat.
5. Add kangkong stalks and chopped chili, cook for 3 minutes or until tender and crisp.
6. Adjust seasoning according to taste then cook until the sauce is reduced and thick. Add kangkong leaves then gently stir.
7. Remove from heat then transfer to serving plate. Serve and enjoy!

Ginisang Black Eyed Beans

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Ingredients:
1 cup black eyed beans
250 grams pork belly, sliced
5 cups water
2 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped
1 bunch ampalaya leaves or malunggay leaves
1 pork cube
salt and pepper to taste
1/2 cup pork rind(chicharon), crushed

Procedures:
Part 1
1. Soak beans in water for 1-2 hours or overnight before boiling.
2. In a pot, boil water and add beans, simmer for 30 to 45 minutes or until beans is cooked.

Part 2
1. In a saucepan, cook pork until color turns to light brown and start to render oil.
2. Add garlic, onions and tomatoes, saute until it’s cooked.
3. Pour in boiled beans, broth and pork cube. Season with salt and pepper.
4. Bring to boil and simmer until slightly thick.
5. Add ampalaya leaves and pork rind. Cover and remove from heat. Serve.