Vegetables

Beef Moussaka

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Ingredients:
3 pieces eggplant,peeled and cut lengthwise 1/4 inch thick
Oil for frying
2 tablespoon butter
1 head onion, minced
4 cloves garlic, minced
1/2 kilo ground beef
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fine herbs (i used fried oregano and basil)
1/4 cup tomato sauce
1 egg yolk, beaten (optional)
1 egg white, beaten until stiff(optional)
2 tablespoon Parmesan cheese

For the White Sauce:
2 cups evaporated milk
1/4 cup butter
4 tablespoon all purpose flour
salt and pepper to taste
1 cup grated cheddar cheese

Procedures:
1. Heat oil in a pan and fry the eggplants until slightly browned.Remove eggplant from the pan and set aside on top of paper towel to remove excess oil.
2. In a large pan, melt butter. Saute garlic and onion until translucent. Add the beef and cook until light brown. Add the spices and herbs ; salt, pepper, cinnamon, nutmeg, dried basil, and dried oregano. Pour the tomato sauce and simmer for 15-20 minutes. Remove from heat.
3. To make the Bechamel sauce(white sauce), in a pan over medium heat, melt butter. Add the flour and whisk continuously until smooth and thick. Lower the heat and gradually add the milk while continuously stirring. Whisk until the sauce thickens. Season with salt and pepper.
(Optional: When the sauce is slightly cooled, add beaten egg yolk and whisk until well mixed. Fold in beaten egg whites until fully incorporated.)
4. In a 9×3 baking pan, arrange the fried eggplants in one layer. Top with the cooked beef then sprinkle with half of the cheddar cheese. Put another layer of the remaining eggplant over the cheese. Pour the Bechamel sauce on top then sprinkle with the remaining cheese. Sprinkle with Parmesan cheese.
5. Put in the oven and bake for 30-40 minutes at 350 degrees F.

Adobong Sitaw at Tofu

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Filipino Style Recipe: Adobong sitaw at tofu is another variant of Filipino adobo. It consist of string beans and tofu braised in soy sauce, vinegar and spices.

Ingredients:
250 grams firm tofu, cut into serving pieces
1 bunch string beans(sitaw), cut into 2-inch lengths and ends discarded
1 head garlic, minced
1 medium onion, sliced
4 tablespoons soy sauce
3 tablespoons of vinegar
1/4 cup water
2 bay leaves
10 whole black pepper
1 tablespoon butter
sugar and salt to taste

Procedures:
Part 1
1. In a pan, melt butter then fry tofu until light brown. Remove from the pan and set aside.

Part 2
1. In a same pan, add garlic and onion then saute until translucent.
2. Put back fried tofu then pour water, soy sauce, vinegar, bay leaf and pepper then simmer for 3 minutes.
3. Add string beans, stir and simmer for another 8-10 minutes or until string beans in tender.
4. Season with sugar and salt according to taste.
5. Transfer to serving bowl. Serve hot and enjoy!

Creamy Chopsuey

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Filipino Style Recipe: Creamy Chopsuey is another variety of popular vegetable dish. Similar to typically chopsuey, it is consists of different vegetables. Instead of dissolved cornstarch, we used cream of mushroom soup for creamier and tastier dish.

Ingredients:
1/4 kilo pork, cut into small cubes
1/4 kilo shrimp, boiled and peeled
1 dozen quail eggs, boiled and shelled
12 pieces baby corn, sliced diagonally in half
100 grams snow peas(sitsaro)
1 piece medium carrot, sliced thinly
1/4 kilo cabbage, chopped 1 1/2″ squares
1/4 kilo broccoli or cauliflower, break into flowerettes
2-3 stalks leeks(kutsay), chopped 2″ long(optional)
2-3 stalks celery(kinchay), chopped 1″ long
1 piece red bell pepper, cut in strips
1 piece green bell pepper. cut in strips
1 can Cream of Mushroom soup
2 to 3 tablespoons vegetable oil
5 cloves garlic, diced
1 medium onion, minced
salt and pepper to taste

Sauce Mixture:
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoons sesame seed oil(optional)
1-2 cups of water
1 teaspoon sugar

Procedures:
Part 1
1. In a small bowl, combine the soy sauce, oyster sauce, sesame seed oil, water and sugar.

Part 2
1. In a pan, Simmer pork in water just enough to cover the meat. Bring to boil and cook until water dried up.
2. Add vegetable oil and set aside the meat.
3. Saute the garlic and onion then put back the meat. Sprinkle lightly with salt and pepper.
4. Add shrimp and quail eggs. Add the carrot, baby corn and then all the vegetables. Stir cook for a minute.
5. Pour cream of mushroom and sauce mixture then adjust seasoning according to taste. Add more water if necessary.
6. Simmer over high heat 3-5 minutes or until vegetables are half-cooked.
7. Transfer to serving bowl then serve hot with rice.

Spicy Pork and Eggplant

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Filipino Style Recipe: Spicy Pork and Eggplant is consist of fried eggplant and ground pork sauteed and cooked in spicy thick sauce. This simple yet mouth watering dish is usually served together with steamed rice.

Ingredients:
2 long eggplants cut into 2 inch length and halved
1/4 kilogram ground pork
3 cloves garlic, minced
1 medium onion, minced
1 piece chili, chopped
2 tablespoon oyster sauce
2 tablespoon soy sauce
1 tablespoon flour dissolved in 1/4 cup water
salt and pepper to taste

Procedures:
1. Heat oil in a pan over medium heat. Fry eggplant until soft and browned on each side. Remove from pan and set aside.
2. On the same pan, saute garlic, chilies, and onion until fragrant and translucent.
3. Add ground pork and cook until browned. Add oyster sauce,soy sauce and water. Simmer until sauce thickens around 10 minutes. Add back the eggplants and cook for 3 minutes.
4. Season with salt and pepper according to preference.
5. Serve with steamed rice and enjoy.

Basil Chicken

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Filipino Style Recipe: Basil Chicken is another simple yet delicious chicken dish inspired by Thai cuisine. The chicken sauteed and cooked in spicy thick sauce and spices together with basil leaves.

Ingredients:
500 grams chicken fillet, cut into serving pieces
12-15 basil leaves
1 red bell pepper, diced
3 cloves garlic, minced
1 onion, chopped
3 bird’s eye chili (labuyo), chopped
2 tablespoons soy sauce
3 tablespoons oyster sauce
1 tablespoons hoisin sauce
1/2 teaspoon brown sugar
fish sauce and ground pepper to taste

Procedures:
Part 1
1. In a bowl, combine soy sauce, oyster sauce, hoisin sauce, brown sugar and ground pepper. Mix and set aside.

Part 2
1. In a pan, heat oil then sauce garlic and onion.
2. Add chicken then continue sauteing until almost cooked.
3. Add bell pepper and stir cook until chicken is tender.
4. Pour then sauce then toss until well distributed.
5. Add chili then adjust seasoning according to taste.
6. Add basil then cook for half a minute.
7. Remove from heat then transfer to serving plate. Serve with steamed rice.

Crispy Pork and Broccoli

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Filipino Style Recipe: Crispy Pork and Broccoli is another simple yet delicious pork dish. The dish is consist of pork belly boiled, fried and cooked in soy sauce, oyster sauce and hoisin sauce together broccoli and other spices.

Ingredients:
500 grams pork belly
2 cups broccoli florets, blanched
2 pieces bird’s eye chili (labuyo), chopped
1 red bell pepper, diced
2 tablespoons light soy sauce
3 tablespoons oyster sauce
1 tablespoons hoisin sauce
4 cloves garlic, minced
1 onion, chopped
salt and pepper to taste.

Procedures:
Part 1
1. In a pot, boil pork belly with salt for 15 minutes or until tender. Drain and leave the pork to dry. Sprinkle with salt.

Part2
1. In a pan, heat oil then deep fry pork until light brown.
2. Drain on paper towel then cut into serving pieces. Set aside.

Part 3
1. In a pan, heat oil then saute garlic, onion, chili and bell pepper.
2. Add pork then continue sauteing for a minute.
3. In a bowl, combine soy sauce, oyster sauce and hoisin sauce then pour the mixture into a pan.
4. Stir cook for a minute then add broccoli. Cook for another 2-3 minutes.
5. Season with salt and pepper according to taste.
6. Transfer into serving plate then serve immediately with steamed rice.

Ginataang Halaan with Sigarilyas

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Filipino Style Recipe: Ginataang Halaan with Sigarilyas is a simple yet delicious seafood dish that’s commonly served by Filipinos. The usual way of eating clams is by using your hands then scoop the meat out of the shell using your mouth. This is usually served during rainy season and it’s a good source of energy for lactating mothers.

Ingredients:
1/2 kilo fresh clams(halaan), Wash thoroughly and drain
1 cup coconut cream (1st extract)
1 cup coconut milk (2nd extract)
5 pieces sigarilyas (winged bean), chopped
3 cloves garlic, crushed
1 thumb-sized ginger, thinly sliced
1 onion, sliced
1 tomato, chopped (optional)
1-2 siling labuyo (bird’s eye chili), chopped (optional)
2 pieces green chili (siling haba)
fish sauce(patis) or salt and ground pepper to taste
butter or cooking oil

Procedures:
Part 1
1. In a large bowl, place clams with water and salt. Cover and set aside for several hours or overnight. (This will allow the clams to expel sand).

Part 2
1. In a wok, melt butter then saute ginger, garlic and onion until translucent.
2. Add labuyo and tomatoes then continue sauteing for 3 minutes.
3. Pour coconut milk and simmer for 5 minutes until reduced. Keep stirring.
4. POur coconut cream and bring to boil then add in clams. Cook for 3 minutes.
5. Add in green chili and sigarilyas then cook for another 3 minutes.
6. Adjust seasoning with salt and ground pepper.
7. Continue cooking over a high heat until all clams shells are open.
8. Transfer to serving bowl then serve with steamed rice.

Ensaladang Repolyo

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Filipino Style Recipe: Ensaladang talong or Cabbage salad is another easy and simple salad that usually served as side dish. It is consists of branch cabbage toss with tomatoes and onions then serve with fermented fish sauce or toyo-mansi.

Estimated time of preparation and cooking: 20 minutes
Good for 3-4 persons

Ingredients:
1 small size cabbage, cut into seving pieces
4 medium size tomatoes, chopped
1 large size white onion, chopped thinly
3 tablespoons fermented fish sauce (bagoong isda)
2 tablespoons vinegar

Procedures:
Part 1
1. Blanch cabbage in a boiling water for a minute, Drain and set aside.

Part 2
1. In a large bowl, toss cabbage and other ingredients.
2. Refrigerate until ready to serve.

Stuffed Pork Bell Pepper

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Filipino Style Recipe: Stuffed Pork Bell Pepper is a simple and easy to do recipe. You may add more or less cheese based on your preference.

Ingredients:
2 big yellow bell pepper, cut the top and remove the seeds
1/4 kilo ground pork
1 medium white onion, minced
3 pieces tomatoes, minced
1 teaspoon Worcestershire sauce
1 tablespoon chopped parsley
1/4 cup cooked rice
4 tablespoon cheddar cheese, shredded
3 tablespoon parmesan cheese, shredded
salt and pepper to taste

Procedures:
Part 1
1. In a large pot, boil water with salt enough to cover the bell pepper.
2. Put the bell pepper on the boiling water then let it boil for 5 minutes.
3. Remove bell pepper from pot, drain, and sprinkle inside with salt. Set aside.

Part 2
1. In a pan, saute onions and ground pork until browned.
2. Add the tomatoes and cook for 5 minutes. Season with salt and pepper.
3. Add cooked rice, worcestershire sauce and parsley. Stir cook until well combined.
4. Remove from heat and stir in parmesan and cheddar cheese.

Part 3
1. Stuff each bell pepper with the cooked pork mixture and top with remaining cheese.
2. Cook in preheated oven at 350 degrees Fahrenheit for 30 minutes or until cheese melted.
3. Remove from oven, serve, and enjoy!

Pinakbet with Chicharon

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Filipino Style Recipe: Pinakbet or Pakbet with Chicharon (crispy pork rind) is a tasty vegetable dish consisting of different fresh vegetables, pork, and shrimp paste. One of my favorite when it comes to vegetables dishes as long as not overcooked.

Ingredients:
1/4 kilo pork belly, cut into small cubes
1 small pack chickaron (crispy pork rind), crushed
1/4 lbs. shrimp, peeled and deveined
1/2 squash, chopped into 2×1 inch cubes
1 large eggplant, cut in halves and sliced diagonally
1 bunch string beans(sitaw), cut in 2-inch length
6 pieces okra, cut diagonally
1 medium-sized bitter melon(ampalaya), cut in half seeded and slice diagonally
3 cloves garlic, peeled and smashed
1 piece onion, chopped
1 tablespoon ginger, sliced in strips
3 large tomato, diced
4 tablespoon shrimp paste(bagoong alamang)
1 cup of water
3 tablespoon cooking oil
salt, sugar and pepper to balance the taste

Procedures:
1. In a pan, heat cooking oil over medium heat.
2. Saute the garlic, ginger, onion and tomato
3. Add the pork and cook for about 5-8 minutes or until color turns light brown.
4. Put-in the shrimp and shrimp paste and cook for 2 minutes.
5. Add water and increase the heat to bring it to a boil. Simmer for 10-15 minutes or until pork is tender
6. Add the squash and cook for another 5-8 minutes or until texture becomes soft
7. Add in all the remaining vegetables, mix with the other ingredients.
8. Simmer for 5 minutes or until all the vegetables are cooked.(Do not overcook the vegetables)
9. Transfer to serving plate then sprinkle with crushed chicharon. Serve with rice. Share and Enjoy!