Simplicity is beauty, just like what you are seeing now. My wife made this simple stuffed eggplant out of some available ingredients that we have in the fridge and everything went well. To tell you the truth, it was above my expectations in terms of taste and presentation — and this was done in the simplest possible way.

As you know, I and my wife (Dey) both contribute to this food blog. However, I am more outgoing (this word sound better than thick-faced)  than her, so I am the one who shoots the videos and write most of the articles. She helps a lot in terms of recipe development and she is also my top critic. We make sure that the recipes that we both publish pass our standards. For example, this stuffed eggplant recipe is beyond my definition of satisfactory — it is simply good and a must try.

You can mix and match the vegetables that you can use to stuff the eggplant with. You can try bell peppers, zucchini, or yellow squash. Serve it with ketchup or with a Filipino dipping sauce such as soy sauce with lemon.

Try this Stuffed Eggplant recipe. Cheers!

The post Stuffed Eggplant appeared first on Panlasang Pinoy.

Simple Lo Mein is  what I call this vegetable lo mein recipe because it is really simple to make and it also tastes delicious. Imagine a delicious noodle dish that you can make in less than 30 minutes, it doesn’t get better than this.

I use dried egg noodles for this recipe, instead of fresh ones because I can store dried noodles longer. There were lots of veggies that I threw in to make this simple lo mein and I was very happy on the result. There were onions, carrots, spinach, mushroom, some snow peas (you can also use snap peas as an alternative), and bell peppers. All these veggies have its own contribution to the overall success of this dish.

The good thing about simple lo mein its ease in preparation. You can quickly make this for dinner even if you are busy because it is quick to cook. It can stand on its own, so you don’t need side dishes to go along with it. It will be better if you have it with lumpiang Shanghai.

Try this Simple Lo Mein Recipe. Let me know what you think.

The post Simple Lo Mein appeared first on Panlasang Pinoy.

Here is an awesome Filipino Laing Recipe just for you. Laing is a Filipino dish composed of dried taro leaves and coconut milk. It was first introduced in the province of Bicol. This dish has been very famous — it is popular within the Philippines and also outside of the country. Since the purpose of this blog is to raise awareness about Filipino Food and Recipes, I hope that this awesome dish will soon get the international credit that it deserves.

Preparing this Laing Recipe is simple and easy. As I mentioned in the video (see the video below), we do not need to sauté or use any cooking oil. simply combine the initial ingredients with the coconut milk and boil until the meat gets tender. When you add the dried taro leaves, make sure that you not stir right away. Let the leaves absorb the liquid. you will know that enough liquid is absorbed because the leaves will slowly sink and the color will be a bit darker.

We are not using any seasonings in the recipe — all we have is bagoong or balaw (shrimp paste) to add extra flavor. Aside from the taro leaves, which is the most important ingredient along with the coconut milk, I used pork for this recipe. If you want to add shrimp, feel free to do so but try to add it towards the end — so that it won’t get overcooked.

Laing is best served with warm steamed rice. I also think that left over laing tastes better. What I usually do is cook laing a day before consumption. I place it in a big jar and put it in the fridge overnight. Simply transfer it in a pan or you can also microwave it to reheat before eating.

Try this Laing Recipe. Cheers!

Watch the cooking video:

//www.youtube.com/watch?v=0Ai43wjdKuU

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Kale and Tuna Laing is a version of the famous laing (taro leaves cooked in coconut milk). This recipe is unique because I used kale leaves as an alternative for taro leaves. This is best for people who are abroad and don’t have quick access to dried taro leaves (dahon ng gabi).

Although I can easy purchase dried taro leaves from a local store, I opted to share this recipe because I know a lot of people out here in North America (US and Canada) and the opposite side of the globe who were having a hard time sourcing for dried taro leaves. I learned a lot of things when I was preparing this dish and I will be sharing all of it with you.

You will not be able to buy dried kale leaves, you will need to dry it yourself. What I did was to chop the kale and arranged it in a wide baking tray. It took me a couple of days to dry it outside. It will be best if you do not put the kale out on direct sunlight because it will make the leaves crisp. I placed the tray under a translucent table so that it won’t get direct sunlight. You can also use a food dehydrator.

Using tuna in can with water is convenient. This is a good alternative to pork and it makes the dish tastes better too. I poured everything from the can, including the water.

I liked my kale laing super spicy, so this time I added lots of chili peppers and used spicy bagoong. Feel free to reduce the chili peppers to control the spice level.

So, how was the dish overall? It is delicious. However, you will be able to determine that it is not taro because you will taste kale right away (in a good way).

Try this yummy Kale and Tuna Laing Recipe. Let me know what you think.

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Bok Choy Guisado is a simple bok choy dish with shrimp and pork. This dish is ideal for ordinary days wherein you want to enjoy something simple yet delicious. It is best served with white rice and with additional fish sauce with chili pepper on the side.

I started out by preparing the ingredients. I chopped the bok choy into small pieces then I started to slice the pork the same way. The shrimp that I used for this recipe are frozen shrimp that were already deveined, shelled, and head was removed — it saved me a bit of time. I also added chicken stock to this recipe to add flavor to the dish.

I was able to enjoy bok choy guisado along with fried bangus. The combination was perfect. It also works with fried tilapia.

Try this delicious Bok choy Guisado Recipe. Let me know what you think.

Bok Choy Guisado Recipe

 

Author: Vanjo Merano

Nutrition Information

• Serves: 4

• Serving size: 4

Prep time:  10 mins

Cook time:  25 mins

Total time:  35 mins

Print

Ingredients

• 4 cups chopped baby bok choy
• 10 pieces shrimp, shell and head removed
• 1/4 lb. pork, sliced into small pieces
• 1 medium yellow onion, chopped
• 1 teaspoon minced garlic
• 3 tablespoons cooking oil
• 2 tablespoons fish sauce
• 3/4 cup chicken stock
• 1/4 teaspoon ground black pepper

Instructions

1. Heat the cooking oil in a cooking pan or wide cooking pot.
2. Once the oil is hot, saute the garlic and onion.
3. Add the pork. Cook for 10 minutes or until medium brown.
4. Put-in the shrimp. Stir and cook for 3 minutes.
5. Add the bok choy. Stir-fry for 3 to 5 minutes.
6. Pour-in the chicken broth, fish sauce, and ground black pepper. Let boil. Cook for 5 minutes.
7. Transfer to a serving bowl. Serve with white rice.
8. Share and enjoy!

3.3.3077

The post Bok Choy Guisado Recipe appeared first on Panlasang Pinoy.

Have you tried bottled tuyo? This might be new to some of you. I knew about this only a few months ago – when I was craving for tuyo (and it is winter here), but I did not want the smell to linger inside the house. I discovered it when I was getting some bottled Spanish bangus sardines from the Asian store. I think that it is also called gourmet tuyo.

Here is my Instagram post about bottled tuyo:

I tried to use this ingredient to make Monggo. I think that using bottled tuyo for this Monggo with tuyo recipe is just perfect because the fish has the right amount of saltiness and the fish can be eaten with the bones. Yes, you read it correctly – the fish is soft enough to the point that it can be eaten without segregating the meat from the bones.

Some of you might be tempted to try this recipe using regular tuyo (not in a bottle). If this is the case, I recommend that you first fry the tuyo, remove the head, scales, and fish bones before you make this recipe. You deserve to enjoy this dish without any issues after all.
I added malunggay leaves to complete this dish. You can also put-in spinach, saluyot, or even alugbati. Enjoy this with warm rice.

Aside from making Monggo with tuyo, you can also prepare the following dishes with any type of tuyo:

• Tuyo with Rice and Tomato
• Creamy Tuyo Pesto
• Tuyo Fried Rice

Try this Monggo with tuyo Recipe. Don’t forget to control your rice intake.

Monggo with Tuyo Recipe (Mung Beans with Salted Fish)

 

Author: Vanjo Merano

Nutrition Information

• Serves: 5

• Serving size: 5

Prep time:  15 mins

Cook time:  60 mins

Total time:  1 hour 15 mins

Print

Ingredients

• 2 cups mung beans (monggo)
• 6 pieces bottled tuyo (or fried tuyo, head removed)
• 2 cups malunggay leaves
• 2 to 3 tablespoons fish sauce (patis)
• 1 tablespoon garlic, minced
• 5 cups water
• Ground black pepper to taste
• 1 medium yellow onion, sliced
• 2 medium plum tomatoes, diced
• 3 tablespoons cooking oil

Instructions

1. Pour 5 cups of water in a cooking pot. Let boil.
2. Put-in the mung beans. Cover and cook in low to medium heat until the mung beans completely absorb the water. Add more water if needed. Set aside.
3. Heat the oil in a large cooking pot.
4. Sauté the onion, tomato, and garlic
5. Once the onion gets soft, add the salted fish (tuyo). Cook for 1 minute.
6. Add the cooked mung beans. Stir.
7. Put-in the malunggay leaves, fish sauce, and 1 cup water. Stir and cook uncovered for 3 to 7 minutes or until the desired consistency is achieved. You can add more water if needed.
8. Sprinkle some ground black pepper to taste.
9. Transfer to a serving bowl. Serve.
10. Share and enjoy!

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The post Monggo with Tuyo Recipe (Mung Beans with Salted Fish) appeared first on Panlasang Pinoy.

Chop Suey is a delicious dish composed of different kinds of vegetables and meat. If you are Filipino (or if your spouse is), you might have an idea on what this dish is all about. I first thought that Chop Suey is an authentic Chinese dish, but I learned that it was Chinese-American in nature. Regardless of where it came from, it is has been very popular with Filipinos.

I got acquainted with Chop Suey since I was a child. It has been a dish that my family enjoys. The version that I grew up eating is the one that uses chicken (and chicken liver) and I already featured the recipe when I was starting this food blog. Click here to see the recipe.

Pork Chop Suey is one of the simplest version that I make, as far as I am concerned because it does not require too many ingredients and it only takes around 30 minutes to make. I enjoy eating this with warm white rice.

Do you like Chop Suey? How do you usually prepare yours? I really would love to hear from you. It will be great if you can also share some tips by commenting below.

Try this simple Pork Chop Suey Recipe. Let me know what you think.

Pork Chop Suey Recipe

 

Author: Vanjo Merano

Nutrition Information

• Serves: 4

• Serving size: 4

Prep time:  10 mins

Cook time:  30 mins

Total time:  40 mins

Print

Ingredients

• 1 lb. pork shoulder, sliced into thin strips
• 1 medium carrot, peeled and sliced crosswise
• 1 head small cabbage, chopped
• ¼ cup flat leaf parsley, chopped
• 1 medium sweet onion, sliced
• 1 teaspoon minced garlic
• 1 tablespoon cornstarch diluted in ½ cup beef broth or water
• 2 tablespoons cooking oil
• 1 small bell pepper, sliced into strips (any color)
• 1 tablespoon soy sauce (optional)
• Salt and ground black pepper to taste

Instructions

1. Heat a cooking pot and pour-in the cooking oil.
2. Saute the onion and garlic.
3. Add the pork and continue to sauté for 5 to7 minutes.
4. Add the parsley and soy sauce. Put-in the carrot and then cook for 3 to 5 minutes more.
5. Add the bell pepper and cabbage. Stir-fry for 3 minutes. Cover the cooking pot and continue to cook in medium heat for 8 minutes while stirring every 2 minutes.
6. Pour-in the diluted cornstarch. Stir and cook until the texture of the dish thickens.
7. Add salt and pepper to taste.
8. Transfer to a serving plate. Serve.
9. Share and enjoy!

3.2.2925

The post Pork Chop Suey Recipe appeared first on Panlasang Pinoy.

Ginisang Ampalaya with Shrimp (or sautéed bitter gourd) is a simple yet nutritious dish that you can prepare for lunch. This recipe involves bitter gourd (also called bitter melon), which is a type of vegetable that is known to have a lot of nutritional value. It also makes use of shrimp.

Bitter gourds are really bitter. I am sure that there is a reason why this vegetable was named that way. However, it is packed with nutrients and it is said that this vegetable can help cleanse the blood. To me, eating bitter gourd was an acquired taste. I needed to force myself to finish a serving during my younger years, and then I immediately got used to it. However, I still think that some varieties are really bitter for me — so I rub some salt to get the bitter taste out before cooking.

Ginisang Ampalaya with Shrimp is best served with warm white rice. This dish can be enhanced by adding fish sauce (and spicy chili) while eating.

Try this Ginisang Ampalaya with Shrimp (Sauteed Bitter Gourd). Let me know what you think.

Ginisang Ampalaya with Shrimp (Sauteed Bitter Gourd)

 

Author: Vanjo Merano

Nutrition Information

• Serves: 3

• Serving size: 3

Prep time:  15 mins

Cook time:  20 mins

Total time:  35 mins

Print

Ingredients

• 1 medium ampalaya (bitter gourd), cut in half lengthwise, cored, and sliced into thin pieces
• 8 to 10 pieces shrimp
• 2 eggs, beaten
• 1 medium tomato, cut into cubes
• 1 small onion, sliced
• 4 cloves garlic, crushed and chopped
• 3 tablespoons cooking oil
• Salt and pepper to taste

Instructions

1. Combine ampalaya and 1 tablespoon salt. Mix well. Let it stay for 15 minutes. Rinse with water.
2. Heat the cooking oil in a pan.
3. Once the oil gets hot, add the garlic. Saute until the color turns light brown.
4. Add the onion and tomato. Sauce until the texture turns soft.
5. Add the shrimp. Stir and cook for 2 minutes.
6. Stir-in the ampalaya. Cook for 3 to 5 minutes. Add salt and pepper to taste.
7. Make extra room in the pan by pushing the mixture on the side. Pour the beaten eggs in the pan. Continue to cook the eggs while trying to stir around.
8. Mix the cooked egg with the rest of the ingredients. Cook for a minute.
9. Transfer to a serving plate. Serve.
10. Share and enjoy!

3.4.3174

Watch the cooking video:

The post Ginisang Ampalaya with Shrimp (Sauteed Bitter Gourd) appeared first on Panlasang Pinoy.

Caramelized Butternut Squash is a simple dessert that you can meet this autumn or anytime of the year. It is easy to make and simply delicious. I enjoy this as a dessert. Sometimes, I make this dish to snack on.

Butternut Squash is an amazing ingredient. There are lots of dishes that you can make using this and it blends well to almost any ingredient, may it be veggies or meat.

There are more ways to cook butternut squash. Click here to check it out.

Try this Simple Caramelized Butternut Squash Recipe. Enjoy!

Caramelized Butternut Squash

 

Print

Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

Author: Vanjo Merano

Serves: 3

Ingredients

• 1 lb. butternut squash, peeled, seeds removed, and cut into cubes
• 2½ tablespoons melted butter
• 4 tablespoons dark brown sugar
• ¼ teaspoon salt

Instructions

1. Preheat oven to 410F
2. Combine squash, brown sugar, salt, and butter in a bowl. Toss to coat the squash with the rest of the ingredients.
3. Arrange the coated butternut squash on a baking tray lined with an aluminum sheet. Bake for 35 to 45 minutes.
4. Remove from the oven and transfer to a serving bowl.
5. Serve. Share and enjoy!

Nutrition Information

Serving size: 3

3.4.3174

The post Caramelized Butternut Squash appeared first on Panlasang Pinoy.

Pork and Kangkong Guisado is a simple dish that you can serve during ordinary days. I like this because it is delicious, easy to prepare, and budget friendly. I enjoy eating this dish with a cup of white rice — oh, I mean 2 cups.

I used pork shoulders because it contains some fat that can be extracted during the cooking process. I sprayed the wok with some cooking oil spray to grease it and make sure that the meat won’t stick on it. You can also use a tablespoon of cooking oil if you do not have cooking oil spray. Simply swirl the wok to distribute the oil over it while heating it up.

The pork needs to go first. Once the oil is hot, gently add the pork and brown one side. Turn it over to brown the opposite side. During this process, the fat from the pork gets extracted and turns into oil. We will used this extra oil to cook the garlic an onion.

The kangkong was segregated into 2 parts: the stalk and leaves (I used Chinese kangkong or Ongchoy for this recipe). Simply prepare it by manually segregating the leaves and stalk. Chop the stalk into short pieces. The stalks go first in the cooking process, while the leaves are added towards the end.

Soy sauce was the only seasoning that I added, but it will help if you use beef broth (instead of water) for extra flavor.

Try this Pork and Kangkong Guisado Recipe. Let me know what your think.

Watch the cooking video:

//www.youtube.com/watch?v=MHWM2GGPVko

The post Pork and Kangkong Guisado appeared first on Panlasang Pinoy.

Pork Ginataan with Squash and String Beans is a rich and delicious Filipino dish that makes use of pork, coconut milk, and vegetables such as squash and string beans. This recipe has many variations. You can do this with other types of meat and even with seafood such as crab. In fact, Ginataang Sitaw at Kalabasa with Crab is one version that I enjoy eating.

I love this dish because it is very tasty and delicious. The only thing that bothers me is the certainty that I will always overeat when this dish is served because it’s richness and flavor do not deserve just a cup of rice — maybe 2 or just a little bit over it.

There are many ways to cook Pork Ginataan with Squash and String Beans. I used shrimp paste or  bagoong as the main source of flavor. Fish sauce or even salt can be used as alternatives. You will notice that I always use butternut squash these days. Well, the family learned to love this squash variety because it tastes simply delish, and the kids love it too. In addition, it is healthy and has a lot of benefits. Here are some of the benefits of butternut squash.

Try this Pork Ginataang with Squash and String Beans Recipe. Let me know what you think.

Watch the cooking video:

//www.youtube.com/watch?v=hTWpJJbdeFA

The post Pork Ginataan with Squash and String Beans appeared first on Panlasang Pinoy.

Inabraw is a Filipino dish composed of different kinds of vegetables and fish. It is also known as dinengdeng. The vegetables used are usually the common veggies that can be grown in one’s Philippine backyard; these are string beans, bitter melon, tomato, okra, moringa (malunggay), jute leaves (saluyot), and eggplant. There are other vegetables that can be used aside from what I have mentioned. The fish can either be grilled or fried.

I made this version of inabraw using fried tilapia. I haven’t had fried fish in weeks, so I thought that this is a good opportunity for me to cook one. As for the vegetables, I went to the nearby grocery store to select the best veggies that are appropriate for this dish. Instead of bagoong Monamon,  I used bagoong Balayan.

This dish is simple and easy to make. All you need to do is fry the fish and boil the veggies. My wife and I enjoy this with lime or calamansi. I top my warm white rice with inabraw along with a portion of the fried fish and then I squeeze a piece of lime on top. Yummy!

Try this Inabraw Recipe (Boiled Vegetables with Fried Fish in Anchovy Sauce). Enjoy!

Watch the cooking video:

//www.youtube.com/watch?v=7-O8UxTLhxk

The post Inabraw Recipe (Boiled Vegetables with Fried Fish in Anchovy Sauce) appeared first on Panlasang Pinoy.

Related posts:

Dinengdeng Recipe Braised Vegetable Recipe Vegetable Fried Rice Recipe Pork Chop Suey Recipe

Lumpiang Gulay or Vegetable Egg Roll is a simple fried appetizer dish made from vegetables and fried tofu. These are wrapped in egg roll wrappers and then fried until crispy.

This dish is known as vegetable spring rolls in Asia. I think that the concept of egg roll vs. spring roll has something to do with location. In America, dishes such as these are usually referred to as egg rolls, but it it is can be referred to differently in other places. As far as I am concerned, these are all lumpia and all I care about is how good it taste.

The process of cooking the vegetables is straightforward. When it comes to the type of wrapper, I will leave that to your preference. In my opinion, thinner wrapper works best for this recipe. I use  TYJ brand most of the time, but the regular wrapper that are usually available in the Philippines work best for this particular dish. The brand that I used for this recipe is Simex.

Try this Lumpiang Gulay (Vegetable Egg Roll Recipe). Enjoy!

The post Lumpiang Gulay (Vegetable Egg Roll Recipe) appeared first on Panlasang Pinoy.

Related posts:

Lumpiang Togue Egg Roll Recipe Vegetable Spring Roll Squid Ball Chop Suey

Ginataang Langka with Malunggay and Daing or unripe jackfruit with moringa leaves and salted fish flakes cooked in coconut milk is a simple Filipino dish that I enjoy eating with warm white rice. This dish is simply delicious and easy to make.  Feel free to browse the recipe below and refer to the cooking video for more information.

Ginataang Langka with Pork is also another version of this dish that I must suggest if you are looking for a pork version of this dish.

How to Cook Ginataang Langka with Malunggay and Daing

Start by sautéing onion, garlic, and chili in a pan. Next is to add the chopped unripe jackfruit. If using canned jackfruit (asI did), make sure to drain the water first and then squeeze the jackfruit until all the liquid goes out before chopping.

//www.youtube.com/watch?v=zSifXFdRpOY

Cook the jackfruit for a few minutes before adding the fish flakes. The fish flakes are the meat of the dried fish separated from the bones and shredded. Cook for a few seconds and pour-in the coconut milk. The coconut milk needs to reduce to around 10%, so you’ll need to cook in medium heat until it evaporates. However, make sure that you stir it once in a while to prevent the ingredients from sticking on the pan.

Lastly, add the malunggay leaves and fish sauce. You can use spinach as an alternative ingredient to malunggay. Enjoy!

Ginataang Langka with Malunggay and Daing

 

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Author: Vanjo Merano

Serves: 3

Ingredients

• 2 cups unripe jackfruit, chopped
• 2 cups coconut milk
• 1 to 1½ cups malunggay leaves
• ½ to ¾ cups dried fish (daing)
• 1 medium yellow onion, chopped
• 1 teaspoon minced garlic
• 3 to 5 pieces chili pepper
• 2 teaspoons fish sauce
• 3 tablespoons cooking oil

Instructions

1. Heat the oil in a pan.
2. Once the oil gets hot, add the onion, chili, and garlic. Saute until the onion becomes soft.
3. Put in the jackfruit. Stir and cook for 1 minute.
4. Add the dried fish flakes. Stir. Cook for 30 seconds.
5. Pour-in the coconut milk. Let boil. Set the heat to medium and continue to cook while stirring once in a while until the coconut milk evaporates.
6. Add the malunggay leaves and fish sauce. Stir and cook for 3 minutes.
7. Transfer to a serving plate. Serve.
8. Share and enjoy!

Nutrition Information

Serving size: 3

3.5.3208

The post Ginataang Langka with Malunggay and Daing appeared first on Panlasang Pinoy.

Related posts:

Ginataang Langka with Pork Recipe Pork Ginataan with Squash and String Beans Ginataang Sitaw at Kalabasa with Crabs Recipe Ginataang Puso ng Saging Recipe

If you are looking for a Filipino vegetable and fish recipe to try, ginisang kalabasa at sitaw with daing can be a good choice. This dish does not contain red or white meat (which is ideal during lent) and has that delicious Filipino food taste that you might have been craving for.

This dish is quick and easy to make. The entire process takes less than 30 minutes and the steps can easily be performed even by beginners.

Note that the dried fish that I used for this recipe is the meaty kind. These are larger dried fish that are somewhat hard to find if you are outside of the Philippines. For your convenience, you can use the regular dried fish sold in Filipino stores. However, make sure to remove the fish bones first before cooking. You may also want to try our other ginisa recipe involving sitaw.

How to cook ginisang kalabasa at sitaw with daing

Start to cook this ginisang kalabasa dish by sautéing the garlic and onion. Once done, add the shredded dried fish and cook for a few seconds before adding the kalabasa (squash). Stir fry for 1 to 2 minutes and then add water. The water will help soften the squash. Make sure to cover the pan and cook in medium heat until the water evaporates almost completely.
Add the string beans and stir fry for 1 to 2 minutes. The water should have completely evaporated at this point. Pour-in the fish sauce, which is our seasoning for this dish, and then sprinkle some ground black pepper. Serve this dish with warm white rice.

Try this Ginisang Kalabasa at Sitaw with Daing Recipe. Let me know what you think.

Ginisang Kalabasa at Sitaw with Daing Recipe

 

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Vanjo Merano

Serves: 4

Ingredients

• 1 lb calabaza squash (kalabasa), sliced into cubes
• 8 pieces string beans (sitaw), cut into 2 inch pieces
• ¾ cup salted dried fish (daing), shredded or chopped
• ½ cup water
• 1 medium yellow onion, chopped
• 5 cloves garlic, crushed
• ⅛ teaspoon ground black pepper
• 2 to 2½ tablespoons fish sauce
• 3 tablespoons cooking oil

Instructions

1. Heat the oil in a pan.
2. Saute the garlic and onion.
3. Once the onion starts to get soft, add the dried fish. Stir.
4. Put-in the calabaza squash. Continue to stir fry for 1 minute.
5. Pour-in water and bring to a boil. Cover and cook for 5 to 6 minutes or until the water evaporates.
6. Stir in the string beans.Cook for 2 minutes in medium heat.
7. Add fish sauce and ground black pepper. Cook for 1 to 3 minutes more.
8. Tranfer to a serving plate. Share and enjoy!

Nutrition Information

Serving size: 4

3.5.3208

The post Ginisang Kalabasa at Sitaw with Daing Recipe appeared first on Panlasang Pinoy.

Related posts:

Adobong Sitaw Recipe Kalabasa Soup with Ampalaya Leaves Ginisang Papaya Pork and Kangkong Guisado

Utan bisaya is a simple Filipino vegetable dish that is composed of a variety of veggies. The vegetables are boiled in water and sometimes fish is added. It has a close similarity with other Philippine regional dishes such as dinengdeng or inabraw (Ilocos region), bulanglang (CALABARZON), and laswa ( Western Visayas).

//www.youtube.com/watch?v=_vdeno12FhA

This dish might look plain and simple, but it is packed with vitamins and nutrients that can boost our health (as long as you limit your rice intake). The fish in this recipe along with the long green pepper are optional ingredients. I added these because I want my dish to be tastier and spicy.

This dish always make me appreciate the natural taste of vegetables. Since it does not contain any seasoning other than salt, I am able to enjoy eating the vegetables in its simplest form.

Try this Utan Bisaya (Boiled Vegetables) recipe. Let me know what you think.

Utan Bisaya

 

Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Author: Vanjo Merano

Serves: 4

Ingredients

• 1 medium eggplant, sliced
• 10 pieces okra
• 2 thumbs ginger, sliced
• 1 medium tomato, wedged
• 5 scallions, sliced
• 1½ cups spinach or alugbati
• 1½ cup calabaza squash, cubed
• 1 cup malunggay leaves
• 2 long green pepper
• 2 slices baked fish fillet
• 1 to 2 cups string beans, cut into 2 inch length
• 1 cup sliced loofah (patola)
• salt to taste
• 2 cups water

Instructions

1. Bring the water to a boil.
2. Add the ginger and squash. Continue to boil for 8 minutes (covered).
3. Stir-in the string beans, scallions, okra, and tomato. Let the liquid re-boil and then add the long green pepper and eggplant.
4. Stir and add the fish. Cover and cook for 10 minutes.
5. Add the payola and malunggay leaves. Cover and cook for 3 to 5 minutes. Add some salt to taste and spinach.
6. Transfer to a serving bowl. Serve.
7. Share and enjoy!

Nutrition Information

Serving size: 4

3.5.3208

The post Utan Bisaya (Boiled Vegetables) appeared first on Panlasang Pinoy.

Related posts:

Bulanglang Recipe Ginisang Munggo (Monggo) Chopsuey Recipe Roasted Pumpkin Seeds

Tortang talong or eggplant omelet has always been my go to dish when I do not like to eat meat, but want something decent and quick to prepare. I enjoy eating it with rice and banana ketchup. Tortang Talong with Crabmeat is even better because it has the good taste and texture of eggplant omelet plus the crabmeat.

//www.youtube.com/watch?v=dTsN24GAahs

This dish is quite easy to prepare. The video will show you the exact steps that I did, while the recipe below will show you the exact measurements of the ingredients. If you are doing this for the first time, note that the eggplant needs to be broiled or roasted (not boiled) before peeling off the skin. The traditional way to do it is to put the eggplant directly over fire or charcoal.

I used fresh crab meat that I got from the nearby grocery. These came from crab claws according to the details in the package. You can also use frozen crab meat as long as it has been thawed. If you are in the Philippines or any location where crabs are abundant, it is perfect to use the meat of a freshly steamed crab.

This is a nice dish to cook as an alternative for meat. I hope that this recipe, the cooking video, and this tip can help guide you to cook tortang talong with crab meat.

Try this Tortang Talong with Crabmeat (Eggplant Omelet with Crab) recipe. Let me know what you think.

Tortang Talong with Crabmeat (Eggplant Omelet with Crab)

 

Prep time

5 mins

Cook time

8 mins

Total time

13 mins

 

Author: Vanjo Merano

Serves: 3

Ingredients

• 3 medium chinese eggplants (broiled for 12 minutes)
• 4 eggs
• 1 cup fresh crabmeat
• 1 medium yellow onion, chopped
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• a dash of ground black pepper
• 8 tablespoons cooking oil

Instructions

1. Heat a pan and pour-in 3 to 4 tablespoons of oil.
2. Saute the onion until soft.
3. Add the crabmeat. Stir fry for 2 to 3 minutes.
4. Add salt, ground black pepper, and garlic powder.Cook for 1 minute. Transfer to a bowl and then set aside.
5. Peel the eggplants. Make sure to completely remove the skin.
6. Lay a piece of eggplant flat in a plate and then flatten it using a fork.
7. Heat a clean pan and pour-in remaining oil.
8. Dip the flattened eggplant in beaten egg. Put in the pan with oil to fry. Scoop some of the cooked crabmeat and spread on top of the eggplant. Pour 2 to 3 tablespoons of beaten eggs over the meat.Push or scoop hot oil over the eggplant to partially cook the egg. This will hold the crabmeat and prevent it from falling.
9. After 3 minutes, turn over the eggplant using a spatula. Cook the other side for 3 to 5 minutes.
10. Transfer to a serving plate. Serve!
11. Share and enjoy!

Nutrition Information

Serving size: 3

3.5.3208

The post Tortang Talong with Crab Meat (Eggplant Omelet with Crab) appeared first on Panlasang Pinoy.

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Ginisang Gulay is a simple sauteed vegetable dish. It is composed of eggplant, squash, okra, amapalaya (bitter gourd), and string beans. The combination of vegetables resembles a Filipino dish called Pinakbet. However, there are notable differences between the two dishes in terms non veggie ingredients.

This simple vegetable dish is fast to make and good for the health. It can be eaten with rice. So, if you want to go healthy all along then have this with brown rice and try to lessen the oil and salt. This is a perfect dish for the holy week since it does not have meat.

//www.youtube.com/watch?v=OnFEfA0TCZY

How to Cook Ginisang Gulay

Star by heating the cooking oil. You can use canola oil for this recipe. Saute the onion and garlic and add the tomato. Use any kind of tomato that you prefer, as long as it is red and ripe. Add the kalabasa (squash) and cook it for a few minutes to help it get softer. You can use acorn squash or butternut squash for this recipe. Add the remaining vegetables and stir fry for a few minutes before adding the vegetable broth. The broth is nice to have. Use water if it is not available. Cover and let it cook for at least 5 minutes. Add salt and pepper to taste. That’s it! Quick and easy.

If you like to have options, pairing this with fried or grilled fish is a good idea. I usually have this with Inihaw na bangus or sometimes with fried tilapia. When I feel like combining dishes, I place the fish on top of the veggies to make it look like dinengdeng.

Try this ginisang gulay recipe. Let me know what you think.

Ginisang Gulay

 

Print

Prep time

5 mins

Cook time

18 mins

Total time

23 mins

 

Author: Vanjo Merano

Serves: 3

Ingredients

• 1 medium bitter gourd (ampalaya), cored and sliced
• 6 to 8 pieces okra
• 1 cup sliced tomatoes
• 8 pieces string beans sliced in 2 inch pieces
• 1 medium Chinese eggplant
• ¾ cups vegetable broth
• 1 medium yellow onion, sliced
• 1½ cups cubed calabaza squash
• 4 cloves garlic, crushed
• salt and pepper to taste
• 3 tablespoons cooking oil

Instructions

1. Heat oil in a pan.
2. Saute garlic and onion.
3. Add the tomato when the onion gets soft. Cook for 2 minutes.
4. Add the calabaza squash. Stir and cook for another 2 minutes.
5. Put the eggplant, okra, string beans, and bitter gourd in the pan. Stir fry for 3 minutes.
6. Pour the vegetable broth. Cover and cook for 5 to 7 minutes.
7. Remove the cover. Add salt and pepper to taste.
8. Transfer to a serving plate. Serve and enjoy!

Nutrition Information

Serving size: 3

3.5.3208

The post Ginisang Gulay (Vegetable Saute) appeared first on Panlasang Pinoy.

Related posts:

Kalabasa Soup with Ampalaya Leaves Ginisang Ampalaya with Shrimp (Sauteed Bitter Gourd) Ginataang Sitaw at Kalabasa with Crabs Recipe Stuffed Ampalaya Recipe

Have you had a side dish composed of chopped tomato, onion, and bagoong isda? Actually, this can also be both a side dish and a main dish at the same time, and it is best eaten with steamed white rice, in my opinion. The preparation of this concoction can be different on every region in the Philippines because of the type of fermented fish available.

I just had this for good friday lunch along with fried tilapia. It was a simple meal, but it was delicious. I know that I should eat less during these days, but the good taste of the side dish made me have more rice.

Some people might need to develop an acquired taste for them to like this dish. In my case, it was not needed since I grew-up in Manila and was able to taste several similar dishes. To me, this is better than fancy food.

Some of the types of bagoong isda (fermented fish) that can be used to make this dish are bagoong monamon, bagoong terong, guinamos, and bagoong balayan.

Try making this Tomato and Onion with Bagoong Isda side dish and let us know how you like it.

Chopped Tomato and Onion with Bagoong Isda

 

Print

Prep time

5 mins

Cook time

1 min

Total time

6 mins

 

Author: Vanjo Merano

Serves: 2

Ingredients

• 2 medium plum tomatoes, diced
• 1 small yellow onion, chopped
• 2 tablespoons chopped scallion (dahon ng sibuyas)
• 5 tablespoons bagoong isda (fermented fish)
• 1 piece lemon or 3 pieces calamansi
• ⅛ teaspoon ground black pepper

Instructions

1. Combine tomato, onion, and bagoong in a bowl. Mix well.
2. Add lemon or calamansi and ground black pepper. Continue to mix until well blended.
3. Top with chopped scallions.
4. Serve with fried fish or bagnet. Share and enjoy!

Nutrition Information

Serving size: 2

3.5.3208

The post Tomato and Onion with Bagoong Isda appeared first on Panlasang Pinoy.

Related posts:

Shrimp with Quail Eggs and Green Peas Bagoong Guisado Recipe Ampalaya Salad Recipe Saucy Adobong Kangkong Recipe

Sinabawang Isda at Gulay is a simple dish composed of mahi-mahi fillets and fresh sweet potato tops (known as talbos ng kamote in Filipino). The name of the dish is translated as fish and vegetable soup. Vegetables such as onion, ginger , and tomato are boiled along with the fish. The sweet potato tops are added towards the end.

This dish is intended for people who loves fish and veggies. It is perfect for health conscious individuals as long as you do not eat rice with eat or at least control your carbohydrate intake.

I know that I just mentioned that this is healthy as long as you eat it as it is. Sometimes, I tend to deviate by adding bagoong isda with calamansi or at least dipping the fish into it. As a result, I eat a cup of rice or more than I should — which is not so good. However, I am always enjoying this dish no matter how simple it may seem.

Try this simple Sinabawang Isda at Gulay Recipe. Send us your feedback.

Sinabawang Isda at Gulay

 

Print

Prep time

2 mins

Cook time

20 mins

Total time

22 mins

 

Author: Vanjo Merano

Serves: 2

Ingredients

• 2 (3 oz.) mahi mahi fillets
• 3 to 4 cups fresh kamote tops
• 1 knob ginger, sliced into thin pieces
• 2 medium tomatoes, sliced
• 1 medium red onion, sliced
• 2 cups water
• 1 teaspoon sea salt

Instructions

1. Pour water in a cooking pan.Let boil.
2. Add the tomatoes, ginger, and onion. Cover and boil for 5 to 8 minutes.
3. Add the fresh mahi-mahi. Cover and cook for 8 to 10 minutes in medium heat.
4. Stir-in the salt and add the kamote tops. Cover and cook for 1 to 2 minutes.
5. Transfer to a serving bowl. Serve with warm white rice.
6. Share and enjoy!

Nutrition Information

Serving size: 2

3.5.3208

The post Sinabawang Isda at Gulay appeared first on Panlasang Pinoy.