Archive for Filipino Vegetable Dishes
Filipino Recipes – Guinataang Puso ng Saging Recipe – Pinoy Food
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Guinataang Puso ng Saging or banana blossom cooked in coconut milk is a popular dish known all over the Philippines. Being one of the most common tropical plants, banana is found anywhere you go in the country. And since the bud of the banana blossom will no longer be used after the banana fruits are harvested, Filipinos have looked for several ways to put the banana blossom into good use and several delicious recipes can be prepared out of it.
Of the wide range of banana blossom recipes that one can choose from, I find it best cooked with coconut milk. The fact is: I love anything that is cooked with coconut milk. It is one of the ingredients that never fail to fascinate my taste buds. You can try this recipe for yourself and you will know what I mean.
Ingredients:
- 2 banana blossoms
- 1 cup pure coconut milk
- 2 tbsp vinegar
- ¼ cup sliced tomatoes
- ¼ cup sliced onions
- 2 cloves garlic (crushed)
- 1 tbsp cooking oil
- salt and pepper (to taste)
Cooking Instructions:
- Remove the tough covering of the blossoms. Slice thin crosswise. Add 2 tablespoons coarse salt and squeeze off bitter juice. Rinse with water and squeeze dry. Set aside.
- Heat oil in a skillet and sauté garlic until light brown. Add the onion and tomatoes. Cook for 3 minutes. Add vinegar and banana blossom and bring to a boil. Don’t stir. Simmer for another 3 minutes. Add salt and pepper to taste and stir. Continue cooking until banana blossom is tender. Add pure coconut milk and turn off the heat.
- Serve and enjoy with plain white rice.
Filipino Recipes – Guinataang Langka Recipe – Pinoy Food
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Guinataang Langka is unripe jackfruit cooked in coconut milk. Again, this recipe is proof of the versatility of coconut milk when it comes to authentic Filipino dishes. It is a tradition in the country not to eat any kind of meat during the Lenten season. So I grew up knowing that I could taste guinataang langka every Holy Week. But of course, I also get to eat this dish every now and then. Whenever my Mom sees unripe langka in the market, she would buy some and prepare the dish herself. And yes, I got this recipe from her.
This version uses fried dried fish but toasted anchovies can also be used as an alternative.
Ingredients:
- 1 lb unripe jackfruit (peeled and chopped)
- ½ cup fried dried fish or daing (bones removed)
- 3 cups coconut milk
- 5 cloves garlic (crushed)
- 1 large onion (diced)
- ¾ cup tomatoes (diced)
- 3 to 5 pieces red chilies
- 1 shrimp cube
- ¾ cup water
Cooking Instructions:
- Heat a cooking pot or a wok and pour in the coconut milk. Bring the liquid to a boil.
- Add the onions and garlic. Cook for about 3-5 minutes and stir the mixture continuously.
- Add the red chilies and tomatoes. Go on stirring to avoid lumps from forming.
- Add the fried dried fish and cook for about 5 minutes.
- Pour the water and bring to a boil again.
- Add the chopped jackfruit and stir to mix well. Allow to simmer for 5-8 minutes.
- Add the shrimp cube for flavor and stir to mix with the other ingredients. Simmer until most of the liquid has already evaporated.
- Place in a serving dish and serve.
Filipino Recipes – Ginisang Munggo Recipe – Pinoy Food
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Ginisang munggo is a soup dish using mung beans. It is referred to as a poor man’s dish in the Philippines but if you will try to analyze its nutritional content there is really nothing poor about this recipe. Aside from being rich in nutritive value, the flavor is so hearty that every member of the family would surely enjoy the meal any time of the day.
Ingredients:
- 2 pieces medium sized Tinapa (shredded)
- ¼ lb shrimp (peeled and deveined)
- ¼ lb pork belly (cut into small pieces)
- 1 cup of monggo beans (mung beans)
- 1 small tomato (diced)
- 1 small onion (sliced thinly)
- 3 cloves of garlic (smashed)
- ½ cup of malunggay leaves
- ½ tsp ground black pepper
- pinch of salt to taste
- 3 tbsp soy sauce
- 3 tbsp cooking oil
- 8 cups of water
- 1 tsp MSG
Cooking Procedure:
- Rinse the monggo beans with water thoroughly. Place in a medium sized casserole and add 8 cups of water. Place over medium low heat and allow to boil for approximately 45 minutes. Then take out from the casserole and set aside.
- Using the same casserole dish, sauté the garlic in oil until the color turns golden brown. Add the onions and cook until it appears shiny.
- Add the tomatoes, soy sauce and pork belly then cover while cooking for about 3 minutes.
- Add the shrimps and cook for an additional 2 minutes.
- Add the monggo beans, ground black pepper, MSG, salt and shredded Tinapa. Cover and simmer on medium low heat for about 15 minutes. To avoid scorching, stir every 5 minutes. If needed, adjust the taste by adding salt and pepper.
- Best served when hot together with plain white rice.
Filipino Recipes – Adobong Kangkong Recipe – Pinoy Food
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Adobo is a method of cooking most commonly used in preparing many Filipino dishes. Its caramelized dark sauce is so addictive together with the different meats, seafood and even vegetables.
Adobong kangkong is definitely one of the best vegetable adobo recipes. It is very nutritious and delicious, too. Just be sure that you will use fresh kangkong to get the best results. Just by looking at the leaves and the stalks, you will know if the kangkong is newly harvested. Aside from the high nutritional value of this recipe, this is fairly inexpensive so you can be assured that your family is properly nourished even if you are on a tight budget.
Ingredients:
- 1/4 kilo of pork (cut into small pieces)
- 1 big bowl of kangkong (river spinach)
- 1 cup pork stock (broth)
- 2 laurel leaves (bay leaves)
- 1 onion (diced)
- 5 cloves of garlic (minced)
- 1/4 cup soy sauce
- 1/4 cup of vinegar
- Salt and pepper to taste
- 1/2 teaspoon of monosodium glutamate (MSG)
Cooking Procedure:
- Put oil in a big pan and sauté the garlic and onions.
- Add the pork and cook for a few minutes until the color turns brown and oil starts to ooze from the meat.
- Pour in the pork stock and add some salt, soy sauce and laurel leaves. Stir to mix and cook until it comes to a boil.
- Simmer and pour in the vinegar. Cook for 5 minutes and do not stir.
- Add the stalks of kangkong and cook for a minute. Then add the leaves of kangkong and go on cooking until the vegetable is thoroughly cooked.
- Transfer to a serving dish and serve with plain white rice.
Filipino Recipes – Tortang Talong (Stuffed Grilled Eggplant Omelette)
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This recipe is a very simple yet tasty omelette recipe involving grilled eggplant. This omelette could be enjoyed with other dishes like garlic fried rice and mango salad for a complete meal and can be eaten during breakfast, lunch or dinner.
Ingredients:
- Salt – to taste
- Pepper – to taste
- Eggs – 4 pieces, medium
- Fish sauce – 1 tbsp
- Plum tomato – 1 piece, large, diced into small pieces
- Pork – 10 ounces, ground
- Onion – 1 piece, medium, diced in small pieces
- Extra-virgin olive oil or vegetable oil – as needed
- Japanese eggplants – 2 pieces
Cooking Procedure:
- On an open flame or grill, scorch the skins of the eggplants until they’re blackened. Put them on a dish. Cover with plastic wrap or lid that is tight-fitting.
- Allow the eggplants to steam in its residual heat until they become limp. Once they’ve cooled down, peel the skins gently. Set the eggplants aside.
- Heat oil in a large pan. Add the onion then sauté until it becomes soft. Mix the ground pork in, then sauté until well-cooked. Add the tomato and fish sauce and cook until the fishy smell is replaced by a mellow aroma. Set the mixture aside.
- In a medium-sized bowl, beat the eggs until it turns frothy. Add the eggplants on the bowl. With the use of a fork, mash the meat of the eggplants until they’re flattened. Add the pork mixture. Make sure that the eggplants and pork mixture would be coated well with the eggs. Season with pepper and salt. Set aside.
- Heat oil in a non-stick pan over medium-level heat and carefully place the eggplant mixture. The stem ends should be sticking up. Turn the eggplant over once its edges turns opaque.
- Once the eggplants are ready, immediately serve on a platter.