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Category Archives: Vegetables

Kare-kareng Tilapya

INGREDIENTS:

   

Simple Squash

Fresh Lumpia

INGREDIENTS:

2 cups singkamas (white turnips), julienned 

1/2 cup carrot, julienned

1 cup Baguio beans cut diagonally

1 cup julienned ribs pechay wombok (Chinese cabbage)

1 small yellow camote (sweet potato), diced 1 inch cube and soaked in water

1 small bundle spring onion, cut 1 inch long

1 cup peeled shrimps

1 teaspoon ginisa mix

1 pork boullion cube

2 tablespoons cooking oil

Leaves of Chinese cabbage cut into pieces by hand

Celery leaves for garnishing

PROCEDURE:

  1. Saute shrimps in cooking oil.
  2. Add ginisa mix and pork cube.
  3. Add Baguio beans,singkamas, carrots, ribs of Chinese cabbage,diced camote. Cover and steam.
  4. Remove cover and add leaves of Chinese cabbage and spring onion.
  5. Cover again and turn off fire.
  6. Turn over the veggies to mix well.
  7. Serve in deep bowl.
  8. Garnish with celery leaves.
  9. If desired, serve with sauce made with  the juice from the sauteed veggies mixed with sugar, cornstarch, soy sauce , cooking oil stirred over low fire until cooked. Put pounded garlic on top of sauce before serving with Fresh Lumpia.

Mixed Vegetables with Chinese Chorizo

Ingredients:

1 piece longganisang macao (Chinese chorizo),  cut into 10 diagonal wedges
1 piece carrot, cut into diagonal wedges
1 small piece sayote, peeled, cut into 4 lengthwise, cut into diagonal wedges
1 stem celery, cut into wedges
1 small head Chinese white cabbage (pechay wombok), stems, cut into wedges
celery leaves mixed with soft leaves of pechay wombok
1 tablespoon garlic, peeled and pounded 
1 piece regular sized onion, peeled and cut for sauteing

Procedure:

  1. Saute  garlic, onion and longganisang macaw in 1 tablespoon of cooking oil
  2. Add 1/4 cup water, 1 teaspoon salt and a dash of patis
  3. Add all the hard vegetables. Cover until it boils.
  4. Add the leaves. Mix all. Cover. Turn off the heat.