Category Archives: Vegetable Dishes

Lumpiang Ubod Recipe

Ingredients for Lumpiang Ubod

2 cups of ubod (pith of coconut trunk)
1 cup of chicken (cut into strips)
1/2 cup of shrimp
1 onion
1 tbsp of garlic
1 tbsp of pepper

Sauce for Lumpiang Ubod

1 cup of sugar
3 tsps of soy sauce
3 cups of water
1 1/2 tsp of salt

How to Cook Lumpiang Ubod

1. Saute onion and garlic. Add the chicken.
2. Add the shrimp.
3. Add the ubod and stir until cooked.
4. For the sauce, mix together 1 cup of sugar, 3 tsps of soy sauce, 3 cups of water, 1 1/2 tsp of salt. Bring to a boil while stirring.

Adobong Kangkong

Ingredients for Adobong Kangkong

1 cup vinegar
4 heads of garlic, chopped
1 tablespoon pepper
1 pound of kangkong
1 medium onion, sliced
3 tablespoons soy sauce
1 cup pork, sliced
1 cup water

How to Cook Adobong Kangkong

1. Wash and drain kangkong.
2. Saute garlic, onion, pepper, and pork until golden brown.
3. Add water and boil until ingredients are tender.
4. Add the kangkong and soy sauce. Mix the vinegar when kangkong is already cooked.


Ingredients for Pinakbet

1 milkfish, medium
1 cup squash, cut
1 bitter gourd (ampalaya), medium-sized
3 tablespoons shrimp paste
2 cups of broth from cooking rice (sabaw sa sinaing)
6 okra
2 eggplant, sliced
10 pcs string beans
3 pcs tomatoes
1 onion

How to Cook Pinakbet

1. Grill and prepare the milkfish.
2. Put the broth in the cauldron. Add the onion and tomatoes that are largely cut. Season with the shrimp paste. Leave to boil.
3. Drop in the squash. Add the string beans. Simultaneously drop ampalaya, eggplant, and okra. Place the grilled milkfish on top.
4. Cover and simmer until vegetables are cooked as the fish.

Potato Salad

Ingredients for Potato Salad

1 Kilo potato
1/2 cup onions (diced)
1/2 tsp paprika
salt and pepper
1 cup Ranch dressing
3 slices of bacon
2-3 leaves of lettuce

How to Cook Potato Salad

1. Boil the potatoes. Make sure it’s tender then slice in square cuts.
2. Fry the bacon till it’s crunchy then crash. Set aside.
3. Place the potatoes in a mixing bowl, and then add the onions.
4. Add the paprika, salt, and pepper.
5. Place the lettuce on a serving bowl.
6. Put the potato salad then sprinkle with the bacon on top.
7. You may serve it even if it’s not yet refrigerated.

Faster Than Fast Food, and Healthier Too

Returning home after a hectic day and facing the prospect of spending an hour slaving away behind a hot stove in order to feed a small clan of hungry mouths is often about as appealing as having to undergo root canal. It’s on days like these that the noble intentions of nourishing the bodies of those you care about most with only the best nature’s bounty has to offer go flying right out the window. Inevitably you’ll reach out guiltily for the phone and place your order at the local pizza place. It’s just so much easier, isn’t it? Well, it doesn’t have to be. Being on a first name basis with the pizza delivery guy is probably a sign that a change is in order, and for mom’s on the go there really is no reason to resort to ordering in fast food simply because it’s quick and easy. To get you off the fast food track and back to healthy eating here are three simple, quick and most importantly, healthy recipes to get you started. And the bonus is they’re not only quicker to prepare at home than ordering a pizza but every mouthful is guaranteed to be that much more nutritious and appealing.

In less than 15 minutes you can whip up a healthy, flavor-packed dish that wouldn’t be out of place in any Thai restaurant.

Ingredients for Thai Beef Salad and Sausalito Noodles

200g Mung Bean Sprouts
Juice and Zest 1 Lime
1 tsp Sugar
2 Garlic Cloves, crushed
415g Tin Tomatoes with Vegetables
800g Rump Steak
4 tbsp Chopped Coriander
Crisp Salad Leaves
4 tbsp Fish Sauce
300g Egg Noodles
Brown Brothers Red Tarrango
2 tbsp Chilli Minced
2 Radishes, thinly sliced
1/2 Cucumber, sliced

How to Cook Thai Beef Salad and Sausalito Noodles

Throwing it all together couldn’t be simpler. Simply season the steak with black pepper, pan fry or bbq for 5-7 minutes, turning once. Remove, cool and slice thinly. Whisk all the dressing ingredients together. Mix together the beef with salad vegetables. Arrange onto serving plates and drizzle with dressing.

Cook the noodles in plenty of boiling water until al dente (tender to the bite.) Drain and place into large serving bowls. Place the tomatoes and chilli into a blender, add 2 Tbsps of Thai Fish Sauce, blend until rich, then toss through the noodles. Serve alongside the beef salad.

Dressing for Thai Beef Salad and Sausalito Noodles

Mix the zest and juice of the lime with Fish Sauce, 1 red chilli, 1 tsp sugar, 1 clove garlic and 4 tbsp of chopped coriander, and voila you’re done. Serve, eat and enjoy.

Now if you’re not big on spice then not to worry. Why not throw together some sumptuous Lamb, Mango and Parsnip Burgers?

You don’t have to be a master chef to put great tasting, lively and bold flavors on a plate in less time than it takes the delivery guy to make it to your front door.

You’re going to need the following fresh ingredients which can easily be found at your nearest grocery store or even online.

Ingredients for Lamb, Mango and Parsnip Burgers

1/2 c Diced Mango, 1 Tbsp for Mayo
4 Garlic Cloves, crushed
1 tbsp Sweet Chilli Sauce
1 tsp Chopped Parsley
1 tbsp Sage, chopped
2 tbsp Mayonnaise
1 Small Red Onion, chopped
Salad Leaves
1 tbsp Fresh Basil, chopped
Focaccia Bread
1kg Ground Lamb
4 Vine Ripened Tomatoes
2 Parsnips, peeled, diced and poached until tender

How to Cook Lamb, Mango and Parsnip Burgers

To create your culinary masterpiece, the likes of which even Gordon Ramsay wouldn’t turn his nose at, mix together the ground lamb, sage, basil, onion, mango and garlic.

Dice the cooked parsnip and mix into the lamb.

Form into 6 burgers and panfry, grill or BBQ for 4-5 minutes each side.

Slice and toast the focaccia and place onto serving plates.

Mix all the mayo ingredients together, spoon a little mayo onto each focaccia.

Top with a burger, scatter the salad leaves and sliced tomatoes around the burger and serve.

If you’re looking for something vegetarian that doesn’t require 40 minutes of baking in the oven, then you simply can’t go wrong with a Grilled Eggplant and Portobello Sandwich. The best part is that it takes all of 25 minutes to prepare.

Ingredients for Grilled Eggplant and Portobello Sandwich

1 small clove garlic, chopped
1/4 cup low-fat mayonnaise
1 teaspoon lemon juice
1 medium eggplant (about 1 pound), sliced into 1/2-inch rounds
2 large or 3 medium Portobello mushroom caps, gills removed
Canola or olive oil cooking spray
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
8 slices whole-wheat sandwich bread, lightly grilled or toasted
2 cups arugula, or spinach, stemmed and chopped if large
1 large tomato, sliced

How to Cook Grilled Eggplant and Portobello Sandwich

To put your mouthwatering sandwich together just follow these four, simple steps:

1. Preheat grill to medium-high.
2. Mash garlic into a paste on a cutting board with the back of a spoon. Combine with mayonnaise and lemon juice in a small bowl. Set aside.
3. Coat both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides: 2 to 3 minutes per side for eggplant, 3 to 4 minutes for mushrooms. When cool enough to handle, slice the mushrooms.
4. Spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.

There you have it. Three delectable alternatives to wolfing down a greasy, fatty, artery-clogging pizza that will have your pizza guy’s name fade from memory and leave your conscience guilt-free.

A great idea to keep the fast food wolf from the door is to compile a list of great, quick and easy meals and vegetarian recipes to refer to in those times when time becomes the enemy.


Ingredients for Laing

40 leaves of gabi, sliced
1 grams pork, sliced
1 gram shrimp, sliced
1 teaspoon ginger, finely sliced
chili according to the desired chiliness
2 tbsp anchovies
3 cups coconut milk
1/2 cup water

How to Cook Laing

1. Place the gabi leaves at the bottom of the pan. Add the pork, shrimp, coconut milk and water over it and let it simmer until tender.
2. Add cayenne pepper or chili and mix well.

Ensaladang Talong (Eggplant)

Ingredients for Ensaladang Talong (Eggplant)

3 talong (eggplant)
2 tomatoes
white vinegar
ground pepper

How to Cook Ensaladang Talong (Eggplant)

1. Grill the eggplant.
2. Let it cool and remove its skin. Place the eggplant on a plate.
3. Slice the tomatoes and onions.
4. Add some white vinegar and ground pepper on the tomatoes and onions. Used as sauce to the eggplant.
5. Serve.

Asian Spring Rolls

Asian spring roll is something to look forward to in the dinner table. It’s loaded with the best ingredients that work together to infuse the palate with that rich taste to fill you up. What’s great is that you can make this in the nick of time, ideal for those who diet and prefer a light, vegetarian meal. But what’s great with the Asian spring roll is that you can serve it on any occasion. It’s perfect for birthdays, weddings, holiday celebrations, or simple dinner weekend date with the entire family. If you haven’t tried the Asian spring roll yet, now’s the best time to do it. Keep reading, then prepare a plate for the whole family.

Ingredients for Asian Spring Rolls

3-5 tbsp lime or lemon juice
1-2 tbsp hoisin sauce
1 tsp sugar
A pinch of salt
3-5 ounces uncooked rice noodles
1 large carrot (grated)
1 piece cucumber (Peel, seed and julienne)
1 bell pepper (seed and chop)
1/2 roasted peanuts (chop to small pieces)
10 spring roll wrappers or rice papers
Half cup loosely packed fresh cilantro

Peanut Sauce for Asian Spring Rolls

2-3 garlic cloves
1 tsp red pepper flakes (crushed to small pieces)
2-3 tsp canola oil
1/2 cup hoisin sauce
1/2 cup creamy peanut butter
2-3 tbsp tomato paste
1/2 cup hot water

How to Cook Asian Spring Rolls

1. Prepare and mix lime juice, hoisin sauce and sugar. Set the mixture aside.
2. Boil 2 quarts of salter water before adding noodles. Cook for 3 minutes or wait until noodles become tender. Drain and rinse with cold water.
3. Pour the noodles into another bowl. Add 2 tbsp of lime juice mixture. Then set aside. Mix carrot, cucumber, jalapeno and peanuts. Add the remaining lime or lemon juice mixture before setting aside.
4. For five minutes, marinate spring roll wrappers in cold water before separating and layering in the flat surface. Coat each using cilantro leaves then place 1/4 cup carrot mixture and 1/4 cup noodles before rolling carefully and tightly. Carefully place on serving plate and cover with soggy paper towels before serving.

For the topping, pour a little amount of oil and cook garlic and pepper flakes for up to two minutes. Pour over remaining sauce ingredients, then cook and stir until all ingredients have combined and thickened.

Now you have a nice dish that everyone else in the family will surely enjoy.

Guest Author: Manilyn Moreno loves sharing recipes she discovered or tried in her kitchen. She is a caterer and event planner with expertise on wedding and outdoor events. Currently, she’s also writing for a catering software company.

Ensaladang Letsugas (Lettuce Salad)

Ingredients for Ensaladang Letsugas (Lettuce Salad)

1 big bowl of shredded lettuce (1/2 inch wide)
1 onion
1 tomato
1 egg (boiled)

How to Cook Ensaladang Letsugas (Lettuce Salad)

1. Place in a big bowl the shredded lettuce and add the diced onions, tomatoes, and eggs.
2. Mix the salt, sugar, and vinegar according to taste.
3. Pour the vinegar mixture to the lettuce before serving.