Category Archives: Vegetable Recipes

Stir-Fried Vegetables


  • 2 tsp oil
  • 1 cup fresh snowpeas, ends trimmed
  • salt
  • 1/2 tsp sugar
  • 8 dried black Chinese mushrooms, soaked in 1/2 cup hot water, liquid reserved and mushrooms sliced
  • 3/4 cup cooked bamboo shoots, sliced
  • 1/2 tbs grated ginger
  • 2 tbs sake
  • 1/2 tsp each mushroom oyster sauce and sesame oil
  • 1/4 tsp soy sauce
  • ground white pepper

Heat oil in a wok over medium-high heat and stir-fry peas with salt and sugar for 30 seconds, then add mushrooms, bamboo shoots, 1/4 cup reserved mushroom liquid, and all remaining ingredients.  Simmer for 2 minutes then serve hot.

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Clay Pot Chicken and Vegetables

Prep: 20 mins + 30 mins marinating time.  Cooking: 35 mins.  Serves 4.


  • 1 lb 2 oz boneless skinless chicken thighs
  • 1 tbs soy sauce
  • 1 tbs dry sherry
  • 6 dried Chinese mushrooms
  • 2 tbs peanut oil
  • 2 small leeks, white parts only, sliced
  • 2″ piece ginger, finely grated
  • 1/2 cup chicken stock
  • 1 tsp sesame oil
  • 9 oz orange sweet potato, halved lengthwise and sliced
  • 3 tsp cornstarch

Cut the chicken into small pieces and place in a bowl with soy sauce and sherry.  Cover and and refrigerate for at least 30 minutes.
Meanwhile, soak mushrooms in hot water for 20 minutes.  Drain, then squeeze to remove any excess liquid.  Discard stems, and chop caps finely.
Drain chicken, reserving marinade.
Heat half peanut oil in a wok, swirling to coat base and side.  Add half the chicken pieces and stir-fry briefly until seared on all sides.  Transfer chicken to a flameproof clay pot and stir-fry remaining chicken, then add to pot.
Heat remaining oil in the wokand add leeks and ginger.  Stir-fry for 1 minute, then add mushroom, reserved marinade, stock, and sesame oil.  Cook for 2 minutes, then transfer to pot with chicken andadd sweet potato as well.  Cook, covered, over low heatfor 20 minutes or until potato is tender.
Mix cornstarch and 1 tablespoon water and add to the pot.  Cook, stirring over high heat, until mixture boils and thickens.  Serve immediately with steamed rice, if so desired.
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Stir-Fried Vegetables

Prep: 5 mins.  Cooking: 5 mins.  Serves 4.


  • 1 carrot, thinly sliced
  • 1 red pepper, seeded and cut into 1 1/2″ pieces
  • 4.5 oz green beans, trimmed and cut in half
  • 1 tbs oil
  • 1 tsp finely chopped garlic
  • 7 oz straw mushrooms
  • 1 1/2 tsp cornstarch
  • 1/3 cup chicken stock
  • 1 tsp sesame oil
  • 1 tsp superfine sugar
  • 2 tsp soy sauce

Heat the oil in a wok over high heat, swirling to coat base and sides.  Add carrot and stir-fry for 30 seconds, stir in garlic, and then add remaining vegetables.  Stir-fry for 2 minutes, until crisp and firm.
Dissolve cornstarch in a little stock then add to remaining stock, sesame oil, sugar, and soy sauce.  Add mixture to wok and stir until sauce boils and thickens.  Serve immediately with steamed rice, if so desired.
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Sauteed Patola with Misua

* 1 big sized patola
* 100 grams pork cut into small cubes
* 100 grams shrimps, shelled
* 2 thin rolls misua (noodles)
* 1 onion sliced
* 3 cloves garlic, minced
* 2 tbsp. fish sauce (patis)
* 4 cups water w/shrimps juice
* 1 tsp. vetsin
* salt to taste
* 2 tbsp. cooking oil

Peel patola, slice into thick roll pieces. Set aside.

Saute garlic until brown, add onion and when wilted add pork. Saute for 2 minutes, add 1/2 cup water. Cover. Cook until pork in tender. Add shrimps juice. Stir gently until it boils. Add patola and vetsin. When patola is almost done, and misua. Boil for 2 minutes and serve hot.

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* 1 cup malunggay leaves (if you can’t get this, try spinach or kangkong -[swamp cabbage, watercress can also substitute for it – Ken.])
* 1 cup squash, cubed
* 1 cup upo (gourd), sliced [substitute with zucchini – Ken]
* 1 cup tokwa (tofu), cubed and fried (don’t fry for a lower-fat dish)
* 1/2 onion
* 1 cup water
* tomatoes

Mix tomatoes, onion, and squash in a deep sauce pan or pot. Add water and boil. After 5 minutes cooking, add tokwa and upo. When the upo is almost tender, add malunggay and cook 2 minutes longer or until malunggay leaves are wilted. Remove from heat. Salt and pepper to taste (or instead of salt, you can add patis, it will give a better flavour). Garnish with fresh tomatoes and cilantro or kinchay (Chinese celery).

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Cocreta de Patatas

1/2 kilo potatoes, boiled and mashed well
3 tablespoons butter or margarine
1/3 cup milk, or enough to make a paste
salt and pepper
minced garlic
minced onions
1/2 kilo ground beef or pork
Oil for saut?ing
1/2 cup water
spring onions, minced
Bread crumbs
2 eggs, slightly beaten

1) Blend the mashed potatoes with butter, milk, a little salt and pepper to taste. The mixture must be smooth and must form a paste. Set aside.

2) Saut? garlic, onions, and ground meat in oil

3) Stir in the water and simmer until the meat is cooked, and the mixture almost dry.

4) Season with salt and pepper, and then add the spring onions.

5) Blend in a little flour to get a molding consistency.

6) Shape mixture into firm separate forms the size and shape of eggs.

7) Cover individually with the mashed potato mixture.

8) Roll each one in breadcrumbs. Set aside.

9) Heat the oil for frying. Dip the potato-meat “eggs” into slightly beaten eggs, and then fry.

10) Serve with a hot sauce.

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2-3 tablespoons bagoong isda
2 cups water
1 bangus, cut and broiled
1 bundle sitaw, cut into 2″ lengths
1/2 smal kalabasa, peeled and cubed
5 pieces okra, trimmed
2 small pieces ampalaya, halved and seeded

1. Combine bagoong and water.
2. Strain.
3. Bring to a boil.
4. Add bangus and vegetables in te order listed.
5. Cook covered until vegetables are done.

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Sawsawang Kamatis


¾ lbs Ripened red tomatoes
2 tbsps Grated fresh ginger
1 Sliced scallion
2 tbsps Chopped peeled mango
¼ tsp Salt
½ tsp Fresh ground pepper


Slice the tomatoes and place them in a line on a large platter. Spread ginger, mango and scallion, and salt and pepper evenly over the tomato slices.

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Ginataang Talong


2 Talong
1 Minced onion
1 cup Coconut cream
2 tbsp Vegetable oil
4 tsp Salt
12 tsp Freshly ground black pepper


Roast whole eggplants in oven, then peel and chop them into small cubes. Mince the onion, then fry in oil in a medium saucepan, or deep skillet, until they become translucent, then drop in your diced eggplant. Stir fry, adding the salt and pepper, then set aside and cover with coconut cream, let sit for 10 minutes, then serve.

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1 lbs Ampalaya (bitter melon)
¼ lbs Cooked shrimp
1 Sliced onion
2 Sliced tomatoes
1 Sliced seedless cucumber
3 tbsp Olive oil
1 cup Raisins
½ tsp Sugar
1 tbsp Sea salt (for onion)
1 tbsp Distilled white vinegar


Slice the melon in half, remove the pith and seeds, then dice the melon. sprinkle with salt, and squeeze out the bitterness, followed by a thorough rinsing. Place the melon in a large salad bowl, add the shrimp and onions, mix the vinegar, sugar, salt & pepper, and olive oil into a separate small container to make the vinaigrette, then blend it in with the other ingredients in the bowl. Serve chilled with tomato and cucumber slices.

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Adobong Gulay


½ lb Talong
lb Potatoes
1 Chopped onion
2 cloves Minced garlic
– Vegetable oil (as needed)
– Peppercorn (as needed)
2 Bay leaves
– Soy sauce (as needed)
½ tsp Sugar
1 tsp Freshly ground pepper


Heat the oil in a large skillet, add peppercorn and bay leaves. Add garlic and saute until brown, add the onion, then add sugar, freshly ground pepper vinegar and soy sauce. Stir, cover and let simmer for 40 minutes. You may want to add a little water if too much evaporate during cooking.

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Fresh Vegetable Soup

2 tbsp. margarine
1/4 cup onions, chopped
1/4 cup Baguio beans, sliced thinly
1/4 cup carrots, diced
1/4 cup cabbage, cut into strips
1/4 cup pechay, cut into strips
1/4 cup celery, chopped
6 cups soup stock
salt, pepper, vetsin to taste

Melt margarine in saucepan. Saute onions and rest of vegetables. Add soup stock and simmer until vegetables are cooked. Season to taste. Serve hot.

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Tortang Talong

1 small Japanese-type talong (eggplant) per person (4 of them then)
1 egg per person
salt, pepper to taste
tomato, cilantro or kinchay to garnish

Roast the eggplants, either in the oven or over gas flame (latter is preferable) until the outside skin is charred. Peel off the skin and mash the flesh with a fork. Make sure to keep the whole thing as intact as possible.In a skillet, fry the onion until translucent and remove. To prepare one torta, beat an egg in a bowl, then dip the eggplant. Hold the whole thing by the stem and don’t dip that part in the egg. Add salt and pepper as you like, and if you really want to, add finely chopped cilantro or kinchay to the egg mixture. Heat oil in a frying pan, then when the oil is hot, add the mixture to the pan and layer some onions to the top of it. Let set then turn over with a spatula. Remove to a plate and garnish with tomato slices and cilantro/kinchay. Serve with rice

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Vegetable Kare-Kare

1/4 cup atsuete seeds
1/3 cup water
3 tbsps. cooking oil
2 tsps. garlic minced
3/4 cup onions sliced
1 piece MAGGI Beef Broth Cube
1 piece MAGGI Shrimp Broth Cube
100 g. beef sirloin sliced into strips
2 cups eggplant sliced
2 cups banana heart (butuan variety)
1 1/2 cups water
1/3 cup peanut butter
2 cups sitaw cut 2 to 3 inches long

Soak atsuete seeds in hot water to steep. Drain. Set aside extract. Heat oil and sauté garlic, onions and MAGGI Beef and MAGGI Shrimp Broth Cubes. Stir in beef; cook until it changes color. Add eggplant and banana heart; stir-fry for 2 minutes. Pour in water. Bring to simmer until vegetables are tender. Stir in peanut butter and blend well. Add sitaw and simmer for 2-3 minutes until sitaw are cooked but still crisp.

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This is a traditional pinay pickled papaya recipe

2 kilos shredded papaya
1 cup carrots, julienned
1/2 cup onion, sliced
8 cloves garlic, sliced
1/4 cup ginger, julienned
1 tsp. whole pepper corn
1 tbsp. oil
2 cups vinegar
4 cups sugar
1 tbsp. rock salt

Optional – ampalaya, string beans, singkamas, eggplant, ubod sliced, blanched and partially drained.Rub shredded papaya with salt and wash thoroughly. Squeeze out all the water and dry in trays for one day. Saute garlic, onions and ginger. Add vinegar, sugar and salt and bring to a boil for 10 minutes. Add peppers, carrots, singkamas and other vegetables. Add papaya cook for 5 minutes more. Let cool.

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Chao Pat Chin

2 tbsp. oil
1 tsp. sesame oil
4 cloves garlic, pounded
1/2 cup onions, sliced
1/2 cup chicken meat, sliced thinly
1/2 cup chicken liver and giblets, cut thinly
1/2 cup shrimps, peeled
1/2 cup squid, cut into 1 inch squares
1/4 cup oyster sauce
1/2 cup carrots, thinly sliced
1/2 cup sayote, cut into thin squares
1/2 cup sweet peas
1/2 cup chinese pechay stalks, cut into strips
1/2 cup chinese pechay leaves, cut into strips
1/2 cup canned mushrooms button, sliced
1/2 cup chestnuts, sliced thinly
1/2 cup canned baby corn, cut into strips
salt, pepper, vetsin to taste
2 tbsp. cornstarch dissolved in little water

Saute garlic and onions in oil. Add meats and simmer for 5 minutes. Add oyster sauce and rest of vegetables starting with those that take longer to cook. Adjust seasonings and continue to simmer until vegetables are crisp tender. Add dissolved cornstarch and stir until thick. Serve hot.

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Ginataang Labong

2 cups strips of bamboo shoots (labong)
1 big coconut, grated
100 grams small fresh shrimps shelled
100 grams pork belly, cut into small cubes
2 pcs. Long green peppers
1 large onion, chopped
3 cloves garlic, minced
1 tbsp. Minced ginger
1 tsp. Vetsin
salt to taste

Soak labong in water for 1 hour. Drain. squeeze out water. Set aside. Add 1 cup lukewarm water for grated cocnut, extract thick cream. Set aside. Add 1 ½ more lukewarm water to coconut; squeeze again. Put this 2nd extraction immediately in pan. Add ginger, garlic, onion, pork, shrimps, pepper, and seasoning. Bring to a boil while stirring gently. After 3 minutes boiling, add bamboo shoots. Cover and simmer for 10 minutes. Add thick cream, simmer until labong is done and sauce thickens. Mince the green pepper if you want a hot and spicy dish.

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½ kilo mongo sprout (toge)
1 carrot, thin strips
2 red & green bell pepper, thin strips
1 large onion, chopped
3 cloves garlic, crushed
2 tbsp. Soy sauce
2 tbsp. Worcestershire sauce (optional)
1 tsp. Salt
1 tsp. Vetsin
2 tbsp. Margarine or cooking oil

Saute garlic until brown. Add onion and cook until wilted. Add mongo sprout, carrots, and pepper strips. Cover, Cook for 3 minutes. Add soy sauce, Worcestershire sauce, vetsin, and salt. Stir, Add ½ cup water. Cover and cook until toge is done. Do not overcook. Toge should be crispy.

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Kilawin Labanos

Please note: This Filipino recipe is alternatively spelled kilwin labanos or kinilaw labanos.
1 kilo labanos
200 grams pork belly (small cubes)
1/4 cup miso
1 onion, sliced
2-3 tomatoes, sliced
3 cloves garlic, crushed
2 tbsp. patis
1 tsp. peppercorns, pounded coarsely
1/2 cup vinegar
1/2 cup water
1 tsp. vetsin
salt to taste
2 tbsp. cooking oil

Peel labanos, scrape into thin slices. Set aside. Boil pork in 1/2 cup water till tender. Set aside. Saute garlic. When brown, add onion and tomatoes. Stir for a while, then, add pork and miso. Saute for 2 minutes and season with patis. Add 1/4 cup water and cover. Let boil for 2 minutes and add labanos. Sprinkle pepper and vetsin. Cover. When labanos is half cooked, add vinegar. Let boil for 3 minutes before stirring. Continue cooking till labanos is done.

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1/2 kilo fresh shrimps (medium size, shelled)
1 1/2 cup thick coconut cream
2 onions (coarsely chopped)
2 red and green bell pepper, (strips)
2 stalks celery (cut into 2″ long)
3 cloves garlic, crushed
2 tbsp curry powder
1 tsp vetsin
1 tsp pepper (powdered)
1 tsp hot sauce
or 2 3 hot pepper (siling labuyo), minced salt to taste


Saute garlic until brown. Add onions, pepper strips, and celery. Stir for 3 minutes. Pour in coconut cream and add shrimps. Stir until it boils. Add curry powder, season with salt, vetsin, and powdered pepper. Simmer until cream thickens.. Subtitute to coconut cream – 1/4 cup evaporated milk and 3/4 cup water

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Eggplant Salad

6 – 8 slim Japanese eggplants (not the fat aubergines commonly available in American grocery stores)
3 – 6 cloves of garlic, peeled and crushed
6 – 8 tsp of spicy vinegar
2 tsps of salt
1 tsp of black pepper
(Note A: The amount of garlic and vinegar will depend on personal taste and also on how long you intend to store the salad. The longer it is stored, the stronger the bite of the spicy vinegar and garlic, so you may lessen these ingredients accordingly.)
1. Prepare eggplant
a. The best way is to grill the washed eggplants over hot coals. This brings out a deep taste to the eggplant.
b. The second best way is to bake the eggplants in a 350-degree Fahrenheit oven
for 20 – 25 minutes. This method produces a drier eggplant which is easier to
c. When expedience is of essence, or there are no hot coals available, just boil
the eggplant in a big pot for 5 minutes.
2. Let the eggplant cool. Peel the skin off, trying to preserve as much of the flesh
as possible.
3. With a fork, mash the eggplant in a bowl. Stir in the vinegar, garlic, salt and
pepper. Cool for half an hour to optimize flavor before serving.

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