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Sunday, February 20, 2011

Vegetable Dishes (2nd part)

Filipino mung bean soupImage via Wikipedia
By Juvy S. Iliwiliw


EGG FOO YUNG


You will need:
2      cups monggo bean sprouts
1/2   cup carrots, cut into small strips
1      cup abitsuelas
3      eggs
1/2   clove garlic, minced
1/2   onion, sliced
        Salt to taste
        Vegetable oil

Here's how:
Saute garlic and onion in vegetable oil.
Add the vegetables.
Season with salt and cook until half done.
Remove from fire, let cool and set aside.
Beat eggs and season with salt.
Heat skillet with little oil (nonstick pan is a better option)
Pour 3 tablespoons egg on the skillet. When  half done
    put 2 tablespoons of sauteed vegetables. Fold half
    portion of egg to look like half moon. Repeat procedure
    until 6 egg foo yungs are made.
Serve hot with catsup or sweet and sour sauce.


EGGPLANT MAI FRESH COCO


You will need:
6        eggplants
3        tomatoes, diced
1        onion, chopped
1-1/2  cups thick coconut milk
2         tablespoons calamansi or lemon extract
           Salt to taste

Here's how:
Charcoal-roast eggplants. Let cool and remove skin.
Cut into bite sizes.
In a small bowl, mix calamansi extract and salt. Set aside.
Toss eggplants, tomatoes, and onion.
Add coconut milk and calamansi mixture.
Serve immediately.


EGGPLANT SZECHUAN STYLE


You will need:
3/4     kilo eggplants
4        long green onions
2        teaspoons hot bean sauce
1        tablespoon soy sauce
1        tablespoon calamansi extract
1        tablespoon cornstarch
1        tablespoon water
1        clove garlic, finely chopped
2        teaspoons fresh ginger, minced
5        tablespoons vegetable oil
1/2     cup water
1        teaspoon oriental sesame oil
1-1/2  teaspoons sugar

Here's how:
Cut eggplants into 2 x 1/2 inches.
Separate 1 green onion and cut into thin slices. Reserve for garnish.
Cut remaining onions into thin slices and combine with garlic, ginger
     and hot bean sauce in bowl. Set aside.
Combine 1/2 cup water, soy sauce, calamansi extract,
      and sugar in another bowl. Set aside.
Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
Add half of the eggplants and cook for 5 minutes. Stir until soft and moist.
      Drain in  colander.
Repeat the two immediate procedures above for the
      remaining eggplants.
Heat the remaining 1 tablespoon vegetable oil in skillet.
Add the onion-garlic mixture and stir for 30 seconds.
Add the soy sauce-sugar mixture.
Bring to a boil stirring occasionally until liquid has almost evaporated.
Add diluted cornstarch. Stir until sauce boils and thickens slightly.
Stir in sesame oil.
Garnish with reserved oinon slices.


FRIED MIXED VEGETABLES


You will need:
2      cups green papaya, shredded
2      cups squash, shredded
4       tablespoons margarine, melted
1       cup atsuwete water
1/2    cup flour
         Vegetable oil
         Salt to taste

Sauce:
2       tablespoons soy sauce
1       teaspoon calamansi extract
1/2    clove garlic, chopped

Here's how:
Mix papaya and squash well.
Mix flour, atsuwete water, and melted margarine.
   Season with salt. Add water until slightly thick
   then add to papaya-squash mixture.
Fry a spoonful of mixed vegetables until golden brown.
Serve hot with prepared sauce.


HOT AND SPICY SPINACH


You will need:
1      kilo spinach
2      red bell peppers, cut into 1"
1      clove garlic, minced
1      tablespoon mustard
1      teaspoon lemon extract
2      tablespoons vegetable oil
1/4   teaspoon chili pepper, flaked
        Salt to taste
        Whole hot chili (optional)

Here's how:
Heat vegetable oil over medium fire.
Add bell pepper and garlic. Stir for 1 minute.
Add spinach and cook until done.
Stir in mustard, lemon extract, and chili pepper.
Season with salt.
Garnish with hot chili.
Serve immediately.


HOT SPICED CAULIFLOWER


You will need:
6      cups cauliflower florets, steamed or blanched
4      tablespoons butter
2      tablespoons tomato paste
3      tablespoons fresh cilantro, chopped
1/4   teaspoon chili powder
1      bell pepper, cut into strips
        Salt to taste

Here's how:
Melt butter.
Add the tomato paste, cilantro, and chili powder
      and cook over low fire for about 10 seconds.
Add the cauliflower.
Season with salt.
Garnish with bell pepper.


KARE-KARE


You will need:
1/4      kilo vegemeat, cubed, slightly fried
1         small bundle string beans, cut into 2"
2         eggplants, cut into 2 inches then quartered vertically
1/2      banana blossom, cut into 4
1/2      cup peanuts, roasted, pounded
1         cup atsuwete water
1-1/2   cups hugas bigas
3         tablespoons vegetable oil
1/2      clove garlic, minced
1         onion, sliced
           Salt to taste
           Dash of brown sugar

Here's how:
Saute garlic and onions in vegetable oil.
Add vegemeat,peanuts and string beans, eggplants,
     banana blossom, atsuwete water, and hugas bigas. Mix well.
Season with salt and sugar. Continue cooking until vegetables are half done.
Serve hot.


LAING


You will need:
12     big gabi leaves, dried, sliced
2       young coconuts, grated
1       cup thin coconut milk
1       cup thick coconut milk
1       onion, chopped
2       small hot chili, whole
         Gabi leaves for wrappers (optional)
         Salt to taste
         Tomato roses (optional)

Here's how:
Combine grated coconut and onions then chop them together.
Add gabi leaves and salt, then mix.
Wrap portions of the mixture in gabi leaves.
     You may also cook this unwrapped.
Arrange the packets in a pan and pour the thin coconut milk
     over them. Cover and simmer over low fire. Shake the pan
     once in a while to avoid burning.
When almost done, add the thick coconut milk and hot chili.
Add salt to taste.
Cook until the oil from the coconut milk surfaces.
Garnish with tomato roses. Serve hot.


LAOY


You will need:
2     bundles alugbati
1     small bundle string beans, cut into 1-1/2"
3     pieces okra, cut into 1"
1/2  small ginger, sliced
1     small whole onion
3     cups hugas bigas
       Salt to taste


Here's how:
Add ginger and onion to boiling water and simmer for 2 minutes.
Add string beans and okra.
Season with salt and cook until half done.
Add alugbati leaves. Cover and simmer for 30 seconds.
Serve hot.


LEAFY CHAYOTE GUISADO


You will need:
1     big bundle chayote leaves
1/2  clove garlic, minced
1     onion, sliced
2     tablespoons vegetable oil
1     tablespoon cream of mushroom
       Salt to taste

Here's how:
Sort out young leaves from matured ones.
Saute garlic and onion in vegetable oil.
Add matured leaves and a little water. Simmer until leaves become soft.
Add young leaves.
Season with salt and cream of mushroom and simmer until well done.
Serve hot.


MALUNGGAY WITH CHOPLETS


You will need:
1      medium-size bundle malunggay leaves
1/4   kilo choplets, cubed
1/4   cup spring onions, cut into 2"
4      cups water
1      teaspoon sesame oil
        Salt to taste

Here's how:
Add choplets to boiling water.
Season with salt and other seasonings, if desired.
Add malunggay and spring onions. Cook for 20 seconds.
Add sesame oil before removing from fire.
Serve hot.


MUSHROOM SARCIADO


You will need:
1     kilo button mushrooms, halved
9     tomatoes, sliced
1     clove garlic, minced
1     onion, chopped
2      tablespoons vegetable oil
        Salt to taste

Here's how:
Saute garlic and onion in vegetable oil.
Add tomatoes and cook over low fire until well done.
Add mushrooms and mix well.
Season with salt and simmer until well done. Serve hot.


OKRA TEMPURA


You will need:
18    pieces okra, blanched
3      eggs, beaten
3      cups water
        Vegetable oil
        Salt to taste

Here's how:
Season beaten eggs with salt. Set aside.
Boil okra in water until soft. Drain.
Press okra with fork and dip in beaten eggs.
Fry until golden brown.
Serve hot with tomatoes or catsup.


RAMBLET


You will need:
1/2    kilo ampalaya, thinly sliced
4       big tomatoes, chopped
1/4    small onion, finely chopped
1/2    tablespoon ginger, finely chopped
4       tablespoons soy sauce
1       teaspoon sugar
1       teaspoon salt
         Vegetable oil

Here's how:
Fry ampalaya until golden brown. Let it cool and set aside.
Toss all the remaining ingredients gently in a bowl.
Add the fried ampalaya and mix gently.


SAUTEED PECHAY


You will need:
4      medium-size bundles pechay
1      clove garlic, minced
1      onion, chopped
2      tablespoons vegetable oil
        Soy sauce to taste

Here's how:
Cut hard stalks from leaves and slice separately.
Saute garlic and onion in vegetable oil.
Add the hard stalks and cook until half done.
Add the leaves.
Season with soy sauce and simmer for 30 seconds.
Serve hot.


SESAME BROCCOLI STIR-FRY


You will need:
5      cups broccoli florets
1      cup button mushrooms, quartered
1      bell pepper, cut into strips
1/3   cup chili sauce
1/2   teaspoon sesame oil
2      tablespoons soy sauce
3      teaspoons cornstarch
1      tablespoon vegetable oil
1      onion, wedged
3      teaspoons sesame seeds, toasted
        Sal to taste

Here's how:
In a small bowl, mix soy sauce and cornstarch.
Stir in chili sauce and sesame oil. Set aside.
In a skillet, heat vegetable oil then stir-fry broccoli and bell pepper for 1 minute.
Add mushrooms and onion then stir-fry for another minute.
Stir in liquid mixture and cook until sauce thickens and vegetables are evenly coated.
Season with salt.
Sprinkle sesame seeds before serving.


SITAW WITH TOFU


You will need:
3     cups sitaw, cut into 1"
1     cup tofu, mashed or ground
1     clove garlic, minced
1     onion, sliced
2     tablespoons vegetable oil
       Soy sauce to taste

Here's how:
Saute garlic and onion in vegetable oil.
Add tofu and simmer for 1 minute.
Add sitaw and cook until half done.
Season with soy sauce.
Serve hot.


STUFFED PEPPERS


You will need:
3     large bell peppers

Fillings:
1/2   kilo vegemeat, ground
2      tomatoes, chopped
2      tablespoons, raisins
1      clove garlic, minced
1      onion, chopped
2       tablespoons vegetable oil
         Salt to taste
         Water

Here's how:
Boil peppers for 45 seconds, turn off heat, and let stay for a few minutes. Drain and cool.
Cut into two's crosswise then remove seeds and ribs.
Preheat oven to 190C.
Fill pepper halves with sauteed vegemeat mixture.
    (Here's how: Saute garlic, onion and tomatoes in vegetable oil. Add vegemeat
     and simmer for 3 minutes. Add raisins, then season with salt. Saute for 1 minute.)
Place in small baking dish with 1/4 cup hot water and bake for 20 minutes. Serve hot.


VEGETABLE CHEESE


You will need:
3     cups cauliflower florets
3     cups broccoli florets
3      tablespoons butter
2      tablespoons flour
1      cup milk
1/2   cup cheddar or cottage cheese, grated

Here's how:
Steam cauliflower and broccoli until half tender. Arrange in platter.
Melt butter in pan over low fire.
Add flour and stir for 1 minute.
Gradually add milk and stir until sauce boils and thickens.
Turn off heat and stir in cheddar cheese until melted.
Pour over cauliflower and broccoli.
Serve hot.


VEGETARIAN POCHERO


You will need:
1/4     kilo tofu, cubed, fried
1/4     kilo vegemeat, cubed, fried
4        saba bananas, diagonally sliced
2        bundles pechay
1        carrot, cubed
1        camote, diagonally sliced, fried
1-1/2 cups tomato sauce
1/2     clove garlic, minced
1        onion, sliced
3        tablespoons vegetable oil
3        cups water
          Salt to taste

Here's how:
Saute garlic and onion in vegetable oil.
Add water and let boil.
Add tomato sauce, vegemeat, and carrot.
Season with salt and simmer for 1 minute.
Add tofu, camote, and saba and simmer for another minute.
Add pechay and simmer for another minute.
Serve hot.


YELLOW-GREEN with CASHEW NUTS


You will need:
3       cups broccoli florets
4       cups small whole baby corn
1       cup cashew nuts
1       clove garlic, finely chopped
2       tablespoons vegetable oil
         Salt to taste

Here's how:
Steam broccoli and baby corn until half done.
Season with salt, and arrange on a platter.
Heat vegetable oil in heavy skillet over medium fire.
Stir-fry cashew nuts and garlic for 3 minutes or until golden brown.
Scatter on top of baby corn-broccoli mixture before serving.
Serve hot.


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