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Sunday, February 20, 2011

Vegetable Dishes

L├ęgumesImage via Wikipedia
By Juvy S. Iliwiliw


How would you like to try cooking vegetables found in the Philippines? I think they are also found in your backyard but you just don't know if they are edible. I will share with you some recipes of vegetable dishes that you might experiment cooking and eating it as well.

These are just ordinary vegetables sold or even asked anywhere in the Philippines but the nutrition and taste is superb when prepared with utmost enjoyment and gusto.



ALUKON con MALUNGGAY FRUITS


You will need:
3      cups alukon tops
4      cups malunggay fruits, cut into strips
2      tomatoes, sliced
1/2   clove garlic, minced
1      onion, sliced
2      tablespoons vegetable oil
1/2   cup water
        Salt to taste

Here's how:
Saute garlic and onion in vegetable oil.
Add tomatoes and simmer until cooked.
Add water and malunggay fruits. Simmer until half done.
Season with salt.
Add alukon tops and simmer until half done.
Serve hot.


AMPALAYA GUISADO


You will need:
1     kilo ampalaya, sliced
3     eggs, beaten
3     tomatoes, sliced
1/2  clove garlic, minced
1     onion, chopped
2     tablespoons vegetable oil
       Salt to taste

Here's how:
Saute garlic, onion, and tomatoes in vegetable oil until done.
Add ampalaya and cook until crisp and tender
Add beaten eggs and continue stirring.
Season with salt. Serve hot.


BANANA BLOSSOM TEMPURA

You will need:
1      banana blossom
2      eggs, beaten
2      tablespoons flour
2      tablespoons cornstarch
1      onion, chopped
        Salt to taste
        Water
        Tomatoes or catsup

Here's how:
Remove hard portions of banana blossom and cut lengthwise into 6 parts.
Soak in water with a little salt for a few minutes.
Boil until half done. Drain and set aside.
Mix beaten eggs thoroughly with flour, cornstarch and onion. Add a little water until batter slightly thickens.
Season with salt.
Dip banana blossom into flour mixture.
Deep-fry.
Serve hot with tomatoes or catsup


BOILED CABBAGA


You will need:
1       big cabbage, cut into 6 from the middle
2       onions
4       tablespoons soy sauce
6       cups water
         Salt to taste
         Calamansi extract to taste

Here's how:
Drop whole onions in boiling water and cook until done.
Add cabbage.
Season with soy sauce and salt.
Boil for half a minute.
Serve hot.


BOILED VEGETABLES


You will need:
4       medium-size bundles alugbati
1       cup squash flowers
1/2    clove garlic, minced
1       onion, sliced
1       tablespoon vegetable oil
1       cup hugas bigas
         Salt to taste

Here's how:
Prepare alugbati leaves. Set aside.
Saute garlic, onion in vegetable oil.
Add squash flowers and hugas bigas and simmer for 30 seconds
Add alugbati leaves.
Season with salt. Serve hot.


BREADED MUSHROOMS


You will need:
3/4    kilo whole abalone mushrooms
2       eggs, beaten
1       tablespoon cornstarch
1       tablespoon flour
1/2    cup water
         Vegetable oil
         Salt to taste

Here's how:
Mix eggs, cornstarch, flour, and water.
Season with salt.
Dip mushrooms one at a time in egg mixture.
Fry until golden brown.
Serve right after frying.


BROCCOLI and RED PEPPER SAUTE


You will need:
4      cups small broccoli florets
2      red bell peppers, cut into strips
1/4   cup cashew or almond nuts, toasted
1/2   clove garlic, finely chopped
1      onion, sliced
2      tablespoons vegetable oil
1      cup water
        Salt or spice seasoning to taste

Here's how:
Heat vegetable oil then add broccoli, bell peppers, onion and garlic.
Cook for 5 minutes or until onion is tender, stirring occasionally.
Add water and season with salt or seasoning. Simmer for 5 minutes.
Sprinkle with cashew or almond nuts.
Serve hot.


BROCCOLI CON MAIS


You will need:
5      cups broccoli florets, cut into bite sizes, blanched
1      cup canned whole kernel corn or boiled corn, blanched
2      tablespoons cream of asparagus powder
1      tablespoon cornstarch
1/2   clove garlic, minced
1      onion, sliced
2      tablespoons butter
1      cup water
        Salt to taste

Here's how:
Saute garlic and onion in butter.
Dissolve cream of asparagus powder and cornstarch in 1 cup water
Stir into sauteed mixture and cook until sauce thickens.
Season with salt.
Place the blanched broccoli and whole kernel corn on a platter then top with white sauce.
Serve hot.


BULANGLANG


You will need:
1      cup malunggay leaves
1      cup squash, cubed
1      cup upo, cubed
1      cup tokwa, cubed, fried
1/2   onion, cut into 4 parts
1      tomato, sliced
1      cup hugas bigas
        Salt to taste

Here's how:
Combine tomato, onion, squash, and hugas bigas and cook under low fire until squash is half tender.
Add tokwa and upo. Season with salt.
When upo is half done, add malunggay and simmer for 2 minutes.
Serve hot.


BUTTERED ABITSUELAS
and CARROTS


You will need:
3     cups abitsuelas, cut into strips
3     cups carrots, cut into strips
2     tablespoons margarine
1     cup water
       Salt to taste

Here's how:
 Boil water in a saucepan.
Add 1 tablespoon margarine and season with salt.
Add abitsuelas and carrots, cover and cook until half done.
Add 1 tablespoon margarine before removing from fire.
Arrange both beans and carrots on a platter.
Serve hot.


CAMOTE TOPS MELCHOR STEAM


You will need:
3    medium-size bundles camote tops
1    teaspoon calamansi extract
3    tablespoons soy sauce
3    tablespoons vegetable oil

Here's how:
Mix soy sauce and calamansi extract. Set aside as dip.
Heat oil then spread around the pan.
Dip camote tops with stem in water and place on hot skillet.
(The water will cause the oil to sizzle) Cover right away. Reduce fire.
After 1 munute, turn over camote tops, cover again, and cook for 30 seconds.
Serve immediately.


CAULIFLOWER with VEGETARIAN STRIPS


You will need:
6      cups cauliflower florets
1/4   kilo vegetarian strips, cut into big slices
1      tablespoon vegetable oil
1/2   clove garlic, chopped
        Salt to taste
        Water
        Tomato floweret (optional)
        Parsley (optional)

Here's how:
Saute garlic until golden brown. Remove from pan and set aside.
Slightly fry vegetarian strips in pan.
Add cauliflower and a little water. Simmer until half done.
Season with salt.
Mix with sauteed garlic before serving.
Garnish with tomato floweret and parsley.


CHINESE CABBAGE WITH EGGS


You will need:
1     Chinese cabbage
3     eggs, beaten
1     clove garlic, minced
1     small onion, sliced
2     tablespoons vegetable oil
2     cups hugas bigas
       Salt to taste

Here's how:
Separate hard stems of Chinese cabbage from leaves, slice, and set aside.
Saute garlic and onion in vegetable oil.
Add hugas bigas and bring to a boil.
Add hard stems and season wiith salt. Cook until half done.
Add the leaves and eggs. Stir and simmer for 30 seconds.
Serve hot.


CHINESE CELERY with PEAS


You will need:
6      cups frozen peas
1      cup Chinese celery, chopped
1      tablespoon vegetable oil
1/2   clove garlic, finely chopped
1/2   onion, chopped
2      tablespoons cream of asparagus
        Salt to taste
        Water

Here's how:
Saute garlic and onion.
Add peas and water as desired. Simmer for 5 minutes.
Season with salt and cream of asparagus.
Add Chinese celery before removing from fire.


CHINESE VEGETABLES


You will need:
1        kilo broccoli
4        stalks celery, diagonally sliced
1        cup spinach, coarsely chopped
1/8     kilo snow peas, strings removed
2        carrots, sliced into strips
8        spring onions, diagonally sliced
3-1/2  teaspoons fresh ginger, minced
1         clove garlic, minced
2         onions, wedged
1-1/2   teaspoons vegetable oil
3/4      cup water
           Salt or soy sauce to taste

Here's how:
Separate broccoli florets from stalks and cut
  the inner part of the stalks into strips.
Heat vegetable oil in a nonstick skillet.
Add broccoli stalks, onion, garlic and ginger.
  Stir fry for a minute.
Add broccoli florets, spinach, celery, snow peas,
  carrots, and spring onions. Toss gently.
Add water and soy sauce or salt and toss again.
Cover, bring to a boil, and cook for 1-1/2 minutes or
   until vegetables are crisp-tender. Serve hot.


CHOP SUEY


You will need:
1      can cream of mushroom soup
1      cup water
1      small onion, sliced
2      tablespoons vegetable oil
1/4   kilo vegetarian chunks, thinly sliced
1      carrot thinly sliced
2      chayote fruits, thinly sliced
1/4   cabbage, sliced
1      red bell pepper, cut into strips
1      green bell pepper, cut into strips
1/2   cup celery, diagonally sliced
        Salt to taste

Here's how:
Dilute cream of mushroom soup in water. Set aside.
Saute onion in vegetable oil.
Pour in water and cream-of-mushroom-soup mixture.
Add rest of ingredients. Simmer for a few minutes or until vegetables are half-cooked.
Serve hot with rice or noodles.


CREAMY PATOLA


You will need:
6       cuts patola, cubed
4       tablespoons cream of mushroom powder
1       cup water
         Salt to taste

Here's how:
Dissolve cream of mushroom powder in water then boil mixture.
Add patola and cook until half done.
Season with salt. Serve hot.




















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