Inabraw is a Filipino dish composed of different kinds of vegetables and fish. It is also known as dinengdeng. The vegetables used are usually the common veggies that can be grown in one’s Philippine backyard; these are string beans, bitter melon, tomato, okra, moringa (malunggay), jute leaves (saluyot), and eggplant. There are other vegetables that can be used aside from what I have mentioned. The fish can either be grilled or fried.

I made this version of inabraw using fried tilapia. I haven’t had fried fish in weeks, so I thought that this is a good opportunity for me to cook one. As for the vegetables, I went to the nearby grocery store to select the best veggies that are appropriate for this dish. Instead of bagoong Monamon,  I used bagoong Balayan.

This dish is simple and easy to make. All you need to do is fry the fish and boil the veggies. My wife and I enjoy this with lime or calamansi. I top my warm white rice with inabraw along with a portion of the fried fish and then I squeeze a piece of lime on top. Yummy!

Try this Inabraw Recipe (Boiled Vegetables with Fried Fish in Anchovy Sauce). Enjoy!

Inabraw Recipe (Boiled Vegetables with Fried Fish)

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Author: Vanjo Merano

Serves: 4

Ingredients

• 1 whole tilapia, fried (get the recipe here)
• 2 large plum tomato,wedged
• 1 large yellow onion, wedged
• 2 thumbs ginger, sliced
• 12 pieces string beans, cut into 2 inch. length
• 3 to 4 pieces Indian eggplant, halved
• 6 to 8 pieces okra
• 1 cup jute leaves
• 1 medium bitter melon, cored and sliced
• 2 cups water
• ¼ cup bagoong balayan or bagoong monamon (anchovy sauce)

Instructions

1. Pour water in a pan or cooking pot. Let boil.
2. Add the ginger, onion, and tomato. Cover and boil in medium heat for 10 to 12 minutes.
3. Pour-in the anchovy sauce. Stir. Add the bitter melon, string beans, okra, and eggplant. Cover and cook for 8 to 12 minutes.
4. Add the jute leaves. Stir and then add the fried fish on top. Cook for 3 minutes.
5. Transfer to a serving plate. Serve with warm white rice and calamansi or lime.
6. Share and enjoy!

Nutrition Information

Serving size: 4

3.4.3174

Watch the cooking video:

//www.youtube.com/watch?v=7-O8UxTLhxk

The post Inabraw Recipe (Boiled Vegetables with Fried Fish in Anchovy Sauce) appeared first on Panlasang Pinoy.

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Lumpiang Gulay or Vegetable Egg Roll is a simple fried appetizer dish made from vegetables and fried tofu. These are wrapped in egg roll wrappers and then fried until crispy.

This dish is known as vegetable spring rolls in Asia. I think that the concept of egg roll vs. spring roll has something to do with location. In America, dishes such as these are usually referred to as egg rolls, but it it is can be referred to differently in other places. As far as I am concerned, these are all lumpia and all I care about is how good it taste.

This dish makes use of tomato, which is not a common ingredient for lumpia or similar dishes. I wanted to challenge the status quo and do something different. However, feel free to omit the tomato. I know that most heritage cooks before my generation might oppose or disagree, but sometimes we have to go out of our comfort zone and try new ways — who knows? It might be better. Don’t be afraid if your grandma or mom will tell you that the tomato can cause the lumpia to (1) get spoiled quickly and (2) it might give a sour taste to the dish. Why? Simply because lumpia is intended to be consumed while still hot and crispy (within 20 minutes of cooking), otherwise it won’t be that pleasant to eat since it will start to soften. About the lumpia getting sour — well, you dip it in vinegar anyway, so I don’t see anything wrong with that. It is just my opinion and all of us are entitled to one.

The process of cooking the vegetables is straightforward. When it comes to the type of wrapper, I will leave that to your preference. In my opinion, thinner wrapper works best for this recipe. I use  TYJ brand most of the time, but the regular wrapper that are usually available in the Philippines work best for this particular dish. The brand that I used for this recipe is Simex.

//www.youtube.com/watch?v=M9UE0BwxLGI

Try this Lumpiang Gulay (Vegetable Egg Roll Recipe). Enjoy!

Lumpiang Gulay (Vegetable Egg Roll Recipe)

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: Vanjo Merano

Serves: 6

Ingredients

• 1 lb. mung bean sprouts, cleaned
• 6 ounces fried extra firm tofu, cut into cubes
• 2 cups shredded cabbage
• 1 medium yellow onion, sliced
• 1 small tomato, cubed (optional)
• 1 teaspoon minced garlic
• 2 teaspoons coarse sea salt
• ¼ teaspoon ground black pepper
• Egg roll (or sprig roll) wrapper
• 1½ cups cooking oil

Instructions

1. Heat 3 tablespoons of cooking oil. Once the oil gets hot, saute garlic and onion.
2. When the onion gets soft, add tomato and tofu. Stir fry for 2 minutes.
3. Put some salt and ground black pepper. Stir.
4. Add the cabbage and then cook for 3 minutes.
5. Stir-in the bean sprouts and cook for 5 minutes.
6. Transfer the cooked vegetable in a plate. Drain the excess liquid.
7. Once the vegetable cools-off, start to wrap it using the egg roll wrappers. Lay the wrapper flat on a big plate. Place around 2 to 2½ tablespoon of vegetable on one end of the wrapper. Fold the opposite edges of the wrapper and then roll until the vegetables are secured. Seal the end of the wrapper by dipping your finger in water and run it over the end of the wrapper; gently press the wet loose end towards the egg roll.
8. Heat the remaining cooking oil in a cooking pot. Once the oil gets hot, fry one side of the egg rolls in medium heat until the color of the wrapper turns golden brown. Flip the egg roll to cook the opposite side.
9. Remove the egg rolls from the cooking pot and arrange in a plate lined with paper towel.
10. Serve warm with spiced vinegar.
11. Share and enjoy!

Nutrition Information

Serving size: 6

3.5.3208

The post Lumpiang Gulay (Vegetable Egg Roll Recipe) appeared first on Panlasang Pinoy.

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Ginataang Langka with Malunggay and Daing or unripe jackfruit with moringa leaves and salted fish flakes cooked in coconut milk is a simple Filipino dish that I enjoy eating with warm white rice. This dish is simply delicious and easy to make.  Feel free to browse the recipe below and refer to the cooking video for more information.

Ginataang Langka with Pork is also another version of this dish that I must suggest if you are looking for a pork version of this dish.

How to Cook Ginataang Langka with Malunggay and Daing

Start by sautéing onion, garlic, and chili in a pan. Next is to add the chopped unripe jackfruit. If using canned jackfruit (asI did), make sure to drain the water first and then squeeze the jackfruit until all the liquid goes out before chopping.

//www.youtube.com/watch?v=zSifXFdRpOY

Cook the jackfruit for a few minutes before adding the fish flakes. The fish flakes are the meat of the dried fish separated from the bones and shredded. Cook for a few seconds and pour-in the coconut milk. The coconut milk needs to reduce to around 10%, so you’ll need to cook in medium heat until it evaporates. However, make sure that you stir it once in a while to prevent the ingredients from sticking on the pan.

Lastly, add the malunggay leaves and fish sauce. You can use spinach as an alternative ingredient to malunggay. Enjoy!

Ginataang Langka with Malunggay and Daing

 

Print

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Author: Vanjo Merano

Serves: 3

Ingredients

• 2 cups unripe jackfruit, chopped
• 2 cups coconut milk
• 1 to 1½ cups malunggay leaves
• ½ to ¾ cups dried fish (daing)
• 1 medium yellow onion, chopped
• 1 teaspoon minced garlic
• 3 to 5 pieces chili pepper
• 2 teaspoons fish sauce
• 3 tablespoons cooking oil

Instructions

1. Heat the oil in a pan.
2. Once the oil gets hot, add the onion, chili, and garlic. Saute until the onion becomes soft.
3. Put in the jackfruit. Stir and cook for 1 minute.
4. Add the dried fish flakes. Stir. Cook for 30 seconds.
5. Pour-in the coconut milk. Let boil. Set the heat to medium and continue to cook while stirring once in a while until the coconut milk evaporates.
6. Add the malunggay leaves and fish sauce. Stir and cook for 3 minutes.
7. Transfer to a serving plate. Serve.
8. Share and enjoy!

Nutrition Information

Serving size: 3

3.5.3208

The post Ginataang Langka with Malunggay and Daing appeared first on Panlasang Pinoy.

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If you are looking for a Filipino vegetable and fish recipe to try, ginisang kalabasa at sitaw with daing can be a good choice. This dish does not contain red or white meat (which is ideal during lent) and has that delicious Filipino food taste that you might have been craving for.

This dish is quick and easy to make. The entire process takes less than 30 minutes and the steps can easily be performed even by beginners.

Note that the dried fish that I used for this recipe is the meaty kind. These are larger dried fish that are somewhat hard to find if you are outside of the Philippines. For your convenience, you can use the regular dried fish sold in Filipino stores. However, make sure to remove the fish bones first before cooking. You may also want to try our other ginisa recipe involving sitaw.

How to cook ginisang kalabasa at sitaw with daing

Start to cook this ginisang kalabasa dish by sautéing the garlic and onion. Once done, add the shredded dried fish and cook for a few seconds before adding the kalabasa (squash). Stir fry for 1 to 2 minutes and then add water. The water will help soften the squash. Make sure to cover the pan and cook in medium heat until the water evaporates almost completely.
Add the string beans and stir fry for 1 to 2 minutes. The water should have completely evaporated at this point. Pour-in the fish sauce, which is our seasoning for this dish, and then sprinkle some ground black pepper. Serve this dish with warm white rice.

Try this Ginisang Kalabasa at Sitaw with Daing Recipe. Let me know what you think.

Ginisang Kalabasa at Sitaw with Daing Recipe

 

Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Vanjo Merano

Serves: 4

Ingredients

• 1 lb calabaza squash (kalabasa), sliced into cubes
• 8 pieces string beans (sitaw), cut into 2 inch pieces
• ¾ cup salted dried fish (daing), shredded or chopped
• ½ cup water
• 1 medium yellow onion, chopped
• 5 cloves garlic, crushed
• ⅛ teaspoon ground black pepper
• 2 to 2½ tablespoons fish sauce
• 3 tablespoons cooking oil

Instructions

1. Heat the oil in a pan.
2. Saute the garlic and onion.
3. Once the onion starts to get soft, add the dried fish. Stir.
4. Put-in the calabaza squash. Continue to stir fry for 1 minute.
5. Pour-in water and bring to a boil. Cover and cook for 5 to 6 minutes or until the water evaporates.
6. Stir in the string beans.Cook for 2 minutes in medium heat.
7. Add fish sauce and ground black pepper. Cook for 1 to 3 minutes more.
8. Tranfer to a serving plate. Share and enjoy!

Nutrition Information

Serving size: 4

3.5.3208

The post Ginisang Kalabasa at Sitaw with Daing Recipe appeared first on Panlasang Pinoy.

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Utan bisaya is a simple Filipino vegetable dish that is composed of a variety of veggies. The vegetables are boiled in water and sometimes fish is added. It has a close similarity with other Philippine regional dishes such as dinengdeng or inabraw (Ilocos region), bulanglang (CALABARZON), and laswa ( Western Visayas).

//www.youtube.com/watch?v=_vdeno12FhA

This dish might look plain and simple, but it is packed with vitamins and nutrients that can boost our health (as long as you limit your rice intake). The fish in this recipe along with the long green pepper are optional ingredients. I added these because I want my dish to be tastier and spicy.

This dish always make me appreciate the natural taste of vegetables. Since it does not contain any seasoning other than salt, I am able to enjoy eating the vegetables in its simplest form.

Try this Utan Bisaya (Boiled Vegetables) recipe. Let me know what you think.

5.0 from 1 reviews

Utan Bisaya

 

Print

Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Author: Vanjo Merano

Serves: 4

Ingredients

• 1 medium eggplant, sliced
• 10 pieces okra
• 2 thumbs ginger, sliced
• 1 medium tomato, wedged
• 5 scallions, sliced
• 1½ cups spinach or alugbati
• 1½ cup calabaza squash, cubed
• 1 cup malunggay leaves
• 2 long green pepper
• 2 slices baked fish fillet
• 1 to 2 cups string beans, cut into 2 inch length
• 1 cup sliced loofah (patola)
• salt to taste
• 2 cups water

Instructions

1. Bring the water to a boil.
2. Add the ginger and squash. Continue to boil for 8 minutes (covered).
3. Stir-in the string beans, scallions, okra, and tomato. Let the liquid re-boil and then add the long green pepper and eggplant.
4. Stir and add the fish. Cover and cook for 10 minutes.
5. Add the payola and malunggay leaves. Cover and cook for 3 to 5 minutes. Add some salt to taste and spinach.
6. Transfer to a serving bowl. Serve.
7. Share and enjoy!

Nutrition Information

Serving size: 4

3.5.3208

The post Utan Bisaya (Boiled Vegetables) appeared first on Panlasang Pinoy.

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Tortang talong or eggplant omelet has always been my go to dish when I do not like to eat meat, but want something decent and quick to prepare. I enjoy eating it with rice and banana ketchup. Tortang Talong with Crabmeat is even better because it has the good taste and texture of eggplant omelet plus the crabmeat.

//www.youtube.com/watch?v=dTsN24GAahs

This dish is quite easy to prepare. The video will show you the exact steps that I did, while the recipe below will show you the exact measurements of the ingredients. If you are doing this for the first time, note that the eggplant needs to be broiled or roasted (not boiled) before peeling off the skin. The traditional way to do it is to put the eggplant directly over fire or charcoal.

I used fresh crab meat that I got from the nearby grocery. These came from crab claws according to the details in the package. You can also use frozen crab meat as long as it has been thawed. If you are in the Philippines or any location where crabs are abundant, it is perfect to use the meat of a freshly steamed crab.

This is a nice dish to cook as an alternative for meat. I hope that this recipe, the cooking video, and this tip can help guide you to cook tortang talong with crab meat.

Try this Tortang Talong with Crabmeat (Eggplant Omelet with Crab) recipe. Let me know what you think.

Tortang Talong with Crabmeat (Eggplant Omelet with Crab)

 

Print

Prep time

5 mins

Cook time

8 mins

Total time

13 mins

 

Author: Vanjo Merano

Serves: 3

Ingredients

• 3 medium chinese eggplants (broiled for 12 minutes)
• 4 eggs
• 1 cup fresh crabmeat
• 1 medium yellow onion, chopped
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• a dash of ground black pepper
• 8 tablespoons cooking oil

Instructions

1. Heat a pan and pour-in 3 to 4 tablespoons of oil.
2. Saute the onion until soft.
3. Add the crabmeat. Stir fry for 2 to 3 minutes.
4. Add salt, ground black pepper, and garlic powder.Cook for 1 minute. Transfer to a bowl and then set aside.
5. Peel the eggplants. Make sure to completely remove the skin.
6. Lay a piece of eggplant flat in a plate and then flatten it using a fork.
7. Heat a clean pan and pour-in remaining oil.
8. Dip the flattened eggplant in beaten egg. Put in the pan with oil to fry. Scoop some of the cooked crabmeat and spread on top of the eggplant. Pour 2 to 3 tablespoons of beaten eggs over the meat.Push or scoop hot oil over the eggplant to partially cook the egg. This will hold the crabmeat and prevent it from falling.
9. After 3 minutes, turn over the eggplant using a spatula. Cook the other side for 3 to 5 minutes.
10. Transfer to a serving plate. Serve!
11. Share and enjoy!

Nutrition Information

Serving size: 3

3.5.3208

The post Tortang Talong with Crab Meat (Eggplant Omelet with Crab) appeared first on Panlasang Pinoy.

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Ginisang Gulay is a simple sauteed vegetable dish. It is composed of eggplant, squash, okra, amapalaya (bitter gourd), and string beans. The combination of vegetables resembles a Filipino dish called Pinakbet. However, there are notable differences between the two dishes in terms non veggie ingredients.

This simple vegetable dish is fast to make and good for the health. It can be eaten with rice. So, if you want to go healthy all along then have this with brown rice and try to lessen the oil and salt. This is a perfect dish for the holy week since it does not have meat.

//www.youtube.com/watch?v=OnFEfA0TCZY

How to Cook Ginisang Gulay

Star by heating the cooking oil. You can use canola oil for this recipe. Saute the onion and garlic and add the tomato. Use any kind of tomato that you prefer, as long as it is red and ripe. Add the kalabasa (squash) and cook it for a few minutes to help it get softer. You can use acorn squash or butternut squash for this recipe. Add the remaining vegetables and stir fry for a few minutes before adding the vegetable broth. The broth is nice to have. Use water if it is not available. Cover and let it cook for at least 5 minutes. Add salt and pepper to taste. That’s it! Quick and easy.

If you like to have options, pairing this with fried or grilled fish is a good idea. I usually have this with Inihaw na bangus or sometimes with fried tilapia. When I feel like combining dishes, I place the fish on top of the veggies to make it look like dinengdeng.

Try this ginisang gulay recipe. Let me know what you think.

Ginisang Gulay

 

Print

Prep time

5 mins

Cook time

18 mins

Total time

23 mins

 

Author: Vanjo Merano

Serves: 3

Ingredients

• 1 medium bitter gourd (ampalaya), cored and sliced
• 6 to 8 pieces okra
• 1 cup sliced tomatoes
• 8 pieces string beans sliced in 2 inch pieces
• 1 medium Chinese eggplant
• ¾ cups vegetable broth
• 1 medium yellow onion, sliced
• 1½ cups cubed calabaza squash
• 4 cloves garlic, crushed
• salt and pepper to taste
• 3 tablespoons cooking oil

Instructions

1. Heat oil in a pan.
2. Saute garlic and onion.
3. Add the tomato when the onion gets soft. Cook for 2 minutes.
4. Add the calabaza squash. Stir and cook for another 2 minutes.
5. Put the eggplant, okra, string beans, and bitter gourd in the pan. Stir fry for 3 minutes.
6. Pour the vegetable broth. Cover and cook for 5 to 7 minutes.
7. Remove the cover. Add salt and pepper to taste.
8. Transfer to a serving plate. Serve and enjoy!

Nutrition Information

Serving size: 3

3.5.3208

The post Ginisang Gulay Recipe appeared first on Panlasang Pinoy.

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Have you had a side dish composed of chopped tomato, onion, and bagoong isda? Actually, this can also be both a side dish and a main dish at the same time, and it is best eaten with steamed white rice, in my opinion. The preparation of this concoction can be different on every region in the Philippines because of the type of fermented fish available.

I just had this for good friday lunch along with fried tilapia. It was a simple meal, but it was delicious. I know that I should eat less during these days, but the good taste of the side dish made me have more rice.

Some people might need to develop an acquired taste for them to like this dish. In my case, it was not needed since I grew-up in Manila and was able to taste several similar dishes. To me, this is better than fancy food.

Some of the types of bagoong isda (fermented fish) that can be used to make this dish are bagoong monamon, bagoong terong, guinamos, and bagoong balayan.

Try making this Tomato and Onion with Bagoong Isda side dish and let us know how you like it.

Chopped Tomato and Onion with Bagoong Isda

 

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Prep time

5 mins

Cook time

1 min

Total time

6 mins

 

Author: Vanjo Merano

Serves: 2

Ingredients

• 2 medium plum tomatoes, diced
• 1 small yellow onion, chopped
• 2 tablespoons chopped scallion (dahon ng sibuyas)
• 5 tablespoons bagoong isda (fermented fish)
• 1 piece lemon or 3 pieces calamansi
• ⅛ teaspoon ground black pepper

Instructions

1. Combine tomato, onion, and bagoong in a bowl. Mix well.
2. Add lemon or calamansi and ground black pepper. Continue to mix until well blended.
3. Top with chopped scallions.
4. Serve with fried fish or bagnet. Share and enjoy!

Nutrition Information

Serving size: 2

3.5.3208

The post Tomato and Onion with Bagoong Isda appeared first on Panlasang Pinoy.

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Sinabawang Isda at Gulay is a simple dish composed of mahi-mahi fillets and fresh sweet potato tops (known as talbos ng kamote in Filipino). The name of the dish is translated as fish and vegetable soup. Vegetables such as onion, ginger , and tomato are boiled along with the fish. The sweet potato tops are added towards the end.

This dish is intended for people who loves fish and veggies. It is perfect for health conscious individuals as long as you do not eat rice with eat or at least control your carbohydrate intake.

I know that I just mentioned that this is healthy as long as you eat it as it is. Sometimes, I tend to deviate by adding bagoong isda with calamansi or at least dipping the fish into it. As a result, I eat a cup of rice or more than I should — which is not so good. However, I am always enjoying this dish no matter how simple it may seem.

Try this simple Sinabawang Isda at Gulay Recipe. Send us your feedback.

Sinabawang Isda at Gulay

 

Print

Prep time

2 mins

Cook time

20 mins

Total time

22 mins

 

Author: Vanjo Merano

Serves: 2

Ingredients

• 2 (3 oz.) mahi mahi fillets
• 3 to 4 cups fresh kamote tops
• 1 knob ginger, sliced into thin pieces
• 2 medium tomatoes, sliced
• 1 medium red onion, sliced
• 2 cups water
• 1 teaspoon sea salt

Instructions

1. Pour water in a cooking pan.Let boil.
2. Add the tomatoes, ginger, and onion. Cover and boil for 5 to 8 minutes.
3. Add the fresh mahi-mahi. Cover and cook for 8 to 10 minutes in medium heat.
4. Stir-in the salt and add the kamote tops. Cover and cook for 1 to 2 minutes.
5. Transfer to a serving bowl. Serve with warm white rice.
6. Share and enjoy!

Nutrition Information

Serving size: 2

3.5.3208

The post Sinabawang Isda at Gulay appeared first on Panlasang Pinoy.

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Most Filipino dishes are simple and easy to prepare. Ginisang Okra with Fish Flakes is one of these dishes. If you like okra and enjoy fried fish, you will love this sautéed vegetable dish. I devoured every bite even if it meant consuming more rice than than the usual. I even had this with a side of bagoong isda mixed with tomato and onion. Ang sarap!

I have a lot of good things to say about this ginisang okra dish. Aside from being yummy, it is healthy (as long as you do not use too much fish sauce and bagooong), and it is inexpensive.

The galuggong that I used were leftovers from last night. I am learning to recycle ingredients so that it won’t go to waste. It is best to plan what dish to cook next using your leftover ingredient. Think of other components within reach that can best be paired with it — who knows, the outcome can even be better.

Just so you know, you can make ginisang okra without fish flakes. Simply follow the same recipe below and omit the fried galunggong. If you insist of having meat in it, you can use pork. Slice the meat thinly for best results.

Try this Ginisang Okra with Fish Flakes Recipe. Cheers!

Ginisang Okra with Fish Flakes Recipe

 

Print

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Author: Vanjo Merano

Recipe type: Filipino

Serves: 4

Ingredients

• 12 to 15 pieces okra, sliced
• 4 pieces galunggong fish, fried
• 1 medium yellow onion, chopped
• 2 medium ripe tomato, cubed
• 5 cloves garlic, crushed and chopped
• 2 tablespoons fish sauce (patis)
• ⅛ teaspoon ground black pepper
• 2½ tablespoons cooking oil

Instructions

1. Separate the fish from the bones using your fingers. Shred the fish and set aside.
2. Heat the cooking in a large wok of frying pan.
3. Once the oil gets really hot, saute the garlic and onion.
4. Add the tomato and shredded fish. Cook for 2 minutes.
5. Stir-in the sliced okra. Cook in high heat for 5 to 10 minutes.
6. Add fish sauce and ground black pepper. Stir and cook for a 2 minutes.
7. Transfer to a serving plate. Serve with rice.

Nutrition Information

Serving size: 4

3.5.3208

The post Ginisang Okra with Fish Flakes Recipe appeared first on Panlasang Pinoy.

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Sigarilyas Gising gising is a Filipino vegetable stew composed of winged beans, ground pork, and long green chillies. These ingredients are  cooked in coconut milk. If you can recall, I published a gising gising recipe a few years back for the same dish that makes use of green beans or Baguio beans. This particular recipe is a variation or another version.

It might look simple to prepare sigarilyas gising gising. It is actually simple and easy, but there is a tip that I want to share to make your dish a success. This tip came from by mom, which is  an expert cook. She is one of my influences in cooking. Try to cook winged beans (or sigarilyas) a little bit longer because this vegetable has this funny smell and taste when undercooked. It will be better if you braise it (this means to cook for a longer period) to neutralize aroma and taste. It goes out after a while, so better follow the recipe as directed

I used long green chillies for this recipe. These are the same kind of chillies that are commonly used to cook sinigang. If you want your dish to be more spicy, use Thai chillies or siling labuyo instead. Note that you can reduce the amount of ground meat; you can also use ground chicken if desired. I used fish sauce as seasoning. You can also use shrimp paste or bagoong alamang to add flavor to this dish.

I had 2 cups of rice when I had this because it is so irresistible. Please be forewarned especially if you are trying to control your rice intake. Happy cooking and eating!

Try this Sigarilyas Gising Gising Recipe. Let me know how you liked it by sending a comment.

The post Sigarilyas Gising Gising Recipe appeared first on Panlasang Pinoy.

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Ginisang Munggo with Tinapa and Fried Red Snapper was the perfect combination for lunch; all it needed was a cup of warm rice. This is one of my favorite mung bean recipes. I liked how simple this dish was and I enjoyed the combination of munggo and fried fish along with the extra smokey flavor of the tinapa (smoked fish). The texture from the crispy fried red snapper was simply amazing.

I started by soaking the mung beans in water. I had the munggo sit there overnight so that it can absorb water. This process makes the mung beans become softer, which makes it quicker to cook. The remaining water needs to be discarded after the process.

The Red snapper fillets were prepared first. This was done a few minutes before cooking the Mung beans. Simply rub the fish fillet with salt. Feel free to use other fish varieties. Make sure to fry both sides of the fish until the color turns golden brown. Here is a link that tells you more about this fish.

The Mung beans were cooked after sauteeing the garlic, onion, tomato, and smoked fish. Water needs to be added for the Mung beans to absorb so that it can be soft and mushy. Malunggay leaves were added to provide additional nutritional benefits to this ginisang munggo dish.You can add more water if you want your dish to be soup-like. Adjust the flavor later on by adding more fish sauce.

Try this Ginisang Munggo with Tinapa and Fried Red Snapper Recipe. Enjoy!

Watch the Video on How to Cook Ginisang Munggo with Tinapa and Fried Red Snapper

//www.youtube.com/watch?v=X5LxibF8law

The post Ginisang Munggo with Tinapa and Fried Red Snapper appeared first on Panlasang Pinoy.

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Dinengdeng with Fried Fish is simple, but it is delicious and satisfying (as far as I am concerned). This is one of the Filipino recipes or dishes that anyone can prepare and still get positive results, most of the time.

This dinengdeng version makes use of fried fish. If I remember it correctly, the last dinengdeng recipe that I featured made use of grilled bangus. Both versions are good and I enjoyed every bite.

When cooking dinengdeng, it is important to extract the flavors of every ingredient. This is the reason why the tomato, ginger, and onion go first before the other vegetables. I also want to preserve the appearance of the veggies while making sure that each is cooked properly. In order to achieve this, add the non-leafy vegetables in the middle of the cooking process; these are the okra, sitaw, and ampalaya. Add the leafy ones towards the end since cooks quickly.

Aside from the bagoong monamon, the fish plays a big role in providing flavor to the dish. I usually let the fish boil with the vegetables for 1 to 2 minutes before turning the heat off. This will let the liquid absorb the flavor from the fish. Note that the fish was placed on top of the veggies and it is not fully submerged. This will give your dish the extra flavor while you can still enjoy the texture of fried fish (by eating the top part).

Try this Dinengdeng with Fried Fish Recipe. Enjoy!

The post Dinengdeng with Fried Fish Recipe appeared first on Panlasang Pinoy.

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Apan – apan can be considered as a version of Adobong kangkong. This yummy concoction (which I really enjoyed) is an Ilonggo dish. It originated in the same region where our beloved Pancit Molo and Chicken Inasal came from. This is enough reason for me to visit Western Visayas on my next trip to the Philippines.

The use of crispy fried pork (also known as tulapho) is optional. Regular pork can be used, or you can even omit this ingredient. I am self-confessed carnivore (or shall I say omnivore who prefers meat over veggie), so it is quite obvious why I added these yummy crispy pork pieces in here.

Guinamos is originally used to season this dish. It is an ingredient similar to bagoong alamang, except that these come molded in cubes –which seems to resemble modeling clay.

This is one tasty and enjoyable dish. I was delighted by the flavor of the vegetable and the crispy fried pork complimented the dish very well. I really need to control my rice intake these days, but I just cannot help it.

Try this Apan – Apan (Adobong Kangkong with Cripsy Fried Pork) Recipe. Enjoy

Watch the Video on How to Cook Apan – Apan (Adobong Kangkong with Cripsy Fried Pork)

//www.youtube.com/watch?v=DGn8iw9chPo

The post Apan – Apan Recipe (Adobong Kangkong with Fried Pork) appeared first on Panlasang Pinoy.

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Boiled Okra and Eggplant with Bagoong Dipping Sauce can be described as simple and delicious. It is prepared by boiling the vegetables and then served with a dipping sauce composed of bagoong isda (fermented fish), chopped onion, and tomato.

This particular recipe suggests blanching the veggies by soaking in cold water after boiling. This method will eventually stop the veggies from being cooked longer by residual heat (even if these were removed from boiling water) and it will restore a bit of the color and texture. This makes the okra and talong look better.

The bagoong dipping sauce is made from bagoong isda of fermented fish. Bagoong balayan, bagoong monamon, or any fish bagoong can be used. Chopped onion and tomato are added along with lime or calamansi. This provides flavor to the dish. The link on how to make the dipping sauce is in the recipe below.

Just like Pinakbet, I enjoyed the simplicity of Boiled Okra and Eggplant. It was perfect with warm rice. I think that It can also be enjoyed more with a hearty vegetable soup such as bulanglang.

Give this Boiled Okra and Eggplant with Bagoong Dipping Sauce a try.

The post Boiled Okra and Eggplant with Bagoong Dipping Sauce appeared first on Panlasang Pinoy.

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Chopsuey with Quail Eggs is a version of Chopsuey (or Chop Suey) that makes use of thin slices of pork and boiled quail eggs, along with the usual vegetables. In the Philippines, chopsuey has been very popular. It is also spelled and referred to as Chapsuy of Sapsuy by some people.

This chopsuey recipe is simple and delicious. The pork provides flavor to this dish, while the shrimp cube made it even tastier. The combination of flavors was amazing. I really enjoyed eating it.

The key to having the best chopsuey is in the quality of your vegetables. It should be fresh and crisp. It will also be great if the veggies are not overcooked. Otherwise, these would turn mushy.

This recipe suggests the use of pork, but you can also make use of chicken breast (like in our original chopsuey recipe) and even seafood. Additional vegetables can also be added. Snap peas or snow pea is a good vegetable to add.

Chopsuey is best eaten with steamed white rice. I personally enjoy it with beef and broccoli for some reason.

Try this Chopsuey with Quail Eggs Recipe. Send me your feedback.

Watch the Video on How to Cook Chopsuey with Quail Eggs

//www.youtube.com/watch?v=Jj4cjUaWjYE

The post Chopsuey with Quail Eggs appeared first on Panlasang Pinoy.

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Pinakbet with Lechon Kawali is a good way to modify pakbet and give it more texture. This involves combining the regular ingredients for pinakbet with crispy chopped lechon kawali. These two dishes blend in harmony and it complements each other well. This stepped-up version is what I usually make when I crave for both dishes; it also reminds me of crispy binagoongan since pinakbet has a hint of bagoong.

Are you eager to know how I did this? I am excited to share it with you. The first thing that I did was to cook lechon kawali. Here is the recipe for lechon kawali to guide you with the process. Make sure to boil the pork until it gets tender before deep frying. Be extra careful when frying the pork. It is advisable to use a splatter screen to protect yourself while cooking lechon kawali. It is one of the most useful tools in my kitchen.

Once the lechon kawali is ready, let it cool down and chop. The next step is to cook pinakbet using our tried and tested pinakbet recipe. Use a quarter of the lechon kawali that you just cooked as a substitute for the raw pork in the recipe. The remaining ones will be topped to your pinakbet once it is done and ready to be served.

There are times when I want my pinakbet to be spicy. I do this by using spicy bagoong. These are the cooked bagoong in bottles that you can buy in the grocery or Filipino stores.

I must warn you to eat moderately because this dish is really hard to resist. It will also be great if you can control your rice intake. This is what I tell myself all the time – sometimes I comply.

Try this Pinakbet with Lechon Kawali Recipe. Enjoy!

Watch the Videro on How to Cook Pinakbet with Lechon Kawali

//www.youtube.com/watch?v=NfZUN9st-jM

The post Pinakbet with Lechon Kawali appeared first on Panlasang Pinoy.

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Fried Eggplant or Pritong talong is a very simple and budget friendly dish that you can serve for lunch. It is great when paired with bagoong alamang along with a spicy soy sauce dip. I usually make this if I am craving for it or if I want a quick dish to have for lunch. Sometimes Chinese eggplants go on sale by the box in our local Filipino store, so we have to consume what is left after giving away some to friends.

This recipe is straightforward. In fact, I do not think that you need a recipe to follow to make one. However, I am posting this here so that you would know how I make this dish, which can be pretty much the same as you do. And yes, this is easier to cook compared to tortang talong.

Note that I am using flour to dredge the eggplant on. This is an optional ingredient. I use this to prevent the oil from splattering. The flour absorbs moisture from the eggplant and prevents it from making direct contact with hot oil. As you know, hot oil plus water (from the moisture) equals splatter. In addition, it gives my fried eggplant a nice crisp texture on the outside.

Do you like fried eggplants too? How do cook it?

The post Fried Eggplant (Pritong Talong) appeared first on Panlasang Pinoy.

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Bok Choy with Garlic and Oyster Sauce is a quick and easy bok choy recipe that you can make for lunch or dinner. This involves minimal ingredients and the result is tasty bok choy dish that is perfect with warm white or brown rice.

This recipe describes one way on cooking bok choy. This is one of my favorites along with bok choy guisado. There are more exciting bok choy recipes that I have to try and share with you all.
When preparing the ingredients for Bok Choy with Garlic and Oyster Sauce, make sure that you get the freshest baby bok choy that you can have. You can cut the base of the stalk to separate the leaves so that it can be easier to handle when cooking.

Try this Bok Choy with Garlic and Oyster Sauce Recipe. Enjoy!

Bok Choy with Garlic and Oyster Sauce

 

Print

Prep time

10 mins

Cook time

18 mins

Total time

28 mins

 

This is a recipe for Bok Choy with Garlic and Oyster Sauce

Author: Vanjo Merano

Recipe type: Vegetable

Serves: 3

Ingredients

• 3 bunches of baby bok choy, bottom end removed
• 3 tablespoons oyster sauce
• 1 teaspoon granulated white sugar
• 2 teaspoons minced garlic
• 10 teaspoons water
• A sprinkle of ground black pepper
• ¼ teaspoon sesame oil
• 3 tablespoons cooking oil
• Salt to taste (optional)

Instructions

1. Combine the oyster sauce, sesame oil, and water in a bowl. Stir. Set aside.
2. Combine oil and garlic at the same time in a pan. Turn the heat to on. Cook the garlic in medium heat until it starts to turn light brown.
3. Pour the oyster sauce mixture in the pan and sprinkle some ground black pepper. Stir. Let boil.
4. Add the bok choy. Stir and cover. Cook until the sauce reduces to half. You may add some salt if needed.
5. Transfer to a serving plate. Serve with rice.
6. Share and enjoy!

Nutrition Information

Serving size: 3

3.5.3217

The post Bok Choy with Garlic and Oyster Sauce appeared first on Panlasang Pinoy.

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Binagoongang Talong with Lechon Kawali or Sauteed Eggplant in Shrimp Paste with Crispy Deep Fried Pork Belly can be considered as a Crispy Binagoongan version. This dish is awesome. It is full of flavor and has that crispy texture from the lechon kawali (or bagnet) that makes an inviting sound in every bite.

Obviously, I like how this dish tastes. I even liked the idea that it is easy to make. Cooking the binagoongang talong does not take much time. The lechon kawali might take a while to prepare. If you are making lechon kawali or bagnet just for this, I suggest that you don’t (unless there is an urgent craving). What you can do is cook more than enough lechon kawali on any day that you intend to make one. Keep the excess in the freezer. You can thaw it later on when you want to make crispy binagoongan, and then re-heat in the oven to make it crispy again.

Now you know one of my secret for coming-up with somewhat time consuming dishes in such a small timeframe. In addition, it should be safe to freeze lechon kawali for a week or so.

It is ideal to consume the dish in one sitting. Although we can still enjoy what was left over for later, it will be harder to make the lechon crispy again since it is now coated with bagoong and other liquids.

Try this Binagoongang Talong with Lechon Kawali Recipe (Crispy Binagoongan). Enjoy!

Binagoongang Talong with Lechon Kawali (Crispy Binagoongan)

 

Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

This is a recipe for binagoongang talong with lechon kawali

Author: Vanjo Merano

Cuisine: Filipino

Serves: 3

Ingredients

• 2 medium eggplant, sliced
• ½ lb. lechon kawali, chopped
• ¼ cup bagoong guisado (shrimp paste)
• 1 small yellow onion, minced
• 1 teaspoon vinegar
• 2 cloves garlic, minced
• A pinch of ground black pepper
• ¼ teaspoon crushed red pepper
• ½ cup water
• 3 tablespoons cooking oil

Instructions

1. Heat the oil in a cooking pot.
2. Sauté the garlic and onion until the onion gets soft.
3. Add the bagoong (shrimp paste) and crushed red pepper. Stir.
4. Put the sliced eggplants in the pan. Stir fry for 2 minutes.
5. Pour-in water and vinegar. Let boil. Cook until the liquid completely evaporates.
6. Turn off the heat. Add the lechon kawali. Stir.
7. Transfer to a serving plate. Serve with warm rice.
8. Share and enjoy!

Nutrition Information

Serving size: 3

3.5.3218

The post Binagoongang Talong with Lechon Kawali (Crispy Binagoongan) appeared first on Panlasang Pinoy.

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