Tagged: Vegetable

Zucchini Fritti

The first time I had this dish was at Cotto’s in K’Road, I still remember when I saw a Zucchini Fritti on their menu and was quite intrigued on how they looked like and tasted. I was sceptical at first, but I then realised that Zucchinis can be delicious because...

Ginisang Patola

Ginisang gulay is an essential part of the Filipino cuisine whether is abistuelas, repolyo, pechay or ampalaya, they act as a side dish for most grilled or fried meats and seafood but for the budget conscious it can be their main viand. They are omnipresent in most households and it’s...

Chinese Stuffed Eggplant

The last time I tried this dish at Wong’s Kitchen, I decided to make it at home, it’s such a nice dish and perhaps the best way to cook eggplants, it just soaks a lot of flavour in a texture to die for.  There are many dishes around the world...

Cauliflower, Squash, Coconut & Lentil Curry

Freestyling again now it’s with different vegetables I never had used together since I started cooking, this means it’s out of my comfort zone since I never experienced combining these vegetables together. Cauliflower, I usually use for chopseuy; Squash, I usually use for pinakbet; Lentils, I use them barely but...

Anchovy and Bacon Fried Cabbage

Most of the times cabbage dishes are boring, who even eat this thing? Its tasteless, its lifeless and it’s usually the unwanted side dish so why bother cooking it at all? I am not a fan of this vegetable but I do cook them once in a while as an...

Tinumtuman

Have you tried ginataang labong? that Bicolano dish prepared with bamboo shoots and coconut milk? If yes then meet his better cousin, the tinumtuman.  Better? Personally yes, its tastier because of the use of clams which gives it so much flavour.  Similar to most Bicolano dishes like Kinunot, Laing, Bicol Express, Kandingga...

Ginisang Pechay with Ground Pork and Shrimp

Ginisang Pechay is almost a staple in Filipino household due to its affordability, nutritional value and ease of preparation.  Preparation wise there are many ways to cook this some with cubed pork, minced pork, shrimps, chicken, tofu, tuna, fried fish, Chinese sausage and many more.  Preparation is mostly the same where it...

Clam and Vegetable Fritters

You won’t believe I made this dish with leftover vegetables I have on my bin, with a bit of squash, cabbage, spring onions and creativity we created this delicious dish of Clam and Vegetable Fritters.   It was inspired by two different dishes, the Filipino Ukoy and the Japanese Okonomiyaki, basically the...

Ampalaya con Carne

Ampalaya con Carne basically is the Filipino counterpart of the Chinese Beef and Broccoli where tender beef pieces are quickly stir fried with a bitter vegetable called Ampalaya.  Usually it is seasoned with Oyster Sauce and Soy Sauce and cooked alongside garlic and shallots.  Like most Bitter Gourd recipes, the taste of...

Spicy Mung Bean Sprouts Salad (Maewoon Sukju Namul)

Spicy Mung Bean Sprouts is a dish inspired by the Korean recipe called Maewoon Sukju Namul or Spicy Mung Bean Sprouts Salad. The Korean dish is usually a simple blanched mung bean sprouts dressed in rice vinegar, gochujang and sesame oil but I honestly don’t like the taste of a...