Laswa Recipe

Similar to bulanglang and dinengdeng, Laswa is a healthy vegetable soup that makes use of any available vegetables from the backyard. This dish originated from the province of Iloilo in the Philippines.

What makes Laswa unique from other related vegetable dishes is the inclusion of shrimp in the recipe. As you can see from the list below, this laswa recipe requires shrimp. It is be better to use the ones with head and shells intact. It has more flavor compared to the packaged shrimp that were already cleaned. You will know what I mean after trying the soup.

I like laswa and I enjoy eating this dish because it is simple, inexpensive, low in fat, and full of vitamins and nutrients. This is usually best eaten with rice, but I opt to have it plainly as it is. I still get full after 2 servings – the secret is to eat more kalabasa.

Aside from the vegetable ingredients listed below, other vegetables can be added. For example, you can use malunggay leaves and alugbati as a replacement for saluyot, or you can add everything in the pot. Feel free to add some papaya or chayote, if preferred.

Try this Laswa recipe. Let me know what you think

Laswa

Laswa Recipe

Ingredients

  • 3/4 lb. Shrimp, cleaned
  • 2 pieces Chinese eggplant, sliced
  • 1 1/2 cups cubed kalabasa (calabaza squash)
  • 1/2 lb. String beans, cut into 2 inch length
  • 1 1/2 cups Saluyot leaves
  • 2 pieces medium tomato, wedged
  • 10 pieces okra
  • 1 medium yellow onion, wedged
  • 4 to 5 cups water
  • Salt and pepper to taste

Cooking Procedure

  1. Boil the water in a cooking pot.
  2. Put-in the tomato and onion. Cook covered for 3 to 4 minutes.
  3. Add the shrimp. Cook for 2 minutes.
  4. Add the string beans, okra, eggplant, and kalabasa. Cook for 5 to 7 minutes.
  5. Put-in the saluyot. Stir and continue cooking for 2 minutes.
  6. Add salt and pepper to taste.
  7. Transfer to a serving bowl.
  8. Serve. Share and enjoy!

Number of servings (yield): 6

Strawberry Mandarin and Spinach Salad in Balsamic Vinaigrette Dressing

Strawberry Mandarin and Spinach Salad is a very simple salad recipe. It is quick and easy to prepare. You will need baby spinach, strawberries, and Mandarin oranges. The balsamic vinaigrette dressing compliments well with the salad.

This salad recipe is not complicated at all. All you have to do is clean the ingredients and slice them if needed. Once all the ingredients are ready, just combine, toss, and mix. You will have your healthy and delicious salad in no time.

I like to have Strawberry Mandarin Spinach Salad as an appetizer for lunch. Since I enjoy this salad, I usually consume more than one serving. This is a good thing because I feel full right away; this lets me eat less rice and entrée.

Try this Strawberry Mandarin and Spinach Salad Recipe. Eating healthy food is best for our body.

Strawberry Mandarin and Spinach Salad

Strawberry Mandarin and Spinach Salad in Balsamic Vinaigrette Dressing

Ingredients

  • 3 cups baby spinach, cleaned
  • 6 to 8 pieces strawberries, halved
  • 1 cup peeled mandarin
  • 1/2 cup chopped walnuts (optional)

Balsamic Vinaigrette Dressing

  • 1/4 cup olive oil
  • 4 tablespoons balsamic vinegar
  • a pinch of garlic powder
  • 1 teaspoon Dijon mustard
  • a pinch of salt and pepper

Cooking Procedure

  1. Make the balsamic vinaigrette by combining olive oil, balsamic vinegar, garlic powder, dijon mustard, salt and pepper (as indicated above).Set aside.
  2. Combine Spinach, strawberries, and mandarin in a large bowl.
  3. Toss the ingredients and then add the walnuts.
  4. Pour-in the balsamic vinaigrette dressing.
  5. Serve. Share and enjoy!

Number of servings (yield): 3

Scallop Chop Suey Recipe

Scallop Chop Suey is another variation of the popular chop suey recipe. Instead of using the traditional ingredients, I used scallops along with the usual vegetables. This dish is really amazing.

Preparing Scallop chop suey is not as complicated as the regular chop suey. Since we are dealing only with seafood and vegetables, the cooking time is short and the procedure is very simple. Although this requires less time and ingredients, the outcome of this recipe is something that I can really be proud of.

I started out by sautéing the garlic and onion. The scallops were added afterwards. Once the scallops are half done, I added the veggies starting from the harder ones. Harder veggies such as carrots and cauliflower take more time to cook compare to greens. Adding them a few minutes before the soft vegetables will prevent the later from sagging. Adding Quail eggs make the dish taste better.

This can be enjoyed with a cup of delicious fried rice.

Try this Scallop Chop Suey Recipe. Let me know what you think.

Scallop Chop Suey

Scallop Chop Suey Recipe

Ingredients

  • 1 lb. medium sea scallops
  • 1 medium carrot, sliced crosswise
  • 1/2 lb. snow peas
  • 1 small head cabbage, chopped
  • 1 red bell pepper, sliced into wide strips
  • 2 cups chopped cauliflower
  • 12 pieces hard-boiled quail eggs
  • 1/4 cup vegetable or chicken broth
  • 1 tablespoon cornstarch diluted in 1 tablespoon water
  • 2 teaspoons minced garlic
  • 1 medium onion, sliced
  • 2 tablespoons cooking oil
  • Salt and pepper to taste

Cooking Procedure

  1. Heat the oil in a pan.
  2. Sauté the garlic and onion
  3. Put-in the scallops. Cook each side for 2 minutes.
  4. Add the carrot and cauliflower. Cook for 3 minutes.
  5. Put-in the snow peas, cabbage, and bell pepper. Cook for 3 to 5 minutes.
  6. Pour-in broth. Let boil.
  7. Add the quail eggs.
  8. Pour-in cornstarch diluted in water. Stir.
  9. Add salt and pepper to taste.
  10. Transfer to a serving plate.
  11. Serve. Share and enjoy!

Number of servings (yield): 6

Vegetable Omelet Recipe

How about some Vegetable Omelet for breakfast? You can easily prepare this delicious omelet on your own by following the steps below. This Vegetable Omelet Recipe is quick and easy. All you will need are red and green bell pepper, mushrooms, and eggs. This goes well with toast, croissant, or flour tortilla. Making the perfect omelet might seem easy, but there could be some challenges at the end. Flipping or turning over the omelet can be cumbersome if you are using a wide pan. The shape of the cooked egg might get damaged. Unless you have a wide spatula or the skill to flip the omelet without risking its final form, it will help if you use the broiler, as indicated in this recipe.

Try this Veggie Omelet Recipe. Always start your morning right!

Vegetable Omelet

Vegetable Omelet Recipe

Ingredients

  • 3 large eggs, beaten
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced green bell pepper
  • 3/4 cup sliced white mushroom
  • 3 tablespoons butter
  • Salt to taste

Cooking Procedure

  1. Melt butter in Teflon coated (oven safe) frying pan
  2. Sauté the bell peppers and mushroom for 1 minute.
  3. Add salt and then stir.
  4. Pour-in the eggs and then cook in low to medium heat for 3 to 4 minutes.
  5. Preheat oven to broil.
  6. Turn- off the stove top and then transfer the Oven safe frying pan in the oven. Cook for 2 minutes or until the top part is done
  7. Remove the pan from the oven (don’t forget to wear oven gloves). Let the omelet slide from the pan to the serving plate while folding the omelet as it slides halfway down.
  8. Serve with bread. Share and enjoy!

Number of servings (yield): 2

Sauteed Spinach with Tofu

Sautéed Spinach with Tofu is a quick and simple spinach recipe that you can prepare for lunch or dinner. This light dish has a delectable Asian flavor that will surely fascinate your taste buds.

It only took me less than 15 minutes to prepare this dish. I started by frying the tofu slices since it will take longer to cook compared with the spinach. Halfway through the process, I started sautéing the spinach – I added the tofu on the last minute.

I love the simple flavors in this spinach recipe. This dish is something that you should have when you are in a diet trying to lose weight of if you are a vegetarian. You can also add some nuts if preferred.

This can be eaten all by itself. If you are a rice person, this can be eaten with rice.

Try this Spinach with Tofu Recipe. Live a healthy life!

Sauteed Spinach with Tofu

Sauteed Spinach with Tofu

Ingredients

  • 3 cups baby spinach
  • 4 ounces firm tofu, cut into cubes
  • 1 teaspoon sesame oil
  • 2 teaspoons extra virgin olive oil
  • 1/2 cup vegetable oil
  • Salt and pepper to taste

Cooking Procedure

  1. Pan- Fry the tofu using the vegetable oil until all the sides brown. Set aside.
  2. Heat the olive oil in a pan.
  3. Sauté the spinach until it becomes soft.
  4. Add-in olive oil, salt and pepper. Stir.
  5. Put-in fried tofu. Stir and cook for a minute more.
  6. Transfer to a serving plate.
  7. Serve. Share and enjoy!

Number of servings (yield): 2

Ampalaya Salad Recipe

Ampalaya Salad or bitter gourd salad is a side dish composed of sliced bitter gourd, red onion, and tomato. This is best eaten with fried fish or other fried seafood dishes.

Preparing Ampalaya Salad is easy. All you have to do is to slice the gourd and onion as thin as possible. Salt is rubbed onto the gourd. This will let the gourd release its bitter flavor while absorbing the salinity of the salt. The mixture is then rinsed in water to get rid of the salt. At this point, all the vegetables along with the tomato are combined and soaked in a vinegar mixture. You’ll need to refrigerate it for a while before serving.

I enjoy having this as a side salad with fried salmon or fried tilapia. This also works well with bangus (milkfish).

Try this Ampalaya Salad Recipe. Send us your feedback.

Ampalaya Salad

Ampalaya Salad Recipe

Ingredients

  • 1 medium bitter gourd (ampalaya), thinly sliced
  • 1 medium red onion, thinly sliced
  • 1 medium Roma tomato, diced and seeds removed
  • 1/2 cup vinegar
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon granulated white sugar
  • 1 tablespoon salt (for rubbing)
  • Extra salt to taste

Cooking Procedure

  1. Rub the salt all over the sliced bitter gourd. Let it stay for 30 minutes.
  2. Remove the salt by quickly washing the gourd with running water. Drain the excess liquid.
  3. Combine vinegar, ground black pepper, sugar, and extra salt (if needed) in a bowl. Stir.
  4. Put-in the bitter gourd, onion, and tomato in a bowl. Mix well.
  5. Cover the bowl with a cling wrap and then refrigerate for about 3 hours.
  6. Serve as a side dish for fried fish.
  7. Share and enjoy!

Number of servings (yield): 3

Vegetable Fried Rice Recipe

Vegetable Fried Rice is an easy fried rice recipe involving vegetables and white rice. This dish can be prepared quickly and can be eaten with any main dish that you desire.

This recipe calls for broccoli, green and red bell pepper, and carrots. Feel free to add other vegetables such as zucchini and yellow squash.

I like Vegetable Fried Rice for its simplicity and fast preparation time. If I feel like eating a bit healthy with some carbs, I know that I can make this dish in less than 15 minutes.

Try This Vegetable Fried Rice Recipe. Send us your feedback.


Vegetable Fried Rice

Vegetable Fried Rice Recipe

Ingredients

  • 4 cups cooked white rice
  • 2 cups chopped broccoli
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper
  • 1/4 cup minced carrots
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt

Cooking Procedure

  1. Combine salt and rice. Gently mix using your hands.
  2. Heat a wide frying pan and then pour-in the olive oil.
  3. When the oil turns hot, stir-fry the peppers, carrots, and broccoli for 1 minute.
  4. Add the rice and then cook for 5 to 6 minutes while continuously stirring. This will prevent the rice from sticking on the pan.
  5. Transfer to a serving plate.
  6. Serve with the main course. Share and enjoy!

Number of servings (yield): 4

Vegetarian Pancit Canton Recipe

Vegetarian Pancit Canton might look like the regular Pancit Canton. However, this recipe is quite different because it does not use any meat; instead, I used Shitake mushroom.

Preparing this Pancit Canton Variation is simple and faster. A few minutes are what we need because there is no meat to tenderize. The taste that the shitake mushroom brings compliments the dish and makes it more enjoyable to eat.

You can start by stir-frying the vegetables. I chose this method because it is quicker and less tedious compared to blanching. Once the veggies are cooked, set it aside and wait until the noodles are cooked. Cooking the flour noodles should be very quick. Make sure that the Shitake mushroom is cooked to a degree that the maximum flavors are extracted. Also, make sure that the liquid is not too much because this will make the noodles mushy.

I recommend this recipe to all the vegetarians out there, but you do not need to be one in order to enjoy this dish.

Try this Vegetarian Pancit Canton Recipe. Let me know your thoughts.


Vegetaraian Pancit Canton

Vegetarian Pancit Canton Recipe

Ingredients

  • 1/2 lb. flour sticks
  • 3/4 cups dried Shitake mushrooms soaked in water, chopped
  • 3/4 cups carrots, sliced into thin strips
  • 1/2 head small cabbage, chopped
  • 1 cup snow pea
  • 1 medium red onion, sliced
  • 1/2 cup chopped fresh parsley
  • 2 teaspoons minced garlic
  • 1 1/2 cups water
  • 1/2 cup soy sauce
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons cooking oil

Cooking Procedure

  1. Heat 1 tablespoon of cooking oil in a pan.
  2. Stir-fry the carrots, snow pea, and cabbage for 5 minutes. Set aside.
  3. On the same empty pan, pour-in the remaining cooking oil.
  4. Sauté the onion and garlic
  5. Add the chopped mushrooms and parsley. Cook for 2 minutes.
  6. Pour in soy sauce and water. Let boil.
  7. Add the ground black pepper. Stir and then simmer for 5 minutes.
  8. Put-in the flour sticks (dried noodles) and then gently stir as it absorbs the liquid. continue cooking until the liquid is totally absorbed.
  9. Add the stir-fried vegetables back in the pan. Stir to mix with the other ingredients.
  10. Transfer to a serving plate.
  11. Serve with lemon wedges. Share and enjoy!

Number of servings (yield): 6