Here is another healthy vegetarian recipe dedicated to our vegan readers, Bok Choy in Garlic sauce. Before anything else, I would like to apologize for not being able to respond to your comments and emails in a timely manner. It just so happened that I am having a busy schedule making the most out of summer before it’s completely over. Even though I am not able to reply on your mails and comments, I see to it that I read every single one of them.
Adobong Kangkong is a simple vegetable dish that is considered a staple in many Filipino homes. Water Spinach which is locally known as Kangkong is the main ingredient for this healthy vegetable dish.
There are several varieties of Kangkong. In the Philippines, the most common variety is the wide-leaf ones; these are usually seen floating (if not intentionally grown) in watery areas. Another variety is the Chinese Spinach or Water Cabbage which is locally known as Chinese Kangkong.
Although the preparation for this dish is very simple, it is recommended to exert some time and effort in cleaning the vegetable. Since Kangkong easily grows and multiplies in watery areas, we never know how clean (or dirty) they are when sold in the market.
I usually add slices of pork to make this dish more flavorful – not a bad idea. After my latest trip to the Philippines, I learned that using lots of toasted garlic in making this dish makes it taste better while promoting better health.
Try this Adobong Kangkong recipe and let me know what you think.
Adobong Sitaw is a vegetable dish composed of string beans cooked adobo style. As you might have noticed, almost all ingredients can be cooked using the famous adobo style – be it meat or vegetables. Chicken Adobo, Pork Adobo, Adobong Kambing, and Adobong Pusit are just few of the adobo dishes that we have featured – so far
Using pork in this recipe is optional. If you are one of our vegan friends, you can still enjoy this dish even when pork is not around. I only included pork in this recipe to add a little meaty taste to it, since I am a certified carnivore – as you might have known by now.
I like this healthy vegetable recipe not just by its nutritional value, making adobo out of string beans brings out this vegetable’s natural flavor which is often over powered by other vegetables and ingredients in dishes such as Pakbet Tagalog, Pakbet Ilocano, Kare Kare, and Sinigang.
Are string beans one of your favorite vegetables? What other string bean dishes do you like?
Ginataang Langka refers to unripe jackfruit cooked in coconut milk. Although jackfruits are considered fruits, unripe ones have the same attributes as vegetables; this was the reason why jackfruit in this recipe is treated as such. As for the flavor, much of it comes from the salted dried fish (locally known as daing); I also like using shrimp cube to add more taste to this dish.
I am not a big fan of jackfruit and anything cooked in coconut milk when I was a child. However, things changed when this dish was introduced to me during our vacation in Romblon (which is the hometown of my parents). Electricity is a luxury during those days and having dinner means eating by the candle light. I tried all the dishes served on the table because the dark did not give me the option to visually qualify the food in front of me. After trying this dish, I immediately loved it; it wasn’t until when my plate was all cleaned-up when I learned that the delicious dish that I enjoyed is called “utan nga langka”.
After doing some experimentation later on, I learned that using toasted anchovies (sinangag na dilis) also works well for this dish.
Try this Ginataang Langka recipe and let me know what you think.
Lumpiang Togue is a variation of the spring roll. Instead of meat, Mung bean sprouts (locally known as togue) are used as the major ingredient. This dish is a popular appetizer and snack in the Philippines and it is best eaten when dipped in spicy vinegar with onions and whole peppercorn.
When I think of Lumpiang Togue, I remember the “Jollijeeps” in Makati who sells this for meryenda. I also remember my childhood days; one of our neighbors sells meryenda and lumpiang togue is one of the favorites. Of course, turon, bananaque, and camoteque are never left behind.
I like this dish for its simplicity. Good food need not to be expensive and tasty to be enjoyed.
Try this Lumpiang Togue recipe and let me know your thoughts.