Culinary Arts

What is Bagoong Alamang?

Filipino pride comes in many forms, and it has manifested in the love for athletes, musicians and beauty queens who hail from the Philippines. But if there’s anything most, if not all Filipinos can show pride for, it is the flavorful, innovative food that’s very much so Filipino. Bagoong alamang is a shrimp or fish paste. And people make it through the fermentation of fish or shrimp with salt for at least a couple of weeks. This fermenting process can last a few months, especially in enriching the flavor. And it is the standard Filipino condiment that the country shows its love for through the wide variety of mouthwatering, tasty dishes that feature it. The classic green mango with bagoong shows the punch of flavor this condiment can bring into any meal. Ensaladang mangga is also a good example, and one of my favorites.

There are also bagoong variations in other countries, and these can be seen mainly around Southeast Asia. It is called Ngapi in Burma, Kapi in Thailand, and Terasi in Infonesia. Shrimp paste is relatively famed for going well with Asian cuisine, and so the love for it extends all over the continent, especially in the Southeast Asian region.

Within the Philippines, in particular, some of the most well-known bagoong options can be found in Lingayen, Pangasinan. This is because the humidity in Pangasinan makes it an ideal place for bagoong to be produced. The Lingayen Gulf that supplies the fish for bagoong isda. This is a variation of the condiment that mainly makes use of fish. The presence of this gulf also helps in making it extremely popular for production in the municipality.

Bagoong variants in the Philippines:

Because of its popularity, there is a wide variety of bagoong variations all over the Philippines. Bagoong terong is one version of this iconic condiment, and it comes from the Ilocos region. They make this with bonnetmouth fish or tirong. Ilocanos also have another rendition of bagoong that is created with anchovies, and it is called bugoong munamon. Some other often used fish for bagoong are galunggong or round scads, herring, ayungin or silver perch, sapsap or ponyfish, padas or rabbitfish, and ipon or bar-eyed gobies.

But you can also make bagoong made with other seafood ingredients, including large oysters. This is called bagoong macaebe, and it is usually made in Visayas. The Visayas region also famously produces bagoong sisi, which is made with oysters and small clams.

But arguably the most famous of these variants is the bagoong alamang. As seen in its name, it is made with krill or small shrimps. This shrimp fry provides a less liquid-like texture to bagoong and is salty and savory. Depending on where you’re from, you can also call it bagoong armang, uyap, ginamos or dayok.

Origins of bagoong alamang:

The origins of bagoong alamang, which can also be called shrimp paste, can be traced back to the eighth century. At this time, shrimp would usually be mixed with salt and dried under the sun on bamboo mats for fermentation. This practice seems to have began in Southern Thailand where they would utilize the dried shrimp for months. Because of this, the popularity and use of shrimp paste eventually expanded to the rest of Southeast Asia.

Despite it being relatively pungent, its complex taste and combination of salty, sweet and umami flavors make it a staple in the Filipino kitchen. If you’ve had your fair share of classic Filipino specials, you might have already tasted bagoong alamang with your Kare-kare or Pinakbet. But if you’re looking to widen your range of bagoong alamang dishes to cook, look no further. We’re about to introduce you to a set of thought out recipes with this flavor-packed ingredient. And if you can’t get your hands on them, don’t worry! We’ve also got tips on making them in your own kitchen, alongside advice on preserving them. Read on if you’re interested in learning more about bagoong alamang, and some of the best ways to cook with it!

Bagoong is popular for its strong, powerful taste. This gives it enough flavor to serve as a dip for green mangoes, or even to mix with your salad. However, it can also serve as a salt substitute because of its briny flavor. Some dishes like dinengdeng, inabraw and ensalada utilize it as a salt alternative.

People also largely know it for being a great starter for stir-fry. Paired with the right ingredients like onions or vinegar, it can make for a great combination with most of your favorite side dishes like rice.

How to make your own bagoong alamang:

You are likely to find bagoong in pretty much every Filipino supermarket you might encounter. And this is especially since it is essential for a great number of local recipes. But if you’re unable to access a place that sells it right now, fear not because you can try the fermenting process with your own ingredients.

Start by getting your hands on some fresh alamang or small shrimps. Make sure to clean it properly before draining, drying and grinding it. Then mix it with approximately 300 grams of salt for every kilo of alamang. After a good amount mixing, bottle up your bagoong alamang, seal it then refrigerate it for fermentation. This may take at least three weeks, but it might be best to wait longer for better results. Every once in a while, mix your bagoong inside the jar so your salt evens out.

After fermentation, you will notice the forming of two layers. The bottom layer is where your bagoong is, so make sure to remove the liquid top layer. Then proceed to put your bagoong in a different container.

Now that you’ve got some of this krill-based condiment ready, why not give some trademark bagoong alamang dishes a go? And if you’re looking for some unique recipes, we’ve also listed down some recommendations for you.

Try these recipes with bagoong alamang:

Bagoong Guisado

If you’ve ever wanted to try your bagoong as a viand, sitting perfectly with some warm white rice, this is the recipe for you. Bagoong Guisado might be familiar to many Filipinos because of its simultaneous simplicity and strong taste that make it popular. It takes less than 20 minutes to make, but has all the makings of a delicious meal with the mix of the savory pork, tomatoes and onions alongside the vinegar and bagoong for a well-seasoned meal. Bagoong alamang is usually known for the rich umami flavor it can add to dishes, but as a sauteéd dish that serves as a base for texture and taste, it yields delicious results!

Pinakbet Tagalog

You are likely to be missing out if you haven’t tried Pinakbet, as it contains all the savor and pleasant bitterness you’re looking for. Pinakbet Tagalog, in particular, is known for its usage of the krill-based condiment that gives it a rich, salty taste. Meanwhile, Pakbet Ilocano makes use of Bagoong Terong or Bagoong Monamon which uses fish instead of krill. Both renditions are delightfully appetizing in their own right. But if you’re craving for a more shrimp-like taste in your Pinakbet, and the soft but firm texture of kalabasa or squash, make sure to take a crack at a Pinakbet Tagalog dish.

Binagoongan

Nothing really beats the classic! Binagoongan stands as a well-known Filipino recipe not just because of the comfort it brings in the stew of flavors it sits on, but also for its one of a kind taste. This is because of the smooth integration of various ingredients to heighten the dish’s flavor. With a good amount of bagoong alamang alongside pork stock, white vinegar and other components for seasoning, it is reminiscent of a classic Filipino recipe that utilizes various flavorings for a graceful meal. Most people know it for being a great lunch meal, but can also make for a yummy, protein-packed dinner or breakfast.

Crispy Pork Binagoongan

Fans of lechon may want to check this recipe out a little more so than others. This Crispy Pork Binagoongan is a fun and guaranteed crunchy collaboration between the previous dish and the well-loved lechon kawali. Interestingly enough, this recipe also makes use of an air fryer, which is a healthier method than frying with oil. And after trying this out in your kitchen, you’ll end up with a lechon kawali with a more complex mix of flavors and of course, a very satisfied belly. It might be best to eat it as soon as you finish cooking it just to taste it at its best– warm and satisfyingly crispy.

Bagoong Rice

Rice is by far the most popular side dish in the Philippines, and this comes as no surprise. Not only is it a great source of carbohydrates for energy, but it goes with almost everything. But it might taste even better with the rich, umami taste of heaps of bagoong alamang. This Bagoong Rice recipe is actually an adaptation of the Thai classic that also uses shrimp paste with rice. But some elements of this dish are specially integrated for a Filipino twist, such as the green mangoes scattered above the rice. This should replicate the awesome experience of tasting unripe mangoes with bagoong!

How to preserve and store bagoong alamang:

If you’re done sprinkling a bit of shrimp paste into your dishes, you might be wondering what to do with it next. Should I refrigerated it? Actually, the krill-based seasoning can be kept right on your shelf, unlike some other condiments. And most of the time, it can last about a year or more when kept right outside your fridge, under room temperature. However, the option to keep it inside the refrigerator also works. But keep it sealed wherever it is stored, as it is an odor-heavy condiment.

Let us know your thoughts about this rich, flavorful condiment!

Green Onion

Refreshingly crisp and a gorgeous topper for various dishes, the green onion is famous for adding some texture and complexity to several recipes. And this doesn’t just apply to Filipino cuisine. Green onions are an ingredient you’ll be able to find in dishes from around the world. This is because of their mild taste that can be added to most savory dishes easily.

Particularly well-loved in Latin-American and Asian cuisine, these green onions can be found in many recipes from these regions. But this food is not just popular for being a fantastic added deal of flavor and texture to cooked dishes. It can also be consumed raw, especially in salads.

We can also call them scallions. It is a common misconception that they are different, but they are actually one and the same! And if you’re looking for an ingredient with just a bit less of that immense, strong flavor of onions, you can turn to scallions as an alternative. Keep reading for more facts about the delicious green onion!

What are green onions? And what are they made up of?

This versatile ingredient refers to younger onions that are harvested early. We often are able to use them for our cooking already despite having underdeveloped bulbs at half an inch or 13 mm, or even smaller in diameter. But because of this, we usually make use of green onions fully– from top to stem to bulb.

And if you’re wondering what kind of onion they are, I can tell you that scallions can actually come from all kinds of onions. What mainly differentiates them from your regular onion is that we pull them out while immature, and without a big bulb yet.

Scallions may remind you greatly of leeks, shallots, garlic and onions. And this is because they all come from the Allium family. When planted, they often grow together as clumps. And with time, they begin to have green leaves that resemble tubes.

It is composed of a white base that is yet to fully become a grown bulb, as well as lengthy green stalks. The latter actually looks like another similar ingredient– chives. People usually mistake these two ingredients for each other, but they aren’t the same. We tend to confuse green onions for many other ingredients with a similar appearance or usage. While some countries call it a different name, which can also be cause for confusion. But we’re here to straighten that all out!

How are scallions or green onions different from chives and spring onions?

Firstly, we can differentiate chives from scallions clearly because the prior is not actually an onion. While they similarly have bulbous perennials, they do not belong in the onion category. They, however, both come from the Allium group of plants, but are different species altogether. Chives are an Allium schoenoprasum, while the green onion is an Allium fistulosum.

Another distinction can be seen in scallions’ thick stems that are green on the top, and white at the bottom. This white part tends to contain the more powerful flavor in our green onions. Meanwhile, chives have long, thinner stems that are green from top to bottom. And chives also fall under herbs, while green onions are vegetables.

As for spring onions, these tend to be a lot more similar to scallions than chives are. People often end up interchanging their names because of their similarities. This is especially with green onions that people dub as spring onions in nations like Canada and the United Kingdom. This is because they are almost entirely the same.

But their main difference is age. Spring onions are essentially more mature than scallions, and we usually plant them during the latter part of fall. And then we harvest them in the following spring. This is where its name comes from. Similar to scallions, spring onions also have a milder taste compared to your average onion. However, spring onions still have a more intense flavor than scallions, making them an unfit substitute for some recipes.

Now that you’re well-informed about green onions and how it compares to similar ingredients, you might want to find out just how these peppery, mellow vegetables are grown. Well, the good news is that it isn’t too difficult. And you can even venture to do it in your own backyard!

How can I grow my own green onions at home?

Compared to your regular onions, our scallions can actually require less work to harvest. This is because it takes less time for them to grow, as we take them out before fully maturing. When you sow them during the spring season, you can finish harvesting in about 8 to 10 weeks, or when your transplants have become about a foot tall.

If you’re using seeds, you can try planting them about a quarter of an inch deep, a half inch apart from one another, and including about 12 to 18 inches of row spacing. Also make sure that you use well-draining soil that is healthy for the best results. You should also try shallow watering during the short growing season.

But what if you don’t have seeds? Well, one of the best parts about green onions is that after buying them, you may actually end up with an endless supply afterwards. This is because you can regrow them in water. Most scallions are usually sold with their roots still intact. And so these are some of the most convenient and easy ingredients to grow on your own for future usage.

What are the steps towards regrowing my scallions?

To do this, you can start out by cutting a few inches above your scallions’ roots. For the green part or the top, feel free to use this in the kitchen because we will no longer be needing it for planting. As for the bulbs we’ve set aside, make sure to place it with the roots on the bottom in a glass or a jar. Also pour in just about a good amount of water and cover the roots fully with this.

Afterwards, put your glass or jar near the sun– ideally by a windowsill– and you’re good to go! Just make sure that you change your water once every few days, as the plant will absorb its nutrients. And as time passes by, you’ll notice lengthier roots, and the tops of your plant growing leaves. Once they are about the same size as they were when you bought them, you can cut the tops off and use them as needed.

And now that you’ve been briefed on growing these scallions, it’s about time you also learn how to chop these up.

How do I cut my green onions properly?

This might depend on what you’re up to making in the kitchen. Some dishes might call for a different cut when it comes to these scallions. However, if you’re looking for a more general way to slice these green onions wherein they can work for most recipes, there are some steps towards that. This can work for recipes wherein you need scallions to top the dish, or as tiny additions to a mix of ingredients.

Firstly, you should try to take out wilted parts of your scallions. Then proceed to remove the root end. This should be about an inch, as well as the rougher end of the green part or the top. Afterwards, use a circular motion of cutting to slice your scallions very thinly.

If your recipe does not ask for a specific way of having your scallions cut, the aforementioned manner of slicing could work for it. But some cooking methods usually have a common way of needing the scallions sliced. For example, you’ll usually need ⅛-inch wide slices for green onions in salads, garnishes, as well as salsas. This works for recipes that will not involve cooking your scallions so that its taste won’t be overbearing on the dish’s overall flavor.

What about cutting these for stir-fries and for chopping?

As for stir-fried dishes, you can try cutting your scallions 1-inch thick. And there are also recipes that might ask for a bias-slice or a diagonal cut. For this, slice your scallions at a 45-degree angle, and this will usually work with ½ to 1-inch cuts. And if bite-sized strips or julienned scallions are needed, you can cut your medium scallion in half while sitting vertical. Then slice the halves crosswise, and in 1 to 2-inch size.

And for chopping, use your chef’s knife to cut your green onion all the way through into tiny pieces. Also do a rocking motion with your chopping, and continue doing this until they are in smaller pieces.

There may also be instances wherein you end up with too much of these green onions in your hands than the recipe calls for. With that, here are a few pointers on storing your scallions in the best way.

How should I store my green onions to keep them as fresh as possible?

Among the easiest ways for storage of green onions is by refrigerating them in your crisper. Make sure to do this with a temperature of around 32 to 36 °F. With this, they can usually last for about 7 days or more. But refrigeration can also lead to getting a limp batch of green onions.

There are other ways for effective storage of your green onions. But they might take a little more effort than refrigerating, which is what we’re probably used to. But another way wherein is by wrapping your scallions in a moist paper towel. After this, put them inside an airtight container so you can also make them last for longer. This method also works quite well for chives, and conveniently only uses materials that are pretty accessible and easy to find in your own kitchen.

But one of the most recommended methods for storage is simply using a jar to keep this fresh. Much like the way to regrow green onions mentioned above, all you have to do is fill your jar with about 1 to 2 inches of water. Then place your scallions upright inside the jar, and wrap it with a plastic bag. Afterwards, put it inside your refrigerator.

This has been a guaranteed way to keep your green onions tasty and crunchy for approximately 7 days. And now that you’ve gotten the full briefer on how to keep your green onions, maybe you’d like some ideas on what to cook with it.

What recipes can I use that have a good deal of green onions in them?

Pork and Scallion Stir Fry

Enjoy juicy, flavorful spoonfuls of pork slices with this Pork and Scallion Stir Fry! It has just the right deal of savor and heartiness for your next meal, whether it be breakfast, lunch or dinner. If you tend to enjoy stir-fries with less of the strong, overpowering taste, this could also make for a fantastic option. We cut back on richer, intense flavors for this, as we mainly depend on scallions, ginger and light soy sauce for a mild, but full-bodied taste.

And we can’t go without mentioning that this only takes 20 minutes to make. You don’t always have to skimp on delightful flavors when you have little to no time to prepare your food. Our dish has all the ingredients for a satisfying meal, while mainly requiring a quick stir-fry to get your meal ready.

Stir Fried Crabs with Ginger and Scallions

Green onions can also go particularly well with the mild, and somewhat sweet taste of fresh seafood. These Stir Fried Crabs with Ginger and Scallions make the most of your delicate shellfish’s flavor, as it is mingled with silky oyster sauce, sesame oil and ginger.

The mention of crab might be initially intimidating for a starter cook. However, this is one crab recipe you can definitely follow with simple steps, and terrific, appetizing results! We will mostly be deep-frying our fresh crab, and mixing in our gorgeous, velvety sauce for that rich flavor.

Inihaw na Pusit with Scallion

Beautifully charred, while tender on the inside, there is something irresistible about a well-grilled batch of large squid. You might be able to find these in get-togethers, as they make for great viands and pulutan. If you’re looking for a simple, but unforgettably delicious recipe for this, we’ve got you covered with our Inihaw na Pusit with Scallion!

For this dish, I would also suggest making a side dish much like ensaladas– a succulent, tasty mix of onions, tomatoes, and bagoong alamang. This would go terrifically with our smooth, flavorful squid. And you’ll likely have time to prepare more sides for this because like the previous recipe, this Inihaw na Pusit will only take 20 minutes to make.

Steamed Fish with Scallions and Ginger

Soft, and deliciously coated in citrus-y sauce, this Steamed Fish with Scallions and Ginger tastes as delightfully refreshing as it sounds. We have all the right ingredients to elevate our red snapper’s flavor, while employing a healthier method of cooking. Since we will be steaming the fish, there’s less usage of oil.

Be warned that you will need a steamer for this, and so you could use a multipurpose cooker or a bamboo steamer. This will make for a lovely and filling dish for three without eating up too much of your time. It will take less than a half hour to make, and has all the complex, but delicate flavors for your palate.

Pork Ribs Binagoongan

Who doesn’t love a good plate of binagoongan? Using heaps of rich, umami-tasting bagoong alamang or shrimp paste, this Pork Ribs Binagoong is flavorful and meaty without too overpowering a flavor. We are also using a set of tender pork spareribs for our recipe, which truly enhances the texture of our dish.

Moreover, we have a nice mix of vegetables for that truly wholesome dish. Packed with slices of Chinese eggplant and tomatoes, we get a taste of varied textures alongside our protein-filled spareribs. And what ties it all together is the thick, rich stew of bagoong, green onions and white vinegar.

With such a lovely array of dishes to go well with them, it’s no wonder that green onions have become more and more popular as an ingredient over the years. Despite the fact that we usually cut them up into tiny pieces, they can truly help make or break a dish’s flavor and texture.

If you have any questions about these adaptable, refreshing scallions, comment with your queries below! And let us know if you’ve got any suggestions for other recipes to have with green onions!

String Beans

We often love having our daily share of fresh greens on our plate. And when we think of our beloved greens in Filipino dishes, sitaw often comes to mind. Sitaw or string beans are actually just one of 130 different varieties of green beans. Though they are often mistaken as exactly the same, there are several kinds of green beans in the world that originate from one plant family.

What are string beans exactly?

Snap beans and string beans are recognized under the same name– Phaseolus vulgaris. And you might actually remember this bean family by another title here in the Philippines. They are also known as Baguio beans, named after the iconic mountainous city in the country, best known for being a terrific tourist destination, while also growing great snap beans.

And while we often cook these string beans as we do with vegetables, they are technically fruits like other kinds of green beans. Because they come from the plant’s flower, and contain seeds, they are actually unripe fruit. But what makes them particularly unique as fruits is that they are usually used in cuisine with their outer pods on, and before maturing entirely.

You may also see long strings along these outer pods, and this is where the name “string beans” come from. String beans usually provide a good deal of crunch amid tender textures of meat or some root vegetables, which is why it is so well-used in our cuisine. It blends in nicely with heaps of sapid stew, while making for a highly complementary ingredient in your classic stir-fry.

Because of its wide range of uses, it has become very popular worldwide. But the Philippines, in particular, loves placing a fitting amount of this healthy ingredient in its recipes.

And if you’d like a starter on some of the best sitaw dishes you can try, check out this list:

Ginisang Sitaw (String Bean Sauté)

If you are able to work with just a select few ingredients in the kitchen for lunch or dinner, this String Bean Sauté may just be the perfect option for you! This is arguably one of the best and simplest ways to have your sitaw. With a good share of ground black pepper and fish sauce, we are able to bring flavor into our crunchy string beans.

But you’ve also got some rich, flavorful ground pork to grant your body some protein. Altogether, we have an accessible and affordable dish with this recipe that will mostly only take a bit of stir-frying and mixing. Save this recipe for days wherein you may not have a lot of time or ingredients to cook, but still want something simultaneously nutritious and tasty for a meal!

Sautéed Shrimp with String Beans

A crisp batch of string beans can also go great with a protein of milder flavor. This Sautéed Shrimp with String Beans recipe is a refreshing, healthy dish that would taste fantastic with various side dishes. You can try this as a viand by eating it alongside some white rice.

But it also works as a solo dish with appetizing flavors of its own, and a great share of vitamins and minerals for your body. With a good mix of yellow onion, tomato and garlic, we get similar textures to that of a salad but with an abundance of mildly sweet and filling shrimp!

Sautéed String Beans with Chicken

This third recipe shows how versatile sitaw can truly be. After it all, it works excellently with various kinds of meat and protein sources. Switching out your red meat or seafood for some lean white meat can also welcome a different batch of delectable seasonings to liven up your dish. These Sautéed String Beans with Chicken contain lovely dollops of oyster sauce and French fried onion for a hint of sweetness and distinct texture.

And luckily, like the previous recipes, this makes for swift and easy work in the kitchen. This only takes up about a half hour to cook. I also love to have this with some of my favorite condiments. This is why I recommend additionally sprinkling some chili flakes and fish sauce onto this as well.

Pork Ginataan with Squash and String Beans

Serving a fragrant, thick stew of ginataan to the family is one meal option that rarely goes wrong. It often has heaps of flavorful, healthy vegetables, and tender bits of meat to fill your appetite. This Pork Ginataan with Squash and String Beans counts among those tried and tested delicious coconut milk-infused dishes.

And you also have the option of playing around with your ingredients for ginataan. If you’re lacking some bagoong, you can also try out some salt or fish sauce to spruce up the dish’s flavor.

Adobong Sitaw

There are plenty of dishes in Filipino cuisine that have made their mark on the rest of the world. Among these is the iconic Adobo that has made waves for its distinct sour and savory taste. And while it is often cooked with pork or chicken as the hero ingredient, you can give this Adobong Sitaw a try to see string beans shine under the flavors of rich soy sauce and vinegar.

And while this recipe utilizes pork belly, you can still maintain that signature flavorful adobo taste without the meat. Try removing the pork for this dish if you’re looking for a vegan alternative. I also love this recipe for how it can encapsulate the most complex of flavors in one dish that you can make in 35 minutes. If you don’t believe me, try it out in the kitchen for yourself!

These dishes are only a few of many you can try out with string beans. As I previously mentioned, this is an ingredient that works exquisitely under varying flavor palates. And we are lucky it does because integrating some sitaw in your diet could do a great deal for your body.

Here are just a couple of health benefits that come from eating sitaw:

With string beans often being mistaken for vegetables, it probably comes as no surprise that they are filled with much-needed nutrients. It is a great source of Vitamin K. This helps in your body’s calcium absorption, while making sure that your urinary excretion of calcium is lower. But string beans also contain a good deal of Vitamin A, C, folic acid, and fiber, among many other nutrients.

Moreover, this ingredient is free of some components that could have adverse effects on your body. Green beans, in general, have no cholesterol, unlike many other foods. By keeping your cholesterol low, you can help prevent a stroke or a heart attack. This is because high cholesterol can cause fat deposits to build in your arteries. Sitaw also has very low sodium content, which can help keep you away from high blood pressure.

And if you’re hoping to eat more food that’ll help maintain your immune system, string beans can also be a great option. It is rich in protein, which not only keeps the immune system healthy, but also your hair, bones and muscles. You can also find a large deal of fiber in sitaw. Among the benefits of fiber is its ability to reduce LDL cholesterol or bad cholesterol levels, and keep your heart healthy.

But if you want to make the most of these healthy green beans, you should keep an eye out for the right kind to buy. And of course, it’s essential to know just how to store these in your kitchen fresh!

Keep reading for some pointers on picking and storage of string beans:

Like most other greens, it would be best to search for sitaw without any blemishes of black spots. Also go for those with a bright green color. And choose string beans that are on the tougher side, and aren’t flimsy. These are important determinants of the green beans’ freshness. And the fresher it is, the more likely you are to get the most nutrients out of them.

And once you’ve bought them, it is best to eat or cook them as soon as you can. You may be able to reap the most of the sitaw’s health benefits this way. But if you’re saving them for another day, there are ways to keep them as fresh as possible as you store them.

Firstly, you shouldn’t thaw frozen green beans so the vitamins and various nutrients in them won’t lessen. If you have a plastic bag, it would be ideal to place your string beans inside it. Afterwards, place this in your refrigerator, and cook or eat in one week.

But if you find yourself missing a couple of string beans for your ideal recipe, there are similar ingredients you could also utilize.

Let me introduce you to some good alternatives to sitaw:

While string beans count as a commonly used, and fairly accessible ingredient, there may be days where they are harder to get ahold of. In cases like these, you can opt to cook with slim stalks of asparagus. They both tend to have a somewhat woody texture, as well as alike shape. This makes it easy to adjust them to your string beans recipe in mind. But be warned that asparagus tends to hold a stronger, somewhat bitter taste.

You can also try to use yard long beans. But make sure to cut them up in 1 ½ inch parts so as to mimic the sitaw’s shape. Due to their flavors being alike, this makes for another fitting substitute. You can also try using wax beans, which tends to taste a bit more nutty. They also possess a yellow hue. This could shift the presentation of your meal if you are leaning towards a green tone. Nonetheless, their flavors are close to one another, which is why it can also take the place of sitaw in your dish.

Learn anything new about string beans? Let us know what you thought in the comments below, and state any questions you might have as well!

What are Mung Beans?

Perhaps there is no other ingredient in Filipino cuisine entrusted with as much faith as the delicate, and immensely nutritious mung bean. Of course, you might know it better as monggo. This serves as a component of various recipes to provide a unique texture to various viands and savory dishes.

It has blessed a wide variety of recipes by adapting well to its accompanying ingredients, and shining just well enough with a good combination of seasonings to spice up this mild-flavored legume.

But if you remember your childhood having contained a great deal of monggo dishes, we can probably attribute this to the practicality of keeping these beans in stock. Firstly, mung beans can last for at least a year when stored appropriately. As such, it won’t be too difficult to make the decision to buy a surplus of these when given the chance.

Secondly, they come at quite the affordable price. It comes as no wonder that we have given monggo much love over the years in our cooking.

But what are mung beans, actually?

The monggo, also known as Vigna radiata, originates from the legume or bean family or Leguminosae. Their popularity is manifested in their wide usage throughout Asia, especially in China, and our region of Southeast Asia. In fact, soups and stir-fries with mung beans as the hero of the dish are popular in Chinese cuisine.

For Filipino food, you can often find the entire bean with a green husk coating it as a main ingredient. However, they can also come in other variations. Moong dal or split mung beans are utilized largely in Indian cuisine. For this, we would have to split the monggo into two, and take out the green husk. These are convenient for usage, as they are quicker to cook. But they have less of the signature fiber of a regular mung bean.

Sprouted mung beans or mung bean sprouts are also a popular version of the monggo. We see this often in salads, stir-fries, and of course, lumpia. But we’ll elaborate further on the recipes later.

Mung Bean Benefits

Being part of the legume family, the mung bean is rich in several vitamins and minerals. Eating a wealthy amount of monggo is a great way to incorporate more amino acids, plant starches and enzymes into your body. They also contain a great deal of carbohydrates and proteins to energize you for the rest of the day.

Not to mention, we know mung beans to be a fantastic source of dietary fiber for your digestive system, as well as active biochemicals. They can also aid in keeping your body safe from harmful free radicals through their protein and polyphenol content. These can be found in the hulls, sprouts and seeds of mung beans, helping keep antioxidant activity up. Compared to soybean extracts, their antioxidant activity is higher, and can aid in preventing chronic disorders like cancer.

And while mung bean sprouts and germinating seeds show great benefits in managing lipid metabolism, even cooked or intact mung beans show great benefits. These may avert lipid accumulation in the heart, blood vessels and the liver. As such, this ingredient can help a great deal inwarding off cardiovascular illnesses.

How about trying a couple of these monggo recipes?

Now that you’re well-informed about the health benefits of monggo, perhaps you can start incorporating them more into your diet. And we’ve got just the suggestions for you!

Pork Monggo

A tried and tested classic by most Filipino cooks, this Pork Monggo is something you surely have to give a try in your own kitchen. After all, it has the perk of being a quick and easy dish. Despite this, it manages to bring together a group of well-blended, complex flavors. From the distinct, umami flavor of fish sauce and black pepper, to our tender pieces of pork and mung beans, this is one culinary collaboration that simply works perfectly.

Mung Bean Sprouts with Shrimp

As mentioned earlier, mung beans, especially the sprouts, go amazingly with a good stir-fried dish. And these Mung Bean Sprouds with Shrimp just so happen to be one of those recipes. Like many stir-fried foods, this is easy to put together. And it will take less than a half hour to complete. If you’re cut for time, but would like something both healthy and delectably savory, this seafood-vegetable mix would be a great thing to cook up!

Ginataang Monggo

Monggo is generally known for its flexibility in savory recipes. After all, the beans work incredibly well with salty seasonings and spices. But its flexibility does not end in one flavor palate, as this Ginataang Monggo fully harnesses the dessert potential of our hero ingredient. Tasting particularly amazing when chilled, you should try this out for a warm day’s meryenda meal!

Shrimp Monggo with Lechon Kawali

We, Filipinos, love to have our fair share of meat mixed with some deliciously put together and well-seasoned vegetables in stew. But this Shrimp Monggo with Lechon Kawali utilizes that common concept, while banking on the crisp, distinguished flavor and texture of lechon. All in all, the duo meal makes for an excitingly delicious viand for any time of the day.

Do you also love mung beans? Let us know your thoughts about the ever-versatile and tasty monggo in the comments below!

Moringa (Malunggay)

Have you ever wondered what those little leaves that add some texture to your classic bowl of Tinola are? Moringa, also known as malunggay in the Philippines, is intriguingly one of the healthiest parts of your favorite Filipino soup dishes. Dubbed the “miracle vegetable”, the Moringa has antiviral, antidepressant, antifungal and anti-inflamatory properties. It’s been hailed by the World Health Organization for being an affordable health enhancer.

And fun fact: the official logo of the Department of Science and Technology’s Food and Nutrition Research Institute in the Philippines dons the nutritious malunggay.

What is the Moringa or Malunggay?

This leafy vegetable, also known as Moringa oleifera, comes from a tree that can make 10,000 a year. This is also called the horseradish tree or drumstick tree. Iit is actually very functional and beneficial to have right in your garden. Nearly every part of the Moringa tree is used as an ingredient in traditional herbal medicine, or can be eaten. The Moringa’s roots and flowers actually contain pterygospermin. This has fungicidal and antibiotic effects, and is known for helping cholera patients. And you can even eat these flowers. They also have a wealth of calcium and potassium in them. You can also find the Moringa’s components in the form of powder, leaves and capsules.

What are some of its uses?

The Malunggay tree has also had a very long history in proving its health value. It has been used for traditional Indian medicine since 5,000 years ago. They also usually thrive more in semi-arid, tropical or sub-tropical environments. But Moringa trees can usually be found all over the world because of their efficacy and usefulness. But generally, they are most popular in Asian cuisine.

The seeds, after being ground up, make for a nice addition to a meal in need of some spice. You can also integrate it with a dressing to give a more horseradish-esque flavor. You might also know it for being a great substitute for spinach, as they have a similar texture and taste. Moringa powder retains the health benefits of Moringa. It is something you can use as an alternative for salt and pepper made healthier. Salads can also benefit from a good amount of Moringa leaf and seed pods. These can add both texture and nutritional value to the dish.

Interestingly enough, some of its other applications include being a promising bio-fuel source. Pharmaceutical companies also use it because of its medicinal properties. Moringa has also proven its usefulness for the cosmoceutical industry, which uses all-natural ingredients for cosmetic products. Watchmakers and cosmetics producers also use Ben oil, which comes from the seeds. You can also use it to retain scents in perfume, which makes it very useful to perfume companies.

Health benefits of moringa

It comes as no surprise that the malunggay is known for being a “miracle vegetable“. Studies show that it can help prevent 300 diseases. This is because it contains several vitamins and minerals. A cup of chopped Moringa leaves contains 2 grams of protein. And it can meet 19% of the recommended dietary allowance (RDA) of Vitamin B6. Furthermore, it meets 12% of Vitamin C, 11% of the RDA of Iron and 9% of Vitamin A.

Moringa oleifera is also known for helping with a person’s cholesterol levels. This lessens a person’s risk of having heart disease. The superfood contains several antioxidants, including chlorogenic acid and quercetin. These can help defend the body’s cells from free radicals that can harm one’s DNA and other cell structures.

But its disease-preventing abilities does not stop there, as Malunggay pods can help prevent cancer-forming tumor cells. Additionally, they are beneficial for those suffering from joint pain, rheumatism and arthritis because they can treat symptoms for these. They can also help prevent edema, which is a condition involving the build-up of fluids in body tissues. Because Moringa contains anti-inflamatory properties, they can be very helpful for those who want to protect themselves from edema.

There are benefits towards a person’s mental health in eating dishes with a significant amount of Moringa. Their antidepressant properties help treat mood disorders such as anxiety, fatigue and depression as well.

Why should I try Moringa?

And so if you’re interested in trying a slightly bitter but also sweet leafy superfood that’s sure to boost your mood and your health, give dishes that are abundant in Moringa a try! A great place to start might be the classic Tinolang Manok dish. It’s a Filipino favorite that is both low-cost and tasty in its mild, comforting flavor of home. But if you’ve given that a try, don’t worry! I’ve got some more recipe suggestions for you that make use of the “miracle vegetable”. It is sure to add a yummy, nourishing factor to your meal.

Recipes to try

Corn and Malunggay Soup

Sometimes, it’s the simplest dishes that provide the most solace. This Corn and Malunggay Soup recipe is a perfect go-to for when you’re craving something akin to the comfort provided by Chicken soup, but with more health benefits. Whipping out 4 servings of this mild-flavored soup will only take you 30 minutes. And it should be the best food to have after a long day of work. You can also slice up some boneless chicken breast and sauté it to give the dish a bit more flavor. Alongside the malunggay and shredded white corn, the chicken slices will add some more texture and savor to your bowl.

Tinolang Tahong with Malunggay

If you’re an avid fan of Filipino food, you’re probably aware of how well the Chicken Tinola already works beautifully as it is. But have you ever thought of switching out that chicken for something a little closer to the sea? Because I’ve got just the thing! It is sure to add a saltwater-esque flavor to your soup. The Tinolang Tahong with Malunggay dish is a very popular tinola variant. And this is no surprise to anyone who’s tried it.

The ginger broth and lemongrass mingle with the taste of the mussels flawlessly. And the malunggay leaves make the dish all the more nutritious. Not unlike the previous recipe, you’ll be making this soup with some ease. It doesn’t involve a lot of steps. and will only take about 25 minutes. It is also best for me with some fried or grilled fish. You can make it a seafood party all together with a great source of protein!

Chicken Sotanghon Soup with Malunggay and Sayote

Just like malunggay, you might know sayote for its special appearances in various Filipino soup dishes. And this is a lucky collaboration too because both vegetables are rich in nutrients and chock full of health benefits. Sayote similarly has a great amount of Vitamin C content. This is very helpful in defending the body from radicals causing cancer. It can also be beneficial in keeping bones and teeth strong because of its high Vitamin K content. This dish does it all in working best for your health, while being very tasty in its light, salty flavor.

Ginataang Alimasag with Malunggay

Moving on to recipes that make for great viands, this Ginataang Alimasag with Malunggay dish is delicious with some rice. It also makes use of a great seafood ingredient, the alimasag. This is a species of crab that gives a somewhat sweet and savory taste to this dish. And it mixes well with the texture of malunggay. And just like most ginataang dishes, the coconut-y flavor makes for a creamy taste you’ll want more and more of. This dish uses various ingredients with great flavor-adding properties. These include chili pepper, fish sauce and coconut milk. But even with all of these flavors at play, the dish makes use of the ingredients harmoniously. And together, they make an exciting, yummy Filipino meal.

Ginataang Langka with Malunggay and Daing

This dish and the previous one are similar in utilizing the creamy taste of the coconut milk to integrate with a seafood ingredient. The combination, after all, is known to work extremely well. But the Ginataang Langka with Malunggay and Daing provides some special flavors. You can taste this in how it gracefully adds langka or jackfruit into the mix. You might be wondering how these might taste together. But the jackfruit actually adds a note of fruity sweetness to a dish. And it could benefit from this because of the yummy saltiness of the daing.

Cooking tips

Moringa offers such a bounty of vitamins and minerals that trying plenty of recipes that incorporate it will always sound like a great idea. But you might need a couple of tips in cooking it. And this is especially true if it is your first time encountering the leafy superfood. For one, the leaves and seed pods are best when tender. They can be hard to chew and digest if not! Make sure that you cook them through fully by boiling them so you end up eating them at their best.

Also, make sure that if you get your hands on malunggay, you store them in a cool, dry place. Refrigeration could also help your malunggay last longer. But keeping it somewhere away from light and outside the refrigerator would still work.

What about Moringa powder?

As previously mentioned in this article, Moringa powder is also a smart way of incorporating the healthy food into your diet without having to boil the leaves and seed pods. It gives a somewhat nutty flavor to your dish of choice. And it is a great way of adding some mildly savory taste to your recipes. It might also add some green color to your dish. With this, use it in dishes wherein the color won’t be too important.
Let us know in the comments how you like to integrate malunggay into your dishes!

What is Bok Choy?

Green and leafy, bok choy is a delightful and dynamic vegetable to utilize in the kitchen. Bok choy goes by many names, but in the Philippines we commonly refer to it as the popular pechay.

The Philippines is abundant in fruit and vegetable produce, as much of our land area is used for agricultural purposes. This is how we end up enjoying this wide variety of delicious and nutritious ingredients, and bok choy is no exception. You can easily recognize bok choy in supermarkets by its long head, green leaves, and chalk-white stalks. You can cut these up into more easy to eat, bite-sized pieces. Whether we add it to stews to complement the main protein, toss it in a salad, or stir fry it with garlic or soy sauce, bok choy is an all around ingredient, ready to be enjoyed however you like!

Where does bok choy come from?

Bok choy is a member of the Brassica family. The members of this plant group are some of the most commonly consumed vegetables around the world. Some of the members of the Brassica family are as follows:

Broccoli;
Kale;
Rutabaga;
Collard greens;
and turnips, among others.

So even from just its family relations, we can already tell bok choy is a powerhouse of deliciousness and also nutrition.

As its other name, Chinese cabbage, suggests, bok choy originated in China, where its people have been cultivating it for over 5,000 years. Bok choy translates to “white vegetable,” even if majority of its composition is a leafy green. Many say bok choy comes from the Yangtze River Delta area of China. Fun fact –– the Yangtze River is the largest river in all of Asia, and the areas surrounding it are some of the richest agricultural areas in the world! It’s no wonder a vibrant vegetable like bok choy thrives in such an environment.

Bok choy’s usage in Asia only spread when it found a home in Korea, where it had been imported in the 1300s. At the time, Korea was famous in Asia for its progressive and advanced society. It was during this period that Koreans began to use the bok choy in new and innovative cooking methods –– like fermenting. That’s right: bok choy’s importation and spread to Asian countries eventually led to the Korean kimchi, a side dish popular not only in Korea but now the rest of the world!

In the Philippines, pechay is a healthy and affordable meal to bring to your dining table. A favorite in markets around the country, bok choy really has come a long way from growing along the side of a Chinese river.

Varities

You can usually divide this vegetable into two categories: regular, and baby, which is essentially the same thing but with smaller leaves. Quite frankly, there isn’t that big a difference between the two other than their sizes. Baby bok choy is harvested earlier, which is the reason behind this size; they mature in about 40 days, whereas regular-sized ones takes 10 days longer. Its leaves are also a little more tender.

Because of this, the baby variety has a sweeter taste. This variation of the vegetable can also be used as a substitute to many salad greens. Meanwhile, its fuller-sized counterpart is excellent for longer cooking times, and has just the slightest hint of mustard in its taste.

Which type is more commonly used in your home?

How to grow

Pechay is a vegetable easy to grow and harvest –– even from the comfort of your own home. Even someone with very little garden experience can find fulfillment in growing their own.

You can choose to grow this vegetable in a garden or even in small containers. The first important step is to dig the soil to make it loose in the plot you’ll sprinkle your seeds in. It thrives best in warm, sunny areas. But it requires a lot of water; make sure to look after it daily, and it’ll grow in no time. Make sure to thin them out after a while in order for them to grow more freely.

Depending on the weather, it takes about four to six weeks to harvest. Although bok choy does best in hot places, the great thing about it is it truly can grow anywhere. No matter where you are in the world, you’ll be able to enjoy its delicious, refreshing flavors.

Bok Choy Recipes

Bok Choy Adobo

Bok Choy Guisado Recipe

Bok Choy in Garlic Sauce

Bok Choy with Garlic and Oyster Sauce

How do I pick, prepare and store bok choy?

If you won’t be growing some in your own garden, you always have the option of going out to shop for some. But you should also ensure you are getting it in the most ideal quality. Look for firm bok choy stalks, as well as ones that don’t have brown spots. Also keep an eye out for those with fresh leaves, instead of wilting ones.

But if you end up with a batch that has wilted leaves, make sure to remove the outer wilted leaves when preparing them. Another step to getting your greens ready before cooking is cutting the bok choy’s head in half lengthwise. Also take away the core. Cut the bok choy up into wedges, and shred as well. Then you are just about prepared to start boiling, stir-frying, or taking on whichever cooking method you’ve got for this yummy vegetable!

If you have some left over, or are simply looking to set it aside first, you have a bunch of options for storage. One way is by placing the vegetable in a plastic bag, then putting it in your fridge’s crisper section. You can keep them there for about a week.

For this other method of storage, a simple paper towel will also be of help in keeping your leaves fresh! Begin by cutting the base off, and removing its stalks. Do not dispose of the white stems– these could come in handy for several recipes. Then take a bowl, and pour in some cold water.

Rinse your separated leaves inside, and make sure to get all of the water out by shaking this thoroughly. And then use a paper towel to blot these. Once dry, use new paper towels to wrap these leaves up. Then with your leaves inside rolled up paper towels, put them in a plastic zipper bag. If you keep them in the crisper part of your refrigerator, they should be kept good and fresh for five to six days.

And if you don’t have a plastic bag or paper towels available, you can just utilize some cold water. Fill up a jar with ice cold water, and place your bok choy stalks upright inside. Then put the jar in your refrigerator. This should keep it at a nice quality for one or two days, so use them up by then! Also keep in mind that you have to wash and rinse these well before cooking them.

What are some recipes I can cook bok choy in?

Not only is it incredibly delicious, but it is also very adaptable and versatile! As we mentioned earlier, you can use bok choy in a number of different recipes –– all of which will turn out delightful and refreshing for your kitchen table.

One of the most popular recipes involving this beloved veggie is the classic bok choy stir fry. To stir fry means to cook one or more ingredients in a pan on high heat with very little oil. This is a cooking method also with Chinese origins, which has since spread internationally. You can stir fry almost anything –– meat, vegetables, even noodles and rice. It’s a simple enough recipe to follow, but it’s undoubtedly enjoyable. You usually stir fry this in soy sauce, with garlic and onions to bring more flavor to the humble dish. You can even add mushrooms if you enjoy them, too!

Bok Choy with Garlic and Oyster Sauce is another common, timeless dish you can use bok choy in. This really highlights the freshness of your veggie, which makes it a great, light meal to have for lunch or dinner. One of the best parts about it is its usage of just a small amount of ingredients to create a fresh, flavorful plate of beautiful leafy greens. Built by layers of texture in the soft baby bok choy and surrounding stew from sesame oil and oyster sauce, this makes a refreshing side dish.

But it can also be a viand to have with your plate of newly cooked rice. A little tip I have for making the best of this recipe is by using the most fresh batch of bok choy you have, as it makes a difference in its taste.

Bok choy is a great partner to hearty, flavorful meat and fish dishes. Take, for instance, this Bok Choy Guisado. Cooked with shrimp and pork and served with some patis and sili on the side, this meal goes perfectly with fried fish, like bangus or tilapia.

This dish doesn’t require a very extensive skill set in the kitchen, and doesn’t take a lot of prep time, either! Give yourself a good 35 minutes to do some simply sautéing and stir-frying, and you’ll wind up with this nutrient-packed, vibrant meal. And granted, this dish can taste exquisitely well on its own. But I also recommend trying it with a couple recipes that combine well with its flavor. Have a shot at serving your Bok Choy Guisado with some Fried Tilapia and Fried Bangus!

Another recipe you can make is Sauteed Bok Choy with Shrimp. This dish puts a spin on the classic pechay dish we’re familiar with. Whether you use fresh or frozen shrimp is up to you, but if you’re short on time I advise the latter. Buying frozen shrimp usually saves you the trouble of having to remove it from its shell.

What I also love about this dish is the seamless integration of all of the ingredients together. You get a delicious taste of sherry or cooking wine in the steaming, savory stew. Moreover, the tender bok choy is a comforting component alongside pieces of well-seasoned shrimp. If you are a fan of most Filipino classic dishes with some soup and seafood such as Sinigang, you might enjoy this one quite a lot.

No food is more quintessentially Filipino than adobo. Who wouldn’t recognize that smell of soy sauce and vinegar in the air, or that garlicky, umami taste? Bok Choy Adobo is just another variation or spin on this Filipino classic. Also known as adobong pechay or inadobong pechay, bok choy adobo also goes well with fried fish and rice. The vegetable efficiently soaks up the adobo sauce’s flavor, making it a warm, rich, and delightfully perfect bite.

This is also conveniently one way to have your adobo without any meat. This vegan variation of the soy sauce-infused stew will be quite the refreshing take and alternative on a dish usually had with some chicken or pork. But you won’t be lacking any flavor here, make no mistake. You still have all the essential flavors to make a great adobo dish, perhaps with some brown rice to eat it the healthy way!

There are a myriad of ways to cook bok choy, with each one resulting in a fresh and fantastic meal for you and your loved ones. Whether you steam, boil, or stir fry it, the possibilities are endless! Make the most of your pechay at home by reading up on this article that gives you some essential tips in cooking with these nutritious greens.

What’s your favorite recipe to cook bok choy in? Leave us a comment below!

What are some substitutes for bok choy?

Now that you are all ready with some dishes to prepare with bok choy, you might be looking to buy some of your own. Say you go to the market and you are unable to find any of this delicious vegetable in their stock. Worry no more, as there are a couple of alternatives out there you can use instead!

One of the most common kinds of bok choy requested in recipes is the baby bok choy. If your problem currently is finding this variation, making use of mature bok choy could be a fitting substitute. However, you are likely to need to cut it up in pieces.

And if there are absolutely no kinds of bok choy in where you’re shopping for your food, you could try Napa cabbage. Unfortunately, you will be missing out on the juicy stems that come with bok choy. Nonetheless, this cabbage works surprisingly well with most bok choy recipes out there, especially those that call for stir-frying.

Another fitting alternative is Swiss chard, another leafy green that should be fairly easy to locate in your local grocery. It can pretty much do a good job of replacing mature bok choy. But if the recipe calls for baby bok choy, you may have to cut these up into smaller pieces as well. This is also one of the most ideal substitutes, considering how alike they are in texture and taste.

Because bok choy has a fairly mild flavor and similar texture to many other green leafy vegetables, you have a couple of other options for substitutes. Among these are collard greens, which make for a suitable alternative in terms of texture, but are a bit far off in terms of flavor.

Yu choy, also known as choy sum, are a fairly smaller kind of leafy green. But this works to our favor in replacing bok choy, as their sizes are comparably similar. Furthermore, they hold similar crunchy, semi-bitter flavors.

What nutrients are in bok choy?

As mentioned prior, bok choy is a member of the Brassica family, alongside other popular greens. This classification means that it’s a powerhouse of nutrients, absolutely effective in keeping your body healthy and strong.

Bok choy contains a great amount of folate. Folate is a nutrient otherwise known as Vitamin B, which can help in maintaining and restoring DNA. A lack of folate may lead to mutations in the DNA, which can cause diseases to spread in our bodies. Having enough bok choy and other vegetables with Vitamin B in our diet can help prevent that!

Like other cruciferous vegetables, bok choy really is a great and effective warrior against cancer. With its being a rich source in Vitamins C, E, and beta-carotene, our beloved pechay contains powerful antioxidants that protect cells from damage.

Among some of the other most prominent nutrients in bok choy are Vitamins A and B-6. It also contains iron, phosphorus, and calcium, among others. These play an integral role in bone structure and maintenance. Vitamin K especially can prevent us from experiencing instances of bone fractures.

Apart from the bones and our immune system, bok choy’s potassium and magnesium decrease blood pressure. These same nutrients also keep our heart pumping regularly and healthily, the way it’s meant to.

Bok choy is a naturally grown powerhouse of nutrients. Having it regularly as a part of your diet helps keep your body healthy and happy. And with the myriad of recipes you can make with it, your taste buds will for sure sing!

Whether you grow it at home or buy it from the store, bok choy makes a great companion in your kitchen. If you haven’t tried it today, this is your sign!

Serrano Pepper

With some dishes, all it takes is one ingredient to ensure that everything clicks. May it be a dash of brown sugar, or a good squeeze of calamansi, elevating a meal’s flavor can all come down to the tiniest added component. The smallest ingredients can bring the most impactful taste towards a dish, and for a lot of Filipino recipes, this could be the powerful serrano pepper.

This hot chili pepper is widely used around the world, and this is because of its distinguishable flavor. It has slight notes of sweetness, but is best known for the heat it can bring to a dish. In fact, among some of the most commonly used and accessible peppers, it is up there with some of the spicier variants.

Origins

Today, the serrano pepper stands as one of the most popular chili peppers. This may partially be due to how easy it is to grow in your own backyard, with various countries harvesting their own supply. But this actually originated in Hidalgo and Puebla, which are mountainous states in Mexico.

Because of where it came from, its name is actually Spanish in origin. “serrano” came from the word sierras, which means “mountains.” But it is also known by other names, such as Chili Seco, and its scientific name, which is Capsicum anuum. Like many other peppers, it is the fruit of a plant. The serrano pepper plant grows about 2 to 3 feet tall, and can have up to 50 hanging pods.

Eventually bears its conical fruit we now enjoy with many savory Filipino meals. These chili peppers have thick walls, as well as blunt ends. And if you are shopping for some of these, you should probably go for those with solid colors, as well as firm skin. These are signs of freshness, while those with wrinkled, soft skin can indicate the pepper’s old age.

And if you want to find the spicier variations of serrano pepper, an easy way to do so is by comparing their sizes. Tinier serrano peppers tend to be hotter. And color can also be an indication, as the peppers that aren’t ripe yet usually aren’t as spicy. If you want a lighter flavor of heat, try buying some of the green serrano peppers.

How it compares to the spice of other peppers!

One very popular ingredient this tends to get compared to is the jalapeño pepper. One definite difference between the two is their size, as the serrano is smaller in size. But the more notable distinction probably comes in just how much hotter serrano can be. A serrano pepper can be about five times hotter than jalapeños. Despite their similar earthy flavor, your go-to should probably be a serrano chili pepper if you want a stronger kick in your dish.

This measurement of spiciness comes from Scoville Heat Units (SHU), which is the recognized way to distinguish chili peppers’ levels of heat. And while jalapeño peppers’ SHU ranges from 4,000 to 10,000, serrano peppers have 10,000 to 20,000 SHU. While the serrano’s spice can take a bit more time to kick in, within seconds, you should be able to taste that unmistakable punch.

As for other peppers, the ever-popular poblano pepper is still significantly milder in taste at 1,000 to 1,500 SHU. But the serrano is still comparably less spicy than many well-loved chili peppers. For one, it is quite far off from the pepper measured to be the hottest with 1,400,000 SHU, which is the Carolina Reaper.

And cayenne pepper can be over twice as hot as serrano with its SHU at 30,000 to 50,000. Habaneros, significantly known for their heat, are much spicier than these as well. They have an SHU upwards of 100,000, with the hottest at 300,000.

That being said, serranos still serve as a pretty good middle ground for spice because it has a significant level of heat. And this is arguably without being too overbearing or unpalatable for those with a lower spice tolerance.

Play around with these appetizing recipes

Bicol Express

Whenever you’re craving something spicy, you can never go wrong with this Filipino classic. Bicol Express has managed to become a household staple for many because of its delectable and unique taste. This is mainly rooted from the graceful collaboration of rich, coconut milk with chili pepper, which is the serrano in our case.

Moreover, we get a much needed dose of delicious meatiness in the tender pork belly for this dish. And this is further empowered by our flavorful shrimp paste, making it taste more like a distinctly Filipino dish.

Sinigang na Buntot ng Baboy with Gabi

Have you ever wanted to try your sinigang with a thicker, delicious soup? Did you know that bringing along some gabi or taro to the mix could do just that? For this Sinigang na Buntot ng Baboy with Gabi, we play with some other ingredients to enhance our classic sour stew and make it stand out.

For one, you get to try pig’s tail with your dish, which is an affordable option, and can taste amazingly tender. You can make sure of this by leaving it to cook for longer, and get more of that soft, delectable texture. And of course, we get a perfect amount of spiciness to our dish with the power of 4 serrano peppers.

Sizzling Chicken Sisig

Is any Filipino gathering complete without a plate of steaming hot, mouthwatering sisig? But if you’re more into white meat, which can be a healthier choice, try this Sizzling Chicken Sisig recipe! Our dish keeps protein content high, while containing less fat. And of course, you can count on great flavor and a punch in our serrano peppers, as well as other classic seasonings such as soy sauce and garlic powder.

But one of the best flavor enhancers for sisig is mayonnaise, as it adds an extra layer of sticky texture and a tart kind of savor. Make sure to eat this fresh from the stove, as it is best when sizzling hot, and perhaps with some white rice.

Easy Beef Nachos

Serrano peppers can be a pretty flexible ingredient, working well with various other components. But it is also useful to enhance the flavor of a side dish or a snack, such as these Easy Beef Nachos. Our irresistibly crunchy tortilla chips taste excellent with some chopped tomatoes and ground beef for this recipe.

But we also have just the steps to guide you towards making the perfectly thick and flavorful cheese sauce. Try out this recipe for your next merienda dish!

You’re all set with a good list of recipes to try out! But what if you aren’t able to find serrano peppers nearby? The solution lies in some other ingredients you might already have in your kitchen.

Substitutes for serrano pepper

We’ll start with what might seem like the obvious, but you can definitely try using some jalapeño pepper for your dish. In the place of 1 teaspoon of serrano pepper, you can put 2.5 teaspoons of jalapeño. This is to make up for the difference in spice level that the two ingredients have. This replacement works especially well because jalapeños are both accessible, and quite alike to serrano in terms of rich taste.

That, and you can use the same measurements indicated for your jalapeño if you want to tone down the heat.
But what if, instead, you’d like to hike up the heat? Cayenne pepper makes for a fitting alternative in this case. You can proceed to use the same measurements needed if you want a spicier dish. Otherwise, you can try 1 teaspoon of dried cayenne pepper for every 3 teaspoons needed of serrano.

A common ingredient you might have at home that would also work are red pepper flakes. These are essentially a dried type of cayenne, and will work wonders to add a punch to your recipe. Try a quarter of a teaspoon of this for every teaspoon of serrano pepper needed.

And it also works to use Thai chili for a substitute. I’ve used this as an interchangeable ingredient for some recipes with serrano pepper already. This is largely because of their similar flavor and texture. Just be warned that it is spicier with about 50,000 to 100,000 SHU.

How to store it properly

Firstly, like with most ingredients, refrigerating them will make them last longer. Keep them in a plastic bag, and put them in your fridge’s crisper where they can stay good for 2 weeks at most. Also make sure to wash your serrano peppers properly before you start cooking for safety!

You also have the option of slicing up your serrano and freezing them before you store them for later use. Try cutting them up, then distributing them evenly on a baking sheet with parchment paper on top. Then freeze them, and then place your peppers in a zip-top freezer bag. Ensure that you’ve gotten all of the air out of the bag, then proceed to seal it. You can use these for up to 3 months.

If you have any questions on serrano peppers, let us know in the comments below! Let’s start a conversation!

What is Okra?

There are a handful of ingredients in the culinary world we deem polarizing; bring them up in conversation and they’re met with either adoration or vehement repulsion! Some of these ingredients are “acquired tastes”––meaning you hate them at first, but grow to appreciate them later on. What was once an undesirable eating experience may grow into a pleasant one as you get older. Whether or not that’s the case, ingredients can mean different things to different people. And the slender, tube-shaped, green okra is no exception.

Contrary to popular belief, okra is actually a fruit, instead of the vegetable many assume it to be. Its long, slender form hides small white seeds within it. Okra is famous (or notorious?) for its texture more than its taste––silky, slimy, and almost “gooey.” This is due to its high traces of mucilage, which makes its consistency even thicker. Because of this slippery feeling, many have expressed a strong dislike for this ingredient. However, once cooked properly and slightly ridded of its slimy properties, okra actually makes a welcome guest in the family kitchen. And there are so many ways to enjoy it, too!

Whether your feelings have changed or stayed the same since the first time you had it, okra is a quintessential ingredient in many cuisines across the globe. Hopefully, after this article, you’d be willing to give okra a second chance!

Where does okra come from?: History and origins

Okra thrives best in warm, humid climates. Its scientific name is Abelmoschus esculentus, though in other regions we also call it “lady’s fingers” or bhindi. Okra is said to have origins in South Asia, West Africa, and Ethiopia. It has become a staple in several African diasporas in the Americas and across the globe. Author and food expert Jessica Harris writes, “[w]herever okra points its green tip, Africa has been, and the trail of trade evidenced by the presence of the pod is formidable.” She also explains that the word ‘okra’ is derived from the Igbo word for the plant––okuru.

In the Southern regions of the US especially, okra is a quintessential ingredient in Southern cuisine. Some parts of the US refer to this fruit is gumbo––also the name of a popular Creole stew it is a key ingredient in. The word gumbo comes from the Portugese quingombo, which is in itself a corruption of the name for okra in Congo and Angola––ki ngombo.

Okra is an invaluable ingredient to members of the people of color (POC) community. It continues to flourish in many parts of Africa, the Caribbean, the Middle East, and South America.

But I don’t like how slimy okra is!

Admittedly, okra isn’t everyone’s cup of tea. Like we mentioned earlier, its silky, slippery consistency doesn’t exactly appeal to everyone. Luckily enough, there are ways of reducing that “sliminess” when cooking okra, in order to make it more appealing!

Cook it quickly!

There are many ways to cook okra. It’s especially popular in stews for its mucilage content, which thickens soups easily. But if you want to go the opposite route, frying it or cooking it fast on high heat keeps the mucilage at bay. Afterwards, the okra’s texture becomes a little bit more like eggplant; its taste, much milder.

Lessen your liquids

Okra’s high mucilage content activates its thick and viscous consistency. As much as possible, try to minimize its contact with water or other liquids before or during cooking. One way of making sure your okra is as dry as can be is by steaming or blanching it for 3 to 4 minutes first, then draining and drying completely. Don’t add it to the dish until the end, either, in order to minimize moisture contact.

… but vinegar is okay!

Many cooks in the South claim that another way to reduce okra’s thickness is to soak it in vinegar for about 30 minutes to an hour. It’s important to remember to pat it down after, though. Another way would be to salt the pods first, and then put it in a mixture of both water and vinegar for the same amount of time. Adding vinegar or lemon juice to the actual dish is also an effective way of making it a lot milder.

Keep in mind that these are just a few (but arguably the most effective) ways of making your okra feel less silky. However, if it’s that silky feel you want, feel free to skip these altogether! Its thickness can work wonders in many dishes, just as much as its dryness works well in others. It’s all a matter of preference.

What are some recipes I can make with okra?

Like many other fruits and veggies, there are a myriad of recipes okra works wonders in.

As we mentioned earlier, a dish most commonly associated with okra is the classic Creole gumbo. Gumbo is a dish with African origins, and you can find it in restaurants and kitchens across the South. Louisiana, particularly, its famous city New Orleans, is renowned for this savory, hearty dish. Okra is crucial to an effective gumbo, as its mucilage makes the roux even thicker. The mix of okra with other ingredients, such as chicken, shrimp, sausages, and tomatoes, makes gumbo not only filling but also delicious. It takes a while to make, but it’s definitely worth it once you and your loved ones have a full, happy tummy!

But it’s not just in the South or in African diasporas that okra is beloved; we in the Philippines love to use okra in our dishes, too! Here are some Filipino dishes okra has found a home in, and some that I personally love:

Steamed Eggplant and Okra with Bagoong (Shrimp Paste)

This dish sounds quite simple, but you’d be surprised at how filling and delightful it turns out to be! For those looking for a not too hearty meal, this steamed eggplant and okra with bagoong is perfect. The combination of the mild tasting vegetables with the powerful bagoong is quite impressive. Furthermore, the rice you pair it with also manages to absorb the flavors, too! Try this when you’re looking for something quick and healthy to fix up for dinner.

Adobong Okra with Pork

I have been, and always will be, a lifelong fan of adobo. Adobo sauce might be one of my most favorite flavors in the world, and partnered with juicy, fatty pork belly, it is the perfect combination. So why not add something different (read: healthier) to the mix? Adobong okra isn’t something I would’ve expected to enjoy. But the combination and complementing of flavors between the okra and pork was everything I didn’t know I was missing. Adobo has never been healthier!

Ginisang Okra with Fish Flakes

This Filipino staple is as incredibly easy to prepare as it is to enjoy. With affordable and accessible ingredients, one bite of this dish is the perfect mix of both crispy and chewy. The only downside? You might end up eating a lot of rice after! But the delicious mix of flavors (and optional bagoong on the side) definitely make it worth it.

Air Fried Fish Sinigang sa Miso

Even when it isn’t the star of the dish, okra still makes a delightful addition to a recipe. Take, for example, this air fried fish sinigang sa miso. While here we’re highlighting the tilapia as our main protein, okra, along with the other veggies, make the sinigang stew truly unforgettable. And as we mentioned prior, its mucilage properties really make your soup thick and rich! Who doesn’t love an amazing sinigang?

Pinakbet Tagalog

You’ll notice that a lot of the dishes we’ve listed include bagoong as a good partner to okra––and pinakbet is no different! This classic dish and its use of shrimp paste really highlights the fresh flavors of every vegetable in it, okra included. With other ingredients in the mix like eggplant, ampalaya, and crispy lechon kawali, pinakbet is hard not to love.

Okra is as well-traveled as it is dynamic, and is the perfect partner to have in your kitchen. If you don’t like it yet, maybe it’s just because you haven’t found the right recipe for it! With the perfect ingredients suited to your taste, okra could definitely be something you fall in love with.

Okra’s nutrition and health benefits

Okra is a bastion of health and nutrition. Its profile is impressive, with nutrients spanning from magnesium, to folate, to vitamins A, C, K, and B6. The amount of antioxidants it has play a huge role in protecting your body from forthcoming diseases.

Its mucilage content can also help in preventing cholesterol spikes, which may lead to heart disease if untreated. Because it’s also rich in folate, okra is important for pregnant women, seeing as this can help prevent defects in the fetus they’re carrying. Some say it even lowers the risk of cancer!

Okra is easy to incorporate into your diet. It is a fruit unlike any other, and has the potential to become one of your favorite ingredients. Give it a chance today!

What is Eggplant?

Long and purple with a trademark green stem, eggplant is one of the most common ingredients you can find in Philippine stews and soups. Although some don’t enjoy eggplant because of its texture, it’s a very versatile ingredient. Whether it’s in omelettes, salad, adobo or pinakbet, it’s hard to find something eggplant (or talong, as we call it) doesn’t work well in. With herbs and spices and other ingredients, eggplant becomes an effective assistant to the star of every meal––sometimes even the star itself! It’s easy to grow and work into dishes, which is no wonder why it’s so popular in the modern day Filipino kitchen.

And it’s not just in the Philippines: people across the globe have enjoyed having eggplant in their cuisines for centuries. From our neighboring countries in Asia to those across oceans, eggplant has found a home almost everywhere. Its dynamic properties and rich, almost creamy taste make it a staple in dishes around the world.

Origins and related ingredients

Here’s a little known fun fact: did you know eggplants aren’t actually vegetables? While many classify them as such, eggplants, with the scientific name Solanum melongena, are actually berries! However, under the genus Solanum, their relatives include the tomato, the potato, and the chili pepper.

By now you might be asking: where exactly does eggplant come from? With such an expansive history, it would only make sense that this berry also has a multi-faceted history. Talong apparently has origins in India, though some contest and say it is an African native. Since prehistory, however, eggplant has been growing in South and East Asia. The earliest written record of eggplant is in a Chinese agricultural archive––dating back to as early as 544!

There are historic records, too, that prove that people also grew and harvested eggplant in the Mediterranean area by Arabs during the Middle ages. People brought it to Spain after. That was in the 8th century; 4 centuries later, historians unearthed an agricultural book from Arabic Spain, detailing how to grow aubergines!

Surprisingly, many people used to fear eggplants due to its close relative, nightshade. Nightshades encompass a large variety of plants, and many of them are poisonous or can become toxic in large quantities. In folklore, too, eggplants’ reputation wasn’t exactly favorable. In Italy, for example, eggplants were regarded as the root of insanity! For a berry that was grown almost worldwide, it certainly wasn’t a welcome one.

The many names of eggplant

With how many countries eggplant has found itself in, it comes as no surprise that eggplant goes by so many different names across the world.

Eggplant, is of course, its most commonly known name. You might be wondering: why do we call them eggplants in the first place, when they don’t look like eggs at all? Believe it or not, they actually did look like eggs, once upon a time. In 17th century England, the product of the plants that grew these berries were small and white––a far cry from the long, purple description we’ve come to associate with it. Because of its chicken or goose egg-like appearance, the term “eggplant” came to be.

In the Philippines, talong is what we search for when browsing supermarkets and groceries for that long, purple berry. But in other countries like the UK, Ireland, and other portions of Western Europe, the people there refer to eggplant as aubergine. This is a direct translation to French, where people use eggplants all the time. The Italian and Spanish words for “eggplant” are quite close to each other –– melanzana and berenjana, respectively. Another common name for eggplant is brinjal, which is the more frequently used term in the South Asian region, as well as places like Singapore, Malaysia, and South Africa.

From this list of names alone, we can already tell our beloved talong is truly an international superstar!

Health benefits

Talong, aubergine, brinjal––whatever you call it, eggplant is undoubtedly loved not just for its versatility but its health benefits.

Eggplant is rich in fiber, protein, manganese, and nutrients like potassium and vitamins C and K. It is a great source of antioxidants, which make it effective in guarding your body against future ailments. Because of this antioxidant content, many believe that consuming eggplant helps in preventing several heart diseases from affecting your system.

Being so rich in fiber, eggplants are also great for keeping your blood sugar levels intact. They may even help with weight loss! You can read further about all the health benefits eggplant has to offer here.

This berry is packed with everything you could possibly want in an ingredient. And to make it even better, it’s so easy to add to your diet, too!

Dishes you can cook

As we mentioned prior, eggplants are nothing if not dynamic. There’s a reason they are so commonly used around the world, after all.

It’s important to note that eating raw eggplant isn’t exactly advisable. Raw eggplant has a bitter taste, which, coupled with its already spongy texture, isn’t great. Once you cook it, however, that bitterness fades away––immediately replaced by something creamier, milder, and altogether more pleasant.

90% of eggplant production comes from China, India, Egypt, Iran, and Turkey. This is because this berry thrives best in these countries’ warm climates, and is heartily used in several of these nations’ cuisines. Although not part of the list, France also loves their aubergines––incorporating it into several national dishes.

While we aren’t a part of that list, talong is still invaluable to Filipino cuisine. There are a million ways to enjoy eggplant: chopping it up and tossing it into stews, boiling it with other vegetables, frying it, or even stuffing it! Here are some recipes I can definitely vouch for.

Pinakbet

Of course, one of the most popular recipes you can find talong in is the classic pinakbet. Who doesn’t love that heavenly combination of crrrrunchy lechon kawali, paired with the freshest vegetables? Bagoong alamang also gives pinakbet that extra zing of flavor we all love. Talong may not be the star of the show here, but it definitely plays an important part.

Tortang Talong (Eggplant Omelette)

Tortang talong is one of the most popular eggplant recipes in the country. Simple and quick to make, tortang talong is essentially eggplant omelette. Growing up in a Filipino household, you’ve probably had this at least once. I personally enjoy tortang talong with rice and some ketchup to dip it in on the side. One of my favorite parts of this dish is that you usually serve it with the stem still attached. Not only that, but tortang talong is such a basic dish that anyone can make!

Steamed Eggplant and Okra with Bagoong (Shrimp Paste)

But if you want something even simpler (and healthier, too), I would recommend this recipe instead. This is for those who want something a little lighter after having hearty meat dishes. It’s a simple, humble dish, but the taste of steamed eggplant and okra always hits the spot when paired with the salty, umami bagoong. In only 15 or so minutes, you’ll be able to serve this dish, and enjoy it, too! For an added kick, I recommend adding chili flakes to spice it up.

Stuffed Eggplant (Rellenong Talong)

This is basically your tortang talong with a twist! I love relleno of any kind, be it bangus, pusit, or manok. But this rellenong talong, in my opinion, is the perfect combination of healthy and hearty. With yummy, flavorful pork giniling inside your perfectly cooked eggplant omelette, this is great for even kids who are picky eaters––and adults, too!

Eggplant Parmesan (Eggplant Parmigiana)

Another recipe kids are bound to love. It has all the delightfully cheesy tastiness that kids love in spaghetti, but with the health benefits that this vegetable provides. This is basically a lasagna without meat or pasta of any kind (although you could put it on a bed of noodles afterwards). This Italian dish has become just as much of a comfort food to Filipino homes.

These are just some of the many ways you can enjoy eggplants at home. What’s your favorite talong recipe? Let us know in the comments below.

How to keep your fresh

Bought one too many eggplants from the store? It happens to the best of us. Not to worry, though; eggplants can last in the vegetable crisper or section of your fridge for a long time. You just need to know how to store it well.

Make sure to always clean your vegetables before storing them. I like to wash it in a mix of water and vinegar, in order to rid it of the bacteria that forms around the skin. Once I’ve dried them all up, I wrap them up in paper towels, individually. Then, I place them inside a zip-lock or plastic container, almost but not quite sealing it the whole way through. From there I get to store it in the vegetable crisper––and I’m done!

Try to use these veggies as soon as you buy them, though––freshest is always best!

With a long history and a diverse impact on so many cultures, eggplant is really one of the best vegetables (oops; not-vegetable) out there! Don’t be afraid; try it today!

What is Kangkong?

The Philippines is home to so many different vegetables . These has been an essential part of every Filipino’s healthy lifestyle. Whether you are young or old, it’s important to have your greens frequently to maintain a balanced diet. And one of these vegetables is none other than the humble kangkong.

What is it?

Kangkong is a leafy green vegetable that has found its way into several East and Southeast Asian cuisines. Similar to spinach or watercress, it is an adaptable ingredient we often use in stir fries, or as the side dish to hearty, meaty dishes. The flavors of this mild tasting ingredient can be brought out by different marinades. When cooked properly, its leaves are tender and delicious, ready to be enjoyed in a variety of ways.

Kangkong is also known in other parts of the world as water spinach. Native to Southeast Asia, it’s undetermined whether it stemmed from China or India. But it continues to grow in other countries beyond the region, like Australia, the Maldives, and New Guinea. It also thrives in select American states like California, Hawaii, Florida, and Texas.

You might be wondering what the difference between water spinach and plain old spinach is. Most of that difference lies in where each type of spinach grows.

Kangkong thrives best in water and in moist soil –– its name is water spinach, after all. You can breed and cultivate your own plant through its seeds or cuttings (stem or branches). But moisture is also one of the most key parts in growing water spinach of your own. It grows best in areas or soil that is constantly wet and moisturized. However, it is also necessary that it garners a lot of sunlight. This vegetable thrives best in humid and warm areas, so be sure that wherever you’re planting your water spinach reaches a lot of light. This is in stark contrast to regular spinach, which prefers colder climates. Even if it is partial to water, the plant still needs the presence of the sun. Regular spinach, on the other hand, will grow sensitive to excessive amounts of sunlight.

Water spinach has a more consistent taste than regular spinach does. Its mild, sweet taste makes it stand out easily. The taste of spinach, meanwhile, depends on how well you have cooked it (sometimes, it can even end up a little bitter). Depending on how well you look after your plant, the first harvest should appear about a month or so after you planted them. From there, they should be ready to eat, and will make a delicious addition to your kitchen!

Health benefits of kangkong

Like any other delicious vegetable, Kangkong promises more than just an enjoyable meal –– it’s also deliciously nutritious!

Many in Asia (China, especially) have been using water spinach medicinally for hundreds of years due to its laxative-like properties. It is also an excellent source of Vitamin A, an essential vitamin for improving your vision and boosting your immune system. Its leaves, too, contain a lot of iron, which helps build and improve protein in red blood cells. Without enough iron in your system, this could lead to fatigue –– so it’s important that you get your regular intake of vegetables!

This veggie is rich in calcium and magnesium. Both these nutrients are important in keeping our bones healthy and strong, and magnesium particularly helps in regulating muscle and nerve functions.

The combination of the rest of kangkong’s contents (manganese, copper, and zinc, and other vitamins) make it effective for warding off illnesses. It can also help prevent several cardiovascular diseases, osteoporosis, and several types of cancers. And even with its abundance of supplements, it is low in calories, which helps if you’re looking to lose weight.

But it’s not only in eating kangkong that we’re able to reap the benefits of this powerful vegetable.

Did you know that the juice you get from boiling it actually helps soothe constipation? You can also mix that same juice with water, and use it as a cold compress to treat fevers. What’s more, by using the buds as poultice or a medical dressing, you can even treat diseases like ringworm and athlete’s foot.

By being resourceful, this humble vegetable can help you in a myriad of ways –– not just to soothe an empty stomach. With kangkong, not only are you getting a delicious vegetable, you’re also getting lots of benefits in one bite!

Kangkong cooking and storage tips

Something you always have to watch out for when cooking kangkong is how long you leave it cooking. It’s advisable to save it for last on the stove, as it cooks quite fast and runs the risk of being overcooked.

Some recipes don’t even call for cooking kangkong at all! Like lettuce leaves in salad, you can eat kangkong raw, so long as you have washed it properly.

True to its name, water spinach thrives best in water. To ensure its freshness, make sure to store its stems in water, or keep it wrapped in damp paper towels. It might be a good idea to cook it immediately after purchase. It is also worth noting that this veggie can wilt pretty quickly, so it is best to use it in your food, at most, two days after purchasing it. Not using it right away –– and not storing it well –– might lead to the yellowing or wilting of its leaves, which is an indication of its freshness.

Let’s get cookin’: Ways to cook your kangkong

Most kangkong dishes involve cooking the vegetable in condiments like soy sauce or oyster sauce. Its mild flavor balances out the saltiness of the sauces used. The addition of toasted garlic also brings out a smoky flavor to the dish, making it more complex.

Typically, you can find these types of dishes as a side to mains like sweet and sour pork or kung pao chicken. These are usually served with a steaming cup of rice, and make for the perfect bite!

The leaves and stems of this vegetable are flexible ingredients, evident by the many ways you can choose to cook it. Whether you choose to boil, blanch, or steam it, it always comes out deliciously. Here are some of the other popular ways you can enjoy kangkong, and those most commonly seen in Filipino cuisine:

One of the other popular uses of this veggie in the Philippines is to add it in soups and stews like sinigang. The stems of kangkong are segmented and cooked along with the soup, soaking up the broth’s fantastic flavors.
For those who love the savory flavor of adobo but want to opt for a more veggie-friendly option, adobong kangkong is for you! Made with the same sauce as the classic Filipino dish, this is just as enjoyable and lacks the heaviness of pork or chicken. You also have the option of making it saucier. This recipe works if you’re the type who loves to pour extra sauce over your rice for even more flavor.
- And if you still want the pork as part of the dish? Not a problem, either! An Ilonggo version of this dish, apan-apan, is just as easy to cook and enjoy.
Are you a bagoong (shrimp paste) fan? If so, you might enjoy the simple dish kangkong with bagoong! This is as simple as blanching kangkong, cooking it with garlic and other sauces, and putting it on a plate with a bowl of shrimp or fish paste. You usually see this dish as an appetizer at several Asian restaurants, but making it is quick and easy, too.
Binagoongang kangkong, on the other hand, is a dish you can make by already mixing the kangkong and bagoong together, as well as tossing in other ingredients. Another name for this dish is ensaladang kangkong. Tomatoes, onions, soy sauce, pepper, and even sili if you’re after that little kick will make this salad taste great! You can even serve it with crispy liempo (pork belly) or pork adobo.
Kangkong is so versatile; you can even have it as a snack! If you love Japanese tempura, then you’ll love this twist that Filipinos have put on the vegetable called crispy kangkong! It is a healthy dish (kind of; you’re still frying the vegetable in a lot of oil, after all), but you may come across the problem of lack of flavor. If you pair it with a sauce like mayo or any Asian dipping sauce that packs a punch, it’s bound to be a hit at the dinner table!

But these are just examples within the Filipino cuisine! In other Asian countries like Thailand, Malaysia, Singapore and Indonesia, among others, this beloved vegetable has been incorporated into several of their own dishes. Typically stir-fried, water spinach can partner with so many dishes, ranging from cuttlefish to prawns to other vegetables and peanut dip.

Kangkong is such a versatile and valuable ingredient –– easy to grow, easy to cook, and easy to enjoy. With little to no cooking experience, you can enjoy these leafy greens with no problem at all, and serve it to your loved ones in several different ways. With every delicious bite, you get a meal packed with nutrition.