Culinary Arts

Soy Sauce

Soy sauce is a staple in almost any Asian household. Ask any Filipino if they’ve ever had toyo with a dish. Immediately, they’d be able to recall the salty taste that gives many Filipino favorites its delicious, umami flavor. Stemming from Chinese origins, soy sauce has become a liquid condiment used worldwide, most prominently in several Asian cuisines.

Even with its popularity in kitchens across the world, you might still have some questions about soy sauce. These questions might be about what it’s made of, or its health benefits, or whether or not it’s vegan or keto friendly. Here are 10 things you might not have known about the beloved condiment!

Soy sauce originated in China over 2,000 years ago …

Dating all the way back to the Han dynasty (206 BC – 220 AD). Salt was such a rare commodity back in those times, so people had to find ways to conserve it. They did this by mixing it with other fermented ingredients to make a paste or sauce for longer use.

Typically, Chinese soy sauces (or jiàng yóu) can be classified under two main categories: brewed or blended. The latter has more of an umami taste.

It is traditionally made with soybeans, grains, salt, and koji mold

Depending on the quality of the soy sauce you’re after, the mixture (called moromi) can be left to ferment for months, even years if you want the sauce to have a silkier, richer taste. Once you’re satisfied, the soy sauce is strained and ready to be sold at groceries and specialty supermarkets around the world.

You might want to try your hand at making your own soy sauce at home. We have an easy to follow recipe that can show you how to do just that! One of the most important aspects of making soy sauce is choosing the best quality of soybeans; the best place to high quality soybeans is at fresh food markets or specialty stores.

The key to making it is patience; fermentation takes lots of time. The sauce in this recipe took me about 6 months as I waited for the soybeans to dissolve in the salt water. But the end product –– a delicious sauce –– is always worth it.

Most of the soy sauce brands we’re familiar with are actually Japanese

Does the name Kikkoman ring any bells? If it’s not on the shelves of your family pantry, it’s in several grocery store aisles around the world. Kikkoman is a Japanese food brand. They are also the largest company in the world that produces shoyu, or the Japanese version.

But how does Japanese soy sauce differ from the original? For one, when the traditional method of making it reached Japan, the Japanese people tweaked the recipe ever so slightly, now adding equal proportions of the soybeans and grains used. This made their version taste less strong on the tongue, and isn’t as thick either. Japanese soy sauce always strikes just the right balance of sweet and salty.

There are five (main) kinds of Japanese soy sauce.

These would be, in order of how common their production is in Japan: koikuchi (>80%), usukuchi (~14%), tamari (~1.5%), saishikomi (~0.8%), and shiro (~0.7%).

Koikuchi shoyu is what we also know as “dark” soy sauce. This is the most commonly found in markets and in households. Kikkoman’s best selling version of the condiment falls under this category. Koikuchi has a deep color and flavor-packed punch –– perfect for dipping and marinades.

The second most common type is usukuchi. This is practically the same mixture but with the addition of mirin –– a sweet rice wine. Usukuchi is both saltier and lighter in color than koikuchi. People advise against using too much up in one recipe, because the flavors can already be quite assertive and intense.

Tamari is what people refer to as the “original” soy sauce. This is the most similar in color and taste to the ones made in China. For people who have a gluten or wheat allergy or diet, tamari would be your best option.

Saishikomi and shiro are not as popular, but they also have their own distinct flavors. You can use these different kinds of shoyu for a variety of dishes; most of the time, these cannot be interchanged.

Which types of shoyu have you tried? Which one did you enjoy most?

Koreans have their own kind of soy sauce, too!

Korean soy sauce (or ganjang) can also be split into two main categories. These are: hansik ganjang (Korean style) and gaeryang ganjang (modernized). The latter is what you commonly use in dishes today, and is the most similar to koikuchi.

Jeju Island, mostly, also produces a sauce called eo-ganjang. Eo-ganjang uses fermented fish (jeotgal) in lieu of the main soybean ingredient.

**The Filipino word for soy sauce (toyo) actually has Chinese origins**

It comes from the word tau-yu, which is Philippine Hokkien in nature. Philippine Hokkien is a specific dialect used by the Chinese population that lived in our country. But our versions are more similar in taste and color to that of the Japanese koikuchi as well. Some popular brands of Philippine toyo are Mother’s Best and Coconut Brand, among others.

Beloved by many, toyo is one of our favorite sawsawans. We often pair it with calamansi or vinegar to counter its salty taste. It’s also important in dishes like adobo and stir fry, and even for adding flavor to vegetables like bok choy and broccoli.

Soy sauce is vegan … or at least, it can be

With all the ingredients of soy sauce laid out, it seems almost obvious that it is a vegan condiment. As mentioned earlier, the tamari variant even works for those with a gluten free diet.

But it really depends on where you get your soy sauce from. Some companies still test on and derive some of the lactic acid bacteria used in their brewing from animals. Since it is quite difficult in itself to contact the manufacturing companies, it’d be better to actively search for vegan counterparts, of which there are many, at local specialty stores or vegan markets.

It has a lot of different health benefits

The Chinese have been using soy sauce for centuries. Like any food, the liquid condiment can give you nutrients that can help sustain your good health.

Dark soy sauce is rich in antioxidants, which can be helpful for your heart, and also helps reduce indigestion and allergies. Some components of soy sauce, too, seem to aid in boosting our immune system. Not only do we get a delicious dip to enjoy with our food; we also keep our body healthy and strong.

It can also be bad for your health … in extreme amounts.

Just like in anything, too much soy sauce can be a bad thing. The condiment’s salty taste also means that it can be high in sodium. This can cause a multitude of heart issues and cholesterol spikes.

The presence of MSG, a flavor enhancer, in some soy sauce brands also contributes to the umami flavor we all know and love. But it can also cause headaches and cholesterol issues. While studies have yet to fully prove what MSG does to the body, there is that certain bloated feeling that comes with consuming it too much in one sitting.

Soy sauce is easy to preserve and store.

And since you shouldn’t have too much soy sauce at a time, that means you shouldn’t go through one bottle right away! Luckily, soy sauce is an easy condiment to store. Once unopened, you can keep it in your pantry if you plan on using it in the following months. You can also choose to keep it in the fridge in order to preserve its flavor.

Like any other condiment, soy sauce has a “best by” date on its label. This label shows you how much time you have to consume your soy sauce while it’s at its best quality.

Typically, soy sauce doesn’t really rot or go bad. It just loses its quality and taste the more you don’t use it. If you smell something off when you use your soy sauce, it’s probably time to buy a new bottle. But unless that happens, feel free to use it as often as you’d like for meals for you and your family to enjoy.

Soy sauce has a rich history and a versatile repertoire of yummy eats, and can be one of your kitchen’s best friends. From adobo to tokwa’t baboy humba to teriyaki bistek to a pineapple and soy sauce pork pot roast, there are so many ways to utilize toyo and create dishes that become a hit at the family table.

Let me know how you like using your soy sauce best!

Tomato

With the warm sun beating down on us and the skies blue and bright, spring and summer are right around the corner. Now is the perfect time for barbecues and picnics with your loved ones. With many fresh fruits and vegetables ripe and for the taking, summer always makes for more delightfully colorful meals. And there are very few fruits that are as bright, brilliant, and gorgeous as the juicy, delectable tomato!

In my opinion, tomatoes are the perfect summer ingredient –– and yet you can have them during any season! Not only does its bright hue make your dish eye popping and appealing, but its sweet, fruity taste brings color to every bite. Whether you enjoy them fresh or processed, tomatoes make an appearance in almost every kitchen. This is an ingredient that’s been around for a long time –– and is guaranteed to be around a lot longer.

The humble tomato (or kamatis, as we call it) has had a huge impact across several cuisines around the world –– but just how much do you know about this ball of deliciousness? Through this article, we hope to give you a bit of background on the ripe and juicy kamatis; its health benefits; and some of the best ways to utilize it in your cooking.

But first let’s answer the question that’s plagued many people’s minds for years now:

Is a tomato a fruit or a vegetable?

This is a classic debate people have been having for a long while now. It’s never gone as deep as to wreck friendships or relationships (I hope), but it is definitely a subject of discourse in several classrooms, and even in the culinary world.

To classify a tomato as a vegetable or fruit, we must first understand what being a vegetable or a fruit actually means. Let’s put it scientifically:

Basically, fruits are the product of flowers and have seeds, which can be used to produce more plants, flowers, and fruits. Examples of these, of course, are berries, apples, and peaches.
Vegetables, meanwhile, are other parts of a plant that don’t really help with its blooming or reproduction –– think roots, leaves, or stems. This is why when we think of vegetables, green is usually the color that comes to mind. See: cabbage, broccoli, kangkong, and other leafy greens.

Based on these definitions, we can say that tomato is most definitely a fruit considering its own constitution. They are born from the beautiful flowers of the plant, each containing seeds that can eventually lead to reproduction. More than just a part of a plant, it is the actual product! Therefore, by botanical classification, a tomato is a fruit.

However, talking about ingredients from a culinary perspective proves a little bit different. In the kitchen, chefs and nutritionists don’t really view fruits or vegetables the way botanists do. What do we mean by that? Let’s take a look.

By culinary definition, fruits are those with succulent and sweet tastes, which you often see or use in snacks or desserts. Pastries, jams, and those you eat as a standalone often fall under this category.
Vegetables, meanwhile, have a starchier, more complex layer of taste. They are, for the most part, the farthest thing from sweet, however, with some even erring on bitter. Vegetables are the ingredients you typically use in more savory ingredients, served as part of a side dish or a standalone main.

With this definition in mind, it’s unsurprising that a lot of ingredients that we classified as fruits botanically actually fall under the category of vegetables when we cook them. Pumpkins, zucchinis, and string beans are just some of the examples of these paradoxes. And guess what –– so is the tomato! Nutritionists and chefs alike acknowledge that while tomato has fruity roots, it is, by and large, used as a vegetable product when cooking.

The “Is tomato a fruit or vegetable?” debate is one that has disturbed so many people for so many years, for whatever reason. In fact, a ruling had to be done regarding tomato’s classification in the 1893 US Supreme Court; that’s how much people took this seriously. In their ruling, the judges agreed that while tomatoes met botanical criteria, to the common people, they were vegetables –– and a lot of people in the world now would still agree.

So to answer the question of whether tomatoes are fruits or vegetables, well –– they’re both! But such a matter doesn’t … matter, really, unless you’re dealing with some sort of import tax issue. Regardless of its classification, tomatoes are a fruit (or vegetable) you can enjoy in your diet, anywhere, any time.

Where do tomatoes come from?

The tomato has Latin and South American origins, with many crediting its birthplace as the Andes Mountains of South America. It was brought to Europe in the 16th century, but back then people saw it only as a means of decoration and not to eat.

Why is that?, you might be asking. Truthfully, tomato’s family history isn’t exactly favorable. The tomato we know and love stems from –– you guessed it –– the tomato plant, whose scientific name is Solanum lycopersicum. The genus Solanum has housed many a powerhouse of ingredients, including bell peppers, eggplants, and the humble potato. It has, however, close relations to nightshade –– a deadly and poisonous plant that many in the past regarded with much fear. As such, people were wary of tomatoes and simply chose not to eat them if they had a choice.

However, despite its difficult beginnings, the humble tomato saw a rise in popularity across Europe. In fact, Italians call this fruit pomodoro, whose literal meaning is “golden apple.” This is also why some believe that the first tomatoes that Europeans ever saw were actually yellow, instead of the classic trademark red.

The tomato found its way in the United States during the 1700s. While it grew and was native to the state of Louisiana, it surprisingly didn’t achieve as much prominence until the early 20th century. Now, they’re all across the globe, finding its way in cuisines across the world –– and the Philippines is no exception. Our kamatis, ripe, juicy, and delicious, is here, and here to stay.

Choose your fighter: Tomato edition

History lesson aside, tomatoes come in several shapes and sizes. Depending on where you’re from or what you’re cooking, there are a myriad of variants that would work perfectly with your recipes. Here are some of the most common types of tomatoes, as well as what they’re best for.

Globe tomatoes

The globe tomato is the most common type of tomato you can find in any supermarket. Easily recognizable by its round –– globelike, of course –– shape, these tomatoes are probably the most accessible and inexpensive ones you can find. They’re the all rounders (pun intended) in the kitchen, perfect in dishes that range from sandwiches to soups to salads. You can even enjoy them raw!

Heirloom tomatoes

Heirloom tomatoes refer to the “purest” of the pure –– those that aren’t hybrids, and instead come from one single genetic line. The heirloom tomato is admired all over the world for its unique and distinct taste –– zesty and sweet all at the same time, it’s the perfect bite in one. Like the other tomatoes on this list, these guys are oh so versatile! But my recommendation? Drizzle your heirloom tomatoes with some olive oil and salt, and you’ll immediately be able to taste the difference.

Beefsteak tomatoes

Have you ever seen a tomato that looks like a mini pumpkin? That’s basically what a beefsteak tomato is! Large, firm, and meaty, beefsteak tomatoes really pack a punch of both size and flavor. They are the largest variant of tomato, and the heaviest, too! Beefsteak tomatoes provide an intense flavor unlike any other, and you can enjoy them raw. They’re also ideal for burgers or sandwiches, because of their thick consistency.

Cherry tomatoes

They say the best things come in small packages –– anyone who likes these sweet treats is bound to agree. Succulent and summery, cherry tomatoes are the best way to add bursts of flavor to your meals in small doses! True to its name, this tomato is only about an inch in diameter, making it the size of an unusually large cherry. Not only are they tiny, but they come in several different colors, too –– ranging from red to yellow to purple, even black!

Cherry tomatoes can usually be eaten whole; many love to add them to their skewers, or to roast them on the barbecue to further highlight their tangy goodness. Pop them in your mouth for a quick snack, too!

Grape tomatoes

Thick and meaty, this type of tomato unsurprisingly resembles the fruit it gets its name from, but has its own unique flavor! You don’t usually eat this type of tomato raw. However, its meaty texture and thickness make it great for cooking or tossing into pastas. Many enjoy skewering and grilling it to bring out its delightful taste, too!

Grape tomatoes aren’t as sweet as cherry tomatoes are, but they also come in a wide variety of colors and flavors. For instance, pick a red one for sweetness, and yellow for a slightly tarter feel.

Roma or plum tomatoes

Fans of Italian cuisine are most definitely familiar with this one! Leaning more into its tart flavor profile, roma tomatoes are perfect in tomato sauces and pastes that we find in the pasta dishes we know and love. The roma tomato has a taste fresh and zingy unlike any other. For recipes that require thick sauces or marinades, this tomato is truly the way to go.

Looking at this list, it already seems like there are so many different types of tomatoes to enjoy. But would you believe me if I told you this didn’t even cover half of the varieties? Whether it’s sweet or tangy you’re after, big or small, the tomato truly has something for everyone. No wonder it’s as beloved and renowned as it is now.

Jack of all trades: How do you enjoy tomatoes?

With the many kinds of tomatoes come many ways to enjoy them! There’s no wrong way to use tomatoes, and across its centuries worth of being used I’m fairly certain people have tried most, if not all possible ways. Here are just some of the most commonly enjoyed approaches.

Stuff them.

Stuffing veggies is a popular way of enjoying them and making your dish more unique and hearty. Whether it’s morning, noon, or night, stuffed tomatoes are a perfect, filling combination to any dish. Stuff tomatoes are made by slicing a tomato horizontally and scooping out its insides, replacing it with your preferred ingredients. The best thing about a stuffed tomato is its versatility; you can stuff these veggies with absolutely anything! Be it cheese, herbs, or other vegetables, toss them in the oven after for a heavenly bite.

Grill them.

Eat them as a side dish or slip them between your burger buns; grilled tomatoes are used and adored around the world, and for good reason! Grilling a tomato only further highlights the fruit’s deliciously bright and refreshing flavors. You can even brush them with olive oil or any other seasoning before laying them on the grill to let the tastes steep in even further.

Marinate them.

Marinating tomatoes is one of the fastest and easiest ways to enjoy these tiny red treats. It literally only takes 10 minutes to prep and mix these exquisite jewels and turn them into something absolutely delicious. Marinated tomatoes are great for tossing into pastas, serving over toast, or pouring into salads. Toss your tomatoes in with some cheese, herbs, and pesto, too, for a bite that’s sweet and savory all at the same time.

Turn it into pasta sauce.

If you’ve ever been to a kid’s birthday party, sweet and scrumptious spaghetti probably isn’t a stranger to you. Both kids and adults alike can find comfort in the cheesy, meaty goodness of a great spaghetti. While others around the world enjoy a meatier, more balanced flavor palate in their pasta, Filipinos do love to satisfy their sweet tooth. This is evident in how decadent and sugary our Pinoy Style Spaghetti is!

But whether you’re having it the Pinoy way or the classic Italian way, tomatoes play a large part of our spaghetti pasta sauce. Here is an easy way to make this wonderful sauce from scratch, but you can always find it handy at a grocery store when you’re short on time. Not only does it taste delicious, but the sight of bright red really livens up your dinner table!

Make tomato jam.

Compact, filling, and bursting with tastiness, sandwiches are the perfect summer food to bring to picnics or to enjoy with a nice glass of coffee, tea, or juice. And one of the best things to enjoy as your palaman for sandwiches is a bright and tasty tomato jam! Tomato jam is definitely a bit sweeter than your regular tomato sauce, and served atop some nice slices of bread it works wonders. For both kids and adults alike this is truly a classic. Not to mention it’s pretty easy to make, too! Just be sure to consume it within a week lest it go bad.

… or make tomato soup.

Are you a grilled cheese fan? There’s just something so comforting about biting into golden brown pieces of toast layered with gooey, cheesy goodness. And to dip that into a nice bowl of tomato soup? It’s utmost perfection. Grilled cheese is one of my favorite comfort foods, and tomato soup as its partner speaks to my soul. But even without the sandwich, this soup can still be a soothing comfort food on its own! Thick, creamy, and bursting with the delightful flavors we know tomato contains –– what’s not to love?

Want some ketchup with that?

Having french fries or hotdogs at the table? If so, you’re probably looking to squeeze some tomato ketchup on them to liven up the flavors. Ketchup is one of the most popular condiments in the world, and the taste of the sweet tomato makes a tasty addition to almost anything. You can find ketchup (tomato or banana –– your pick!) lining any grocery store condiment aisle, but if you’re feeling adventurous you can try to make your own at home, too!

Keep them in a can

Canning tomatoes is actually a very economical and cost-efficient way to save tomatoes in your kitchen! Not only do you get to preserve its tastiness, but you’re also storing and saving the many nutrients that makes tomato the superfruit it is. Canning tomatoes is definitely a lot easier than it sounds; you can even do it from the comfort of your own home. Follow the instructions here and make it a fun bonding activity for your family!

Let’s get cookin’: Tomato and tomato-based recipes

Now that you have all these different ways to cook tomatoes, let’s see some of my easy and tasty recipes that include our favorite fruit of the day. Whether it’s the sidekick or the star of the show, the bright and cheery kamatis will leave its unforgettable mark on these dishes, and your kitchen, too.

Sarciadong Manok (or Kinamatisang Manok)

Simply put, this dish is chicken in tomato stew. What could go wrong? The juicy meat of the chicken is easily able to soak up tomato’s mouthwatering flavors. It is a wonderful, hearty meal that will have you wanting seconds (then third, then fourths …) with ease. Adding chili peppers can also bring your dish an eye-popping level of spice. Your rice intake to accompany this sarciadong manok will definitely lead to you having an undoubtedly filling meal!

If you want something a little healthier, I recommend using tofu as the main protein for this meal instead. Tofu sarciado brings you all the tomato flavors of sarciadong manok that you love –– without the heavy feeling of chicken! Try it today!

Filipino Omelet

They say breakfast is the most important meal of the day, which is why you should never skip out on it! This Filipino omelette, prepared with a heaping bowl of garlic rice, is a great way to start your day. And all you need for a great omelet are tomato and onion slices!

Obviously an omelet is a very adaptable meal in itself. This is why at hotel breakfast buffets you even have omelette stations, which let you choose what you’d like inside your scrambled eggs. Some go the hearty route and opt for bacon and cheese, while others add more vegetables like bell peppers. But kamatis remains a classic and popular choice in your local omelette inclusions! You can never go wrong with this Filipino omelet to jump start your mornings.

Pork Menudo

I couldn’t make a list about tomato-based recipes without including one of our most beloved tomato stews! Menudo is one of the ultimate Filipino comfort foods. Tender pork, cooked alongside carrots, potatoes, and pig liver, make for an amazing meal in the morning, noon or night. Menudo is absolutely delicious, and the tomato sauce only highlights every other ingredient’s incredible flavors. It may take quite a while to make but it is always worth the wait!

Tuscan Salmon

For fans of rich and creamy flavors, this Tuscan Salmon makes a great and hearty meal! Salmon is another common ingredient in food, as it is versatile and can be used in a plethora of ways. Pairing this creamy fish with tomato really brings out its fresh flavors, and the creamy garlic sauce only makes this dish more enjoyable. Succulent and scrumptious, you’ll be wanting seconds and more after just one bite!

What dishes do you like to cook kamatis in? Let us know in the comments below.

Health benefits of the tomato

The amazing thing about kamatis is that they are regarded as a powerhouse vegetable. Just one tomato is enough to provide you with the quality vitamins and nutrients you need to power through the day!

A great source of Vitamin C, K, and potassium, among others, eating tomatoes improves both your skin and heart –– keeping you glowing and growing inside and out! Studies show that eating enough tomatoes even helps prevent your body from getting fatal illnesses like cancer, due to its high concentration of lycopene.

For more on the tomato and its nutritional content, read on here.

With summer just around the corner, a fresh and ripe tomato makes for a wonderful treat in any dish you’re cooking up. Its bright and refreshing taste cannot go by unnoticed; it really is one of the most beloved ingredients around the world. How are you having tomatoes today?

Onion

Rarely do you find an ingredient as popular and beloved across the world as the small and humble onion. Just one small bulb is enough to unpack a whole world of flavors.

Onions are impossible to ignore in any dish you put them in. The first thing you’ll notice when slicing open a raw onion is its small strong, powerful, and pungent, there’s really no escaping it. These multilayered bulbs have an aroma that will bring tears to your eyes quite literally. And their taste is no different. As part of a recipe, onions can definitely help enhance already delicious flavors but try eating them raw, and you’re in for a reckoning. Like the popular Shakespearean quote in A Midsummer Night’s Dream, though onions be but little, they are fierce!

Where do onions come from?

Many historians speculate that this humble vegetable came from Central Asia, in nations like Pakistan or Iran. In fact, onions were so important to our society that they were also a staple in prehistoric diets! Indeed, throughout history, onions were valuable not only as a food source, but in fields like art and medicine.

However, did you know that Filipinos have actually made up their own ingenious and somewhat ridiculous origin story for the beloved bulb? It’s true! The alamat ng sibuyas (legend of the onion) is one of the most popular folktales Filipino parents tell their kids.

According to this legend, there was a girl, Buyas, who had grown up sensitive and in the shadow of her more beautiful younger sibling. Their father, a doctor, often had people over to their house, where they would be in awe of Buyas’ sister’s beauty. Because of how hurt she would feel, Buyas would go to the back of the house and weep there.

When she grew older, Buyas fell in love with a young man. However, that love was not mutual, and he ended up falling in love with her sister instead. The girl only grew more hurt when she heard that the young man she fell in love with had asked for her parents’ blessing to marry her younger sister! The next day she disappeared never to be heard from again …

… until one morning, when her mother noticed a plant growing at the back of their house. Seeing the fruits that surrounded the plant, she figured they could be eaten. But when she sliced one open, she found that it reduced her to tears! The mother was reminded of her lost child, and so she named the fruit buyas. Since then, the vegetable has evolved, becoming the sibuyas we know and love (and cry over) today.

Isn’t that an interesting story? It’s always amazing to think about how creative Filipino minds can be. While we know onions probably didn’t originate from Buyas’ lovesickness, there’s no denying that they can definitely be tearjerkers.

Why do onions make me cry?

While we love cooking onions, one of the most harrowing parts of using them is having to slice them open. It’s no exaggeration when we say cutting it brings us to tears. But what makes us so weepy over these little ingredients?

The answer lies in the chemistry of it all. The simplest explanation we can offer is that when you cut into an onion, it releases an irritating gas that’s really meant to incite tears from our eyes. This is actually a defense mechanism that it has adapted across the years, in order to prevent them from predators in the wild.

But when you’re not in the wild and in a kitchen instead, the experience can prove wholly more irritating. Some people even develop more severe reactions to it; hives and itching, among others. In order to prevent yourself from tearing up when chopping down, try to wear glasses or contact lenses in order to establish some sort of boundary between you and the bulb. You can also rinse your eyes with cold water after, or even add eye drops in order to stop the stinging.

What are the different ways I can cook onions?

Just as it has many layers, there are many options for how you can enjoy this one of a kind ingredient! It is popular across the world for many reasons, and one of them is definitely for their versatility.

Here are some ways you can enjoy it from the comfort of your own home, as well as which one works best per method.

Sauté them.

This is definitely one of the most popular ways to utilize this wonderful ingredient. To sauté is basically to toss small, usually cut or sliced pieces of it in a pan with oil over high heat. This causes it to brown and cook, making it much juicier and sweeter than it would have been raw. A lot of recipes in the Philippines and in other parts of the world call for sautéing both onions and garlic together as one of the first steps in many dishes. Like in Bistek Tagalog, sautéing it first makes the taste that much sweeter. As the taste sweetens, sauteéd onions are a delightful addition to any meal you put it in.

Which one works best?: You can sauté almost any type of onion, so it’s really based on your preference or what the recipe calls for.

Caramelize them.

Ever had caramelized onions before? They’re a treat! Caramelizing onions is one of the best ways to bring out the vegetable’s own natural sweetness. You’ll often see caramelized onions in burgers, pizza, or other meat dishes. The New York Times’ cooking section has actually featured one of their most popular grilled cheese recipes: one that makes use of caramelized onions! These onions have a very silky texture, and their taste is quite rich and almost buttery, more so if it’s actual butter you cooked them in. It might sound daunting to make at first, but caramelized onions can definitely be made and enjoyed at home! You can check out a step by step guide on how to make them here.

Which one works best?: Although some would argue that red onions are the most appropriate onions for caramelizing, any type of onion will do. After all, all onions contain natural sugars and caramelizing can bring out that sweetness in any of them. If you feel like you still haven’t attained that sweetness with the onions you use, you can always add a pinch of sugar or more, depending on your taste.

Fry them.

When you go to burger restaurants or fast food places, the common sides to these hearty, meaty meals are either golden french fries or crisp onion rings. True enough, deep fried onion rings are a fast food favorite. Other than ensuring that you have delicious onions, the secret to great onion rings lies in the batter you make! You don’t want breading that comes across as too thick, nor do you want it to fall apart in your hand. Luckily enough, these onion rings look as good as they taste, and they’re also incredibly simple to make. In just the right amount of time, you’ll have your own fried onions to enjoy!

Which one works best?: Brown or yellow onions are the key to making perfect onion rings. These guys strike the right balance between the typical onion pungence and sweetness, and the longer you fry them the sweeter they become. With the batter as a partner, it’s absolutely delicious.

Roast them.

Got an oven at home? Whether you put it in whole or chopped up into smaller pieces, roasted onions bring a subtle flavor to your dish and make them a divine partner to so many meals. For dishes like steak and sausages, roasted onions, combined with some herbs and butter and garlic, make a heavenly combo. The caramel brown color they also end up with as a result make it just as visually stunning.

Which one works best?: The mild flavors of white and yellow onions really become more complex with this roasting method. These are more delicate in flavor than your other common grocery find, the red onion.

Boil them.

If you like your onions on the soft and tender side, boiling them may be the key. Boiled onions are actually a popular side dish during Thanksgiving in New England regions. With a creamy broth to accompany it, the subtle sweetness is truly unlike any other. There’s a certain delicateness to an onion’s flavor palate that you can only bring out once you boil them.

Which one works best?: Yellow, white, or vidalia onions should do the trick. Smaller onions, like those the size of pearls, are also recommended.

Pickle them.

Pickling vegetables are one way of ensuring you get to preserve and enjoy them for a long, long time. It may sound like an arduous process at first, but it’s actually quite simple to make your own pickled onions at home. Pickles onions’ bright, refreshing taste works super well with dishes that might be nakakaumay in nature. What makes them great is that after pickling them, their vibrance in flavor only grows with time!

Which one works best?: If you have leftover red onions at home, those are enough to make this simple yet delicious dish you won’t be able to get enough of. You’d be surprised at how quickly you enjoy this meal!

These are just a few of the ways sibuyas can be enjoyed at your dining table. With an array of recipes it goes great in, there’s no denying how well loved they are across the world.

What’s your favorite way to enjoy onions? Let us know in the comments below.

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!