Culinary Arts

What is Bok Choy?

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

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

Where does bok choy come from?

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

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

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

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

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

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

Varities

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

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

Which type is more commonly used in your home?

How to grow

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

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

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

Bok Choy Recipes

Bok Choy Adobo

Bok Choy Guisado Recipe

Bok Choy in Garlic Sauce

Bok Choy with Garlic and Oyster Sauce

How do I pick, prepare and store bok choy?

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

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

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

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

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

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

What are some recipes I can cook bok choy in?

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

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

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

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

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

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

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

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

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

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

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

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

What are some substitutes for bok choy?

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

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

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

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

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

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

What nutrients are in bok choy?

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

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

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

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

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

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

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

Serrano Pepper

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

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

Origins

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

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

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

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

How it compares to the spice of other peppers!

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

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

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

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

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

Play around with these appetizing recipes

Bicol Express

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

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

Sinigang na Buntot ng Baboy with Gabi

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

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

Sizzling Chicken Sisig

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

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

Easy Beef Nachos

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

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

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

Substitutes for serrano pepper

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

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

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

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

How to store it properly

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

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

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

What Is Okra? A Filipino Cook’s Guide to Using It

Okra is a green pod vegetable with a mild taste and small, edible seeds inside. In Filipino cooking, I usually see it in pinakbet, sinigang, and dinengdeng. The texture is what people notice first. When you slice it and cook it with liquid, okra releases a natural mucilage that turns slippery, which is also what thickens a good pot of sinigang. I mostly have it in those stews or steamed with bagoong on the side. It is cheap, it cooks in minutes, and it is easier to enjoy once you know how to cook it.

What I do is keep it simple. For most dishes I cook okra over high heat, or I add it near the end so it stays firm and green. It is a mainstay in my pinakbet and sinigang, and I also like it steamed with bagoong alamang on the side. I will share how I choose okra, how I keep the slippery texture down, and where I use it most in Filipino cooking.

What is Okra?

Okra (Abelmoschus esculentus) is the edible seed pod of a flowering plant in the mallow family, the same family as cotton and hibiscus. You may also see it called lady’s fingers or lady finger because of its long, tapered shape, and in South Asian cooking it goes by bhindi. In Spanish-speaking regions it is often called quimbombó or simply okra. Botanically the pod is a fruit, since it holds the seeds, but in the kitchen we treat okra as a vegetable.

Okra started in Africa and spread around the world through trade. It grows best in warm, humid weather, which is why it does well in the Philippines. You will find it in many cuisines, from Indian curries to Creole gumbo, and it has long been part of everyday Filipino vegetable cooking.

A fresh pod is firm and green, usually 2 to 4 inches long, with skin that is smooth or a little fuzzy depending on the variety. The seeds inside are soft and you eat them along with the pod. That slippery mucilage is the reason some people love okra and others avoid it. The good part is that you can control it by how you cook the okra.

What Does Okra Taste Like?

Okra has a mild, grassy taste, somewhere between green beans and eggplant. It is not a strong vegetable, so it takes on the flavors around it, like bagoong, tomatoes, fish, or a sour sinigang broth. How it feels in the mouth depends on how you cook it. Cooked fast, the pods stay firm with a slight snap. Simmered in soup, they soften and turn silky while thickening the broth. I like it both ways. For sinigang I do not mind the silky texture. For sautéed okra I cook it quick so it holds its shape.

This is also why okra goes well with eggplant, bitter gourd, and string beans. The flavor is gentle, so it does not take over the dish.

Vanjo’s Advice

Dealing with Okra’s Slime

The slippery feel in okra comes from mucilage, a natural gel the pod releases when it is cut and heated with moisture. In soups and stews this is a good thing, since it thickens the broth.

High heat cooking – For drier dishes, I usually go with high heat. A hot pan cooks the okra before it has time to release much slime. This is why searing, sautéing, roasting, and grilling help.
Vinegar – This is my other option, but only when the dish already calls for it, so the flavor is not thrown off. I soak the okra for 5 to 10 minutes in water with a little vinegar, about 1 tablespoon to a cup of water, then dry the pods well before cooking. That is why okra fits a dish like adobong okra, where the vinegar belongs in the recipe anyway. A little acid from tomatoes or calamansi in the pan does a similar thing.

A few more things help. Pat the pods completely dry before cooking, since extra water feeds the slime. Keep the pods whole or cut them into larger pieces when you want less slipperiness, because more cut surface means more mucilage. And do not crowd the pan, or the trapped steam works against you.

How to Prepare Okra

Okra needs almost no prep. Here is all it takes.

Rinse the pods under running water.

Pat them completely dry.

Trim the tough stem cap at the top.

Leave the pods whole, slice them into rounds, or cut them lengthwise, depending on the dish.

If you are slicing okra and want less of that slippery texture, keep your knife and board dry and cut the pods just before they go into the pan.

You can eat okra raw when it is young and tender. Sliced thin, raw okra is mild and far less slippery than cooked okra, since the slime needs heat and moisture to come out. Most Filipino dishes cook it, but raw is fine if the pods are fresh and small.

Picking the Best Okra

When I buy okra, the first thing I do is look at it. Fresh okra is firm, evenly green, and free of blemishes, soft spots, or dark, dried-out tips. Here is what I check.

Check the color and skin – Look for even green pods with no blemishes, bruising, or dark patches.
Go for smaller pods – Pods around 2 to 4 inches are tender. Large pods tend to turn woody and tough.
Do the snap test – When I can hold a piece, I bend the tip. A fresh, tender pod snaps cleanly instead of bending. When okra is sold wrapped in cling film, the snap test is off the table, so I rely on appearance and a gentle feel through the pack.
Pick your variety – I prefer the smooth green variety, which is what we usually get in the Philippines. Other varieties work too, so use what is available to you.

How to Store Okra

Keep okra dry and unwashed until you cook it. Moisture is what makes okra spoil and slime up faster, so wait to rinse it until right before cooking.
Store it in the refrigerator, loosely in a paper bag or a perforated bag in the crisper drawer. It stays good for about 3 to 4 days.
To keep okra longer, blanch the pods for a couple of minutes, cool and dry them, then freeze in a sealed bag.
Toss any okra that has turned dark, mushy, slimy on the outside, or that shows mold.

How to Cook Okra

Sauté or stir-fry over high heat. This is the fastest way to cook okra and the surest way to limit slime. Heat the pan well, add the okra, and keep it moving until just tender.
Steam it for a light side. Steamed okra holds its shape and goes well with bagoong alamang on the side. Steam whole pods for about 15 minutes, until just tender.
Boil or blanch, then shock in cold water. A short boil softens okra, and moving it straight to cold water stops the cooking and keeps the color. I use this when I plan to serve the okra with bagoong.
Roast or air-fry for a drier, firmer bite. High, dry heat drives off moisture and leaves okra with almost no slime. Toss the pods with a little oil, salt, and pepper before they go in.
Add it to soups and stews near the end. Here the mucilage is welcome, since it thickens the broth. This is what okra does in a fish sinigang and in Ilocano dinengdeng, where it simmers alongside eggplant, bitter gourd, and string beans.

Is Okra Healthy?

Okra is low in calories and gives you fiber, including the soluble fiber that makes it turn silky when cooked. It also has vitamin C, vitamin K, folate, magnesium, and antioxidants. I treat it as part of the meal, together with rice, protein, and other vegetables. It is affordable, easy to cook, and good to keep around for everyday meals.

Filipino Recipes with Okra

Okra is easy to work into Filipino cooking. Here are some of the dishes I keep coming back to.

Ginisang Okra with Fish Flakes

This is what I cook when I have leftover fried fish. I flake the fish, sauté it with the okra over high heat, and season it with fish sauce. The okra keeps its bite, and it is very good with rice and a little bagoong on the side.

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Adobong Okra with Pork

The vinegar in the adobo does two jobs here. It flavors the pork and it keeps the okra from getting slimy. I add the okra near the end so it holds its shape against the rich sauce. A good one when you want adobo but also want a vegetable in the pot.

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Steamed Eggplant and Okra with Bagoong

When I want something light, this is how I eat okra most: steamed whole, then dipped in bagoong alamang. The okra and soft eggplant carry the salty shrimp paste well. Fifteen minutes, and it is done. Have it with warm rice.

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Boiled Okra and Eggplant with Bagoong Dipping Sauce

Boil the okra briefly, then drop it in cold water so it keeps its color and bite. Serve it with a bagoong isda dipping sauce of onion and tomato. The whole plate takes under 20 minutes and costs almost nothing.

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Seared Okra and Tomato

I soak the okra in a little vinegar water first, then sear it fast so it stays firm. The tomatoes bring acidity that keeps the texture in check. This is my quick side when I do not feel like much prep.

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Roasted Okra

Dry, high heat gives you okra with almost no slime. Toss the pods with oil, salt, and pepper, then roast them until tender. I eat these as an appetizer or over rice, dipped in bagoong.

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Okra may not be everyone’s first choice because of its texture, but it is a vegetable worth keeping in the kitchen. Once you know when to cook it fast and when to let it soften in soup, it becomes much easier to enjoy. Have it steamed with bagoong, sautéed with fish flakes, or added to pinakbet and sinigang. It is simple, affordable, and easy to bring into everyday meals.

What is Eggplant?

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

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

Origins and related ingredients

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

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

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

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

The many names of eggplant

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

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

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

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

Health benefits

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

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

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

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

Dishes you can cook

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

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

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

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

Pinakbet

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

Tortang Talong (Eggplant Omelette)

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

Steamed Eggplant and Okra with Bagoong (Shrimp Paste)

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

Stuffed Eggplant (Rellenong Talong)

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

Eggplant Parmesan (Eggplant Parmigiana)

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

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

How to keep your fresh

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

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

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

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

What is Kangkong?

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

What is it?

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

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

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

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

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

Health benefits of kangkong

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

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

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

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

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

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

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

Kangkong cooking and storage tips

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

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

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

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

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

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

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

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

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

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

Ampalaya

There is a great deal of ingredients and food items that go down in history for their infamy. And majority of the time, you can find this applies to healthy ingredients that may not necessarily bring immediate pleasure to the taste buds of some. But the magic, perhaps, comes from the seamless integration of these notorious ingredients with complementary spices and foods. This may just be why, in the Philippines, the bitter gourd, better known as ampalaya, is one of the most famous and well-used vegetables.

While the ampalaya’s signature trait may be its sometimes overwhelming bitterness, with the right set of ingredients, its taste can truly shine.

What is ampalaya?

Bitter gourd, with the scientific name of Momordica charantia, is a tropical and subtropical vine. It is often grown in the Carribean, the Amazon, and Southeast Asia. Because of its abundance in the Philippines and some surrounding countries, various savory recipes make the most of its signature bitter flavor. This comes from the momordicin in the vegetable.

As you can see in its name– it is sometimes referred to as bitter melon too– ampalaya is known for its distinctive bitterness. And it isn’t entirely uncommon for diners to reject a strong acrid taste. Some detest even the mildest trace of bitterness. But even for those who are not entirely opposed to its distinct flavor, balancing its taste with other ingredients can be tricky. With such sharp flavor, it can be hard to prepare a dish without it overpowering the entire meal’s taste.

But several Filipino cooks have learned to innovate, and slowly learn to master this vegetable. And I have a list of some tricks you could also adopt to cook your ampalaya better!

How to cook with ampalaya and get rid of some of its bitterness:

Making use of the bitter melon evidently involves some preparation beforehand. You can start by slicing it open vertically along the length. Then take a spoon, and scrape out all of the sides, as well as the white pith. This white is where you could taste most of the acridity. And so take it out as much as you can. What you will essentially be left with is the green gourd you’ll be needing for most dishes. Majority of the time, the preferred size is in ¼-inch pieces that are shaped like a half moon. Try to slice it in this manner.

The next part is a step that could heavily improve your dish, depending on your preference of bitterness. But if you’d like a much milder sense of acridity, one way to remove some bitterness is by rubbing 1 teaspoon of salt inside the ampalaya. Make sure to apply this step to both halves of your bitter melon, then wait for 5 minutes. Then you might be able to see some moisture, and that the bitter sap has exited from your ampalaya.

Other techniques to lessen acridity:

There are other steps you could adopt for a similar effect. You could do well by slicing up your ampalaya in pieces in the half moon shape for your starting step. Then put them in a bowl. Rinse this well with water, then dry your sliced bitter gourd. This easy step could still remove plenty of what could be an unpleasant flavor to some.

Another option also utilizes the rinsing method, but with some more time in the bowl of water. Try this with salted, lukewarm water to contrast the ampalaya’s acridity. Take note that more time soaking the vegetable would mean less of its natural bitter flavor. With this, you can soak this from a minimum of 5 minutes to overnight. Then you are likely to wake up with only some mild bitterness left to your ampalaya.

Another tip to make sure that the ampalaya does not end up too bitter is by ensuring that you cook it just the right amount. Spending too much time above heat and a stove could bring out even more of the bitterness you might be avoiding for the ampalaya. Keep a watchful eye while cooking your rich, flavorful bitter gourd.

Choosing and storing your bitter gourd:

Another factor you should look at to ensure less of a bitter ampalaya is its ripeness. If it is unripe, it tends to be less bitter, and it is bright green and firm. When you stroll around the markets looking for your supply of bitter melon, keep an eye out for these kinds of ampalaya. This is because milder bitterness is ideal for most dishes. And on the other hand, you probably should try to keep away from bitter gourd that leans towards a more orange or red shade. This indicates a more ripe ampalaya with more bitterness.

Now if you want to keep your ampalaya from ripening, you can keep it in the fridge for approximately 4 days. This can slow down the ripening process, while keeping your vegetable from rotting.

It might seem like a bit much to be preparing this vegetable. This is especially given how it can usually be an unideal amount of bitter to the taste. But a little patience in cooking this nutritious ingredient could lead to a great deal of health benefits in the future!

Health benefits that come with eating ampalaya:

Filipinos have mixed this vegetable with a great amount of dishes, and this should come as no surprise. Because of the abundance of vegetables grown all over the country, it is a fairly accessible and low-cost way to boost your health. Ampalaya has 22 percent of the average daily requirement for folate or folic acid in its synthetic form. With this, the Harvard School of Public Health has said that increasing your intake of the bitter gourd can help prevent breast cancer, colon cancer and strokes.

But the advantages of incorporating this ingredient in your diet don’t stop here. It is also rich in dietary fiber. This means it could be beneficial in maintaining your gastrointestinal health, while protecting you from diabetes and heart disease.

And a lesser known fact about ampalaya is that one piece of this winkly vegetable is said to have 174 percent of the average daily requirement for Vitamin C. And Vitamin C, a great antioxidant, can help you make great strides towards protecting your cells from harmful free radicals.

Of course, if you are looking to improve your eating habits in consuming less calories, ampalaya also makes for a fantastic, piquant option. It has a lower amount of calories than most other ingredients. And this is while retaining some of the most helpful vitamins and nutrients. Other than folate and Vitamin C, the bitter melon also contains Vitamins B1, B2, and B3. Moreover, it is rich in manganese, phosphorus, zinc and iron. As such, iron can aid your body’s process of making more hemoglobin, which is great for your blood health.

Its health benefits compared to other food:

Ampalaya is also able to more than hold itself with pride when compared to other healthy food options. For one, it has twice the amount of potassium that bananas have. Following suit to this health benefit, broccoli only has about half the beta-carotene there is in the bitter gourd. It also has double the calcium that spinach has, meaning it will be largely advantageous for your bone health.

And if all of these benefits have you convinced, you might be thinking of one thing. What can I make of this crumpled, strongly flavored and sustaining ingredient? Well, the good news is that you have a plethora of options to choose from. Despite the sometimes overpowering strength of the ampalaya’s bitterness, it actually tastes exquisitely good with various kinds of meat. And its unique acridity also makes it a gorgeous match for most mild ingredients or fellow vegetables.

Interested in figuring out a few recipes to try out with ampalaya? Here’s a list of some of my favorite dishes to have with the deliciously vinegary bitter gourd.

Recipes with ampalaya to try in your own kitchen:

Ginisang Ampalaya (Sauteéd Bitter Melon)
As mentioned earlier, the ampalaya is significantly known for one thing– it’s one of a kind, and easily recognizable sharp taste. But the bitterness, when utilized properly, is something you can make some of the best, most flavor-packed dishes with!

Ginisang Ampalaya is easily one of the best Filipino classics when it comes to savory dishes that take little time, but hold an abundance of flavor and healthy components. This recipe makes the most of tomatoes, onions, eggs and ampalaya. And this is to create a dish that mimics some of the distinct salty flavors of a regular meat recipe. And yet, it has all the magic and health benefits of a meal brimming with vegetables. But if you prefer a bit less acridity in your Ginisang Ampalaya, you could also try the methods written above. And in result, you could enjoy this dish with more of the other ingredients’ flavors shining through the bitterness.

Ginisang Ampalaya with Shrimp (Sauteéd Bitter Gourd)
There is an ease that comes with working with vegetables. This is partially because of their share of nutrients, as well as the distinctly striking textures they bring to a dish. But this texture could do well with some of the unique flavors brought by seafood ingredients. And flavors from the sea tend to be milder than meat. This could go well with what else but the rich ampalaya.

This Ginisang Ampalaya with shrimp essentially uses the same easy and clear steps as the recipe before this one. That is why it only takes a mere 35 minutes to make. But it also has the soft and salty taste of carefully sautéed shrimp. While this recipe is plenty flavorful and delightful on its own, its taste can be elevated further. It is best to try it with some fish sauce and spicy chili. Mix and match your own spices and seasonings with this dish, as it adapts well with other flavors too!

Ampalaya Salad
Otherwise known as ensaladang ampalaya, this Ampalaya salad is a simple recipe for when all you’re looking for is a good, clean mix of fresh vegetables and the most piquant seasonings. Chopped up red onions and bright green bitter melon come together to make a vibrant salad dish you can easily whip up at home. The trick to making the most of this recipe and its crispy, juicy textures is by cutting your onions and ampalaya thinly. Of course, it would also help to ease your level of acridity a bit. You can do this by rubbing some salt onto your bitter melon. This would help it go even better with your combination of Roma tomatoes, vinegar and black pepper. Give yourself a light side dish or snack with this nutritious, colorful salad!

Beef in Oyster Sauce Stir Fry with Ampalaya
Playing with your flavors in a dish could create some delectable results. This is why spices and seasonings can truly make the mark of a recipe. As such, my Beef in Oyster Sauce Stir Fry with Ampalaya utilizes various flavors. This can range from sesame oil and sherry cooking wine to soy sauce to contrast our bitter gourd’s natural acridity. Oyster sauce, in its mild sweetness and unique saltiness, particularly plays well with the ampalaya not only flavor-wise, but also with regards to texture.

Coating our bitter gourd in the deliciously savory oyster sauce gives it a one of a kind flavor that also has a harmonious relationship with tender strips of tasty beef sirloin. I would also suggest grabbing your Worcestershire sauce if you’ve got a bottle of your own when eating away at this dish. It is yet another seasoning that integrates well into the dish, especially with a cup of warm white rice.

Ampalaya con Carne
Getting a single whiff of this dish while it’s cooking in the kitchen will tell you all you need to know about this Ampalaya con Carne. Sautéed in garlic, ginger and onion, your mix of marinated beef and ampalaya come together for an irresistible savory dish. This also conveniently only takes about 20 minutes to make with a simple recipe of quite accessible ingredients. But diners of this delicious dish may be oblivious to the easy preparation of this dish what with the rich flavors that will come in this bowl of fragrant beef sirloin and ampalaya. Similar to the previous recipe, which also utilizes beef, this Con Carne would taste especially pleasant with some rice to complement its powerful flavor and rich, tasty stew.

Stuffed Ampalaya
Wrapped all over excluding the top by a crinkled, green coat of ampalaya, and oozing in appetizing, salty flavor brought by a wealth of black pepper and paprika– you can do even more with your ground pork by taking on this Stuffed Ampalaya recipe! There is something especially tasty about meat stuffed in deliciously crunchy casing, and this utilizes that very technique. Resembling embutido and its unique, salty-sweet flavor with a little less of the sweetness and more of our signature bitterness, this dish makes use of a delicious ground pork mixture to collaborate well with the acridity of bitter gourd. You’ll come out of the kitchen with some wonderfully colored stuffed bitter melon with golden brown pork peeking from the top. And this recipe is great for 4 people, so it would be great to share with family or friends!

Kalabasa Soup with Ampalaya Leaves
The first thing that probably comes to mind at the mention of ampalaya is the classic bitter melon that graces many a delicious Filipino dish. But another significantly tasty ingredient brought by the subtropical vine the vegetable comes from are the tiny, heart-shaped leaves. And instead of the body of the bitter gourd, this recipe makes use of nutritious ampalaya leaves. But this ingredient isn’t solely remarkable for all the good it can bring to your health. It also adds a component with softer texture and great flavor to your traditional kalabasa or pumpkin soup. And with a very minimum amount of ingredients ranging from savory chicken broth to salty garlic powder, you can make a colorful, delectable dish.

Try this recipe for some simple steps towards a comforting bowl of warm kalabasa and tender ampalaya leaves.
While the general consensus towards ampalaya may generally be towards the avoidant side, there’s no harm in trying it with a couple of new recipes! And if the issue lies on the excessive bitterness of the vegetable, you can try some of the techniques listed above to alleviate that. With all of the delectable, not to mention healthy, dishes in the bitter gourd’s arsenal, perhaps it’s time to start getting more of it for your kitchen.

What ingredients do you prefer to have with your ampalaya? Let us know in the comments!

What is Star Anise?

Have you ever heard of star anise? True to its name, it is a small, star-shaped spice we can find in several Asian cuisines. This spice is a popular ingredient in many Indian and Chinese dishes. Its flavor profile is similar to that of aniseed, licorice, or even fennel. It is one of the five traditional Chinese elements in food, as it is one of the main ingredients of traditional five-spice powder.

Where it come from?

Star anise is the product of the evergreen tree, Illicium verum. This tree is native to several provinces in Southwest China as well as in Vietnam, which is probably why it’s so popular in these areas’ cuisines. All of the varieties typically look the same –– all small, rust shaped, and with eight points on average. Each point contains a seed, small and pea-like in appearance. These little spices are so pretty, those unfamiliar with it might even mistake it as decor for their homes! It is typically sold either whole or ground up, but either way its unique flavor shines through in any dish you put it in.

As mentioned prior, It is one of the five major components of traditional Chinese five spice powder. Five spice powder is a common flavoring agent in several Asian cuisines, but most prominently in China. According to stories, these spices represent the five elements: fire, water, wood, earth, and metal. Combining all of these spices together meant that there would be balance, not only in the food cooked with it but in our bodies. Apart from star anise, the other four spices typically put in this powder are cloves, Chinese cinnamon, Sichuan pepper, and fennel.

Making your own five spice powder with star anise and others is simple. You can check out an easy to follow recipe for it here.

Are anise and star anise the same thing?

Funnily enough, despite their name similarities, anise and star anise bear no resemblance or relation to each other! The former comes from Mediterranean origins, while star anise, as we’ve learned, comes from Chinese provinces. Both seasonings have anethole that gives it its licorice-like flavor, but it comes out in different ways. Where anise is potent and almost spicy, star anise’s flavor profile is definitely more modest.

Star anise and anise seed can be used interchangeably in dishes. However, the proportions and amount will have to be adjusted. You don’t want your dish to not have enough flavoring –– nor too much!

What can you cook with it?

As mentioned prior, star anise is incredibly popular in Chinese dishes, whether it’s in five spice powder or as a standalone. The ingredient also makes a common occurrence in Vietnamese cuisine. Have you ever had pho before? The mild but powerful combination of rice broth, meat, and noodles is Vietnam’s national dish. And this spice helps in seasoning the dish, giving it its unique yet delicious taste you can’t get enough of.

In the Philippines, several of our dishes have Chinese origins, with our own little twists that make them distinctly Pinoy. As such, five spice powder –– or even just by itself, specifically –– remains to be one of the most popular components of several dishes here.

Here are just some examples of well loved Filipino dishes where one can find star anise:

Have you ever had beef pares? The tenderized beef and mouth watering sauce of a great pares is always enjoyable, especially after a long, rainy day. Paired with a nice bowl of beef stock and a cup of rice, it makes the perfect meal. Star anise is arguably a valuable ingredient in beef pares, as it adds complexity to the dish’s flavor profile.
Pork asado is another great dish that requires the sweet and unique flavor of this spice. Asado is a dish that consists of meat braised in a mix of condiments and spices, like soy sauce, garlic, onion, sugar, and star anise. Five spice mix is also occasionally present, to bring out even more complex flavors. The meat of asado can vary based on your own preferences. But whether it’s pork, chicken, or even pata (pork hocks) you’re using, asado’s sweet sauce makes it a popular menu item in several Filipino-Chinese restaurants.
Humba is a dish similar to asado where this important spice come in handy. Like asado, humba is also cooked by braising pork in several other ingredients. By cooking your pork humba with tokwa (tofu), your dish is made even more filling! The addition of star anise gives it an irresistible aroma that’s only made more enjoyable with its scrumptious flavors.
Another Filipino-Chinese favorite is the sweet and savory pata tim. Cooked with mushroom and bok choy, pata tim combines soy sauce, cooking wine, sesame oil and star anise, among others, for that rich and perfect bite.
If you’re a big fan of crispy pata, you can use this spice too as it is also an important ingredient! Boiling your pork leg in this spice along with bay leaves, among others, helps the meat absorb all these delicious flavors. Not only will your pork turn out super moist and tender, but also flavorful and tasty!
Have you ever heard of brined roast turkey before? Brining is what one calls the process of rubbing meat with brine or coarse salt before cooking. By doing so, the meat you use is seasoned and preserved properly, made even more tender and delicious. Adding star anise and apple cider can help give your turkey bit of a twist. It’s guaranteed to be delicious!

Star anise also makes an appearance in Indian cuisine, too! Garam masala literally translates to “heat” (garam) and “mixed spices” (masala). It is a blend of spices commonly used in several Indian meat dishes, like curry or biryani. With spices like coriander, cumin, and nutmeg, star anise gives Indian cuisine its colorful, vibrant flavor on your tongue.

In the same way that you add cinnamon or nutmeg to desserts like pumpkin or apple pie, you can do the same for star anise! Desserts like apple crumble, chocolate tart, or even cookies get a deeper flavor profile with this special spice. The mix of sweet and savory gives your palate a twist that you and your loved ones will surely enjoy.

And if you’re of legal drinking age, you can use star anise and other spices to spice up your cocktails! Bourbon, whiskey, and other liquors taste even better when infused with star anise and ginger. This makes a great stiff drink even more relaxing. In French vin chaud (or mulled wine), it can even help steepen the flavor of your alcohol.

No matter what you eat it with or mix it in, star anise truly is a star ingredient! It’s so easy to incorporate into your cooking, and the results are always superb –– delicious meals or drinks to enjoy with loved ones.

Is it healthy?

Not only was star anise popular for its versatility as an ingredient –– it also proves to be medicinally beneficial! Star anise has been used medicinally for several decades now in China, and Western cultures are only now catching on to it.

Many of the compounds in star anise make it a great antioxidant agent. Antioxidants help boost your immunity and protect your body from a variety of illnesses. It is rich, too, in Vitamins A and C –– both integral to maintaining good health. Constipation, bloating and gas, and other digestive issues aren’t a problem with star anise around! And while studies still need to be done, star anise may also have anti-cancer properties, and can even help in making tumor sizes smaller.

Star anise’s components also make it antiviral, antifungal and antibacterial. Star anise is a renowned remedy for viral illnesses like influenza due to its shikimic acid. This acid also remedies symptoms of cough and the flu.

Star anise’s essential oil can also treat other types of illnesses, like herpes. The anethole present in star anise as well can also prevent harmful fungi from growing both on root crops and also inside human bodies once consumed. Furthermore, infections like UTI, brought about by various bacteria, can also be remedied by this spice.

Star anise is a flexible ingredient and spice, but as we know now, it’s more than just a flavorful seasoning. Its health properties are no joke –– when eaten in moderation, they can keep your body healthy and happy.

Star anise – the star of the show

With its subtle flavor and adaptable properties, it’s no wonder that star anise has found a place in several popular cuisines and food across Asia –– and now the world. Its health benefits are plentiful, its uses abundant, and its taste, absolutely delicious.

Use star anise in your dishes for a more complex and unique flavor, and it’s sure to grab the attention of your whole family.

What do you like to cook your star anise in? Let me know!

What is Calamansi?

One of the other most popular fruits is none other than the citrus fruit, calamansi. It can be found in fruit juices, and as a garnish for other well-known meals in Filipino cuisine. Calamansi is a small fruit, round, green, and tart. But don’t make the mistake of thinking its size equals its flavor. Even just a quick squeeze of the fruit over your favorite food is bound to pack a flavorful punch!

Because it is just the right combination of sour and sweet, calamansi works as the perfect balancing agent. The fruit is able to cut through rich flavors that we find so often in Filipino dishes. Its bright, refreshing taste can make a lot of heavy dishes like pancit and lugaw feel a lot lighter. Plus, one always feels after a nice, cold glass of calamansi juice after a hot day!

The Philippines is home to a variety of fruits and vegetables that grow best in our country. Most domestic fruits and veggies come at pretty cheap prices in the market and make for excellent meals. What other nation can boast the sweetest, most delicious mangoes?

But our small but feisty calamansi deserves just as much recognition as any other of our favorite Filipino fruits. It has so many different roles and uses, not even limited to just food (but we’ll talk more about that later). So, let’s give it center stage now and learn more about this magic fruit!

What’s in a name (Calamansi)?

In some American states, this small green fruit is referred to as calamondin. In other parts of the world, calamansi is also known as the following, among others:

Philippine lime
Calamandarin
Golden lime
Philippine lemon
Pamana orange

Fun fact: Pamana orange is also a common name people call kumquats. Calamansi is actually a kumquat hybrid, so this makes sense.

Other Southeast Asian countries like Malaysia and Singapore call it calamansi lime. It also plays a huge role in their cuisines; sambals and laksas are no stranger to this small and sour fruit. Calamansi also partners with some Malaysian grilled fish dishes, giving it a bright, refreshing taste!

Growing and glowing

One can find calamansi at any Filipino fresh market during the warm and dry seasons, and at affordable prices, too. Abroad, the Philippines’ calamansi juice export is over 160,000 metric tons per year. If you’re abroad looking for the fruit in markets or groceries, try looking for its other names, too, like calamondin.

But if you want to try growing your own, that’s not a problem, either! Easy to take care of and look after, calamansi trees thrive in Southeast Asian warm and tropical climates. They can grow up to 25 feet in maturity, bearing not only delicious fruit but beautiful white flowers. But be patient––growing your own food can take time!

Calamansi grows best in soil that’s dry and doesn’t soak up moisture for too long. Sunlight is also a huge factor in growing this fruit , as the trees thrive under hot weather; this is why it might be a little difficult for it to grow in temperate climates. When watering your seeds, it’s crucial not to overwater –– keep the soil damp, not moist. From the stress of being under the hot sun, flowers are more likely to bloom.

A delicious variety

Calamansi is such a versatile ingredient, used across so many Southeast Asian cuisines. While its tartness is similar to other citruses, it’s the calamansi that has become a staple in Filipino food.

One of the most popular calamansi recipes is undoubtedly the sweet and refreshing calamansi juice. It is a lot like lemonade, but with a complex taste, similar to a mixture of lemon and lime. Served often with honey and sugar (and sometimes even ginger), calamansi juice can be served both hot and cold. However, the latter is always a refreshing treat during the summertime. Another option would be to take the juice and freeze it, using the ice cubes in water and tea. For those of legal drinking age, you can even make a liqueur with a combination of calamansi, sugar, and vodka.

A lot of Filipino dishes lean more towards a sour palate –– think sinigang and cansi. Although already sour, some still enjoy these meals with a mixture of calamansi and fish sauce. More often than not, we use calamansi as a garnish for dishes like:

Its tangy taste adds an exciting zing for our taste buds. This makes it the perfect finishing touch to a lot of dishes.

You have probably heard the term “pampaalis lansa” in the kitchen. This is exactly another thing that calamansi is good for! For fish dishes, calamansi is often a part of the marinade or the dipping sauce that accompanies the main course. This helps not only give complex flavors to a dish but also reduces its fishy taste ( lansa ).

The combination toyomansi (that is, soy sauce “toyo” and calamansi ) is one that has become so popular in our cuisine. In fact, it’s so popular that instant noodle brands have named noodle flavors after it! If you’re a fan of food like lumpia and siomai , toyomansi makes for the best companion. You can even put some chili oil if you’re into a little spice!

Are you in the mood for something sweet instead of savory? With calamansi, that isn’t a problem either! Just like there are lemon-flavored desserts, calamansi bars, tarts, and cupcakes make that perfect mix of both sweet and sour. If you can’t find them at bakeries near you, there are several calamansi dessert recipes to follow online for a happy tummy.

Healthy and happy

Even with its small size, calamansi has a wide array of vitamins and nutrients that come with consuming it.

Like all citrus fruits, calamansi is rich in vitamin C. Vitamin C helps boost your immunity, protects your memory, and lowers your risk of getting several different illnesses. Studies have also shown that this fruit helps regulate the release of glucose and insulin into the body –– perfect for diabetics. Other vitamins and nutrients calamansi is rich in are vitamin A, potassium, and calcium.

Even with its sour taste and high levels of citric acid, calamansi actually helps soothe stomach pains and eases digestion. The fruit can help prevent acid reflux, which one can get from consuming too many ingredients high in acidic levels. Calamansi juice also boosts your metabolism, which can help if you’re looking to lose weight.

But did you know that calamansi is useful even beyond its delicious taste? People have begun to incorporate calamansi and its extract in other aspects of life … like beauty and skincare! Because calamansi is rich in vitamin C, it also aids in preventing signs of aging to appear. Wrinkles, age lines, and dry skin recover naturally as long as you have enough vitamin C in your system. It is also effective in fighting dandruff and itchy scalps –– because of its acidic nature, it even helps battle hair fall.

You may also want to see this article about the health benefits of lime.

Many have taken to using calamansi juice as a means of making skin fairer and more refined. Calamansi acts as a light bleach for the skin, without the awful burning sensation. It also works as a wonderful exfoliant; its juice can wash away dead skin cells, bringing out the new for a healthier and more glowing, rejuvenated appearance. By reducing oil production on your face, it helps put problems like acne, freckles, and blackheads to rest. Not only does your skin absorb all these helpful vitamins and nutrients, but you also look absolutely glowing!

Calamansi is a versatile fruit that makes our lives –– both in the kitchen and otherwise –– that much sweeter. With all its uses, calamansi can help you live a happier, healthier life. It really is evidence that the best things can sometimes come in the smallest packages.

How do you like to incorporate calamansi into your daily life? Let us know!

How to Cook a Lobster

Lobsters are loved for their tender meat and if cooked well, can make a delicious meal. Because of their size and shells, knowing how to cook a lobster properly can be challenging. Different cooking methods require lobsters to be prepped in different ways and cooked for varying periods of time. Use these helpful guidelines and tips on how to cook a lobster the right way.

Buying the Best Lobster

To ensure freshness, lobsters should always be purchased live. The best lobster vendors usually have live lobsters displayed in a water tank. If you intend on using lobster meat in recipes, it is advisable to choose smaller lobsters. If you want to eat lobster as a meal on its own, bigger is better. Lobster sizes usually range from 1 pound to 5. The size you pick will depend on the number of people you want to feed or how much lobster meat your recipe requires.

If you are into lobster tails, I created an entire post wherein I shared some tips on how to buy lobster tails.

How to Cook a Lobster on Stovetop

The two basic ways to cook a lobster on stovetop is boiling and steaming. While boiling is easier and faster, steaming preserves flavor and can prevent overcooking the lobster meat. For both cooking methods, you will need:
• Whole fresh lobsters
• Sea salt as needed
• Butter and other seasonings to taste

Boiling Whole Lobsters

Make sure you have a large pot that can sit whole lobsters comfortably without overcrowding. Fill the pot with water and add about a tablespoon of sea salt. The general rule of thumb is to pour 3 quarts of water per 1-2 pounds of lobster.
Bring the water to a boil, drop in the lobsters and begin tracking the cooking time. Use the cooking time guidelines below.
• 1 lb. = 8 minutes
• 1 ½ lb. =11-12 minutes
• 2 lbs. =15 minutes
• 2 ½ lbs. =20 minutes
• 3 lbs. = 25 minutes
• 5 lbs. = 40 minutes
Lobsters are cooked when the shell is bright red and the meat between the carapace and tail is white. Use shears to crack open the shell, season with butter, salt, pepper, garlic powder and other seasonings, and serve.

Steaming Whole Lobsters

Steaming is a great way to learn how to cook a lobster because it is gentler and less strict on cooking times than boiling.

Add water and a tablespoon of sea salt to a pot. Bring to the boil.
Arrange lobsters on a steaming rack and place it over the boiling salted water. Steam covered. To determine steaming time, just add 2 minutes to the recommended boiling times above. 1 pound of lobster, for instance, should take 10 minutes to steam.

How to Cook a Lobster in the Oven

Boil lobsters in salted water for 3 minutes max in a large pot. Remove from pot and plunge into ice water and let it cool for 5 minutes.
Remove from ice water and use kitchen shears to slice the lobster lengthwise. Peel off the top shell and take out the innards. Separate the knuckle and claw.
Brush the whole lobster with softened butter and bake in 400F heat. Lobster is ready when it reaches 140F on a meat thermometer or the meat is white and tender. Season with salt and spices. Serve.

You might also want to refer to this post for more information on how to cook lobster.

How Do You Fry Pork?

There are more than 20 different ways to fry pork. It all depends on the cut of meat that we have available and our preference on a given time. For example, pork chops can be breaded and then deep fried, while pork belly is best done crispy. This means that it has to be boiled, seasoned, and deep fried until a crispy and crunchy texture is achieved. There are also times when it all depends on our mood or whether we have enough time to do the activity. On a lazy day, I just rub salt all over it and fry the pork directly in hot oil.

Although I really love to cook and might have tried some ways of frying pork (whether it is the simple way or otherwise), I know that there are still some pork frying methods that I have not tried or that are new to me. You might know better.

I am curious. Can you tell me the different ways on how you fry pork?

Let me go first. Here are some ways that I fry pork:

Rub with salt and dredge in flour

I do this on busy days when I have lesser time to spend in the kitchen, and needed a quick chow. Salt is rubbed all over the pork and then I dredge it in flour. The pork is pan fried until it browns. The flour prevents the oil from splattering and it also gives my fried pork a nice texture. This method works with pork belly (I prefer it sliced into individual pieces), or with pork chop. It is also perfect for pork shoulder and tenderloin.

Fry in own fat

There are times when Fried pork is needed as an ingredient in some dishes that I prepare; Apan-apan is a good example. Small pieces of fried pork are added to enhance the dish and make it taste better. The pork pieces are placed directly on a hot wok or pan. The heat extracts the oil from the pork and it accumulates later-on enough to fry it.

Boil, Season, and Deep Fry

There are times when pork needs to be boiled before frying. Boiling makes it tender and gives is a more crisp texture when fried later on. This is true to dishes such as lechon kawali and crispy pata. Both these crispy pork dishes needed to be boiled first and then deep fried to attain that nice texture. Seasonings such as salt and pepper are rubbed before deep frying the pork.

Bread and Deep Fry

I adore deep fried breaded pork chop. I like how its nice and crunchy in the outside while moist and juicy in the inside. The pork is seasoned and then dipped in beaten egg and then dredged in flour. I do the dipping and dredging twice for best results. This is a regular thing once every two weeks, just like how ginisang monggo is any given Friday.

Tonkatsu Style

Similar to breaded pork, Tonkastu style pork is cooked the same way. The difference is the type of breading used. This method uses Panko breadcrumbs. Pork Loin Tonkatsu is a dish that I made using this method. I like how moist the pork gets while I get a crunch in every bite.

Fry directly in oil

When I get really lazy or if I just want simple fried pork, I go for this method. Season the pork chop and fry directly in oil. You can also simply fry it directly without any seasoning – dip it in ketchup later-on or in ponzu (toyo + calamansi) for extra flavor. Fried pork chops fall into this category.