Laksa Laksa or Bean Noodles with Vegetables is also an all time favorite of mine. This recipe or dish is best partnered with steamed rice and fried fish. This Filipino vegetable recipe is known to be a healthy food and perfect for diet conscious persons.
Check my Laksa recipe below. This will make 4 servings.
Laksa Recipe Ingredients:
* 3 tablespoons vegetable or corn oil
* 1 tablespoon finely minced garlic
* 1 cup finely minced onion
* 1/2 cup cubed pork butt
* 1 cup shelled shrimps (use shells for shrimp juice)
* 1 cup diced squash
* 2 cups string beans cut into 1/2-inch pieces
* one 10-ounce package frozen lima beans
* 1 eggplant, diced and peeled
* 2 cups squash leaves or any green leafy vegetable
* 2 cups sotanghon, in water and drained
* 3 tablespoons patis or 1 tablespoon salt
* 1 teaspoon freshly ground pepper
* 1-1/2 cups shrimp juice or canned shrimp bisque
Laksa Recipe Cooking Procedure:
1). In a large skillet, heat oil and saute garlic and onion. Cook until garlic is brown and onion
transparent.
2). Add pork, shrimps and shrimp juice or bisque. Simmer until pork is
cooked.
3). Add string beans and lima beans.
4). Add eggplant, squash and squash leaves.
5). Add sotanghon. Simmer over moderate heat for 8 minutes.
Season with patis or salt and pepper. Serve hot. Enjoy.
Showing posts with label diet recipe. Show all posts
Showing posts with label diet recipe. Show all posts
Saturday, June 12, 2010
Tuesday, April 6, 2010
Kilawing Sibuyas
Kilawin Sibuyas is one of my personal all time favorite side dish for fried fish. It really adds something extraordinary to any plain fried fish along with hot steamed rice on the plate. Likme, for sure, you will also love this kilawing sibuyas recipe which is, really easy to follow.
Kilawing Sibuyas Recipe Ingredients:
* 1/4 cup cooking oil
* 2 heads garlic, crushed
* 1/2 kilo steamed fish - galunggong, flaked
* 1 kg white onions, sliced thinly
* 1/2 cup vinegar
* 1 tsp. salt
* 1 tsp. black pepper ground
2 pc siling haba, finger-like peppers
Kilawing Sibuyas Cooking Procedure:
1). Heat oil in a wok. Saute garlic and flakes galunggong over high heat.
2). Set aside the garlic and galunggong to one side of the pan. Add the onions. Saute until onions are transparent.
3). Add vinegar, salt and pepper. Blend in the garlic and the galunggong.
4). Add the siling haba (green chilies).
5). Boil uncovered for at least 10 minutes without stirring.
6). Serve immediately after 10 minutes.
Note: You can add more green chilies (siling haba) to make it more hotter.
Kilawing Sibuyas Recipe Ingredients:
* 1/4 cup cooking oil
* 2 heads garlic, crushed
* 1/2 kilo steamed fish - galunggong, flaked
* 1 kg white onions, sliced thinly
* 1/2 cup vinegar
* 1 tsp. salt
* 1 tsp. black pepper ground
2 pc siling haba, finger-like peppers
Kilawing Sibuyas Cooking Procedure:
1). Heat oil in a wok. Saute garlic and flakes galunggong over high heat.
2). Set aside the garlic and galunggong to one side of the pan. Add the onions. Saute until onions are transparent.
3). Add vinegar, salt and pepper. Blend in the garlic and the galunggong.
4). Add the siling haba (green chilies).
5). Boil uncovered for at least 10 minutes without stirring.
6). Serve immediately after 10 minutes.
Note: You can add more green chilies (siling haba) to make it more hotter.
Wednesday, March 31, 2010
Adobong Kangkong (River Spinach)
Adobong Kangkong is one of the authentic Filipino dishes that I really love. It was pretty easy and basic to prepare and cook, and for sure, you will love this recipe too.
Adobong Kangkong Ingredients:
* 1 big bowl of kangkong (river spinach)
* 1/4 kilo of pork, cut into small pieces
* 1/4 cup of vinegar
* 1/4 cup soy sauce
* 5 cloves of garlic, minced
* 1 onion, diced
* 2 laurel leaves (bay leaves)
* 1 cup pork stock (broth) or bouillon pork cube dissolved in water
* Salt and pepper to taste
Adobong Kangkong Cooking Procedure:
1). Saute garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.
2). Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil.
3). Let simmer then add the vinegar. Do not stir for 5 minutes.
4). Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done.
Best serve with hot rice. Enjoy.
 |
| Adobong Kangkong Image Via foodpick.me |
* 1 big bowl of kangkong (river spinach)
* 1/4 kilo of pork, cut into small pieces
* 1/4 cup of vinegar
* 1/4 cup soy sauce
* 5 cloves of garlic, minced
* 1 onion, diced
* 2 laurel leaves (bay leaves)
* 1 cup pork stock (broth) or bouillon pork cube dissolved in water
* Salt and pepper to taste
Adobong Kangkong Cooking Procedure:
1). Saute garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.
2). Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil.
3). Let simmer then add the vinegar. Do not stir for 5 minutes.
4). Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done.
Best serve with hot rice. Enjoy.
Tuesday, March 30, 2010
Kilawin Labanos (Sauteed Radish)
Kilawin Labanos or Sauteed Radish is one of my personal vegetable dish favorite. I love the sourness on this recipe. Check below the Kilawin Labanos recipe that is good for 4 servings.
Kilawin Labanos Recipe Ingredients:
* 6 medium-size radishes
* 1 clove garlic, crushed
* 1 medium-size tomato, sliced
* 1 medium-size onion, sliced
* 1 tablespoon cooking oil
* 1/2 cup pork, cut in strips
* 1/2 cup shrimps
* 2 tablespoons vinegar
* salt and pepper
Kilawin Labanos Cooking Procedure:
1). Slice radishes very thin.
2). Sprinkle with salt to remove bitterness. Rinse in water, drain
and set aside.
3). Saute garlic, onion, and tomato in oil. Add pork and cook until brown.
4). Cut shrimps lengthwise and add to sauteed pork. Simmer until done.
5). Season with salt and pepper.
6). Add radishes. Cover and simmer for 10 minutes.
7). Add vinegar and more pepper and bring to boil. Serve hot.
Kilawin Labanos Recipe Ingredients:
* 6 medium-size radishes
* 1 clove garlic, crushed
* 1 medium-size tomato, sliced
* 1 medium-size onion, sliced
* 1 tablespoon cooking oil
* 1/2 cup pork, cut in strips
* 1/2 cup shrimps
* 2 tablespoons vinegar
* salt and pepper
Kilawin Labanos Cooking Procedure:
1). Slice radishes very thin.
2). Sprinkle with salt to remove bitterness. Rinse in water, drain
and set aside.
3). Saute garlic, onion, and tomato in oil. Add pork and cook until brown.
4). Cut shrimps lengthwise and add to sauteed pork. Simmer until done.
5). Season with salt and pepper.
6). Add radishes. Cover and simmer for 10 minutes.
7). Add vinegar and more pepper and bring to boil. Serve hot.
Saturday, January 30, 2010
Laing (Taro Leaves In Coconut Milk)
Laing is another authentic recipe originated from Bicol region. As I have said on my previous post(s), Bicolanos are one of the greatest cooks or chefs ever, making this dish as one of the most sought after Filipino recipe.
The main ingredient of this recipe is dried taro root (dahon ng gabi) cooked with coconut milk and red chili. You can include shrimp paste with pork on this one. But if you are health and diet conscious, the plain Laing recipe alone will be the best choice for you.
Laing Recipe Ingredients:
* 30 pieces gabi (taro) leaves, dried and shredded
* 1/2 kilo pork, diced
* 1/4 cup shrimp paste (bagoong)
* 5 cloves garlic, minced
* 2 red onions, chopped
* 2 tablespoons ginger, minced
* 5 jalapeno pepper, sliced
* 1 cup coconut cream (kakang gata)
* 2 cups coconut milk (gata)
* 2 tablespoons of oil
* 1 teaspoon salt
Laing Cooking Instructions:
1). In a casserole, sauté garlic, ginger and onions then add the pork.
2). Mix in the gabi (taro) leaves.
3). Pour in the coconut milk (kakang gata) and bring to a boil then simmer for 15 minutes.
4). Add jalapeno, bagoong, and salt. Simmer for another 5 minutes.
5). Add the coconut cream and continue to simmer until oil comes out of the cream.
Best serve hot with plain white rice.
The main ingredient of this recipe is dried taro root (dahon ng gabi) cooked with coconut milk and red chili. You can include shrimp paste with pork on this one. But if you are health and diet conscious, the plain Laing recipe alone will be the best choice for you.
 |
| Laing With White Rice Image By camperspoint.com |
Laing Recipe Ingredients:
* 30 pieces gabi (taro) leaves, dried and shredded
* 1/2 kilo pork, diced
* 1/4 cup shrimp paste (bagoong)
* 5 cloves garlic, minced
* 2 red onions, chopped
* 2 tablespoons ginger, minced
* 5 jalapeno pepper, sliced
* 1 cup coconut cream (kakang gata)
* 2 cups coconut milk (gata)
* 2 tablespoons of oil
* 1 teaspoon salt
Laing Cooking Instructions:
1). In a casserole, sauté garlic, ginger and onions then add the pork.
2). Mix in the gabi (taro) leaves.
3). Pour in the coconut milk (kakang gata) and bring to a boil then simmer for 15 minutes.
4). Add jalapeno, bagoong, and salt. Simmer for another 5 minutes.
5). Add the coconut cream and continue to simmer until oil comes out of the cream.
Best serve hot with plain white rice.
Friday, January 29, 2010
Dinengdeng
Dinengdeng is an authentic Ilocano dish or recipe. The main characteristic of this dish is the boiled vegetable with bagoong na isda dish which is sweetened with kamote.
Dinengdeng is similar to pinakbet and bulanglang. But unlike pinakbet or bulanglang, dinengdeng contains much fewer vegetables and contain more soup base.
This dish is also considered as one of the healthiest diet recipe of Filipinos.
Dinengdeng Recipe Main Ingredients:
* 2-3 t`sp. bagoong na isda
* 1 small size cubed kamote
* grilled or fried fish, sliced crosswise
* salt
With combination but not limited of the following vegetables:
* kalabasa, cut into wedges
* okra, cut into wedges
* upo, cut into wedges
* ampalaya, cut into wedges
* eggplant,cut into wedges
* sigarillas,cut into wedges
* sitaw. cut into 2” lengths
* saluyot tops, leaves
* camote tops, leaves
* malunggay leaves
* squash tops, leaves, flowers
* bamboo shoots, sliced, boiled
Dinengdeng Cooking Instruction:
1). Dilute bagoong na isda in 1-2 cups of water, strain in a sheave and pour solution in a casserole.
2). Bring to boil and simmer for 3-5 minutes, remove all scams that rises.
3). Add in kamote cubes and simmer for another 2-3 minutes. Add in all thevegetables, vegetables that will require longer time to cook at the bottom and leafy vegetables at the top.
4). Add more water if necessary. Season with salt if required.
5). Simmer until vegetables are cooked but firm.
6). Top with grilled or fried fish and keep covered for a minute.
Serve dinengdeng while its hot. Enjoy this healthy recipe!
Dinengdeng is similar to pinakbet and bulanglang. But unlike pinakbet or bulanglang, dinengdeng contains much fewer vegetables and contain more soup base.
This dish is also considered as one of the healthiest diet recipe of Filipinos.
 |
| Dinengdeng Image By AngSarap.Net |
Dinengdeng Recipe Main Ingredients:
* 2-3 t`sp. bagoong na isda
* 1 small size cubed kamote
* grilled or fried fish, sliced crosswise
* salt
With combination but not limited of the following vegetables:
* kalabasa, cut into wedges
* okra, cut into wedges
* upo, cut into wedges
* ampalaya, cut into wedges
* eggplant,cut into wedges
* sigarillas,cut into wedges
* sitaw. cut into 2” lengths
* saluyot tops, leaves
* camote tops, leaves
* malunggay leaves
* squash tops, leaves, flowers
* bamboo shoots, sliced, boiled
Dinengdeng Cooking Instruction:
1). Dilute bagoong na isda in 1-2 cups of water, strain in a sheave and pour solution in a casserole.
2). Bring to boil and simmer for 3-5 minutes, remove all scams that rises.
3). Add in kamote cubes and simmer for another 2-3 minutes. Add in all thevegetables, vegetables that will require longer time to cook at the bottom and leafy vegetables at the top.
4). Add more water if necessary. Season with salt if required.
5). Simmer until vegetables are cooked but firm.
6). Top with grilled or fried fish and keep covered for a minute.
Serve dinengdeng while its hot. Enjoy this healthy recipe!
Thursday, January 28, 2010
Bulanglang
Bulanglang is an authentic vegetable recipe in the Philippines. Sometimes, bulanglang dishes are being mistaken as Pinakbet. Bulanglang is much more soupier and includes dark leafy vegetables making it as a healthy and diet friendly recipe. Also, bulanglang is a very flexible dish, meaning you can add or vary the included vegetables on the recipe. Fish is sometimes included on the dish.
Bulanglang Recipe Recommended Ingredients:
* 2 tablespoons lard
* 1 teaspoon minced garlic
* 1/4 cup minced onions
* 1/2 cup red tomatoes, sliced
* 2 cups rice washings
* one medium-sized milkfish sliced crosswise into four pieces
* 1 cup squash, diced
* 1 cup eggplant, diced
* 1 cup ampalaya, sliced into strips
* 1/2 cup malunggay leaves
* 1/2 cup kangkong tops
* 1/2 teaspoon ginger, chopped
* 3 tablespoons of bagoong
Bulanglang Cooking Instructions:
1). Use the lard to saute the garlic, onions, tomato and ginger.
2). Add the two cups of rice washings. Bring to a boil.
3). Season with the bagoong, and add the milkfish.
4). Simmer for five minutes and remove the fish.
5). Add the vegetables starting with the squash, which takes the longest to cook. The leafy vegetables should be added last.
6). As soon as the vegetables are done, remove from heat and transfer to a serving dish.
Now, you can place the fish on top of the vegetables and serve as soon as possible.
 |
| Bulanglang Photo Credits: http://www.flickr.com/photos/kusineronggill/4826129612/ |
Bulanglang Recipe Recommended Ingredients:
* 2 tablespoons lard
* 1 teaspoon minced garlic
* 1/4 cup minced onions
* 1/2 cup red tomatoes, sliced
* 2 cups rice washings
* one medium-sized milkfish sliced crosswise into four pieces
* 1 cup squash, diced
* 1 cup eggplant, diced
* 1 cup ampalaya, sliced into strips
* 1/2 cup malunggay leaves
* 1/2 cup kangkong tops
* 1/2 teaspoon ginger, chopped
* 3 tablespoons of bagoong
Bulanglang Cooking Instructions:
1). Use the lard to saute the garlic, onions, tomato and ginger.
2). Add the two cups of rice washings. Bring to a boil.
3). Season with the bagoong, and add the milkfish.
4). Simmer for five minutes and remove the fish.
5). Add the vegetables starting with the squash, which takes the longest to cook. The leafy vegetables should be added last.
6). As soon as the vegetables are done, remove from heat and transfer to a serving dish.
Now, you can place the fish on top of the vegetables and serve as soon as possible.
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