Vegetable Recipes

Laing with Shrimp

Laing is a well-loved Bicolano dish that is savory, creamy, earthy, and spicy all at once! It's one of the most iconic dishes in Bicolano cuisine because of the various bursts of flavors. Cooked in cocunut milk, laing is sure to be the perfect dish for a stay in weekend meal. The secret to the best laing? Leave it to simmer gently for more than an hour to allow the flavors to develop. This simple-to-follow recipe will definitely make your dinner table stand out. Here's a tip: Top it off with crispy shrimp to give it a nice crunch.

Laing Img

    Ingredients:

  • 2 tablespoons vegetable oil
  • 500 grams pork, diced
  • 500 grams pork, diced
  • 2 tablespoons ginger, cut into strips
  • 2 pieces green finger chili (siling pangsigang)
  • 3 cups coconut cream (kakang gata)
  • 3 cups taro leaves (dahon ng gabi), use dried leaves
  • 2 cups pork stock
  • black pepper, to taste
  • siling labuyo (bird's eye chili), sliced
  • 1 cup dried shrimp (hibe), or hibe
  • 1 tablespoon vinegar

Traditional way of cooking

Procedure
  1. Heat oil in a large pot. Fry pork until browned. Set pork aside.

  2. In the same pot, sauté onions, garlic, ginger, and chilies. Add coconut cream; simmer for 25 minutes. Bring mixture to a boil. Add taro leaves; mix. Add stock; simmer, stirring occasionally, for 1½ hours or until leaves are soft and wilted. Season with salt and pepper. Mix in fried pork.

  3. Make the crispy shrimp: Heat oil in a pan. Fry shrimp for 2 minutes. Add sugar and vinegar. Cook for 2 more minutes. Drain and set aside

  4. Transfer laing to a serving plate. Top with crispy shrimp and garnish with chilies, if desired.

Bicol is a region in the Philippines encompassing the southern part of Luzon Island and nearby island provinces. Caramoan, a peninsula in the east, is dotted with caves, limestone cliffs and white-sand beaches. Nearby, Catanduanes Island has mountains, waterfalls and coral reefs. Donsol, in the west, is home to whale sharks. The region's active volcanoes include Bulusan Volcano and Mayon Volcano.

Please leave us a recipe rating and message

EDIT

Pinakbet Ilocano

Pakbet or pinakbet is a popular vegetable dish that originated from one of the northern provinces of the Philippines, Ilocos. The vegetables used on this dish are usually grown in the back yard of every villager and are available almost all year long. Bitter Melon, eggplant, okra, and string beans are just some of the vegetables that make-up this delightful dish. Pakbet is cooked in a clay pot called “Palayok” and Anchovy sauce (bagoong isda) is used to add flavor.

As the fame of this dish grew, several versions have sprouted. In the National Capital Region (Manila and the near by cities). Pinakbet is cooked with squash (kalabasa) and bagoong alamang (shrimp paste) is used to give flavor to the dish. This variation is known as “Pakbet Tagalog”.

A very easy-to-cook dish packed with different vitamins and minerals (just limit the bagnet if you are conscious of your health), Pakbet is a dish that is really worth trying. By the way, having an extra cup of rice around might help.

Pinakbet

    Ingredients:

  • 1 lb lechon kawali sliced
  • 12 pieces sitaw cut into 2 inch length
  • 1/2 piece kalabasa cubed
  • 12 pieces okra
  • 1 piece Chinese eggplant sliced
  • 1 piece ampalaya sliced
  • 1 piece onion chopped
  • 4 cloves garlic crushed
  • 2 teaspoons bagoong alamang
  • 2 ½ cups water
  • 3 tablespoons cooking oil
  • ¼ teaspoon ground black pepper

Traditional way of cooking

Procedure

  1. Heat cooking oil in a pot. Saute onion and garlic. Add ginger and continue to cook until the onion softens.
  2. Add lechon kawali. Saute for 1 minute.
  3. Pour water. Let boil.
  4. Add Knorr Shrimp Cube. Cover the pot and cook in medium heat for 20 minutes.
  5. Add tomato and bagoong alamang. Stir. Cover the pot. Cook for 3 minutes.
  6. Put the kalabasa and kamote into the pot. Cook for 7 minutes.
  7. Add sitaw, okra, ampalaya, and eggplant. Stir. Cover the pot and cook for 5 minutes.
  8. Season with ground black pepper and add remaining lechon kawali. Cook for minutes.
  9. Tranfer to a serving plate. Serve. Share and Enjoy!

Ilocos is a region in the Philippines, encompassing the northwestern coast of Luzon island. It's known for its historic sites, beaches and the well-preserved Spanish colonial city of Vigan. Dating from the 16th century, Vigan's Mestizo district is characterized by cobblestone streets and mansions with wrought-iron balconies. Farther north, Laoag City is a jumping-off point for the huge La Paz Sand Dunes.

Please leave us a recipe rating and message

EDIT

Utan Bisaya (Law-Uy)

Have you ever heard of Utan Bisaya before? For locals of the Visayas or those with Visayan origins, Easy Utan Bisaya (or Law-Uy) is a vegetable soup made with the freshest of vegetables boiled in water. It is similar to another popular vegetable soup, bulanglang.

Truly, Cebuanos, Hiligaynons, Boholanos, and other Visayan people have given us some of our favorite protein powerhouses. But Utan Bisaya stands in stark contrast to the heavy, hearty meat meals we're more familiar with. Utan Bisaya's direct translation is “Vegetables, Visayan style.” Indeed, this humble dish boasts an array of vegetables you could easily grow in your backyard. Inexpensive and accessible, making Utan Bisaya doesn't require much experience, either! By just boiling these veggies in water, this soup brings out the natural flavors of these vegetables making it all around a perfectly healthy broth.

Pinakbet

    Ingredients:

  • 6 cups water
  • 1 cup squash, cubed
  • 2 pieces gabi, peeled, cubed
  • 1 1-inch piece ginger, peeled, sliced
  • 1 small red onion, quartered
  • 3 small tomatoes, quartered
  • 10 pieces green beans (abitsuelas), sliced
  • 6 pieces okra, sliced
  • 1 pieces eggplant, sliced into rounds
  • 2 pieces green finger chilies (siling pangsigang), sliced
  • 1 medium patola, sliced into rounds
  • 2 pieces of freshly fried fish (tilapia or lapu-lapu)
  • 2 pieces of freshly fried fish (tilapia or lapu-lapu)
  • 1/2 cup malunggay leaves

Traditional way of cooking

Procedure

  1. Pour water into a pot over medium-high heat. Add squash, gabi, and ginger; bring to a boil then simmer for 5 minutes or until almost tender.

  2. Pour water into a pot over medium-high heat. Add squash, gabi, and ginger; bring to a boil then simmer for 5 minutes or until almost tender.

  3. Add eggplant, chilies, patola, and flaked fish. Simmer for 2 minutes.

  4. Season with fish sauce and salt. Stir in malunggay leaves. Serve hot.

Visayas is one of the Philippines' 3 main island groups. In Central Visayas, Cebu City's Spanish colonial architecture includes the triangular Fort San Pedro and the Basilica del Santo Niño. Bohol Island's Chocolate Hills are a group of more than 1,000 conical, grass-covered mounds that turn brown in the dry season. In Corella, rare bug-eyed primates called tarsiers are protected at the Philippine Tarsier Sanctuary.

Please leave us a recipe rating and message

EDIT