silver chopstix

Tortang Talong II (Eggplant Omelet)

Posted by in Dinner, Vegetable

This is just an updated version of a blog I made on Tortang Talong four years ago. For best results I recommend that you use an Asian/Chinese eggplant. It is slender and elongated in shape and has a more delicate flavor and thinner skin compared to the American ones. First, you need to grill or broil your eggplants. You can do this on top of your stove if it is gas, or inside the oven or outside grill. The purpose is to soften the eggplant and to make it easy…read more

Okoy (Mung Bean Sprouts and Shrimp Fritters)

Posted by in Seafood, Vegetable

In my parents hometown of Navotas, Okoy is considered an afternoon snack. These are sold during the mid afternoon hours along with others treats like, Valencia (Turon goes by this name in Navotas), Maruya (banana fritter) etc. I remember older family members would eat Okoy with cold rice and a dipping sauce made up of vinegar, garlic and ground black pepper. When I was growing up we would sometimes have this for breakfast during the weekends. This is one of my favorite dish of all time. Whenever I would come…read more

Filipino Chop Suey (Vegetable Medley Stir Fry)

Posted by in Dinner, Vegetable

Filipino chop suey is just a colorful medley of vegetables that has been stir fried. Most often chicken, pork or shrimp is added. In my family chicken is the protein of choice. You can use any kind of vegetables you want; cabbage, carrots, celery, cauliflower, bell pepper and chicharo (snow peas) are the most popular. For this recipe I didn’t add any kind of meat, instead I opted to use quail eggs and some fish cake. To make, in a large skillet or wok saute in 2 tbsp. oil 1…read more

Shishito Peppers Spring Roll (Dynamite Lumpia)

Posted by in Vegetable

Filipinos love their lumpia and our family is no exception. There are several kinds of lumpia that we have in the Philippines and I have featured some of it in this blog – lumpiang shanghai, lumpiang gulay (fried and fresh) and tuna lumpia. You can actually wrap anything that you can think of be it savory or sweet. Dynamite lumpia is sweet peppers spring roll. They call it dynamite because of it’s shape and form and it’s explosive flavor being spicy hot. In the Philippines they use green finger chilis…read more

Zucchini Blossoms Three Ways

Posted by in Vegetable

My search for zucchini or squash blossoms has finally come to an end at Union Square Market in NYC. Was really overjoyed at my find and had to literally stop myself from hoarding since I know it won’t keep well. I was in the middle of my vacation and still have to bring it back home to Jersey. I bought two packages, the male blossoms which is attached to a thin stem and has fuller petals and the female blossoms which has a miniature squash/fruit attached at it’s base. The…read more

The Search for Zucchini Blossoms at Union Square

Posted by in Kitchen Cabinet and Pantry, Vegetable

I love going to Farm Markets, it’s exciting to see produce available for the season. Seeing all the fresh vegetables, fruits, bread and meat gives me such a high and enthusiasm to run back to my kitchen and just cook or create something. I always make it a point to visit the world famous Union Square Market everytime we visit the city. I was there for a weekend get away with the husband and being a Saturday I knew there would be more vendors and selections to choose from. That…read more

Ate Neng’s Dinindeng

Posted by in Vegetable

Sometimes the simplest of food is the tastiest and most nutritious. On my recent trip back home to Manila I got to sample this vegetable dish called”Dinindeng“. Ate Neng kindly showed me how to prepare it. This is the Visayan version of Dinindeng and a staple of her hometown in Rombang, Belison, Antique. To make you will need several kinds of vegetables – alugbati (malabar spinach), saluyot (jute), sitaw (yard beans), talong (eggplant), kalabasa (squash) and okra. First, boil about 4-5 cups water in a medium size pot. Once it…read more

Purple Sweet Potato Fries with Miso Mayo

Posted by in Vegetable

You may have noticed I have recently been creating a lot recipes with purple sweet potato. It is considered a superfood because it’s not only delicious but packed with nutritional benefits as well. This recipe is very simple to make. Pre-heat your oven to 425 F. Wash and peel your sweet potato (I used 2 small ones), then cut into strips. Pat dry with paper towels and place in a bowl. Add 1-2 tbsp. olive and oil and season with salt and pepper. Toss everything to coat. Line a baking…read more

Stove Top Grilled Corn On The Cob

Posted by in Vegetable

I make it a point to get Jersey corn at our town’s Farmer’s Market during the Summer. They simply are the sweetest corn ever. It’s also not that expensive at 6 for $3.75 . I don’t do anything fancy with it. I usually just boil or grill them. I just discovered that you can grill corn on your stove top. This made it a lot easy for me since I have avoided using our outdoor grill lately, simply because I cannot stand the heat and humidity we have been having….read more

Ground Beef with Bok Choy

Posted by in Beef, Vegetable

One of the simplest and most satisfying dish you can serve your family. I must admit I made this one night because I was in a hurry. This is a what you can see on a typical Filipino dining table, some kind of meat sautéed with whatever vegetable on hand. Filipino’s like to season their food with fish sauce but I prefer soy sauce. First, saute 1 medium sized finely chopped onion cook until translucent. Then add 2 cloves of minced garlic and cook until fragrant. Add your 1 lb….read more