silver chopstix

Lumpiang Hubad

Posted by in Dinner, Vegetable

Lumpia is a dish that was brought by Chinese immigrants to the Philippines. It can either be fried or fresh. It is popularly known as egg roll or spring roll. The Philippines has several lumpia dishes, the most popular is lumpiang shanghai which I blogged about here and lumpiang Gulay or Prito. There is also what you call lumpiang hubad literally translated as naked spring roll. The reason being it is served without a wrapping. It is a mix of different kinds of vegetables stir fried and served with a…read more

Asian Greens Yu Choy and Kai Lan

Posted by in Dinner, Vegetable

Our family has to have a side of greens or salad for dinner. Preparing Asian greens is one of the easiest specially during a school weeknight. One of the Asian greens I regularly serve my family is Kai Lan or Chinese Broccoli. I just usually serve this steamed without any sauce or any kind of seasoning. My girls like it simply prepared. I am fortunate that they are not picky eaters. Last night I decided to jazz it a up a bit. I took a bunch of chinese broccoli and…read more

Summer Strawberry Salad

Posted by in Vegetable

I made this a couple of weeks back, after strawberry picking at a nearby farm. I just put together some green leaf lettuce, a bunch of cilantro and a handful of sliced berries. This salad was meant as a side for our grilled pork ribs chops. You can add some walnuts and feta cheese or even grilled chicken to make a hearty Summer meal. Make sure everything is chilled before serving. Drizzle with some raspberry vinaigrette or poppy seed dressing. (229)

Kani Salad

Posted by in Vegetable

If you like California roll, this salad is definitely for you. It has the same basic ingredients which are: mango, cucumber and kani (crabmeat). First, peel 2 medium sized cucumber and cut into julienne strips. I got this cool gadget from pampered chef which made my task a lot easier. It’s called the julienne peeler. Just scrape the whole length of your cucumber with it and stop when you reach the seeds in the center. Place the julienned strips of cucumber in a bowl. Next get 5-6 pieces of kani…read more

Blood Orange Salad

Posted by in Vegetable

I spotted some blood oranges at the grocery store last week. This is a seasonal fruit (usually from December – May) and are sometimes difficult to find. Blood oranges as the name implies has a deep red or almost blood colored flesh. It has a raspberry undertone aside from it’s citrus taste and is less sweet than a regular orange. To prepare, cut a bit of both ends of your orange. Stand the fruit on one end and remove the peel and pith by running your knife down the side…read more

Asian Potato Salad

Posted by in Vegetable

I was meaning to make Japanese potato salad but I tweaked the recipe a bit to better suit my taste. Japanese potato salad is a bit bland and does not have an acidic or tangy flavor compared to American style potato salad. It also makes use of Kewpie, a Japanese brand mayonnaise. This has a thin consistency and is not that creamy compared to western style mayonnaise. One other thing that makes it different is the addition of cucumbers and carrots in the recipe. To make, boil your potatoes (3…read more

Mung Bean Stew (Guinisang Monggo)

Posted by in Dinner, Vegetable

Mung or Monggo Beans is a widely used ingredient for sweet and savory dishes in Asia. In the Philippines Mung Bean stew is associated with Lent as it is commonly eaten on Fridays when religious Catholics would abstain from eating meat. However, this dish is so popular that most households make this as part of their regular meal or diet. This dish can be made vegetarian without adding any meat but I prefer mine with shrimps on it, pork or chicken are also favorite add ons. To make you will…read more

Ginisang Ampalaya (Sauteed Bitter Melon)

Posted by in Dinner, Vegetable

Ampalya or Bitter Melon is a seriously Asian vegetable. You either love it or hate it ! As the name suggests it has a very bitter taste. As a child I was not really fond of eating ampalaya, but was taught to eat what was served at the dinner table. I remember trying to drown it’s bitter taste by eating more rice than ampalaya or taking a sip of water for every spoonful of it. Now that I’m an adult I have learned to love it and regularly makes this…read more

Pinakbet (Filipino Mixed Vegetables)

Posted by in Dinner, Vegetable

I grew up eating the Tagalog version of Pinakbet. This is a mix of different vegetables consisting of chinese eggplant, okra, bitter melon, long beans, calabaza and tomatoes with the addition of shrimps. This is usually flavored with bagoong (shrimp paste). There is also the Ilocano version where they use fermented fish sauce and ginger as flavoring and everything is just layered and not sautéed. Note: Metro Manila where I came from is part of the Tagalog region. Philippine cooking is very much regional and each has their own way…read more

Filipino Chop Suey

Posted by in Dinner, Vegetable

There is American Chinese Chop Seuy and then there is Filipino Chop Seuy (Tsapsuy). This dish obviously has Asian influence. I am not exactly sure when this was introduced to the Philippines. As our history books says Filipinos were already trading with Chinese merchants as early as the 9th century even before the country was colonized by Spain. This is mainly why Philippine cuisine is heavily influenced by Chinese culture, not only in name and ingredients but in the manner of cooking as well. I have made Chop Seuy countless…read more