Fresh Broccoli Salad

Ingredients

2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar

Directions

Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

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Asian Coleslaw

Ingredients

6 tablespoons rice wine vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons minced fresh ginger root
1 1/2 tablespoons minced garlic

5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups shredded napa cabbage
2 red bell peppers, thinly sliced
2 carrots, julienned
6 green onions, chopped
1/2 cup chopped fresh cilantro
Directions

In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

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Crispy Cucumbers and Tomatoes in Dill Dressing

Ingredients

1/4 cup cider vinegar
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon chopped fresh dill weed
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
2 cucumbers, sliced
1 cup sliced red onion
2 ripe tomatoes, cut into wedges

Directions

In a large bowl, mix the vinegar, sugar, salt, dill, pepper, and oil. Add cucumbers, onion, and tomatoes. Toss, and let stand at least 15 minutes before serving.

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Summer Corn Salad

Ingredients

6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tablespoons white vinegar
salt and pepper to taste
Directions

Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

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Easy Seven Layer Vegetable Salad

Ingredients

1 head lettuce, torn into small pieces
1 (10 ounce) package frozen green peas, thawed
1/2 cup chopped green bell pepper
12 slices bacon
1 1/2 cups small cauliflower florets
1/2 cup chopped celery
2 cups mayonnaise
3 tablespoons white sugar
4 ounces shredded Cheddar cheese

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a 9x13 inch pan layer the lettuce followed by the peas, green pepper, bacon, cauliflower and celery.
In a small bowl combine the mayonnaise and the sugar. Spread mixture over salad. Sprinkle cheese over top. Cover and chill for at least 8 to 12 hours before serving.

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Marinated Vegetable Salad

Ingredients

3/4 cup white sugar
1 teaspoon celery seed
1/2 teaspoon ground black pepper
1 cup distilled white vinegar
1/4 cup canola oil
1 teaspoon salt
2 cups cucumbers, peeled and thinly sliced
1 onion, sliced into thin rings
2 cups thinly sliced carrots
1/2 cup chopped celery

Directions

Combine sugar, celery seeds, black pepper, vinegar, oil, and salt in a screw-top jar. Shake well to mix.
Combine vegetables in large bowl. Pour dressing over vegetables, and stir gently. Cover, and refrigerate several hours or overnight.

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Raw Vegetable Salad

Ingredients

6 slices bacon
3 cups chopped broccoli
3 cups cauliflower, chopped
3 cups chopped celery
1 (10 ounce) package frozen green peas, thawed
1 cup sweetened-dried cranberries
1 cup raw Spanish peanuts
1/4 cup white sugar
1 teaspoon salt
1 tablespoon white wine vinegar
2 tablespoons grated onion
1/4 cup Parmesan cheese
1 1/2 cups mayonnaise

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, combine the broccoli, cauliflower, celery, peas and cranberries.
Wisk together the sugar, salt, vinegar, grated onion, cheese and mayonnaise. Pour dressing over the salad; add nuts and bacon and toss well.

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TIPS IN COOKING VEGETABLES

Vegetables are essential to the. We get a great deal of our daily vitamin content from vegetables. We need to make sure that how we cook them does not drain vitamin contents and benefits of consumption.

Cooking vegetables can be tricky. Over cooking can make vegetables bland and soggy. My belief is that vegetables should not be boiled. Boling not only rob us of vitamin content, it is the main culprit in turning vegetables to a lifeless, tasteless form.

If we cannot boil, how do we proceed?

First option, steaming vegetables is always a good choice. This will leave vegetables full of life. They will be crisp and colorful. It will also not deplete the vegetables of their vitamin content.

By rule of thumb, vegetables will only need a few minutes in the steam.

For those who do not have official vegetable steamers, an easy steamer can be fashioned out a of pot, a metal colander, and a pot lid. Place a small amount of water in the bottom of a given pot. Fit the metal colander into the pot. Start to boil the water. You will begin the see the steam rise. Place your vegetables into the metal colander and place the pot lid over the metal colander and pot. This collection of kitchen items will allow you to steam vegetables as good as any fancy store bought steamer.

Another good option is to cook your vegetables in a wok. The secret to the wok is that it cooks quickly at a very high temperature. Vegetables retain their flavors, textures, and colors with small amount of nutrient loss.

My favorite wok recipe for vegetables is to cook broccoli, carrots, bok choy, and snow peas in a very light garlic sauce. The vegetables remain crisp and the garlic adds just the right amount of flavoring. This combination can be served with any cut of meat.

I hope you will see that secret to cooking vegetables is not to over cook. Vegetables need to remain crisp, full of color. As you learn different tricks to bringing your vegetables to life, these will become the most requested dishes on your dinner table.

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Laing Recipe (taro leaves in coconut milk)

Ingredients:

1/2 pack or 30 pieces taro leaves or dahon ng gabi
1 small onion diced
2 pieces siling labuyo
1 thumb size ginger diced
3 cloves garlic diced
1 can coconut milk
1/4 kilo pork meat cut into small cubes
1/4 cup bagoong alamang
2 tbsp. fish sauce or patis
1 tbsp. ground pepper

Laing Cooking Instructions:

In a pan, pour in coconut milk and bring to a boil. Add garlic, onion and ginger. Stir and simmer for 10 minutes.
Place in pork meat. Season with bagoong, fish sauce and pepper. Simmer over low heat until pork is tender and sauce is thickens.
Place in dried taro leaves. Soak in gently and do not stir. Simmer for few minutes until taro leaves are fully cooked.
Sprinkle with chopped chili pepper. Turn off heat, Cover and let sit with remaining heat.

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Ginataang Sitaw at Kalabasa

Ingredients:

1/2 squash peeled and cut cut in bit sizes
1 bundle sitaw or string beans cut in 3 inches long.
1/ 4 kilo pork diced (optional)
3 tbsp fish sauce or 1 tbsp shrimp paste
3 cloves garlic
1 small onion chopped
1 can coconut milk
cooking oil
salt and pepper to taste

Ginataang Sitaw at Kalabasa Cooking Instructions:

Heat cooking oil in a wok. Fry pork meat until brown.

In the same pan, saute onion and garlic until fragrant. Season with fish sauce or shrimp paste and mix well.

Pour in coconut milk and bring to a boil. Place in the squash and string beans. Simmer over low heat until vegetables are tender.

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Ginataang Papaya (Papaya with coconut milk)

Ingredients:
1 medium papaya, cut in serving pieces
1 small onion chopped
3 cloves garlic minced
1 thumb size ginger diced
a dash of pepper
1 tbsp. fish sauce
1 pieces dried salted fish, shredded

Ginataang Papaya Cooking Instructions:

Peel papaya and slice into serving pieces. Discard the seeds.

Heat cooking oil in a wok. Saute onion, garlic and ginger until fragrant.

Pour coconut milk in and bring to a boil; place in papaya. Season with fish sauce, and a dash of pepper. Simmer over low heat, until papaya, is half cooked.

Add in shredded dried, salted fish and stir. Simmer for few minutes more, until papaya is totally soft. Turn off heat.

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Ginataang Langka

Ingredients:

1 pack Langka vegetables or langkang gulay ( amount optional)
3 pieces fried dried fish or daing, shredded
1 small onion chopped
3 cloves garlic chopped
2 pcs. bird's eye chili or labuyo (optional)
1 can coconut milk
1/2 cup water
salt and pepper to taste

Ginataang Langka Cooking Instructions:

Heat cooking oil in wok. Saute onion and garlic until fragrant. Pour in coconut milk and bring to a boil.

Add the dried fish and add pour in water. Simmer over medium heat for a few minutes.

Add langka vegetables. Mix well and simmer over medium low heat until langka is fully cooked and sauce is thickens.

Sprinkle with chili pepper. Salt and pepper to taste. Turn off heat

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Ginataang Labong with Saluyot (bamboo shoot)

Ingredients:

1 cuo labong or bamboo shoots
2 cups saluyot or jute leaves
1 can coconut milk
1/4 kilo pork diced
1 small onion quartered
3 cloves garlic mined
1 thumb size ginger sliced thinly
1 tbsp fish sauce
vegetable oil
salt and pepper to taste
Ginataang Labong with Saluyot Cooking Instructions:

Boil water in a pot and simmer labong at least 10 - 15 minutes or until tender. Then drain and set aside.

Heat cooking oil in pan. Saute the onion, garlic, and ginger until fragrant. Add pork and saute until golden brown. Season with fish sauce.

Pour in coconut milk and simmer over medium heat until the meat is tender.

When meat is tender add the boiled labong and saluyot. Simmer for another few minutes until vegetables cook and sauce thickens. Salt and pepper to taste.

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Ampalaya con Itlog (Bittermelon with eggs)

Ingredients:

2 small ampalaya cut into bite sizes
2 eggs beaten
3 cloves garlic minced
1 small onion chopped
1 small tomato chopped
1/4 kilo pork, cut in bite size (optional)
salt and pepper to taste
1/4 cup water (optional)
cooking oil

Ampalaya con Itlog Cooking Instructions:

Soak ampalaya in salted water for at least 15 - 20 minutes.
Place pork in a hot pan and fry until light brown.
In the same pan. Saute garlic, onion, and tomatoes until soft and fragrant. Stir with the meat for a few minutes.
Place in ampalaya (bitter melon), season with salt and pepper. Stir for a few minutes.
Pour in water and simmer until ampalaya is tender.
When ampalaya is tender, add beaten eggs and allow egg to cook. Stir for a few minutes. Turn off heat.
Serve with steamed rice and fried fish.

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Ginisang Sayote (Sauteed Chayote)

3 pcs sayote peeled and cut into serving pieces
1/2 cup frozen or fresh shrimp
1/4 kilo pork diced
1 small onion chopped
3 cloves garlic minced
2 tomatoes sliced
2 tbsp. fish sauce
salt and pepper to taste
1/2 cup water
cooking oil

Ginisang Sayote Cooking Instructions:

Heat cooking oil in a pot, saute onion, garlic and tomatoes until soft and fragrant.
Place in pork and shrimp. Saute until pork outer parts turn light brown and shrimp changes its color to pink.
Season with fish sauce, stir until well blended.
Pour in water and place in sayote. Mix well. Simmer for few minutes or until tender. Salt and pepper to taste.
Serve with steamed rice!

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Guisadong Upo (Sauteed Gourd or Zucchini)

INGREDIENTS:

2 tablespoons cooking oil 1 tablespoon finely minced garlic
1 tablespoon bagoong or shrimp paste salt to taste
1/2 pound shrimps, shelled and deveined 2 cups upo (or zucchini)



In a medium skillet, heat oil and saute garlic until brown. Add bagoong or shrimp paste
and salt. Add shrimps and bring to a very short boil (about 4 minutes). Add upo or
zucchini, cover pan and stir occasionally. Cook for about 10 minutes until upo or
zucchini is tender.

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Pinakbet {Filipino Vegetable Stew}

Ingredients:

1/4 kilo pork belly, cut into small pieces
3 tablespoons oil
1 1/2 cup water
2 medium ampalaya, cut into serving pieces
2 medium eggplants, cut into serving pieces
1/4 medium squash, cut into serving pieces
5 pieces string beans, cut into serving pieces
6 pieces okra, halved
6 pieces tomatoes, sliced
1 head garlic, minced
1 big onion, diced
1 small ginger, juliened



In a skillet, saute the pork in oil until lightly browned, set aside. Saute ginger, garlic,
onion, and tomatoes in the skillet and mix in the pork. Add the water and shrimp
bagoong and let boil. Add the ampalaya, eggplant, okra, squash, and string beans
and simmer until cooked. Season with pepper to taste.

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Ginisang Munggo (Sauteed mungbeans)

INGREDIENTS

1 cup munggo, washed 1/4 kilo pork belly, cut into small pieces
5 cups water 1 head garlic, minced
1 small onion, minced 4 pieces tomatoes, sliced
1 cup malunggay leaves 1 Knorr pork cube
1/2 teaspoon black pepper 2 tablespoon cooking oil



In a casserole, put water, munggo, and Knorr pork cube. Bring to a boil and simmer for
30 minutes or until the munggo is cooked. In a skillet, heat the oil and saute the garlic,
onion, and tomatoes.
Add the pork and saute until lightly browned. Add in the munggo and stock. Season
with pepper and add the malunggay leaves.

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Adobong Sitaw

Ingredients:

250 grams of ground lean pork
2 bunches of sitaw (string beans), cut into 2-inch lengths
1 head of garlic, peeled and crushed
1 onion or 2 shallots, peeled and thinly sliced
1 bay leafground black pepper
1/4 c. of vinegarabout
3 tbsps. of soy sauce
2 tbsps. of vegetable cooking oil

1-2 hardboiled eggschopped cilantro and red pepper flakes for garnish
Adobong Sitaw Cooking Instructions:
Place the ground pork, garlic, onion or shallots, ground pepper and bay leaf in a shallow cooking pan.
Pour the vegetable cooking oil over. Because of the leanness of the pork, I didn’t want the meat to turn dry so the purpose of adding cooking oil is to help it retain its succulence.
Pour in the vinegar and cook over medium-high heat until the vinegar starts to boil.
Stir, breaking up the meat.
Pour in the soy sauce and stir well.
Cover and simmer for about 10 minutes.
Add the sitaw (string beans), stir, cover and simmer for another 10 to 15 minutes or until the (string beans) sitaw is tender.

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Adobong Talong

INGREDIENTS:

4 cups eggplant, cut into 2-by-2-inch pieces 1/4 cup vegetable or corn oil
1/2 cup white vinegar 1/4 cup soy sauce
1 tablespoon finely minced garlic



Fry eggplant cubes in oil until brown. Set aside on paper towel to absorb the oil. In a
saucepan, bring vinegar, soy sauce and garlic to a boil and simmer for 6 minutes.
Add fried eggplant to mixture and cook for 5 minutes more, turning eggplant slices
several times. Serve hot.

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Adobong Okra

INGREDIENTS:

20 pieces young okra 2 tablespoons vegetable or corn oil
1/2 tablespoon finely minced garlic 1 cup finely minced onion
4 tablespoons lemon or lime juice 3 tablespoons soy sauce
salt and pepper to taste



Wash and parboil okra for 5 minutes. Drain. In a skillet, heat oil and saute okra, garlic
and onions until garlic is brown and onions are transparent. Add lemon or lime juice
and soy sauce. Simmer for 6 to 8 minutes or until okra is tender. Add salt and pepper
to taste.

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Adobong Labong (Bamboo Shoots Adobo)

INGREDIENTS:

1/2 cup pork, boiled for 15 minutes and cut into 1/2-inch cubes (save 1 cup stock)
5 tablespoons vegetable or corn oil
1/4 cup minced onion
1-1/2 tablespoons patis or salt
3 cups bamboo shoots cut into 2-by-2 inch squares
salt and freshly ground pepper to taste
1/2 cup shelled, deveined and minced shrimp
1 tablespoon minced garlic
1 cup reserved pork stock
4 tablespoons white vinegar

Heat 2 tablespoons oil in a skillet and saute garlic until light brown and onion until
transparent. Stir in pork and shrimp and cook until shrimp are done (when they are
pink). Add patis or salt, stock and bamboo shoots. Simmer for 15 minutes. Add
vinegar. Continue simmering until the liquid has been reduced by half. Add remaining
3 tablespoons of oil and cook for another 10 minutes. Add salt and pepper to taste.

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Adobong Kangkong

INGREDIENTS:

2 pounds kangkong or spinach 1/2 tablespoon finely minced garlic
1/2 cup vegetable or corn oil 1 tablespoon lemon or lime juice
3 tablespoons soy sauce 1/2 tablespoon salt
freshly ground pepper to taste



Wash and sort kangkong or spinach. Separate leaves and cut stems into 1-inch
lengths. Saute the garlic in oil, and when it is golden brown, add the kangkong, lemon
or lime juice, soy sauce and salt. Cover and bring to a boil. Add freshly ground
pepper to taste. Serve hot.

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Acharang Mais

INGREDIENTS:

1 teaspoon salt 1/2 cup sugar
1/2 cup apple cider vinegar 1 cup cooked or canned corn
1 medium-size onion, diced 1 medium-size green pepper, diced
2 teaspoons hot pepper sauce 1/4 cup finely diced pimento



Combine salt, sugar and vinegar in saucepan. Bring to a boil. Add corn, onion and
green pepper and boil for 5 minutes. Stir in hot pepper sauce and pimento to taste.
Refrigerate. Serve cold.

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Acharang Labanos

INGREDIENTS:

4 medium-size white radishes
2 teaspoons salt
1 cup pickle juice



Pare the radishes. Slice into thin, short pieces. Add salt and squeeze out the juice to
remove the bitter taste of the radishes. Rinse in water and squeeze liquid out. Add
enough pickle juice to cover the radishes. Serve with any fried or broiled fish or meat

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Achara Papaya

Acharang Papaya Ingredients:

4 cups grated fresh green papaya
1/4 cup salt
1 carrot, peeled and sliced
1 red bell pepper, sliced into long strips
1 (2 inch) piece fresh ginger root, peeled and sliced
2 green chile peppers, sliced into thin rings
1 (1.5 ounce) box raisins
1 cup white vinegar
1 cup water
1 cup white sugar
1 teaspoon salt

Achara or Atsara Cooking Instructions:

Toss the grated papaya with 1/4 cup salt together in a large bowl; allow to sit for 1 hour.
Drain the liquid from the papaya and rinse thoroughly.
Place the papaya in the middle of a large piece of cheesecloth and squeeze to drain as much liquid from the papaya as possible.
Combine the papaya, carrot, red bell pepper, ginger, green chile peppers, and raisins together in a clean large bowl; mix.
Transfer the mixture to clean, dry jars with lids.
Stir the vinegar, water, sugar and 1 teaspoon salt together in a small saucepan; bring to a boil for 5 minutes.
Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid.
Allow the vegetables to marinate in the liquid at least 1 day before using.
Store in refrigerator between uses.

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