VEGETABLES

  Watermelon Salad

INGREDIENTA:

1/2 head green ice Lettuce, remove leaves and tear into serving pieces

2 slices watermelon, cut into cubes

200 grams grilled meat(pork, beef or lamb), cut into small pieces

6 pieces cherry tomatoes, halved

2 tablespoons olives(optional)

2 tablespoons capers(optional)

1/2 cup balsamic dressing

PROCEDURES:

1. In a large bowl, arrange lettuce, watermelon, cherry tomatoes, olives and capers.

2. Add grilled meat then drizzle with balsamic dressing. Serve immediately.

  Lemon Zucchini Bread

Filipino Style Recipe: This recipe makes a moist zucchini bread. You may also opt to add some nuts for some crunch. Enjoy it with your coffee or tea.

INGREDIENTA:

3 1/2 cups all purpose flour

1 teaspoon salt

2 teaspoons baking soda

4 eggs

1 1/2 cups sugar

1 cup vegetable oil

1/2 cup plain yogurt

1 teaspoon lemon zest

1 tablespoon lemon juice

2 teaspoon vanilla extract

2 cups grated zucchini, juices squeezed out

PROCEDURES:

1. In a bowl, sift together the flour, salt, and baking soda.

2. In another bowl, beat the eggs, sugar and vegetable oil. Stir in yogurt, lemon zest and lemon juice. Gradually pour the flour mixture until just moistened.Fold in the grated zucchini.

3. Line 2 loaf pans with parchment paper. Pour the mixture to each of the loaf pans and bake in preheated oven at 350 degrees F for 50-55 minutes or when a toothpick inserted at the center comes out clean.

4. Open the oven and let it cool for about 10 minutes. Remove from the oven and let it cool completely. Slice, serve, and enjoy.

  Ginataang Kuhol with Sitaw at Kalabasa

Filipino Style Recipe: Ginataang kuhol or suso(snail with coconut milk) is an exotic dish that you will find surprisingly delicious. Snails cooked in coconut milk that you will enjoy the richness flavor together with vegetables. You can try this dish if your looking for a mouth-watering recipe that will surely agree to your taste.

Ingredients:

1 kilo snails(kuhol or suso)

1 kilo shredded coconut

5 cloves garlic, minced

1 onion, sliced

1 thumb-sized ginger, cut into strips

2 pieces green chilli(siling haba)

1 bunch string beans(sitaw), cut in 2-inch length

1/2 squash, chopped into 2×1 inch cubes

salt and pepper to taste

Procedures:

Part 1

1. To clean the snails, place the snails in a bowl with water and salt. set aside for a few hours.

2. Rub the shells in water to remove the residues and crack a small opening on the end of the snail.

Part 2

1. Place the shredded coconut in a mixing bowl and pour in 2 cups of hot water.

2. Separate the milk from the shredded coconut by squeezing from the mixture(Use a strainer or a clean cloth). Place in a bowl and set aside.(1st extract)

3. Repeat the procedure, place the milk(2nd extract) to another bowl.

Part 3

1. In a casserole, heat oil then saute garlic, onion and ginger.

2. Pour the coconut milk(2nd extract) then bring to boil over medium heat.

3. Add in the snails and bring to a boil once more until it almost absorbed.

4. Add the vegetables and green chili.

5. Add the coconut milk(1st extract) and bring to boil. Season with salt and pepper according to taste.

6. Continue cooking until the vegetables are tender but not overcooked.

7. Remove from heat. Serve hot. Enjoy!

Notes:

1. In taking out the snail’s content from the shell, you can use a fork or a toothpick.

 Stir Fry Beef and Mushroom with Asian Sauce

Ingredients:

500 grams beef sirloin, slice thinly into serving pieces

1 cup sliced mushroom

15 pieces snow peas

1 onion, chopped

salt to taste

3/4 tablespoon cornstarch, dissolved in 4 tablespoons water

Asian Sauce:

1/4 cup soy sauce

1 thumb-sized ginger, grated

3 cloves garlic, minced

1/2 teaspoon ground pepper

Procedures:

1.In a pan, heat oil and beef then stir fry over high heat for 3 minutes or until light brown.

2. Add onion and mushroom then cook until beef is almost tender.

3. Add snow peas and Asian sauce then stir cook for a minute.

4. Add beef broth then simmer for another minute. Season according to taste.

5. Add dissolved cornstarch then cook the sauce thickens.

6. Transfer to serving plate then serve immediately with steamed rice.

  Beef Moussaka

Ingredients:

3 pieces eggplant,peeled and cut lengthwise 1/4 inch thick

Oil for frying

2 tablespoon butter

1 head onion, minced

4 cloves garlic, minced

1/2 kilo ground beef

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon fine herbs (i used fried oregano and basil)

1/4 cup tomato sauce

1 egg yolk, beaten (optional)

1 egg white, beaten until stiff(optional)

2 tablespoon Parmesan cheese

For the White Sauce:

2 cups evaporated milk

1/4 cup butter

4 tablespoon all purpose flour

salt and pepper to taste

1 cup grated cheddar cheese

Procedures:

1. Heat oil in a pan and fry the eggplants until slightly browned.Remove eggplant from the pan and set aside on top of paper towel to remove excess oil.

2. In a large pan, melt butter. Saute garlic and onion until translucent. Add the beef and cook until light brown. Add the spices and herbs ; salt, pepper, cinnamon, nutmeg, dried basil, and dried oregano. Pour the tomato sauce and simmer for 15-20 minutes. Remove from heat.

3. To make the Bechamel sauce(white sauce), in a pan over medium heat, melt butter. Add the flour and whisk continuously until smooth and thick. Lower the heat and gradually add the milk while continuously stirring. Whisk until the sauce thickens. Season with salt and pepper.

(Optional: When the sauce is slightly cooled, add beaten egg yolk and whisk until well mixed. Fold in beaten egg whites until fully incorporated.)

4. In a 9×3 baking pan, arrange the fried eggplants in one layer. Top with the cooked beef then sprinkle with half of the cheddar cheese. Put another layer of the remaining eggplant over the cheese. Pour the 

Bechamel sauce on top then sprinkle with the remaining cheese. Sprinkle with Parmesan cheese.

5. Put in the oven and bake for 30-40 minutes at 350 degrees F.

  Adobong Sitaw at Tofu

Filipino Style Recipe: Adobong sitaw at tofu is another variant of Filipino adobo. It consist of string beans and tofu braised in soy sauce, vinegar and spices.

Ingredients:

250 grams firm tofu, cut into serving pieces

1 bunch string beans(sitaw), cut into 2-inch lengths and ends discarded

1 head garlic, minced

1 medium onion, sliced

4 tablespoons soy sauce

3 tablespoons of vinegar

1/4 cup water

2 bay leaves

10 whole black pepper

1 tablespoon butter

sugar and salt to taste

Procedures:

Part 1

1. In a pan, melt butter then fry tofu until light brown. Remove from the pan and set aside.

Part 2

1. In a same pan, add garlic and onion then saute until translucent.

2. Put back fried tofu then pour water, soy sauce, vinegar, bay leaf and pepper then simmer for 3 minutes.

3. Add string beans, stir and simmer for another 8-10 minutes or until string beans in tender.

4. Season with sugar and salt according to taste.

5. Transfer to serving bowl. Serve hot and enjoy!

  Creamy Chopsuey

Filipino Style Recipe: Creamy Chopsuey is another variety of popular vegetable dish. Similar to typically chopsuey, it is consists of different vegetables. Instead of dissolved cornstarch, we used cream of mushroom soup for creamier and tastier dish.

Ingredients:

1/4 kilo pork, cut into small cubes

1/4 kilo shrimp, boiled and peeled

1 dozen quail eggs, boiled and shelled

12 pieces baby corn, sliced diagonally in half

100 grams snow peas(sitsaro)

1 piece medium carrot, sliced thinly

1/4 kilo cabbage, chopped 1 1/2″ squares

1/4 kilo broccoli or cauliflower, break into flowerettes

2-3 stalks leeks(kutsay), chopped 2″ long(optional)

2-3 stalks celery(kinchay), chopped 1″ long

1 piece red bell pepper, cut in strips

1 piece green bell pepper. cut in strips

1 can Cream of Mushroom soup

2 to 3 tablespoons vegetable oil

5 cloves garlic, diced

1 medium onion, minced

salt and pepper to taste

Sauce Mixture:

3 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoons sesame seed oil(optional)

1-2 cups of water

1 teaspoon sugar

Procedures:

Part 1

1. In a small bowl, combine the soy sauce, oyster sauce, sesame seed oil, water and sugar.

Part 2

1. In a pan, Simmer pork in water just enough to cover the meat. Bring to boil and cook until water dried up.

2. Add vegetable oil and set aside the meat.

3. Saute the garlic and onion then put back the meat. Sprinkle lightly with salt and pepper.

4. Add shrimp and quail eggs. Add the carrot, baby corn and then all the vegetables. Stir cook for a minute.

5. Pour cream of mushroom and sauce mixture then adjust seasoning according to taste. Add more water if necessary.

6. Simmer over high heat 3-5 minutes or until vegetables are half-cooked.

7. Transfer to serving bowl then serve hot with rice.