Pancit Canton with Kalabasa, Carrots and Cabbage


125 grams pancit canton
1 cup kalabasa, sliced
1 cup carrot, sliced
1 cup cabbage, sliced
1 cup togue
1 cup chicken meat, sliced
2 heads onion, chopped
4 cloves garlic, minced
1 tsp ground pepper
soy sauce and fish sauce to taste

Cooking Preparations:

1) Wash all vegetable ingredients. Cut to desired sizes.

2) Boil chicken meat in a cup of water for fifteen minutes. Let cool. Cut. Save the stock for later.

3) Saute garlic and onion until golden brown. Add chicken meat. Mix. Add vegetables. Simmer for three minutes. Set aside.

4) In a separate pan, boil the chicken stock. Add ground pepper,soy sauce and fish sauce to taste. Add pancit canton. Continue boiling until tender.

5) Arrange pancit canton in a platter and top the sauteed vegetables. Serve.

pancit canto veggie carrots cabbage

Fried Pusit Stuffed With Veggies


1 cup squash, cut to thin sticks
1 carrot, medium, cut to thin sticks
1 potato, cut to thin sticks
1/2 kilo squid, medium sized
2 onions, finely chopped
3 cloves garlic, minced
salt to taste
ground pepper


Remove squid entrails and wash in running water. Steam vegetables for three minutes . Slice thinly. Mix all vegetables. Add garlic and onion. Season with ground pepper and salt to taste. Stuff the mixed ingredients inside squid. Fry until tender. Serve.

fried pusit stuffed with veggies

Malunggay Sweet and Sour Balls

malungay balls in sweet sour syrup


Malunggay Balls
1 cup malunggay leaves, mashed
1 medium carrots, grated
1 medium potato, boiled and mashed
2 eggs, beaten
onion, finely chopped
garlic, minced
cooking oil

Sweet and Sour Sauce
1/2 cup water
soy sauce
bell pepper

Preparation Instructions:

Malunggay Balls

Mix all vegetable ingredients. Add tofu, eggs, flour, chopped onion, garlic, pepper and salt. Mix thoroughly. Shape into balls. Add more flour until the ball is able to hold its shape. Fry until golden brown. Set aside.

Sweet and Sour Sauce

Mix all the ingredients. Boil to three minutes. Add bell pepper and  seasoning to taste. Then boil for another three minutes.

Arrange malunggay balls in plate and top with sauce. Serve.

Update: Fermented 3C – Cucumber, Carrots and Celery

Just like the fermented mangosteen extract, I terminated the fermented 3C (cucumber, carrots and celery) one day before due. I was hoping the 24 hours shorter difference do not have a significant effect in flavor and nutritive value.

harvested fermented 3cNo extra water was added to setup. The resulting liquid is a mixture of sugar plus natural water content from cucumber, carrots and celery. Sugar crystals extracted some juice from the commodities. The juice in return return dissolved the sugar crystals. The native microflora fermented the sugar to alcohol, to lactic acid. Or whatever reaction that might be suitable. I am not sure what it really is. The cloudy liquid appearance is also puzzling me.

It is sweet sour with strong spicy astringent celery flavor.  The flavors of carrots and cucumber were overpowered by. However, their crunchy property have significant contribution to overall flavor. Eating a crunchy stuff is really fulfilling.

I was instructed to eat the liquid and veggies separately but I love to take it like a nicely prepared atchara.

Fermented 3C – Cucumber, Carrots and Celery

Yet another suggestion by Dennis in addition to fermented mangosteen extract. My better half did buy all the needed ingredients and I did the preparations.

You can try also our favorite 3C (cucumber, carrots, celery). Same process of fermentation. Same ratio 1:1:1:1 (cucumber: carrots:celery:brown sugar/muscovado). You get the 3C extract and the residue (sapal) is very good pickle (atsara)….You also get all the heath benefits of the carrots, cucumber and celery. It is a diuretic, an elixir and an appetizer too. It can be taken to recover from tiredness or fatigue. For a sound sleep, drink 60ml before bedtime. This one you should leave loosely tightened after the 15 day fermentation, as a caution, since it is still in the fermentation process (strong effervescence) though it can be use already…and to stop fermentation you can put it inside the refrigerator. See full comment.
chopped cucumber celery carrots fermented 3c startExpected update is after 15 days. Read update here.

Making Hubad Na Lumpiang Sariwa – From Talipapa Premix

She cooked this dish for the second time. I really like its taste. I just called it hubad na lumpiang sariwa cause my wife was too lazy to wrap it.


toge – munggbean sprouts, unknown quantity, sliced
camote, unknown quantity, sliced
sayote, unknown quantity, sliced
carrots, unknown quantity, sliced
singkamas, unknown quantity, sliced
snap beans, unknown quantity, sliced
one onion, sliced
one clove garlic, minced
vegetable oil
salt to taste


1) Saute onion and garlic over low flame. Again, a slow saute for at least five minutes until you can smell the delicious taste of garlic and onion.
2) Add toge, camote, carrots, sayote, singkamas and snap beans. Mix continuously for five minutes.
4) Add salt to taste and remove from fire immediately. Crunchy veggies has better eating quality than fully cooked / overcooked.
5) Serve.

lumpiang hubad gulay

Notice that measurement of toge, camote, sayote, carrots, singkamas and snap beans are unknown. I really don’t know the exact measure of each ingredients and I am not willing to know. The ingredients are premix, meaning they are ready to cook. She bought it from public market / talipapa for 15 pesos per 1/4 kilo. Cheap and very convenient. Cutting are done by the sellers. Buying individual components is costly.

Based from my observation, those premix vegetables (lumpiang sariwa and pinakbet) are made from rejects. Yes they are indeed from rejects. I often saw merchants trimming away parts with worms and cracks.

Throwing away rejects will be a considerable amount of waste. Trimming and keeping the good part is great solution. There is no harm consuming vegetables half-eaten by worms. In fact, worms could be an indication a pesticide free commodity.

P.S. Rinse well before cooking!