Rolled Banana and Veggies

Ingredients:

15 pcs banana saba, ripe
1 potato, cubes
1 carrot, cubes
1/2 kilo tahong, unshelled
1/2 cup malunggay leaves
1 bulb onion, chopped
2 cloves garlic, minced
hotdog
ground pepper
salt to taste
cooking oil
aluminum foil or young banana leaves

Cooking Instructions:

Heat cooking oil in a pan. Saute garlic and onion. Add tahong, potato and carrots. Mix thoroughly. Season with pepper and salt to taste. Simmer for five minutes. Add malunggay leaves. Cover the pan. Cool and drain. Fry hotdog and set aside. Mash  banana saba. Flatten it on aluminum foil. Place hotdog and add with sauteed tahong, potato, carrots and malunggay leaves. Roll aluminum foil or banana leaves with the mashed banana saba. Steam for one hour. Serve hot.

rolled banana veggies

Boiled Halaan and Veggies

I’ve been to market this morning. I bought our regular needs including the ten peso halaan and some veggies. This is my mom’s favorite. It is cheap and still can go as low as five pesos per two cups.  Not only that, halaan clams are surprisingly high in iron, minerals, other nutrients and low in fat. So here is my recipe for halaan:

Ingredients:

2 cups halaan
1 cup sweet camote cubes
1 cup himbabao
1 bulb onion, slices
1 finger thumb ginger, slices
1 spoon bagoong isda
2 cups water

Cooking Instructions:

In a casserole, add water, onion and ginger. Boil for five minutes. Add bagoong isda and sweet camote. Boil until tender. Then the halaan and himbabao. Simmer for three minutes. Serve hot.

halaan veggies

Sautéed Squid and Vegetables with Pork Luncheon Meat

Ingredients:
400 g pork luncheon meat
125 g fresh squid
1 cup sliced carrots
2 cups chopped cabbage
1 onion, sliced
2 cloves garlic, minced
salt to taste
vinegar
pepper
vegetable oil

Cooking Directions:
1. Slice pork luncheon meat.
2. Heat oil in the pan.
3. Fry luncheon meat until golden brown. Cut to thin strips. Set aside.
4. In the same pan, sauté onion and garlic. Add squid and cook for three minutes.
3. Add vegetables, salt and pepper and vinegar to taste. Then, add enough water. Cover until vegetables are tender. Adjust taste accordingly.
4. Add the fried luncheon meat. Stir.
5. When thoroughly cooked, transfer to a serving dish. If desired, garnish with sliced onion leaves.
6. Serve hot. Enjoy!

pusit veggie luncheon

Lumpiang Veggies with Malunggay Leaves

malunggay lumpia veggiesIngredients:

2 cups malunggay leaves, removed from petioles
1 cup camote, cut to strips
1 cup carrots, cut to strips
1 cup kalabasa, cut to strips
1 cup chayote, cut into strips
3 squares fried tokwa, cut to strips
1 head white onion, chopped
3 cloves garlic, minced
lumpia wrapper
cooking oil
salt and ground pepper to taste

Cooking Instructions:
Wash all vegetables ingredients. Saute garlic and onion until golden brown. Add all vegetables ingredients except malunggay leaves. Mix. Season with salt and pepper to taste. Cover the pan and continue heating until vegetables are half done. Add malunggay leaves and fried tokwa. Stir thoroughly. Turn of the stove. Cover the cooking vessel and leave it for few minutes. The remaining heat will cook the malunggay leaves. Drain and cool. Wrap the mixture with lumpia wrapper. Deep fry until golden brown. Serve with sauce.

Sauce:
Combine vinegar, salt, garlic and chilli. Adjust ingredients to suit taste preference.

Sauteed Squid and Vegetables

Ingredients:

1/4 kilo squid, sliced
100 grams carrots, sliced
100 grams cabbage, sliced
1 red bell pepper, sliced
2 bulbs onion, chopped
3 cloves garlic, minced
ground pepper
fish sauce to taste

Cooking Instructions:
Clean squid. Slice. Saute garlic and onion. Stir until golden brown. Add squid. Simmer for three minutes. Add carrots, red bell pepper and cabbage. Boil for three minutes. Season with ground pepper and fish sauce to taste. Serve hot.

sauteed squid and veggies

Fried Pusit Stuffed With Veggies

Ingredients:

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

Ingredients:

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