Category: Vegetarian

Easy Buttered Vegetables

Green Veg, Photo by PH Morton

You can never do wrong with fresh green vegetables.  And to top that, there are a lot of easy and uncomplicated recipe that has a top notch taste.

Below is such recipe.

Easy Buttered Vegetables


  • 1 small pointed or green cabbage, sliced
  • 1 green bell pepper deseeded and sliced
  • 2 celery sticks, topped and tailed and sliced
  • 2 small courgette, peeled and sliced
  • 100g butter (or for an healthier option used 2 tbsp extra virgin oil)
  • salt and freshly ground black pepper


Method of Preparation:

  • Cook the vegetables in a steamer.  Do not overcook, keep it still slightly crispy.  (of course, they can also be quickly boiled)
  • Drain the vegetables.
  • To soften the butter, heat in a pan under very low heat.  Do not burn.
  • Transfer the vegetables in a large bowl and coat them with the butter or olive oil.
  • Sprinkle with salt and pepper according to taste.
  • Toss lightly and then transfer into a serving bowl.
  • Enjoy this warm salad as a side to stew, fried meat, fish and sausages.

Sinangag (Garlic Fried Rice Filipino Style)

Sinangag, Photo by JMorton

Sinangag Breakfast , Photo by JMorton

Sinangag (Garlic Fried Rice Filipino Style)

Filipino fried rice called sinangag is the easiest fried rice recipe to do.

It is so tasty because of the addition of fragrant garlic.  It gets even tastier if the oil you fry it in was from the oil you fried your meat of dried fish in as it absorbed all the tasty residue of the meat or fish.

Fried rice are better cooked from left-over rice or at least rice that has been cooked a day or night before.  A day old rice has a a better texture as it had ‘dried’ up as it sits on the fridge.  A fried rice from a freshly boiled rice tend to yield a rather soggy mess.

Sinangag cannot be simpler.  It can just be from left-over rice, onion and garlic.  This is because it is often eaten with separately cooked friend eggs, salted eggs, hot-dog sausages or the best there is – tuyo or danggit.  (See above photo.)  All washed down with a hot strong milky coffee.


2 cups leftover rice, even out the clumps

4-6 garlic, peeled and chopped or minced finely

1/2 onion, chopped finely

salt & pepper to taste

1 tbsp cooking oil


Heat the oil using a wok or a large frying pan over medium to high heat.

Fry the garlic, then quickly add the onion.  Stir-fry until fragrant.

Add the rice.  Fry vigorously until the grains absorbed all the oil giving off a fragrant breakfasty aroma. 🙂

Serve immediately with any of your favourite meaty or fishy breakfast.



Ampalaya Salad (Bitter Gourd Salad)

Halved Bitter Gourds, Photo by PH Morton

Ampalaya Salad (Bitter Gourd Salad)

This salad goes well with fried food or other very rich food and the slight bitter taste from the ampalaya will neutralise the savoury taste.

Below is a salad recipe which uses fermented shrimps or bagoong.  If this is not your taste or you have run out of it, a patis (fish sauce) is highly suitable.


Deliciously challenging to the taste buds.  A true gourmet delight!


3 medium size bitter gourd (ampalaya)

1/2 tbsp salt

4 shallots, sliced finely

1 tbsp shrimp paste (bagoong alamang) or 1/2  to 1 tablespoon fish sauce (according to taste really)

2 large tomatoes, sliced

3 siling labuyo (bird’s eye chilies)

1 lemon, juiced or 1 tablespoon of fresh juice of  kalamansi

Method of preparation:

Cut the ampalaya in half lengthwise and deseed. Cut in half rings (?).

Place the amplaya in a colander and then sprinkle the slice with the salt.  Set it aside for half an hour to give the ampalaya time to absorb the salt to counter-balance its natural bitterness.

Wash after ‘curing’ the ampalaya and drain any excess liquid or moisture.

Put the ampalaya in a serving bowl, add the shallots, tomatoes, chilies and season with shrimp paste or fish sauce and lemon or kalamansi juice.

Leave to stand for 10-20 minutes, then serve.


Eggplant Rebosado Recipe

Eggplant, Photo by JMorton

Eggplant Rebosado Recipe

The above photo is of rather thinner and elongated version of plump more rounded aubergine or egglant.  These aubergines are perfect for a rebosado recipe.


4 eggplants, peeled thinly and cut in half lengthwise

1 egg, beaten slightly

1/2 cup cornflour (cornstarch)

oil for deep frying

1 tsp salt

Method of preparation:

To draw out any bitterness from the eggplant, sprinkle with salt, leave for 5-10 minutes and then shake off any of the salt remaining.

Dip the eggplant into the beaten egg and then roll onto the cornstarch.

Deep fry until golden all over.

Repeat process with all the remaining aubergine pieces.

Serve with your favourite sauce or sauces.  Ketchup is a good dip.


Lumpiang Ubod Recipe

Lumpiang Ubod, photo by PH Morton

Lumpiang Ubod Recipe

Lumpiang Ubod is a variation to lumpiang sariwa. The former’s main ingredients is ubod, which is grated bamboo shoots.

This salad is a popular starter.

Here is the recipe, which is easy and simple to follow:


2½ lbs ubod (bamboo shoots) grated or thinly cut into strips.

2 cups shrimps, shelled, deheaded (or is it beheaded? ) 😉

2 cups pork belly, chopped

1 medium onion, chopped

2-3 cloves garlic, chopped finely

1¾ cup pork stock (or a chicken or vegetable bouillon dissolved in a cup of hot water)

1 large stalk of spring onion, chopped

salt and pepper to taste

2 tbsp vegetable oil

12-15 pieces large lumpia wrappers

1/2 tbsp of ground peanuts

Method of preparation:

  • Using a large frying pan or better still a wok, heat up the oil and then saute the garlic and onion until golden but not burnt.
  • Add the pork and then the shrimps and stir fry until golden.
  • Pour in the pork stock, bring to a boil and then lower down the heat and leave to simmer until the pork had softened.
  • Add the ubod and let it simmer for another 5 minutes.
  • Season with salt and pepper according to your taste.
  • Have a sieve on hand and use it to drain the broth from the ubod & meat/shrimps.  DO NOT DISCARD the broth as it would be used in making the sauce.

For the Sauce:

1 cup broth

1 tsp salt

½ tbsp soy sauce

¼ cup sugar

1 tbsp cornflour/cornstarch, dissolved in a little water

3 cloves garlic, chopped finely

  • Heat the broth and season with salt, soy sauce and sugar.  Bring it to a boil.
  • Thicken by stirring in the cornflour.


Arrange the wrapper in a plate or flat surface and then place a lettuce leaf in the middle top part of the wrapper.

Spoon in some filling (ubod/meat/shrimp) and place in the middle of the wrapper (over the lettuce leaf). Close the wrapper by folding the lower part securely first then roll the sides until the filling is sealed.

Pour the sauce over the Lumpiang ubod and garnish with crushed peanuts and minced garlic.

Turon Saba (Caramelised Banana Plantain)

One of the things that I missed about the Philippines is the ritual of having snacks between meals. Morning snacks and afternoon snacks called merienda usually means calling to a nearby turo-turo, which sells street-food.  You can usually find woks of boiling oil cooking banana cue (caramelised bananas in wooden skewers) camote cue (slices of caramelised sweet potatoes in skewers) and of course turon.  I love turon the best because of the crispy and sweetened spring wrappers with it.  Perfectly complement the sweetly delicious succulence of the banana within.


Below is the recipe.  Just take care in cooking with deep fat.

Caramelised turon, by Arnold Gamboa

Turon Saba (Caramelised Banana Plantain Rolls)


  • 1/2 dozen ripe saba (banana plantain)
  • 1 cup chopped langka (jackfruit) (optional)
  • 1 cup brown sugar
  • lumpia (spring roll) wrappers
  • oil, enough for deep frying


Method of Preparation:

  • Peel the bananas and then cut in half lengthwise, and cut each half into 3 pieces.
  • Sprinkle each banana piece with sugar.
  • Place a piece  or two of banana over a lumpia wrapper, add a few sliver of chopped of langka (jackfruit) with it then carefully wrap the bananas like a spring roll. Secure and seal both  ends with a wash of water or beaten egg.
  • Fry in plenty of oil.
  • Sprinkle sugar over your turon as it cooks. The sugar will caramelise and stick to the turon. Flip your turon to coat evenly with caramelized sugar. Fry until golden brown and crisp all over.
  • Remove and drain in kitchen towel and also to give it time to cool down.  Hot sugar is rather dangerous. 🙂
  • Enjoy on its own or with a bit of ice-cream on the side.