Three (3) Veggie recipes!

ADOBONG TALONG 

Servings: 4 people 

Cooking time: 30 minutes

 INGREDIENTS: 

  • 500g medium size eggplants 
  • ½ cup vegetable oil
  • ½ cup vinegar
  • ¼ cup soy sauce 
  • ¼ tsp ground pepper
  • 6 cloves garlic, chopped
  • 1 tbsp sugar
  • 2 pcs bay leaves

 

INSTRUCTIONS: 

  1. Cut the eggplant into half lengthwise, then cut crosswise into 2 inch wide. 
  2. After cutting, place it in a medium bowl and add 1 tbsp sugar, salt, ground pepper. Coat the eggplant slices and marinate it for 20 minutes and up to 2 hours.
  3. Heat vegetable or cooking oil on the frying pan. Fry the marinated eggplants in batches until both sides are brown. Add more oil as needed and drain using paper towels. Set aside. 
  4. In the same pan, add vinegar, soy sauce, pepper, garlic and sugar; bring to a boil. Add the fried eggplants, lower the heat to medium, cover and cook for 2-3 minutes or until eggplants are soft. Coat the eggplants with the sauce and cover the pan and let it cook for a couple more minutes. Serve with steamed rice. 

 

CLASSIC LUMPIANG HUBAD

Servings: 4 people 

Cooking time: 30 minutes

 

INGREDIENTS: 

  • 3 tbsp canola oil 
  • 2 cloves garlic, crushed 
  • 1 pc red onion, sliced 
  • 1 cup sweet potato orange, thinly sliced 
  • ½ cup singkamas, thinly sliced
  • ½ cup carrot, thinly sliced 
  • 3 tbsp cooked garbanzos (optional) 
  • 1 tbsp DATU PUTI SOY SAUCE
  • Salt and pepper to taste

SAUCE: 

  • 1 cup water
  • ¼ cup DATU PUTI SOY SAUCE
  • ½ cup brown sugar
  • 1 tbsp cornstarch
  • 2 cloves garlic, crushed

TOPPINGS: 

  • 100g Romaine Lettuce, separated 
  • ¼ cup ground peanuts

 

INSTRUCTIONS: 

  1. Saute garlic and onions. Add remaining vegetables and seasonings. Cook for 6 minutes, stirring occasionally. Set aside. 
  2. To make the sauce, combine all ingredients and simmer with continuous stirring until thickens. Set aside. 
  3. Serve the vegetables topped with sauce and peanuts. 

 

MUSHROOM SALPICAO

Servings: 2 people 

Cooking Time: 20 minutes 

 

INGREDIENTS: 

  • 2 tbsp olive oil
  • ¼ cup garlic, minced 
  • Salt and pepper to taste
  • 500g Shiitake mushrooms, remove the stems
  • 2 tbsp soy sauce 
  • Coconut sugar, to taste 

 

INSTRUCTIONS: 

  1. In a frying pan, heat the oil and fry the garlic with salt and pepper for 2-3 minutes and Set aside. This is for garnish 
  2. Slice the mushrooms into half and add it in the pan. Saute over medium heat until softened. Lower the heat and stir in the soy sauce and coconut sugar. Saute for another minute and season to taste. 
  3. Put the fried garlic on top and Serve. 

Leave a comment

Please note: comments must be approved before they are published.