VEGETABLE RECIPES

Gisang Balatung Bulanglang Gule a Maki-Gata Lumpiang Sagiwa Pakbit Suam Mais

BULANGLANG

1 medium bangus (milk fish)
1 tsp. salt
1/2 cup cooking oil
1 garlic, minced
1 small onion, thinly sliced
1 medium tomato, thinly sliced
3 to 4 tbsp. bagoong
2 cups water
2 cups squash cut into 1" cubes
1 cup green beans diagonally halved
1 small bitter melon (apalya or ampalaya), seeded and cut 1 1/2" lengths
2 cups spinach

• Scale and clean bangus, slice into 4-6 pieces, sprinkle with salt and fry in hot oil until brown on all sides. Set aside.
• Pour off all but 2 tbsp. of oil in skillet. Saute garlic, onions and tomato in oil. Add bagoong and water. Let come to a boil.
• Add fish, squash, green beans and ampalaya in that order. Cover, lower heat to moderate and cook until vegetables are done.
• Add spinach. Remove from heat, cover and let stand for about 5 minutes before serving.

GULE A MAKI-GATA

1 eggplant, halved and diagonally sliced into 1/2" pcs.
1/2 lb. green beans diagonally cut in two
1/2 lb. small shrimps, shelled
1 cup thick coconut milk
1 tbsp. ginger root strips
1 small onion, sliced thinly
1 tbsp. cooking oil
1 clove garlic, minced
2 tbsp. salted shrimp fry (bagoong or baguk)
1 hot banana pepper (optional)

• Saute garlic, ginger and onion in hot oil. Add eggplants and green beans and cook stirring for about 2 minutes. Add the salted shrimp fry (bagoong) and 1/2 cup thick coconut milk (1/4 cup thick milk diluted with 1/4 cup water). Stir to combine, cover and simmer for 5 minutes or until vegetables are done.
• Add hot pepper, shrimps and the rest of the coconut milk, simmer 2 more minutes, correct seasoning with more salted shrimp fry (bagoong) or patis. Serve hot.

LUMPIANG SAGIWA WITH EGG WRAPPER

FILLING:

2 tbsp. cooking oil
1 clove garlic, minced
1 tsp. salt
1 tbsp. fish sauce (patis)
1/4 tsp. pepper
1/4 lb. pork, diced
1/2 cup water
1/2 cup diced turnip or jicama (singkamas)
1 medium onion diced
1 sweet or white potapo, pared and diced
1/2 cup french cut green beans
1/4 cup shredded cabbage
1/4 lb shrimps, diced
15-20 small lettuce leaves
1/2 cup crushed shelled toasted peanuts

• Saute garlic and onion in hot oil. Add pork, saute until fat comes out, add water, cover and simmer for 15 minutes. Season with salt, patis and pepper.
• Add turnips and sweet potato, saute for 5 minutes. Add green beans, cabbage and shrimps. Cook stirring until vegetables are done. Correct seasonings. Let cool to room temperature.
• Place a lettuce leaf at the center of an egg wrapper. Put 2 tbsp. of pork-vegetable mixture on the lettuce. Sprinkle a tsp. of peanut over filling. Fold the bottom part of the wrapper over the filling, wrap one side of wrapper over the filling and roll to the other end to make a neat package with top part of lettuce leaf slightly protruding out of open end of roll.
• Cover finished roll with waxed peper while doing the rest.
• Serve with brown sauce and minced garlic.

3 large eggs
3/4 cup cornstarch
1/2 cup water

• Separate yolks from whites. Beat egg whites until frothy. Add yolks and beat just to blend.
• Dilute cornstarch with water and add to eggs. Mix well. Let stand for 10 minutes to settle bubbles.
• Brush how pan with oil. Place over low medium heat.
• Give egg mixture a quick stir, pour 2 tbsp. of egg misture in pan and quickly tip it from side to side to spread the batter into a thin 7-8" pancake. Cook until pancake can be lifted off easily from the pan. If the pan is too hot, it may cause pancake to bubble.
• Proceed with the rest of the mixture.
• Stack up wrappers on a plate until all done.

1/4 cup sugar
1 tsp. salt
2 tbsp. soy sauce
1 cup water
1 1/2 tbsp. cornstarch diluted in 2 tbsp. water
3 cloves garlic, minced
 

• Combine sugar, salt, soy sauce and water in a saucepan. Bring to a boil. Add cornstarch solution and stir until thick. Makes about 1 1/2 cup sauce. Serve with 3 cloves finely minced garlic on the side for those who like it.

PAKBIT

1 lb. pork cut into 1" cubes
1/2 cup water
2 tbsp. salted anchovy sauce (alubaybay or alubebe)
1/2 cup sliced tomatoes
2 cloves garlic crushed
2 tbsp vegetable oil
1/4 lb. string beans (or green beans) 1/4 med. squash 10 pcs okra (or 1 package frozen okra) (10 oz.)
1/4 tsp. MSG
1 big eggplant, peeled and sliced 1" thick
1 medium size bittermelon, fresh or canned, sliced 1" thick

• Cook pork cubes in vegetable oil until browned. Set aside.
• In remaining oil saute minced garlic and onion until transparent. Add tomatoes and cook for 2 minutes. Add bagoong and continue cooking for 1 minute. Return pork cubes and add string beans and squash. After 3 minutes add eggplant, bitermelon and okra.
• Bring to a boil. Lower heat and simmer for 5 minutes. If using canned bittermelon and okra, add during last 3 minutes of cooking. Correct the seasonings.