Posted on

GUDISH (Gulay Dish)

“G I N A T A A N G   K A L A B A S A    W I T H   S I T A W”

GINATAANG KALABASA AT SITAW
Ginataang kalabasa with sitaw is a delicious vegetables that you should try. This dish makes use of shrimps with stringbeans, squash, pork and even a malunggay leaves.

Credit: www.pinoychow.com

Prep time: 10 mins      Cook time: 40 mins      Total time: 50 mins

 

INGREDIENTS:

  • 1/2 squash(kalabasa), peeled and cut into cubes
  • 1 bundle string beans(sitaw), cut in 3 inches long.
  • 1/ 4 kilo pork sliced diagonally
  • 2 tablespoons fish sauce
  • 1 can coconut milk (1 and 1/2 cup coconut milk)
  • 3 cloves garlic, minced
  • 1 small onion, chopped
  • 2 tablespoons cooking oil
  • 1 pork broth cube
  • 2 pieces chili finger (siling haba)

PROCEDURES:

1. In a saucepan, heat cooking oil saute garlic, onions and fry pork meat until color turns to light brown.

2. Add the squash and string beans.Put-in with pork broth cube, fish sauce and chili finger then mix well.

3. Pour in coconut milk (stir) and simmer for 10-15 minutes or until vegetables cook. (cook under medium heat)

4. Remove from heat. Serve and enjoy.

“S I N I G A N G  N A  B A B O Y”

 

SINIGANG NA BABOY
   Sinigang na baboy is a sour soup native to Philippines. This particular soup dish uses pork as the main ingredient though beef, shrimp, fish and even chicken can be used.
Credit: www.youtube.com

Prep time: 10 mins   Cook time: 60 mins   Total time: 1 hour 10 mins
INGREDIENTS
  • 2 lbs pork belly (or buto-buto)
  • 1 bunch spinach (or kang-kong)
  • 3 tbsp fish sauce
  • 3-5 gumbo (okra)
  • 1 bunch string beans (sitaw), cut in 2 inch length
  • 2 pieces medium sized tomato, quartered
  • 3 pieces chili (or banana pepper)
  • 1 tbsp cooking oil
  • 2 liters water
  • 1 large onion, sliced
  • 2 pieces taro (gabi), quartered
  • 1 pack sinigang mix (good for 2 liters water)
PROCEDURES:
  1. Heat the pot and put-in the cooking oil
  2. Sauté the onion until its layers separate from each other
  3. Add the pork belly and cook until outer part turns light brown
  4. Put-in the fish sauce and mix with the ingredients
  5. Pour the water and bring to a boil
  6. Add the taro and tomatoes then simmer for 40 minutes or until pork is tender
  7. Put-in the sinigang mix and chili
  8. Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes
  9. Put-in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot.
  10. Serve hot. Share and enjoy!

“K A R E – K A R E “

 

KARE KARE
Kare kare a traditional Filipino stew complimented with a thick savory peanut sauce. 

Credit: www.driftstories.com

Prep time: 10 mins        Cook time: 150 mins      Total time: 2 hours 40 mins

 

INGREDIENTS:
  • 3 lbs oxtail (cut in 2 inch slices) you an also use tripe or beef slices
  • 1 small banana flower bud (sliced)
  • 1 bundle of pechay or bok choy
  • 1 bundle of string beans (cut into 2 inch slices)
  • 4 pcs eggplants (sliced)
  • 1 cup ground peanuts
  • ½ cup peanut butter
  • ½ cup shrimp paste
  • 34 Ounces water (about 1 Liter)
  • ½ cup annatto seeds (soaked in a cup of water)
  • ½ cup toasted ground rice
  • 1 tbsp garlic, minced
  • 1 large onion, chopped
  • salt and pepper

 

 

PROCEDURES:

  1. In a large pot, bring the water to a boil
  2. Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using a pressure cooker)
  3. Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes
  4. Add the toasted ground rice and simmer for 5 minutes
  5. On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and cook for 5 minutes
  6. Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)
  7. Add salt and pepper to taste
  8. Serve hot with shrimp paste. Enjoy!

“L A I N G”

 

LAING
Laing a Filipino dish composed of dried taro leaves and coconut milk, this dish has been very famous. It is popular within the Philippines and also outside of the country.
Credit: insights.looloo.com

Prep time: 10 mins       Cook time: 70 mins       Total time: 1 hour 20 mins

 

INGREDIENTS:
  • 1 pack (3.5 oz or 100g) dried taro leaves
  • 6 cups (3 cans) coconut milk
  • 2 cups (1 can) coconut cream
  • ½ cup shrimp paste (bagoong or balaw)
  • ½ lb. pork shoulder, thinly sliced
  • 5 to 7 pieces red chilies
  • 1 medium yellow onion, sliced
  • ½ cup sliced ginger
  • 8 cloves garlic, crushed
PROCEDURES:
  1. Combine the coconut milk, pork, ginger, shrimp paste, ginger, onion, and garlic in a cooking pot. Heat the pot and let it boil.
  2. Once the mixture starts to boil, gently stir to mix the ingredients. Cover the pot and simmer for 15 to 20 minutes. Make sure to stir once in a while to prevent the ingredients from sticking at the bottom of the cooking pot.
  3. Add the dried taro leaves. Do not stir. Let it stay until the leaves absorb the coconut milk. This takes about 20 to 30 minutes. you can gently push the leaves down so that it can absorb more coconut milk.
  4. Once the leaves absorb the coconut milk, stir the leaves and then continue to cook for to 10 minutes.
  5. Pour the coconut cream in the cooking pot. Add the red chilies. Stir. Cook for 10 to 12 minutes more.
  6. Transfer to a serving plate. Serve.
  7. Share and enjoy!

“A D O B O N G  S I T A W”

ADOBONG SITAW
Adobong sitaw a vegetable dish composed of string beans cooked adobo style.

Credit: www.kitchen.amoores.com

Prep time: 10 mins           Cook time: 25 mins            Total time: 35 mins

INGREDIENTS:
  • 1 lb string beans (sitaw), cut in 2 inch length
  • ¼ lb pork belly, thinly sliced (optional)
  • ½ cup soy sauce
  • ⅓ cup vinegar
  • 1 medium-sized onion, thinly sliced lengthwise
  • 4 to 6 cloves garlic, crushed
  • ½ teaspoon ground black pepper
  • 1 cup water

PROCEDURES:

  1. Heat a frying pan or wok then sear the pork.
  2. When oil and juice comes out of the pork, add garlic and onions then cook for 2 minutes.
  3. Pour-in the soy sauce, vinegar, and water then bring to a boil.
  4. Shake-in the ground black pepper and stir.
  5. Cover and simmer for 15 minutes or until the pork is tender.
  6. Add the string beans and cook for 3 to 5 minutes.
  7. Turn off the heat and transfer to a serving bowl.
  8. Serve hot with steamed rice.
  9. Share and enjoy!

 

 

 

 “G I N I S A N G  A M P A L A Y A”

GINISANG AMPALAYA
Ginisang ampalaya one of the healthiest recipes, Bitter melon is best know for Anti-diabetes effects. It contains a chemical as insulin like peptide that is similar in shape and function to animal produced insulin. In Bitter melon may also have blood-sugar lowering effects.

Credit: www.pinterest.com

Prep time: 10 mins      Cook time: 20 mins       Total time: 30 mins

 

INGREDIENTS:
  • 2 pieces ampalaya, cleaned and cut into thin slices
  • 1 tbsp garlic, minced
  • ½ tsp ground black pepper
  • 2 tbsp salt
  • 2 raw eggs
  • 18 ounces luke warm water
  • 1 large tomato, sliced
  • 1 large onion, sliced
  • 3 tbsp cooking oil
PROCEDURES:
  1. Place the ampalaya in a large bowl
  2. Add salt and lukewarm water then leave for 5 minutes
  3. Place the ampalaya in a cheesecloth then squeeze tightly until all liquid drips
  4. Heat the pan and place the cooking oil
  5. Saute the garlic, onion, and tomato
  6. Add the ampalaya mix well with the other ingredients
  7. Put-in salt and pepper to taste
  8. Beat the eggs and pour over the ampalaya then let the eggs cook partially
  9. Mix the egg with the other ingredients
  10. Serve hot. Share and Enjoy!

 

 

 

 “G I N I S A N G  M U N G G O”

 

GINISANG MONGGO
Ginisang munggo this dish makes us of Mung beans as the main ingredient complimented by different flavors from meat, seafood and vegetables. A very healthy and satisfying dish that is friendly on the budget. 
Credit: www.pinoychow.com

Prep time: 10 mins       Cook time: 70 mins      Total time: 1 hour 20 mins

INGREDIENTS:
  • 1½ cups Mung beans
  • 1 tbsp garlic
  • ½ lb pork, thinly sliced
  • 2 cups spinach
  • 1 pc medium sized tomato, chopped
  • 1 medium sized onion, chopped
  • 5 to 8 pcs medium sized shrimp (optional)
  • 2 tbsp fish sauce
  • 24 ounces water (for boiling)
  • 1 pc beef cube or 1 teaspoon beef powder (for flavoring)
  • ½ cup crushed pork rind (chicharon)
  • ¼ teaspoon ground black pepper

PROCEDURES:

  1. In a pan, put-in the water and bring to a boil
  2. Put-in the Mung beans and simmer until becomes soft (about 35 to 50 minutes)
  3. On a separate pan, sauté the garlic,onion, and tomato
  4. Add the pork. Cook for 5 mins
  5. Put-in the beef cube and fish sauce. Simmer for 10 mins or until the meat is tender. Note: If necessary, you may add water to help make the meat tender but make sure to add more time to simmer
  6. Add the shrimp. Stir and then cook for 2 minutes.
  7. Pour the cooked Mung beans. Stir and then simmer for 10 minutes
  8. Add the spinach and pork rinds (chicharon)
  9. Sprinkle the ground black pepper
  10. Serve hot. Share and Enjoy!

“G I N I S A N G  P A T O L A”

GINISANG PATOLA
Ginisang patola a vegetable soup dish, normally the pork or shrimp sauteed then cooked with gourd and wheat noodles.
Credit: salu-salo.com
Prep time: 5 mins           Cook time: 15 mins          Total time: 20 mins

 

INGREDIENTS:
  • 1 medium sized Upo (White Squash) , sliced
  • 5 cloves garlic, crushed
  • 1 medium sized onion, diced
  • 2 medium sized tomatoes, diced
  • ¼ lb ground pork
  • 3 tbsp cooking oil
  • 1 tsp salt
  • ½ tsp ground black pepper
PROCEDURES:
  1. Heat the pan and pour the cooking oil
  2. Sauté the garlic, onions, and tomatoes
  3. Put-in the ground black pepper and ground pork then simmer for 3 to 5 minutes
  4. Add the Upo (White Squash), cover the pan, and simmer for 6 minutes
  5. Add salt to taste
  6. Serve hot. Enjoy!

“L U M P I A N G  G U L A Y”

lumpiang gulay
Lumpiang gulay this dish is a popular appetizer and snack in the Philippines and it is best eaten when dipped in spicy vinegar with onions and whole peppercor.

Credit: asianinamericamag.com

Prep time: 15 mins            Cook time: 10 mins    Total time: 25 mins

 

INGREDIENTS:

  • Saute garlic and onion.
  • Add the pork strips. Cook until color turns light brown.
  • Add the green beans and carrots and bean sprouts. Cook for 3-5 minutes.
  • Add salt to taste. Remove from heat. Cool down before wrapping.
  • Prepare the spring roll / lumpia wrapper.
  • Spoon about 2 tbsp of filling near one corner of each wrapper. Fold the sides and tuck both ends and roll. Brush ends with water and seal.
  • Deep fry until all sides are golden brown.

PROCEDURES:

  1. Saute garlic and onion.
  2. Add the pork strips. Cook until color turns light brown.
  3. Add the green beans and carrots and bean sprouts. Cook for 3-5 minutes.
  4. Add salt to taste. Remove from heat. Cool down before wrapping.
  5. Prepare the spring roll / lumpia wrapper.
  6. Spoon about 2 tbsp of filling near one corner of each wrapper. Fold the sides and tuck both ends and roll. Brush ends with water and seal.
  7. Deep fry until all sides are golden brown.

“A T C H A R A”

ATCHARA
Atchara or Atcharang Papaya is an appetizer made from pickled green papaya.Placed in airtight containers and soaked for a week in cooked vinegar and sugar mixture with onions, garlic, ginger, peppercorn and red bell pepper. This sweet and sour tasting appetizer is usually served with fried dishes.

Credit: www.kusineradavao.com

Prep time: 10 mins              Cook time:30 mins         Total time: 40 mins

 

INGREDIENTS:
  • 3 to 4 lbs. green papaya, julienned
  • 2 medium sized carrots, julienned
  • 1 large onion, thinly sliced lengthwise
  • 10 cloves garlic, thinly sliced
  • 2 tbsp whole peppercorn
  • 1 large red bell pepper, cut into strips
  • 1 knob ginger, cut into thin strips
  • ¼ cup salt (to dehydrate papaya)
  • 1½ tsp salt (for the brine or syrup)
  • 2 cups white vinegar
  • 1⅓ cups granulated sugar
  • 2 small boxes raisins
 PROCEDURES:
  1. Place the julienned papaya in a large bowl and combine ¼ cup salt then mix until the salt is well distributed.
  2. Cover the bowl and place inside the refrigerator overnight (the salt will dehydrate the papaya).
  3. Place the julienned papaya in a colander or strainer then rinse with running water.
  4. Using cheesecloth (or any cloth) as a container, put the rinsed papaya inside the cloth and squeeze until all the liquid comes out.
  5. Put the papaya back in the large bowl and combine with carrots, garlic, ginger, onions, whole peppercorn, bell pepper, and raisins
  6. Heat the saucepan and pour-in the vinegar and bring to a boil.
  7. Add the sugar and 1½ tsp salt then stir until well diluted
  8. Turn off the heat and allow the syrup to cool down until temperature is low enough to handle.
  9. Place the combined vegetables and spices in a sterilized airtight jar and pour-in the syrup
  10. Seal the jar and place inside the refrigerator for a week (or 5 days minimum to achieve the expected texture and flavor).
  11. Serve cold with fried dishes. Share and Enjoy!

 

4 thoughts on “GUDISH (Gulay Dish)”

Leave a comment