VEGETABLE DISHES

CREAMY VEGETABLE WITH CURRY

 


 

Prepared by: Chef Reggie Torres
  • Preparation time: 20 minutes
  • Cooking time: 35 minutes
  • Serves: 4 persons

Creamy Vegetable with Curry Ingredients:

  • 2 tbsp peanut oil, or any substitute oil

  • 1 large yellow onion, chopped

  • 4 cloves garlic, finely chopped

  • 1 tsp Bagoong alamang (shrimp paste)

  • 2 pcs Bay leaves

  • 1 cup coconut milk

  • 1 tbsp Sampaloc (tamarind) paste or substitute with sinigang sa sampaloc

  • 1 tbsp brown sugar

  • Salt to taste

  • 1 tsp curry powder

  • 1/2 Kobacha pumpkin with skin

  • 1 large potato, diced

  • 1 pc carrot, diced

  • 1 bundle sitaw (long beans)

  • 2 large tomatoes, diced

  • 2 tbsp calamansi juice or lemon juice

Creamy Vegetable with Curry Instructions:
  1. Heat the oil in a large pan.
  2. Add onion, garlic and bagoong alamang. Cook for 2 minutes. Add Bay leaves, coconut milk, tamarind (sampaloc), sugar, salt, and curry. Bring to a boil. Reduce heat and simmer for 2 minutes.
  3. Add pumpkin, potato, and carrot. Cover and cook for 4 minutes, stirring occasionally. Add beans and cook until vegetables are tender. Stir the tomatoes. Cook for 2 minutes.
  4. Just before serving, add calamansi juice or lemon juice.
  5. Serve.
1 package soft Tofu, cut in cubes
1 yellow onion,  finely chopped
4 cloves of garlic
1 tbsp fresh ginger
2 tbsp Alamang (fermented shrimp)
¼ cup cooking oil
1 tbsp curry
1 cup Island Pacific coconut milk
1 cup coconut water or plain water
1 tbsp sweet soy sauce
2 tomatoes, chopped
TALONG EGGPLANT SLICES with TAUSI OR BLACK BEAN SAUCE

 


 

Prepared by: Chef Reggie Torres
  • Preparation time: 20 minutes
  • Cooking time: 35 minutes
  • Serves: 4 persons

Eggplant slices with Tausi or Black Bean Sauce Ingredients:

  • 1 lb Large eggplant

  • 1/3 cup peanut oil

  • 4 cloves garlic, finely chopped

  • 1 tbsp ginger, grated

  • 1 pc yellow onion, finely chopped

  • 1/3 cup water

  • 1 tbsp black beans (tausi), rinsed well

  • 2 tbsp oyster sauce

  • 1 tsp sweet soy sauce

  • 1 tsp patis (fish sauce)

  • 2 pcs green onion for garnish, thinly sliced

Eggplant slices with Tausi or Black Bean Sauce Instructions:
  1. Slice the eggplant crosswise. Brush each side with oil.
  2. Using a non stick frying pan over medium heat, cook eggplant until golden brown, 4 slices at a time. Remove and set aside.
  3. Add any remaining oil. Add garlic, ginger, onion and water. Cover and cook for 2 minutes. Add remaining liquid, black beans, oyster sauce, soy sauce, patis (fish sauce). Bring to a boil and cook for one minute. Return eggplant to the pan and simmer for 2 minutes or until sauce is soaked into eggplant.
  4. Garnish with green onion. Serve.
1 package soft Tofu, cut in cubes
1 yellow onion,  finely chopped
4 cloves of garlic
1 tbsp fresh ginger
2 tbsp Alamang (fermented shrimp)
¼ cup cooking oil
1 tbsp curry
1 cup Island Pacific coconut milk
1 cup coconut water or plain water
1 tbsp sweet soy sauce
2 tomatoes, chopped
SWEETENED KABOCHA PUMPKIN (Kalabasang Minatamis)

 


 

Prepared by: Chef Reggie Torres
  • Preparation time: 20 minutes
  • Cooking time: 30-40 minutes
  • Serves: 4 persons

Sweetened Kabocha Pumpkin Ingredients:

  • 1 ½ lb Kabocha pumpkin--- cut and remove seeds, wash, cut into large cubes.

  • 2 tbsp oil

  • 3 cloves garlic, finely chopped

  • 1 tbsp  ginger, grated

  • 1 pinch cardamon

  • 1 pc yellow onion, finely chopped

  • 1 tbsp sugar

  • ½ cup water

  • 2 tbsp patis (fish sauce)

  • 1 tbsp calamansi, calamansi concentrate or lime juice

Sweetened Kabocha Pumpkin Instructions:
  1. Peel the pumpkin
  2. Heat oil in a non stick pan. Add garlic, ginger and onion. Cook for 2 minutes over medium heat, stirring regularly.
  3. Add the pumpkin pieces. Sprinkle with sugar. Cook for 10 minutes. Turning pieces regularly until the pumpkin is golden or just tender.
  4. Add water and patis (fish sauce). Bring to a boil and cook, turning pumpkin regularly, until all liquid has evaporated.
  5. Sprinkle with calamansi. Add salt and pepper and cardamon to your taste.
  6. Serve.
1 package soft Tofu, cut in cubes
1 yellow onion,  finely chopped
4 cloves of garlic
1 tbsp fresh ginger
2 tbsp Alamang (fermented shrimp)
¼ cup cooking oil
1 tbsp curry
1 cup Island Pacific coconut milk
1 cup coconut water or plain water
1 tbsp sweet soy sauce
2 tomatoes, chopped
OKRA IN TOMATO

 


 

Prepared by: Chef Reggie Torres
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Serves: 4-6 persons

Okra in Tomato Ingredients:

  • ¼ cup oil

  • 1 pc onion, finely chopped

  • 4 cloves garlic, finely chopped

  • 1 lbs okra, cook as whole, just cut the brown part of the stem

  • 2 large tomatoes, chopped

  • 1 tbsp sugar

  • 1 tbsp calamansi juice from fruit or concentrate

  • Cilantro, chopped, to your taste

Okra in Tomato Instructions:
  1. Heat the oil in a large non stick pan.
  2. Add onion. Cook over medium heat for 2 minutes. Add garlic, cook for 30 seconds. Add tomato, sugar and calamansi.
  3. Simmer, stirring occasionally for 2 minutes or until al dente.
  4. Garnish with cilantro. Serve.
1 package soft Tofu, cut in cubes
1 yellow onion,  finely chopped
4 cloves of garlic
1 tbsp fresh ginger
2 tbsp Alamang (fermented shrimp)
¼ cup cooking oil
1 tbsp curry
1 cup Island Pacific coconut milk
1 cup coconut water or plain water
1 tbsp sweet soy sauce
2 tomatoes, chopped