VEGETABLES
RECIPES
SUBMITTED BY:
JOSHUA D. RARAS
SUBMITTED TO:
MS. DIANNE JOY CORPUZ
TLE TEACHER
1
TINOLA
INGREDIENTS:
1 tbsp cooking oil
1 pc onion, small -sized, chopped
2 cloves garlic, chopped
1 pc ginger, cut into strips
½ kilo chicken, cut into 8 pcs
4 cups water
2 pcs Knorr chicken cubes
1 pc chayote or 1 pc small - sized green papaya, sliced
2 stalks moringa leaves
PROCEDURES:
Get a pot and bring it up to medium heat before pouring in the oil. Drop in the onions, garlic
and ginger and sauté slowly for about 2 minutes or until you can smell the lovely aroma.
It’s time to drop in the chicken pieces and stir until it turns white or light brown in color.
Pour in the water and add your Knorr Chicken Broth cubes. Bring this to a simmer until chicken
is tender and cooked through.
You can now add your sayote or green papaya and cook until tender.
Dahon ng sili is added at the last stage to ensure leaves (and nutrients) don’t dry up. Give this a
minute then it is done. Malunggay is also another healthy alternative because it is packed with
vitamins and minerals which are good for nursing moms and kids as well.
Enjoy this with patis and calamansi on the side. See the faces of your whole family light up as
you bring this to the table.
MONGGO
2
INGREDIENTS:
140 g whole mongo beans
1 L water
30 g vegetable cooking oil
40 g cloves garlic, mashed
120 g medium -sized onion, chopped
360 g medium -sized red tomatoes, chopped
250 g pork strips
2 pcs Knorr Pork Cube
250 g ampalaya, sliced very thinly (optional)
120 g malunggay leaves
Topping: 1/2 cup crushed pork chicharon (optional)
PROCEDURES:
Cooking is all about love and patience. There are certain dishes that need more attention than
others, no matter how simple they are. But in the end, you can be sure that the reward is worth
it. Monggo is one of those dishes that needs certain preparation before it is fully enjoyed by the
family.
Since monggo is a seed, you need to wash the seeds first in water to get rid of the unwanted dirt
they might have collected. And since monggo is a kind of dried bean, you need to soak monggo
in water to soften them because seeds absorb water. You can soak monggo for a minimum of 1
hour but the longer you soak them, the less time you need to cook them. Make sure to remove
the floating particles on top. You don’t want any dirt on your dish.
Once your beans are soft enough you can start sautéing the garlic, onions and tomatoes in a
saucepan for about 2 minutes or more. Here’s a technique that most people do not know. Since
your “aromatics” which are also known as your sautéing vegetables contain sugar, the longer
you cook them, the more you develop flavour from caramelization.
The next step is the easiest because you just need to throw in the pork strips and saute until
nicely browned. Drain the beans from the soaking water the add into your pot. Pour in 4 cups
water, and the Knorr Pork Cube. Let this simmer until the beans can easily be mashed. Just a tip,
if you want a thinner soup consistency, you may add more water. On the other hand, if you
want a thicker soup consistency, simply lessen the amount of water or you may continue
cooking until the sauce thickens.
We’re almost there! You just need to add in the ampalaya and cook this for 2 minutes more
before adding in the malunggay.
What a reward this dish brings to the table for Ginisang Monggo is a healthy and delicious meal
waiting to be enjoyed by the whole family. TIP: Monggo is best topped with chicharon and
paired with any fried dish like fish or liempo. Tip: If you're not a fan of ampalaya, use ampalaya
leaves instead or just add more malunggay leaves.
3
GINISANG SAYOTE WITH PORK
INGREDIENTS:
3 pieces sayote sliced
16 g sachet Knorr Pork SavorRich Pork Liquid Seasoning
1 piece carrot sliced into strips
5 ounces pork belly sliced into thin pieces
1 piece onion chopped
5 cloves garlic crushed and minced
1 3/4 cups water
Ground black pepper to taste
PROCEDURES:
Heat a cooking pot. Sear pork until brown and oil is extracted.
Add onion and garlic. Saute until onion softens.
Pour 1 ½ cups water. Let boil. Cover the pot and continue to boil in low heat until liquid
completely evaporates.
Add chayote and saute for 2 to 3 minutes.
Add carrots. Saute for 2 minutes.
Pour Knorr Pork SavorRich Liquid Seasoning. Stir.
Add ground black pepper (optional). Pour ¼ cup water. Cover the pot. Cook for 1 minute.
Transfer to a serving plate. Serve!
Share and enjoy!
Sardines with Chayote Recipe
INGREDIENTS:
4
1 5.5 oz. can sardines
1 medium chayote sliced
1 medium red onion
5 cloves garlic crushed
1/4 cup water
1 1/2 teaspoon fish sauce
1/2 teaspoon ground black pepper
2 tablespoons cooking oil
PROCEDURES:
Heat the oil in a pan.
When the oil becomes hot, saute the garlic until it turns light brown.
Add the onion and chayote. Cook for 3 minutes.
Put-in sardines, water, fish sauce, and pepper. Stir. Cook for 3 to 5 minutes.
Transfer to a serving bowl. You can also top this over a cup of warm steamed white rice.
Serve. Share and enjoy!
Ginisang Sitaw Kalabasa at Malunggay with Shrimp
(Sauteed Squash with Shrimp)
5
INGREDIENTS:
1 lb. medium shrimp head and shell removed
1 lb. butternut squash cubed
18 to 20 pieces snake beans sitaw, cut into 2 inch pieces
1 cup malunggay leaves
1 cup chicken broth
1 medium yellow onion chopped
4 cloves crushed garlic
3 tablespoons oil
Salt and ground black pepper to taste
PROCEDURES:
Heat oil in a pan.
Once the oil gets hot, pan-fry the shrimp in medium heat for 1 minute per side. Remove from
the pan. Set aside.
Using the remaining oil (add more if needed), sauté garlic and onion.
Add the squash. Stir-fry for 3 minutes.
Add the snake beans. Continue to cook for 1 minute.
Put the malunggay leave into the pot and then pour the chicken broth. Let boil. Stir. Cover and
cook for 5 to 8 minutes.
Sprinkle salt and ground black pepper to taste.
Serve. Share and enjoy!
PUMPKIN SOUP
INGREDIENTS:
6
2 1 lb calabaza squash kalabasa, cubed
2 cups chicken broth
1 1/2 teaspoons salt
1 medium onion chopped
1 teaspoon garlic powder
1/2 cup heavy whipping cream
1/2 teaspoon ground black pepper
1/2 teaspoon dried parsley
PROCEDURES:
Place the calabaza in a baking tray, and then sprinkle ground black pepper and garlic powder on
the calabaza.
Preheat oven to 350 degrees Fahrenheit and bake the calabaza for 18 to 20 minutes.
Remove the calabaza from the oven and set aside until it cools down.
Place the calabaza in a blender along with onions and chicken broth, and then blend until
smooth.
Heat a cooking pot and pour-in the calabaza puree. Let boil.
Add salt and heavy whipping cream, and then cook for 15 minutes.
Turn the heat off, and then transfer to a serving bowl.
Garnish with dried parsley.
Serve hot.
Share and enjoy!
