Category: Vegetable

Fried Onion Rings

Fried Onion Rings, by Mae Sanguer

Fried Onion Rings

 I do love a good crunchy, crispy onion rings.


  • 1 large onion, cut into 1cm slices, rings separated
  • groundnut oil, for deep frying
  • 150g self-raising flour
  • 180ml sparkling water


  1. Use a fork to steady your onion. Slice the onion into rings about 1cm wide. Remove the skin and separate the rings.
  2. Heat the oil to 180C in a heavy-based pan – it should be no more than 1/ 3 full.
  3. Meanwhile put the flour and sparkling water in a bowl and season generously. Whisk together to form a batter.
  4. Coat a small batch of onion rings in batter. Carefully lower into the hot oil and deep-fry until crisp and golden, about 2 – 3 minutes. Remove with a slotted spoon and place on a piece of kitchen towel to drain. Repeat with the remaining onion and batter.

Ginataang Kalabasa Soup (Squash in Coconut Cream Soup)

Ginataang kalabasa Soup by Arnold Gamboa

Ginataang Kalabasa Soup (Squash in Coconut Cream Soup)


1 tsp mushroom powder or 1 packet cup-a-soup mushroom soup powder is also a suitable. You can also use 1 cup of fresh finely sliced mushroom  if you have a food processor at hand
1 tsp freshly ground black pepper
1 tbsp salt
1/2 squash or pumpkin
2 cups water
4 cups coconut milk

Method of Preparation

Peel and chop the squash or pumpkin.

Bring the water into a boil using a big casserole pan.

Add the squash and leave to boil for at least 20 minutes or until softened.

Take the squash out and put into a big bowl (do not discard the water, just leave it in the casserole pan). Mash the squash  by hand until smooth.  Or put the softened squash as well as the finely sliced mushroom into a food processor and blitz until they are finely smooth.

Pour the squash back into the casserole pan, mix with the water and bring back into a boil.

Stir in  the coconut milk.

Add the mushroom powder (if fresh sliced mushroom was not used)

Season with salt and freshly ground black pepper.  Cover the casserole pan and simmer for 5 minutes.

It is ready to serve.  Enjoy

Sautéed Green Beans With Shrimps

Green Beans , photo by Rosie Reyes- Barrera

Sautéed Green Beans With Shrimps

This recipe is as easy as ABC.  It is a quick stir-fry for maximum taste and goodness.


  • 150g shrimp, shelled and deveined
  • 300g string beans, cut into 2 inches length
  • 1 medium onion, sliced
  • 2 ripe tomatoes, chopped finely
  • 4 cloves garlic, minced
  •  2 tbsp dark soy sauce
  • 2 tbsp vegetable oil
  • 1 tbsp olive oil
  • Salt and pepper to taste


  1. Heat the vegetable oil with the olive oil in a wok or large frying pan over fairly high heat.
  2. Saute the onion, tomatoes, and garlic. (onion, tomato and garlic are the trinity ingredients of Filipino saute. 🙂 )
  3. Once the onion turns soft and the tomatoes mushy, add the shrimp and stir fry for 2 – 3 minutes.
  4. Add the string beans and soy sauce. Continue to stir fry for 5 minutes.
  5. Season with salt and pepper to taste.

Enjoy with a freshly boiled or fried rice.

Courgette, Broccoli with Cannellini Beans Casserole

Courgette, Broccoli with Cannellini Beans Casserole, photo by JMorton

Courgette, Broccoli with Cannellini Beans Casserole

This is a sumptuous medley of vegetables cooked in lots of sweet plum tomatoes.  Delicious evening meal for any day of the week.


1/2 head of broccoli, separated into individual florets
2 courgette, cut in half lengthwise and sliced diagonally
1 can Cannellini beans, washed and drained
100g green beans, trimmed and sliced
1 onion, peeled and chopped finely
a can chopped plum tomatoes
3 cups vegetable broth (or 2 vegetable cubes dissolved in 3 cups of hot water)
1 tbsp tomato paste
3 cloves garlic, chopped finely
1½ tbsp olive oil
2 tsp mixed herbs
salt & freshly ground black pepper to taste

Method of Preparation:

Heat a large casserole pan, heat the oil.

Sauté the chopped onion and garlic until golden and fragrant.

Pour in the chopped plum tomatoes and vegetable broth.  Bring to a boil then stir in the tomato paste and sprinkle the mixed herbs (or use dried basil).  Season with salt and pepper.

Add the cannellini beans and cook for 5 minutes.  Drop in the courgettes and green beans.  Cover the casserole and leave to simmer for 3-4 minutes.

Finally add the broccoli.  Do not cover the casserole so that the appetising dark green colouring of the broccoli will not fade.  Cook until soften.

Check and adjust the seasoning.  Add more salt and pepper, if required.

Serve hot with some crusty bread or even steamed rice.

Ginataang Kalabasa At Sitaw (Squash & String Beans in Coconut Milk)

Ginataang Kalabasa at Sitaw, photo by Rosie Reyes- Barrera

Ginataang Kalabasa At Sitaw (Squash & String Beans in Coconut Milk)

If there was a comfort food, this was it (for me anyway!)

I love this recipe with such a passion.  This is real Filipino home-cooking at its best, again for me anyway! 🙂

I think squash was made to be cooked in coconut milk.  A marriage made in a hot-wok-heaven!  Before I go on to more and more overblown pontification, here is a basic recipe for this delicious dish.


1 small or 1/2 a squash or pumpkin, peeled, deseeded and cubed

200g string beans (green beans), cut into about 1½ to 2 inches lengths.

1 cup shrimps, shelled and deveined (boil the shells & heads to flavour a cup of water to make a shrimp juice)

1 cup shrimp juice (or just plain water)

2 cups coconut milk

5 cloves garlic, chopped or minced finely

1/4 cup shrimp paste (bagoong na alamang) or 1¼ tbsp fish sauce

1 onion, peeled and sliced thinly

1 cup malunggay leaves of spinach (optional)

1½tbsp vegetable oil

salt and freshly ground black pepper to taste.


  • Heat the oil in a wok or large frying pan.
  • Sauté the garlic  and onion.
  • Add the the shrimps.
  • Stir in the shrimp paste, if using.
  • Pour in the shrimp juice or cup of water
  • Bring to a boil, then reduce the heat and allow to simmer.
  • Drop in the squash and string beans.
  • Pour in the coconut milk and continue to stir well until it begins to boil.
  • Adjust the seasoning by adding salt and black pepper.
  • Finally add the malunggay or spinach and continue cooking for a couple of minutes more.

Serve hot with lots of freshly boiled rice.


TIP:  Instead of shrimps, you can add sauteed pork instead.

Pinakbet a la Kagay-Anon Style

Pinakbet a la Kagay-Anon, photo by Carol Elep

  • 4 pcs round eggplant, cut in half
  • 2 pcs small bitter melon (ampalaya), quartered
  • ½ bundle string beans, cut into 2 inch length
  • 1 small sweet potato (kamote), quartered
  • 8 pcs small okra
  • 2 thumbs ginger, thinly sliced
  • 1 large tomato, cubed
  • 1 large onion, cubed
  • 1½ cup water
  • 1 lb bagnet or lechon kawali
  • ½ cup Anchovy sauce (bagoong isda)
  1. In a large pan, place water let boil
  2. Put in the anchovy sauce and wait for the mixture to boil once more
  3. Add-in the vegetables starting with the ginger, then the sweet potatoes, okra, bitter melon, eggplant, string beans, tomato, and onion and simmer for 15 minutes
  4. Add the bagnet or lechon kawali (cooking procedure available in the recipe section) and simmer for 5 minutes
  5. Serve hot. Share and Enjoy!

Spaghetti Lentil Bolognese

Spaghetti Lentil Bolognese

Spaghetti Lentil Bolognese

This is a vegetarian version of the customary meaty Italian recipe.  Lentil replaces the minced beef or pork.  This recipe is deliciously spicy.


1 tbsp olive oil
1 red onion, chopped finely
1 stick celery, chopped finely
1 carrot, peeled and chopped finely
1-2 cloves garlic, peeled and crushed
400g can of chopped plum tomatoes
1 tbsp tomato puree
1 bay leaf (dried or fresh)
2 vegetable cubes dissolved in 200ml hot water
50g red lentils
150g spaghetti
1 tbsp chopped basil (dried or fresh)
freshly ground black pepper


Cook the spaghetti according to the packet’s instruction, then drain.

Meanwhile to make the bolognese, use a large casserole to heat the olive oil.

Add the garlic and cook until fragrant and golden, not burnt.

Put in the onion, cook until tender.

Stir in the celery and carrot and gently fry for 10 minutes.

Pour in the can of chopped tomatoes, with the tomato puree, and vegetable stock.

Add the red lentils and drop in the bay leaf.  Cover and leave to simmer for a quarter of an hour. Check occasionally to give it a stir.

Add the basil and some freshly ground black pepper.

Finally add the cooked pasta into the bolognese sauce and give it a good stir.

Serve with some sliced crusty bread.

Korean Yellow Pickled Radish

pickled radish, photo by jmortonn

pickled radish, photo by JMorton

Korean Yellow Pickled Radish

Due to excessive, almost obsessive newly acquired habit of watching Korean dramas (Kdramas), Korean way of life as depicted on television has influenced how Peter and I eat our dinner.

Suddenly we are going to Korean restaurant to try Korean cuisine, which thankfully is rather good

Korean pickled radish is daikon radish

  • 1 large daikon (labanos) radish
  • 2 cup white vinegar
  • ¼ cup sugar
  • 11/2 tsp salt
  • 1 tsp turmeric
  • 1 tsp whole black peppercorn
  • 3 bay leaves
  • distilled tall pickling jar
  1. Peel the daikon and cut in half lenghtwise; each half cut crosswise in two parts or 3 portions if radish is really long.
  2. Arrange the pieces standing up into the tall pickling jar.
  3. Make the pickling liquid by mixing the vinegar, sugar, salt turmeric, bay leaves and pepper corns together.
  4. Pour the spiced vinegar over the pieces of daikon.  Ensure that they are soaked through with the the pickling marinade.
  5. Cover the jar and leave overnight in the fridge.
  6. Store in fridge for up to 2 weeks.

Delicious as addition to grilled meat, fish and vegetables also as a side to a freshly made ramen soup.

Roast Mixed Vegetables


Roast Mixed Vegetable, photo by PH Morton

Roast Mixed Vegetables

At the last 45 minutes before the roast meat is cooked, spread with vegetables on the roasting tin and put on the top shelf of the oven. 🙂

All sorts of vegetable can be used but some of the harder ones to cook like potatoes should be parboiled first before roasting.


  • 2 tbsp olive oil
  • 8 potatoes, peeled, halved or quartered (if big)
  • 2 medium carrots, peeled and sliced diagonally, not too thinly
  • 2 medium courgettes (zucchini), sliced
  • 1 red pepper, sliced
  • 1 large red onion, sliced
  • couple glugs of balsamic vinegar
  • couple glugs of red wine vinegar
  • 5 fresh bay leaves
  • Salt and pepper
  • 1 heaped tsp mixed dried herbs


  1. Preheat your oven to 190C/gas 5.
  2. If using potatoes, carrots, parsnips or turnips, chop in manageable sizes.
  3. Anyway from the ingredients above, parboil the potatoes and carrots until just slightly soft.
  4. Drain; spread the potatoes and carrots in a large roasting pan together with the other vegetables and bay leaves.
  5. Pour in the olive oil all over the vegetables.  Give it a good stir to ensure they are covered with the oil.  Sprinkle with the dried herbs and seasoned with salt and generous amount of freshly ground black peppers.
  6. Roast for 20 minutes.  Take them out of the oven pour in 2 tbsp of balsamic vinegar and also equal amount of the red wine vinegar.  This will bring out the natural sweetness of the vegetable.  Return to the oven and cook for a further 25 minutes or until the potatoes are golden brown and crispy on the outside.

Delicious with the roast meat or the turkey on Christmas Day!