The simplest Ilocano vegetable dish with only bamboo shoot, beans, jute leaves and fried fish cooked in anchovies sauce. This dish primarily uses vegetable ingredients that can be found natively in gardens and backyards.
Made of mashed cassava and banana plantain or sweet potato, added with grated coconut, margarine and sweetened with condensed milk. Butter or margarine are spread on the top and normally placed or wrapped in banana leaf before serving.
Sautéing are the healthiest and easiest variant to cooking in the Philippines. Ginisang upo (Sautéed bottle gourd), one variety of sautéing, wherein we added shrimp and rendered fat to extend the flavor of the soup.
The traditional way of making this recipe is usually steamed or blanched the green leafy and topped with shrimp paste and crispy liempo. In this recipe, water spinach are stir fried in pork oil with garlic, sugar and vinegar that brought out the natural taste of sour and sweetness in the vegetable.
A Filipino dessert made-up of fruit pudding, topped in with coconut curd or flakes. This dessert has always been a Filipino favorite and usually served during fiestas and holidays, especially Christmas.
Pickled mustard green is a traditional and popular fermented vegetable, excellent as it is without cooking. The brine can be used in sour soup, it can also be sautéd with shrimp, beaten egg, garlic, tomato, and onions.