A Filipino Feast, part 1

Written and Posted By: Margie Babon

 

 

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Like other culture and tradition, Philippines has its own unique taste when it comes to food. Though we were influenced by Chinese and Spanish, we have our own kinds of food especially when it comes to dessert. Filipinos like to eat sweet after meal. Desserts are made of fruits and vegetables that are prepared in different way and called in different names.

To become a vegetarian in the Philippines is not difficult. As we have a lot of recipes made of vegetables except Filipinos like to mix “meat” in veggies. If you are aspiring vegetarian or just a starter, all you have to do is to omit the meat ingredients and replace it with tofu or mushroom or just cook it as plain vegetables.

Because I am proud of our own recipes, this month of April, we will share three recipesin every post. By sharing egetarian versions of Filipino recipes, we do hope that this will inspire you more not to go back as meat eater but to explore more recipes that will suit your taste as vegetarian.

Here is the first part on Pancit Bihon, LumpiangTogue and Ginatan.

Enjoy cooking! Happy eating!

 

 

Pancit Bihon (Flour Noodles with Sautéed Vegetables)

pansit

Pansit taste better when served with slices of calamansi

Influenced by Chinese, we love pancit bihon or any kind of pancit in any occasion. In Filipino superstitious belief, it says that to include pancit on birthdays will give long life to the celebrant.

This vegetarian version includes oyster mushroom that will add more flavor especially if saute in low heat for twenty minutes until it becomes golden brown.  To taste the freshness of vegetables, make it crunchy by simmering it for only 3 or 4 minutes.

 

Ingredients:

250gms bihon (noodles)

6 blocks tofu, slice into small cubes

Cooking oil

Soy sauce

200gms oyster mushroom, sliced

Quarter cut cabbage, sliced into thin strips

200 gms Green beans, cut in diagonal

2 small carrots, cut into thin slices (like julienne)

1 small onions, chopped

3 cloves garlic, minced

Chinese parsley (for toppings)

Sea salt and freshly ground pepper

  1. Using small deep frying pan over medium heat, fry tofu cubes until light brown. Drain on paper towel and set aside.
  2. Bring out deep sauce pan, use 2tbsp cooking oil then sautee garlic until aromatic then add onion.
  3. Add 6 cups of water, ¼ cup of soy sauce, and freshly ground pepper and bring to a boil. Add bihon. Mix well the noodles until it absorbs all the water and noodles become soft. Add sea salt and set aside.
  4. In another sauce pan, use 2 tbsp. oil to sauté garlic until light brown then add onions.
  5. Add oyster mushroom and sauté for 10-15 minutes in low heat
  6. Then add all the vegetables. Add 1/3 cup of water and 2 tbsp. of soy sauce.
  7. Cover the veggies and wait for 3-4 minutes.
  8. Add sea salt and freshly ground pepper to taste
  9. Mixed veggies as toppings on pansit. Add chopped Chinese parsley
  10. Serve pancit with slices of calamansi

 

Lumpiang Togue

(Bean Sprout Vegetable Wrap)

lumpia

Pancit is best if paired with fried vegetable wrap dip in sweet and sour vinegar sauce.

Bean sprout or called “togue” in Filipino is all-time favorite as snack or to pair with rice.

Lumpia can be made special by adding sweet potatoes and slices of carrots and tofu while sauce for dipping tastes good if mixed with slices of fresh red onions and cucumber. Do not add soy sauce to togue, instead use only salt to season. Soy sauce will make togue sour (this is based on my personal experience for cooking togue for how many years).

 

Ingredients

500 gms Bean Sprout

1 medium size carrots, julienne slice

2 large orange sweet potatoes

2 block of firm tofu, slice in small cubes

3 cloves garlic, minced

1 medium size red onion, chopped

2 tbsp cooking oil

Sea salt

Freshly ground pepper

1 pack vegetable wrap (readymade)

Cooking oil for frying

 

For sauce:

4tbsp cane sugar

2 tbsp soy sauce

½ tsp of sugar

Chopped cucumber (small cubes)

Small slices of red onion

 

  1. Wash bean sprout and drain.
  2. Over medium heat bring out deep sauce pan and add 2 tbsp cooking oil
  3. Saute garlic until aromatic then add onions and saute for 3 minutes
  4. Add small cubes of tofu and saute for 3 minutes.
  5. Add carrots, sweet potatoes and togue (bean sprout) and add ¼ cup of water the cover and simmer for 5-8 minutes.
  6. Add sea salt and freshly ground pepper.
  7. Use ceramic bowl and spoon some mixture to let it cool down
  8. Prepare the wrap by placing on a flat plate
  9. Spoon mixture then wrap by folding first both sides (to seal the sides) before rolling.
  10. Use shallow frying pan over medium heat, fry each wrap per batch.
  11. Drain each friend wrap on a paper towel
  12. Prepare the sauce by combining all the ingredients.
  13. Serve lumpia while piping hot

 

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Saute slices of tofu

 

sweet potato

Add sweet potatoes and carrots

 

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Add bean sprout (togue) then cover to cook

 

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Season with salt and freshly cracked pepper

togue

Spoon some portion on vegetable wrap

wrap lumpia

Fry in cooking oil making sure it has enough oil to cook all the sides

frying lumpia

Drain fried lumpia in paper towel to remove excess oil

 

 

 

Ginatan

(Vegetable mix in Coco milk)

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A popular merienda (snack) in Filipino home is Ginatan made of mixture of vegetables in coconut milk and sugar. This sweet snack is also served as dessert after a complete meal. To make this mixture aromatic, add ripe pieces of jack fruit. The secret to make thick and creamy sauce aside from coconut milk is by adding freshly prepared sticky rice balls or galapong in Filipino and use the natural which is white in color and not the violet one made of artificial food coloring.

 

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Cut bananas diagonally

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Ripe jack fruit makes Ginatan smells so good

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Sticky rice that was formed into balls

 

 

Ingredients:

6 sweet potatoes, slice in cubes

12 banana saba, slice diagonally

200 gms  white galapong, form into small balls

1 ½ cup of semi-washed sugar

8 cups water

2 cups coconut milk

250 gms ripe jack fruit

 

  1. Using large deep casserole over medium heat, boil slices of sweet potatoes using  8 cups of water and 2 cups of coconut milk until sweet potatoes become semi-cooked
  2. Add all the ingredients and boil for 10-15 minutes. Mix veggies once or twice making sure ingredients will not stick at the bottom.
  3. Adjust the sweetness by adding more sugar if you want the mixture sweeter.
  4. Serve ginatan while hot

 

 

 

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