Pearlroze Vegetables Recipes

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INGREDIENTS

• 1/4c mung beans
• 3 to 4 cups water
• 2 plum tomatoes (diced)
• 1/2 medium onion (diced)
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 3 cloves garlic (minced)
• 1 tsp soy sauce
• 3 tbsp olive oil
• 2 cups fresh spinach 
• 1 chicken bouillon (crushed) 
• Salt and pepper to taste
• Optional:  cooked shrimp, or bite-size pork or beef

DIRECTIONS

1. Boil mung beans with chicken bouillon and 3 cups water until desired doneness (gradually add more water as needed)
2. Add salt and pepper to taste and set aside
3. Heat large skillet over medium heat
4. Add 3 tbsp oil
5. Saute onion, tomatoes, and garlic
6. Add onion and garlic powder
7. Cook until sauce consistency
8. Add cooked mung beans, cooked meat or seafood, and soy sauce
9. Bring to a boil for a couple of mins
10. Add 2 cups of spinach
11. Ready to Serve! 

BON APPETIT!

Sauteed mung beans or ginisang monggo is a very popular mung beans dish in the Philippines.  Ginisang monggo is great with rice but may also be savored as is.  Some prefer the chowder like consistency but I personally prefer this dish on the soupy side.  That said, it is best to cook the beans by gradually adding more water (broth is best) instead of adding them all at once.  If you don’t feel like dealing with the beans, I highly recommend buying Mama Sita’s Ginisang Monggo Mix from the local Chinese grocery store.  Fresh bitter melon leaves are traditionally used but spinach or kale is a great alternative.  This is one powerful supper food!

 INGREDIENTS

• 2 Chinese (long) eggplant (slices)
• 2 bitter melon (slices)
• okra (about 15 pcs)
• 2 cups pumpkin (chunks)
• 2 cups long beans or green beans
• 1 onion (diced)
• 3 plum tomatoes (diced)
• 6 garlic cloves (minced)
• 3 to 4 tbsp shrimp paste (bagoong)
• 1 to 1.5 cups water
• 1 tsp onion powder
• 1/2 tsp garlic powder
• salt and pepper to taste
• 3 tbsp olive oil

DIRECTIONS 

1. Heat large skillet over medium heat
2. Add 3 tbsp oil
3. Saute onion, tomatoes, and garlic
4. Add onion, garlic powder, and salt and pepper to taste
5. Cook until sauce consistency
6. Add 1 cup of water
7. Add pumpkin and cook for 10 mins stirring occasionally while cooking
8. Add remaining 1/2 cup water
9. Add rest of  the vegetables and cook for another 10 mins stirring occasionally while cooking
10. Stir in 3 to 4 tbsp shrimp paste
11. Cook for another 2 mins or until desired vegetables tenderness
12. Ready to serve!

BON APPETIT!

Pakbet is my all time favorite Filipino cuisine.  I have seen and tasted different variations of this recipe and this is my favorite version.  My shortcut to this recipe is that I sometimes steam some vegetables ahead of time and just add them all in the sauce.   The finishing touch is the shrimp paste, which of course makes this dish.  Shrimp paste is an acquired taste so if you have not tasted it before, you may want to do a taste test first before adding.  I recommend Phil-Am Ginisang Bagoong (sauteed shrimp fry).

INGREDIENTS  

• 3 cups snow peas
• 2 carrots (strips cut)
• 1 medium onion (julienned)
• Salt and pepper to taste
• 5 tbsp olive oil
• 16oz block tofu (bite size strips)

Basic Brown Sauce

• Mix 1 tbsp flour, 2 tbsp sugar, 3 tbsp soy sauce, 1c broth and bring to a bubble in medium heat
• Salt and pepper taste 

DIRECTIONS 

1. Heat large skillet over high heat
2. Add 3 tbsp oil
3. Fry tofu until golden brown and set aside
4. Add remaining oil
5. Stir-fry vegetables for 5-7mins or until desired tenderness
6. Add salt & pepper to taste
7. Add cooked tofu
8. Drizzle desired amount of sauce and stir
9. Ready to Serve!

BON APPETIT!