Ginisang Munggo with Tomato Sardines Recipe

"Ginisang na Munggo" or Sauteed Mung Beans is consider as one of the healthy and budget-friendly vegetable dishes that always served during lunch or dinner in every Filipino homes.

Ginisang Baguio Beans (Green Beans Saute) Recipe

Ginisang Baguio Beans dish together with the ground beef or pork is very simple to prepare and cook. These delectable green vegetable Baguio beans because they are mostly grown in the Cordilleras provinces like Benguet and Mountain Province, where the temperature is cooler than the lowlands in the Philippines and Baguio City is the most popular destination during the hot summer months which are abundant of green beans.

Ginataang Labong with Saluyot (Bamboo Shoots in Coconut Milk with Jute Leaves) Recipe

Labong or bamboo shoot is commonly use in Asian Cuisine. In Philippines, the most popular dish is ginataáng labóng. There are different versions of ginataang labong according to the availability of  ingredients like pork, crablet, shrimp and sardines.

Saluyot leaves in ginataang labong gives more flavor. It blends the creamy taste of coconut milk.

Ginisang Upo (Sauteed Bottle Gourd) Recipe

Ginisang Upo is one of my favorite vegetable recipe using bottle gourd  or "upo". This simple vegetable can be considered as an everyday food that good source of iron, calcium, phosphorus and vitamin B. This recipe is made of bottle gourd sauteed in garlic, unions, tomatoes and ground pork for additional flavor.

Pako Salad or Ensaladang Pako (Fern Salad) Recipe

Pako or Fern is widely distributed in the Philippines, it is common on gravel bars and banks of streams and rivers. The young fronds of fern or commonly spoken as "fiddle heads" are eaten as a leafy vegetable, raw or cooked and it is also used as an ingredient in salads or stews. I remember from my young age, my mom always prepared pako salad  or ensaladang pako (which is one of my favorite salad) and sometimes saute pako with sotanghon or vermicelli especially when pako is available in the market.

Ginataang Kamansi (Seeded Breadfruit in Coconut Milk) Recipe

Kamansi or Seeded Breadfruit is very closely related to Jackfruit. Both have sharp points on its skin while Rimas has a flatter outer skin. Kamansi has soft seeds and Rimas has no seeds. This is very rich in starch. Kamansi si are believed to be native to Papua New Guinea and possibly Indonesia and the Philippines.

Kilawain or Sisig na Puso ng Saging (Banana Blossom) Recipe

You have heard the myth behind the " Puso ng Saging" the story is when anyone swallowing the sap that falls from banana bud during the blooms of a full moon will bestow one with superpowers. But the myth isn’t necessarily far from fact when it comes to this crimson-colored vegetable. According to according to health and wellness educator Maribel Jane Galang of Manila Adventist Medical Center the puso ng saging is a rich source of energy, micronutrients, and fiber.

Seafood Pinakbet Recipe

Pinakbet is popular throughout the Philippines, with  different regional variations depending on ingredient availability and local taste adaptations, but this vegetable dish was originated as Ilocano dishes. It is basically a mix of string beans, okra, eggplant, pumpkin, and bitter gourd (ampalaya) cooked in broth and spices until the liquid is reduced, which is where it gets its name from, “pinakebbet”, which means, “made smaller”. This is usually flavored with bagoong, or shrimp paste.

Bulanglang Recipe

Bulanglang is a vegetable stew, a healthy dish consisting of different types of vegetables. It's different from pinakbet in being soupier and including dark leafy vegetables. This recipe includes fish as an ingredient. Making Bulanglang is quick and easy; all you need to do is boil water or rice wash and put-in the vegetables according to their cooking time. You can vary the vegetables according to your taste.

Lumpiang Sariwa (Fresh Spring Roll) Recipe

Lumpiang Sariwa or Fresh Spring Roll is a vegetable dish composed of different consist of shredded fresh vegetables with a soft (unfried) wrapper garnished with sweet sauce, minced garlic and crushed peanuts. Lumpiang Sariwa’s accompanying sauce is made from chicken or pork stock, a starch mixture, and fresh garlic. The preferred size for this Lumpia is to be around 5 inches in diameter and 8-12 inches in length. Lumpiang Sariwa is best eaten right away, before the wrapper dries out or gets soggy.