Fried Tofu with Malunggay Leaves

Just last tuesday, I felt like being adventurous and so I tried to experiment a new dish... Tada! "Fried tofu with malunggay leaves"

Ingredients:

1 bundle of malunggay (Moringa oleifera) leaves (~3 cups)

2 small cubes of tofu, cut into fours (tokwa)

a thumb-sized ginger, diced

2 cloves of garlic, chopped

1 small onion, chopped

2-3 cups water

salt and pepper to taste

Procedure:
1. Fry the tofu then set aside.
2. Saute the garlic and onion on a saucepan.
3. Add the malunggay, water, ginger and fried tofu.
4. Season to taste then bring to a boil until leaves are cooked.

The verdict:
Haha, well, the dish I made was a bit blunt. But I guess you can add mushrooms to give it more flavor. During this times I missed the flavor meat or meat broth gives, but hey! I already made a commitment to be an ovo-lacto vegetarian and I'll definitely take "blunt meals" as a challenge to improve my cooking skills. lol. xD

Fresh Lumpia

Ingredients:
3 tbsp cooking oil
1 tbsp atsuete
2 cloves garlic
2 tbsp fat
1/2 cup onions, chopped
1 1/2 cup water
1 cup camote, diced
1 cup potatoes, strips
3 cup cabbage, shredded
2 cup stringbeans, strips
1 cup garbansos, cooked
1/4 cup kinchay, stripped
12 pieces tokwa (tofu, cubed into small pcs
25 pieces lettuce leaves/ lumpia wrapper

Procedure:
1. Soak atsuete in 3 tbsp. cooking oil. Set aside.
2. Saute garlic in 2 tbsp. fat until light brown. Add onions.
3. Add camote, potatoes, tofu, and water and cook for 5 minutes. Then mix the rest of the vegetables.Strain atsuete into the vegetable mixture.
4. Season with salt. Cook until all vegetables are done.
5. Cool the mixture in colander while the liquid is drained out. When the mixture is cool, wrap in lumpia wrapper with leaf of lettuce showing at one end. Serve with lumpia sauce.

Makes 12 servings.

Type: vegan

Bulanglang

Ingredients:

1 cup horseradish tree (malunggay)
1 bundle of watercress(kangkong), stems removed
1 cup squash, cubed
1 cup white squash (upo), sliced
1 cup tofu (cubed then fried)
1/2 small onion
1 cup water
2-3 pcs. tomatoes

Steps:

1. Saute onion, tomatoes, and squash in pan
2. add water and boil
3. Add tofu and upo
4. add malunggay
5. add salt and pepper

Type: vegan

Banana Blossom Ginataan

Ingredients:

• 2 medium sized puso ng saging (heart of banana)
  
• 2 cups coconut milk
  
• 4 tbsp. vinegar
  
• 1/2 cup tomatoes, diced
  
• 1/2 cup onion,chopped
  
• 2 cloves garlic, chopped
  
• 2 tbsp. oil
  
• 4 pcs. red chili
  
• salt and pepper
  

Steps:
1. Saute the following on a frying pan in order: chili, garlic, onion, tomatoes, puso ng saging (heart of banana), then vinegar.
2. Boil without stirring.
3. Add salt and pepper.
4. Add coconut milk.

Type: Vegan

Chopseuy

Ingredients:

• 2 packs of chopseuy mix (sayote, cabbage, carrots, baguio beans)
  
• 1 pack cream of corn soup, dissolved in hot water
  
• 1 can button mushroom, sliced
  
• 1 dozen quail eggs, boiled
  
• salt and pepper
  
• 3 cups water
  

Steps:

1. Saute garlic and onion.
2. Add chopseuy and 3 cups of water.
3. Bring to boil.
4. Add mushroom, eggs, and cream of corn soup.
5. Season to taste.

Serves 10-14


Type: ovo-vegetarian

Stir-Fried Veggies w/ Mushroom

Ingredients:

• 1 bunch cauliflower, sliced


• 1 bunch or 1/4 kg baguio beans, sliced


• 1 pack (~20 pieces) oyster mushrooms, sliced


• 1 small onion, chopped


• 2 cloves garlic, chopped


• pinch of salt


• pinch of pepper


• oil

Steps:

1. Heat oil in pan, then saute chopped garlic.
2. Add baguio beans and cauliflower. Fry til brown.
3. Add mushroom and onions.
4. Season to taste.
5. Add oil if needed.

Serves 4-6


Type: vegan