Blueberry Muffin

Quick Paella

Tortilla with peppers and spices

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Ingredients:
<ul>
<li>200 g pork belly, sliced into small pieces</li>
<li>1 medium onion, chopped</li>
<li>4 cloves garlic, minced</li>
<li>2 medium tomatoes, chopped</li>
<li>1 small bitter melon (ampalaya), sliced</li>
<li>1 small eggplant, sliced</li>
<li>1 small squash (kalabasa), cubed</li>
<li>1 cup string beans, cut into 2-inch pieces</li>
<li>1 cup okra, sliced</li>
<li>1 cup water</li>
<li>2 tablespoons shrimp paste (bagoong)</li>
<li>Salt and pepper to taste</li>
<li>2 tablespoons cooking oil</li>
</ul>
&nbsp;
Procedure:
<ol>
<li>Heat the cooking oil in a large pan over medium heat.</li>
<li>Saut&eacute; the garlic, onion, and tomatoes until the onion becomes translucent and the tomatoes are soft.</li>
<li>Add the pork belly and cook until it is lightly browned.</li>
<li>Stir in the shrimp paste and cook for another 2 minutes.</li>
<li>Add the water and bring to a boil. Lower the heat and let it simmer for about 10 minutes or until the pork is tender.</li>
<li>Add the squash and cook for 5 minutes.</li>
<li>Add the eggplant, bitter melon, string beans, and okra. Cook for another 10-15 minutes or until all the vegetables are tender.</li>
<li>Season with salt and pepper to taste.</li>
<li>Serve hot with steamed rice.</li>
</ol>
&nbsp;
Nutrition Facts:
<ul>
<li>Energy: 300 Kcal</li>
<li>Total Carbs: 20 g</li>
<li>Sugar: 6 g</li>
<li>Total Fat: 18 g</li>
<li>Saturated Fat: 6 g</li>
<li>Omega 3: 0.3 g</li>
<li>Fibers: 5 g</li>
<li>Sodium: 800 mg</li>
</ul>
&nbsp;
The nutritionist's advice: Pinakbet is a traditional Filipino vegetable stew that is both nutritious and delicious. It is rich in fiber, vitamins, and minerals from the variety of vegetables used. The addition of shrimp paste enhances the flavor but be mindful of its sodium content. This dish is a great way to incorporate more vegetables into your diet, making it a healthy and balanced meal.

Learn the step by step procedure and nutritional facts about Pinakbet.

Pinakbet (Mixed Vegetable Stew)

Main dish

Ingredients:
<ul>
<li>200 g dried taro leaves</li>
<li>200 g pork belly, sliced into small pieces</li>
<li>1 medium onion, chopped</li>
<li>4 cloves garlic, minced</li>
<li>1 thumb-sized ginger, sliced into strips</li>
<li>2-3 pieces red chili peppers, chopped (adjust to taste)</li>
<li>2 cups coconut milk</li>
<li>1 cup coconut cream</li>
<li>2 tablespoons shrimp paste (bagoong)</li>
<li>Salt and pepper to taste</li>
<li>2 tablespoons cooking oil</li>
</ul>
&nbsp;
Procedure:
<ol>
<li>Heat the cooking oil in a large pan over medium heat.</li>
<li>Saut&eacute; the garlic, onion, and ginger until fragrant and the onion becomes translucent.</li>
<li>Add the pork belly and cook until it is lightly browned.</li>
<li>Stir in the shrimp paste and cook for another 2 minutes.</li>
<li>Pour in the coconut milk and bring to a boil. Lower the heat and let it simmer for about 10 minutes.</li>
<li>Add the dried taro leaves, making sure they are fully submerged in the coconut milk. Do not stir.</li>
<li>Add the chopped chili peppers and simmer for another 20-30 minutes or until the taro leaves are tender and the coconut milk has thickened.</li>
<li>Pour in the coconut cream and cook for another 5 minutes.</li>
<li>Season with salt and pepper to taste.</li>
<li>Serve hot with steamed rice.</li>
</ol>
&nbsp;
Nutrition Facts:
<ul>
<li>Energy: 350 Kcal</li>
<li>Total Carbs: 15 g</li>
<li>Sugar: 5 g</li>
<li>Total Fat: 28 g</li>
<li>Saturated Fat: 18 g</li>
<li>Omega 3: 0.2 g</li>
<li>Fibers: 6 g</li>
<li>Sodium: 700 mg</li>
</ul>
&nbsp;
The nutritionist's advice: Laing is a flavorful and creamy Filipino dish made with taro leaves and coconut milk. Taro leaves are a good source of dietary fiber, vitamins A and C, and minerals like calcium and iron. Coconut milk and cream provide healthy fats, but they also contribute to the dish's high saturated fat content. Enjoy Laing in moderation as part of a balanced diet, and pair it with steamed rice for a satisfying meal.

Learn the step by step procedure and nutritional facts about Laing.

Laing (Spicy Taro Leaves in Coconut Milk)

Ingredients:
<ul>
<li>1 cup rice flour</li>
<li>1/2 cup granulated sugar</li>
<li>1 tablespoon baking powder</li>
<li>1/4 teaspoon salt</li>
<li>1 cup coconut milk</li>
<li>1/2 cup water</li>
<li>1 egg</li>
<li>1/4 cup grated cheese (optional, for topping)</li>
</ul>
&nbsp;
Procedure:
<ol>
<li>In a mixing bowl, combine the rice flour, sugar, baking powder, and salt. Mix well.</li>
<li>In another bowl, whisk together the coconut milk, water, and egg until well combined.</li>
<li>Gradually add the wet ingredients to the dry ingredients, stirring continuously until you achieve a smooth batter.</li>
<li>Pour the batter into small, greased molds or muffin cups, filling each about three-quarters full.</li>
<li>If desired, top each with a small amount of grated cheese.</li>
<li>Arrange the molds in a steamer and steam over medium heat for about 20-25 minutes, or until a toothpick inserted into the center of the puto comes out clean.</li>
<li>Remove the puto from the steamer and allow them to cool slightly before removing them from the molds.</li>
<li>Serve warm or at room temperature.</li>
</ol>
&nbsp;
Nutrition Facts:
<ul>
<li>Energy: 180 Kcal</li>
<li>Total Carbs: 35 g</li>
<li>Sugar: 15 g</li>
<li>Total Fat: 4 g</li>
<li>Saturated Fat: 2 g</li>
<li>Omega 3: 0.1 g</li>
<li>Fibers: 1 g</li>
<li>Sodium: 150 mg</li>
</ul>
&nbsp;
The nutritionist's advice: Puto is a popular Filipino steamed rice cake that is often enjoyed as a snack or paired with savory dishes. Made primarily from rice flour and coconut milk, it is a gluten-free option that provides a good source of carbohydrates for energy. The addition of grated cheese on top adds a delightful contrast of flavors. Enjoy puto in moderation as part of a balanced diet.

Learn the step by step procedure and nutritional facts about Puto or steamed rice cake.

Puto (Steamed Rice Cake)

dessert

Ingredients:
For the filling:
1 cup shrimp, peeled and chopped
1 cup chicken breast, cooked and shredded
1 small sweet potato, julienned
1 medium carrot, julienned
1 cup green beans, sliced thinly
1 cup cabbage, shredded
1 small onion, chopped
3 cloves garlic, minced
2 tablespoons soy sauce
Salt and pepper to taste
2 tablespoons cooking oil
&nbsp;
For the wrapper:
1 cup all-purpose flour
2 eggs
1 1/2 cups water
1 tablespoon cooking oil
Pinch of salt
&nbsp;
For the sauce:
1 cup water
1/2 cup brown sugar
2 tablespoons soy sauce
1 tablespoon cornstarch, dissolved in 2 tablespoons water
3 cloves garlic, minced
&nbsp;
Procedure:
For the filling:
<ol style="text-align: left;">
<li>Heat the cooking oil in a pan over medium heat.</li>
<li>Saut&eacute; the garlic and onion until fragrant.</li>
<li>Add the shrimp and chicken, cook until the shrimp turns pink.</li>
<li>Add the sweet potato, carrot, green beans, and cabbage. Cook until the vegetables are tender.</li>
<li>Season with soy sauce, salt, and pepper to taste. Set aside.</li>
</ol>
&nbsp;
For the wrapper:
<ol style="text-align: left;">
<li>In a mixing bowl, combine the flour, eggs, water, cooking oil, and salt. Mix well until the batter is smooth.</li>
<li>Heat a non-stick pan over medium heat and lightly grease it with oil.</li>
<li>Pour a small amount of batter into the pan and spread it evenly to form a thin crepe. Cook until the wrapper is set and lightly browned. Repeat until all the batter is used.</li>
</ol>
&nbsp;
For the sauce:
<ol style="text-align: left;">
<li>In a saucepan, combine the water, brown sugar, soy sauce, and minced garlic. Bring to a boil.</li>
<li>Add the cornstarch mixture and stir until the sauce thickens. Remove from heat.</li>
</ol>
&nbsp;
To assemble:
<ol style="text-align: left;">
<li>Place a wrapper on a plate and add a portion of the filling in the center.</li>
<li>Fold the sides of the wrapper over the filling and roll it up.</li>
<li>Pour the sauce over the lumpia and serve.</li>
</ol>
&nbsp;
Nutrition Facts:
<ul style="text-align: left;">
<li>Energy:&nbsp;350 Kcal</li>
<li>Total Carbs:&nbsp;50 g</li>
<li>Sugar:&nbsp;15 g</li>
<li>Total Fat:&nbsp;10 g</li>
<li>Saturated Fat:&nbsp;2 g</li>
<li>Omega 3:&nbsp;0.3 g</li>
<li>Fibers:&nbsp;6 g</li>
<li>Sodium:&nbsp;600 mg</li>
</ul>
&nbsp;
The nutritionist's advice: Lumpiang Sariwa is a delightful and nutritious Filipino dish. The fresh vegetables and lean proteins in the filling provide essential vitamins, minerals, and fiber. The homemade wrapper and sauce allow for better control of ingredients, making it a healthier alternative to fried spring rolls. Enjoy this dish as a light meal or a healthy snack.

Learn the step by step procedure and nutritional facts about Lumpiang Sariwa.

Lumpiang Sariwa (Fresh Spring Rolls)

Starter

Ingredients:
500 g shrimp, cleaned and deveined
1 medium radish, sliced
1 medium eggplant, sliced
1 bunch kangkong (water spinach) or spinach
2 medium tomatoes, quartered
1 medium onion, quartered
2 green chili peppers
1 packet sinigang mix (tamarind soup base)
6 cups water
Salt and fish sauce to taste
&nbsp;
Procedure:
<ol>
<li>In a large pot, bring the water to a boil.</li>
<li>Add the tomatoes and onion, and cook until they are soft.</li>
<li>Add the radish and eggplant and cook for about 5 minutes.</li>
<li>Pour in the sinigang mix and stir until well combined.</li>
<li>Add the shrimp and green chili peppers, and cook until the shrimp turns pink and is cooked through.</li>
<li>Season with salt and fish sauce to taste.</li>
<li>Add the kangkong or spinach and cook for another 1-2 minutes.</li>
<li>Serve hot with steamed rice.</li>
</ol>
&nbsp;
Nutrition Facts:
<ul>
<li>Energy:&nbsp;200 Kcal</li>
<li>Total Carbs:&nbsp;12 g</li>
<li>Sugar:&nbsp;5 g</li>
<li>Total Fat:&nbsp;5 g</li>
<li>Saturated Fat:&nbsp;1 g</li>
<li>Omega 3:&nbsp;0.5 g</li>
<li>Fibers:&nbsp;4 g</li>
<li>Sodium:&nbsp;900 mg</li>
</ul>
&nbsp;
The nutritionist's advice: Sinigang na Hipon is a popular Filipino dish known for its tangy and savory flavor. Shrimp is a low-calorie source of protein and omega-3 fatty acids, which are beneficial for heart health. The variety of vegetables in the soup adds fiber, vitamins, and minerals, making it a wholesome and nutritious meal.

Learn the step by step procedure and nutritional facts about Sinigang na Hipon.

Sinigang na Hipon (Shrimp Sour Soup)

Ingredients:
1 kg chicken, cut into serving pieces
1 medium-sized green papaya, sliced
1 bunch of fresh spinach or chili leaves
1 thumb-sized ginger, sliced into strips
1 medium onion, chopped
5 cloves of garlic, minced
4 cups water
2 tablespoons fish sauce
Salt and pepper to taste
2 tablespoons cooking oil
&nbsp;
Procedure:
<ol>
<li>Heat the cooking oil in a large pot over medium heat.</li>
<li>Saut&eacute; the garlic, onion, and ginger until fragrant and the onion becomes translucent.</li>
<li>Add the chicken pieces and cook until they are lightly browned.</li>
<li>Pour in the fish sauce and continue to cook for another 2 minutes.</li>
<li>Add the water and bring to a boil. Lower the heat and let it simmer for about 20 minutes or until the chicken is tender.</li>
<li>Add the green papaya slices and cook for another 5-7 minutes until the papaya is tender.</li>
<li>Season with salt and pepper to taste.</li>
<li>Add the spinach or chili leaves and simmer for another 2 minutes.</li>
<li>Serve hot with steamed rice.</li>
</ol>
&nbsp;
Nutrition Facts:
<ul>
<li>Energy:&nbsp;250 Kcal</li>
<li>Total Carbs:&nbsp;10 g</li>
<li>Sugar:&nbsp;5 g</li>
<li>Total Fat:&nbsp;12 g</li>
<li>Saturated Fat:&nbsp;3 g</li>
<li>Omega 3:&nbsp;0.2 g</li>
<li>Fibers:&nbsp;3 g</li>
<li>Sodium:&nbsp;800 mg</li>
</ul>
&nbsp;
The nutritionist's advice: Tinolang Manok is a comforting and nutritious Filipino dish. The combination of chicken, green papaya, and spinach provides a good balance of protein, vitamins, and minerals. Ginger, a key ingredient, is known for its anti-inflammatory and digestive benefits. This soup is perfect for a light yet satisfying meal.

Learn the step by step procedure and nutritional facts about Tinolang manok.

Tinolang Manok (Chicken Ginger Soup)

<div class="wrap_recipe_ingredients">
<div class="maxContent right">
<div class="wrap_content">
<div class="title">
<h2>Ingredients:</h2>
</div>
<div class="col">&bull;&nbsp;300 g smooth cabbage (green, red, or a mixture of the two) &bull;&nbsp;1 carrot &bull;&nbsp;1 red apple &bull;&nbsp;1 red onion &bull;&nbsp;80 g cashew nut pur&eacute;e &bull;&nbsp;30 g mustard &bull;&nbsp;2 tablespoons cider vinegar &bull;&nbsp;1 pinch of salt &bull;&nbsp;1 pinch of pepper.</div>
<div class="col">&nbsp;</div>
</div>
</div>
</div>
<div class="wrap_recipe_instructions">
<div class="maxContentPage">
<div class="title">
<h2>Instructions:</h2>
</div>
<div class="instructions">&bull;&nbsp;Finely slice the cabbage, apple and onion. &bull;&nbsp;Grate the carrot. &bull;&nbsp;Whisk together the cashew pur&eacute;e, mustard, vinegar, salt and pepper in a small bowl. &bull;&nbsp;Pour over the vegetables and mix for a long time to soften the cabbage while distributing the sauce evenly.</div>
</div>
</div>
<div class="wrap_recipe_nutritionnals">
<div class="maxContentPage center">&nbsp;</div>
<div class="maxContentPage center">
<table dir="ltr" border="1" cellspacing="0" cellpadding="0"><colgroup><col width="74" /><col width="74" /><col width="74" /><col width="74" /><col width="74" /><col width="74" /><col width="74" /><col width="74" /><col width="74" /></colgroup>
<tbody>
<tr>
<td data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Energy (Kcal)&quot;}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">Energy (Kcal)</td>
<td data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Proteins (g)&quot;}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">Proteins (g)</td>
<td data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Carbohydrates (g)&quot;}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">Carbohydrates (g)</td>
<td data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Sugars (g)&quot;}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">Sugars (g)</td>
<td data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Lipids (g)&quot;}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">Lipids (g)</td>
<td data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Saturated fatty acids (g)&quot;}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">Saturated fatty acids (g)</td>
<td data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Omega 3 (g)&quot;}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">Omega 3 (g)</td>
<td data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Fibers (g)&quot;}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">Fibers (g)</td>
<td data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Sodium (mg)&quot;}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">Sodium (mg)</td>
</tr>
<tr>
<td data-sheets-value="{&quot;1&quot;:3,&quot;3&quot;:196.47}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">196.5</td>
<td data-sheets-value="{&quot;1&quot;:3,&quot;3&quot;:5.162624999999999}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">5.2</td>
<td data-sheets-value="{&quot;1&quot;:3,&quot;3&quot;:16.0625}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">16.1</td>
<td data-sheets-value="{&quot;1&quot;:3,&quot;3&quot;:10.442924999999999}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">10.4</td>
<td data-sheets-value="{&quot;1&quot;:3,&quot;3&quot;:11.1603625}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">11.2</td>
<td data-sheets-value="{&quot;1&quot;:3,&quot;3&quot;:2.2566875}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">2.3</td>
<td data-sheets-value="{&quot;1&quot;:3,&quot;3&quot;:0.14339000000000002}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">0.1</td>
<td data-sheets-value="{&quot;1&quot;:3,&quot;3&quot;:4.112375}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">4.1</td>
<td data-sheets-value="{&quot;1&quot;:3,&quot;3&quot;:277.1025}" data-sheets-numberformat="{&quot;1&quot;:2,&quot;2&quot;:&quot;0.0&quot;,&quot;3&quot;:1}">277.1</td>
</tr>
</tbody>
</table>
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<div class="maxContentPage">
<div class="title">
<h2>The nutritionist's advice:</h2>
</div>
<div class="instructions">Coleslaw is a salad with sauce that goes well with many dishes... The raw vegetables provide ideal fibers to satisfy your hunder and regulate transit.</div>
</div>
</div>

Learn how to cook coleslaw with cashew nut puree

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Coleslaw with Cashew Nut Puree

<div class="wrap_recipe_ingredients">
<div class="maxContent right">
<div class="wrap_content">
<div class="title">
<h2>Ingredients:</h2>
</div>
<div class="col">Meatballs: &bull;&nbsp;200 g ground pork &bull;&nbsp;200 g crabmeat &bull;&nbsp;3 tablespoons of flour &bull;&nbsp;2 chives or 1 spring onion &bull;&nbsp;1/2 chicken stock cube &bull;&nbsp;Pepper</div>
<div class="col">Broth : &bull;&nbsp;100 mL vegetable stock &bull;&nbsp;1 L of water &bull;&nbsp;1 stick of lemongrass &bull;&nbsp;1/2 red chili pepper &bull;&nbsp;1 spring onion or 1 spring onion &bull;&nbsp;1 teaspoon pepper For seasoning : &bull;&nbsp;A few coriander leaves &bull;&nbsp;1 tablespoon sesame oil</div>
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<h2>Instructions:</h2>
</div>
<div class="instructions">For stuffing meatballs: &bull;&nbsp;Slice the spring onion and crumble the stock cube. &bull;&nbsp;Mix the minced pork, crab, minced chives, flour, crumbled chicken stock cube, salt and pepper. &bull;&nbsp;If your stuffing seems too liquid, add a little flour. It will absorb the moisture from the crab meat and amalgamate the stuffing. For the broth: &bull;&nbsp;Slice the chili and chives. Cut the lemongrass in three. &bull;&nbsp;Boil the broth, water, chili pepper, pepper, chives and lemongrass sections. Simmer on a large broth for 10 minutes. Cooking the meatballs: &bull;&nbsp;Form balls with your stuffing. &bull;&nbsp;Reduce heat and poach meatballs to a low boil for 10 minutes. They are cooked when they come to the surface. &bull;&nbsp;Serve hot broth over the meatballs and sprinkle with coriander leaves and a drizzle of sesame oil.</div>
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<div class="wrap_recipe_nutritionnals">
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<table role="table" border="0" align="center">
<tbody>
<tr>
<th>Energy</th>
<th>Total carbs</th>
<th>Sugar</th>
<th>Total fat</th>
<th>Saturated fat</th>
<th>Omega 3</th>
<th>Fibers</th>
<th>Sodium</th>
</tr>
<tr>
<td>270.2 Kcal</td>
<td>13.4 g</td>
<td>0.9 g</td>
<td>15.1 g</td>
<td>4.7 g</td>
<td>0.7 g</td>
<td>1.6 g</td>
<td>503.2 g</td>
</tr>
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<div class="maxContentPage">
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<h2>The nutritionist's advice:</h2>
</div>
<div class="instructions">For a more balanced recipe, bamboo shoots, black mushrooms, and noodles can be added to the broth to make a complete dish. Beware of industrial stocks, which are often very salty. You can make your own stock by browning a chicken carcass with a herb filling before simmering it over low heat in water for at least 45 minutes.</div>
</div>
</div>

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Pinakbet (Mixed Vegetable Stew)

Laing (Spicy Taro Leaves in Coconut Milk)

Puto (Steamed Rice Cake)

Lumpiang Sariwa (Fresh Spring Rolls)

Sinigang na Hipon (Shrimp Sour Soup)

Tinolang Manok (Chicken Ginger Soup)

Coleslaw with Cashew Nut Puree

Pork Meatball and Crab Soup, Bakso Style

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