Rice Cakes with Sweet Potatoes and Black Sesame

Malaysian Satay Chicken Skewers

Pumpkin Puree with Tuna

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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;
Source: https://ph.theasianparent.com/healthiest-pinoy-dishes-doh

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

Laing (Spicy Taro Leaves in Coconut Milk)

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;
Source: Mula sa Puso, Heart Healthy Traditional Filipino Recipes, American Heart Association, 1999.

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

Sinigang na Hipon (Shrimp Sour Soup)

Ingredients:
<ul>
<li>1 kg chicken (cut into serving pieces)</li>
<li>1/2 cup soy sauce</li>
<li>1/4 cup vinegar</li>
<li>4 cloves garlic, minced</li>
<li>2 pieces bay leaves</li>
<li>1 teaspoon whole black peppercorns</li>
<li>1 cup water</li>
<li>1 tablespoon cooking oil</li>
<li>1 medium potato or carrot (optional, cut into chunks)</li>
<li>1 teaspoon sugar (optional, for a hint of sweetness)</li>
<li>Salt to taste</li>
</ul>
&nbsp;
Procedure:
<ol>
<li>In a large bowl, marinate the chicken in soy sauce and half of the minced garlic for at least 30 minutes (or overnight for deeper flavor).</li>
<li>Heat the cooking oil in a pot over medium heat. Saut&eacute; the remaining garlic until golden and aromatic.</li>
<li>Add the marinated chicken pieces (reserving the marinade) to the pot. Cook until lightly browned on all sides.</li>
<li>Pour in the reserved marinade, vinegar, and water. Add the bay leaves and peppercorns.</li>
<li>Bring the mixture to a boil, then lower the heat to simmer. Cover and cook for 30&ndash;40 minutes, stirring occasionally.</li>
<li>If using potatoes or carrots, add them during the last 15 minutes of cooking. Let them cook until tender.</li>
<li>Taste the sauce and adjust seasoning with sugar or salt if needed. Simmer until the chicken is tender and the sauce has slightly thickened.</li>
<li>Serve hot with steamed rice, and enjoy!</li>
</ol>
&nbsp;
Nutrition Facts:
<ul>
<li>Energy: 220 Kcal</li>
<li>Total Carbs: 5 g</li>
<li>Sugar: 1 g</li>
<li>Total Fat: 14 g</li>
<li>Saturated Fat: 4 g</li>
<li>Omega 3: 0.2 g</li>
<li>Fibers: 1 g</li>
<li>Sodium: 750 mg</li>
</ul>
&nbsp;
The nutritionist's advice: Chicken Adobo is a classic Filipino dish that is both comforting and versatile. It&rsquo;s rich in protein and pairs well with rice for a complete meal. To make it healthier, you can use skinless chicken or reduce the soy sauce to lower sodium content. Adding vegetables like carrots or potatoes boosts its fiber and nutrient content, making it a balanced and satisfying dish.

Learn the step by step procedure and nutritional facts about Chicken Adobo.

Chicken Adobo (Chicken Stew)

Main dish

Ingredients:
<ul>
<li>6 ripe saba bananas (cardava bananas), peeled and sliced in halves or thirds</li>
<li>1 1/2 cups water</li>
<li>3/4 cup brown sugar</li>
<li>1/4 teaspoon vanilla extract (optional)</li>
<li>1/4 teaspoon salt</li>
<li>1/2 cup coconut cream or evaporated milk (optional, for topping)</li>
</ul>
&nbsp;
Procedure:
<ol>
<li>In a saucepan, combine the water, brown sugar, vanilla extract (if using), and salt. Stir until the sugar dissolves.</li>
<li>Place the pan over medium heat and bring the mixture to a boil.</li>
<li>Add the saba bananas to the syrup and reduce the heat to a simmer.</li>
<li>Cook the bananas for about 15&ndash;20 minutes, stirring occasionally, until they become tender and are coated in a thick, caramel-like syrup.</li>
<li>Remove the bananas from the heat and let them cool slightly.</li>
<li>Transfer to a serving dish. For a creamier texture and richer flavor, drizzle with coconut cream or evaporated milk.</li>
<li>Serve warm or chilled as a snack or dessert.</li>
</ol>
&nbsp;
Nutrition Facts:
<ul>
<li>Energy: 180 Kcal</li>
<li>Total Carbs: 40 g</li>
<li>Sugar: 30 g</li>
<li>Total Fat: 2 g</li>
<li>Saturated Fat: 1.5 g</li>
<li>Omega 3: 0 g</li>
<li>Fibers: 2 g</li>
<li>Sodium: 50 mg</li>
</ul>
&nbsp;
The nutritionist's advice: Minatamis na Saging is a simple yet satisfying Filipino dessert that highlights the natural sweetness of saba bananas. It&rsquo;s a great source of energy and provides essential nutrients like potassium and dietary fiber. To make it healthier, reduce the amount of sugar or substitute it with natural sweeteners like honey. Adding coconut cream not only enhances the flavor but also provides healthy fats. Enjoy this dessert in moderation as part of a balanced diet.

Learn the step by step procedure and nutritional facts about Minatamis na Saging.

Minatamis na Saging (Sweetened Banana Dessert)

dessert

Ingredients:
<ul>
<li>3 medium-sized eggplants</li>
<li>2 medium tomatoes, diced</li>
<li>1 small red onion, finely chopped</li>
<li>1/4 cup vinegar</li>
<li>1 tablespoon fish sauce (patis) or soy sauce</li>
<li>1/2 teaspoon sugar (optional, for balancing flavor)</li>
<li>Salt and pepper to taste</li>
<li>1 tablespoon chopped cilantro or parsley (optional, for garnish)</li>
</ul>
&nbsp;
Procedure:
<ol>
<li>Grill the eggplants over an open flame or on a stovetop grill until the skins are charred and blistered. This gives the eggplants a smoky flavor.</li>
<li>Once grilled, place the eggplants in a bowl and cover them with a plate or plastic wrap for a few minutes to let them steam. This makes it easier to peel the skins.</li>
<li>Peel off the charred skin, keeping the flesh intact. Gently flatten the eggplants using a fork and set them aside on a serving plate.</li>
<li>In a mixing bowl, combine the diced tomatoes and chopped onions.</li>
<li>Add the vinegar, fish sauce (or soy sauce), sugar (if using), salt, and pepper. Mix well to combine.</li>
<li>Spoon the tomato-onion mixture over the flattened eggplants, ensuring they are evenly covered.</li>
<li>Garnish with chopped cilantro or parsley if desired.</li>
<li>Serve as a side dish or appetizer, pairing it with grilled or fried dishes for a refreshing contrast.</li>
</ol>
&nbsp;
Nutrition Facts:
<ul>
<li>Energy: 60 Kcal</li>
<li>Total Carbs: 10 g</li>
<li>Sugar: 4 g</li>
<li>Total Fat: 0.5 g</li>
<li>Saturated Fat: 0 g</li>
<li>Omega 3: 0.2 g</li>
<li>Fibers: 3 g</li>
<li>Sodium: 200 mg</li>
</ul>
&nbsp;
The nutritionist's advice: Ensaladang Talong is a healthy and flavorful Filipino side dish that is low in calories and packed with nutrients. Eggplants are an excellent source of dietary fiber and antioxidants, while tomatoes and onions provide additional vitamins and minerals. The use of vinegar and fish sauce adds a tangy and savory kick that pairs well with grilled meats or fish. Enjoy it as part of a balanced meal for a nutritious and satisfying experience.

Learn the step by step procedure and nutritional facts about Ensaladang Talonga.

Ensaladang Talong (Eggplant Salad)

Starter

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)

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.

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.

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Laing (Spicy Taro Leaves in Coconut Milk)

Sinigang na Hipon (Shrimp Sour Soup)

Chicken Adobo (Chicken Stew)

Minatamis na Saging (Sweetened Banana Dessert)

Ensaladang Talong (Eggplant Salad)

Pinakbet (Mixed Vegetable Stew)

Laing (Spicy Taro Leaves in Coconut Milk)

Puto (Steamed Rice Cake)

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