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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.

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Pinakbet (Mixed Vegetable Stew)

Laing (Spicy Taro Leaves in Coconut Milk)

Puto (Steamed Rice Cake)

Lumpiang Sariwa (Fresh Spring Rolls)

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