It’s almost meal time and yet you can’t still decide what to eat. Aren’t you tired of eating outside? Cook for yourself. It’s healthy and budget-friendly. Try Filipino dishes!
Here are some of the easy-to-cook Filipino dishe‘s you can have in the comfort of your home.
Easy-to-Cook Filipino Dishes
Tortang Repolyo (Cabbage Omelette)
If you’re looking for a quick, easy, and healthy meal, this is the dish for you! You only need a cabbage, an egg, any oil, and salt or pepper.
Shred or slice the cabbage into small pieces. It all depends on your preference, just make sure that it will blend with the eggs. After that, combine the chopped cabbage and egg in a mixing dish. Mix thoroughly. Season with salt and pepper to taste.
Meanwhile, in a cooking pan, heat a small amount of oil. Then fry the mixture of egg and cabbage over low heat. Wait until the cabbage omelet turns light brown, then flip it to cook the other side. Finally, once all sides are done, serve with your preferred dipping sauce.
And presto! In 5 minutes, you have a nutritious meal.
Most people dislike the bitter taste of bitter gourds, but with the proper preparation, you will undoubtedly enjoy the delights of a bitter gourd Filipino dish called Ginisang Ampalaya.
Packed with a variety of vitamins and nutrients, this dish will surely give you a healthy meal that will keep your body on track.
To make this dish, gather bittermelon, tomatoes, garlic, onions, an egg, and of course, salt and pepper to taste.
Thinly slice bitter melon. To reduce the bitter flavor of the Ampalaya, sprinkle it with salt and place it in a bowl of water for a minute. Sauté the garlic, onion, and tomatoes in a pan until the tomatoes have given their juices. Pour in the ampalaya and 1/2 cup of water. Then season with salt and pepper to taste. Allow it to simmer for 5 minutes. When the ampalaya is tender, add the beaten eggs and continue to cook for 5 minutes.
Finally, serve it hot and indulge in the flavors of Ampalaya cuisine.
Okra with Bagoong
This very healthy recipe will replace your usual breakfast of hotdogs and eggs. Okra goes well with bagoong. You only need to steam the okra and sauté some bagoong.
Here’s how to make bagoong. Rinse shrimp paste through a fine-mesh sieve under cool, running water to remove excess saltiness. Drain thoroughly.
Heat the oil in a large skillet over medium heat. Add sugar and cook, stirring frequently, until the sugar dissolves and begins to brown. Then add the bagoong, and cook, stirring frequently, for 3 to 5 minutes, or until the color darkens. After that, finish with minced peppers.
And there you have it.
Served your okra with bagoong. A surprising combo that will satisfy your fastidious palate.
Let’s spice up our lunch and enjoy the taste of the sizzling tofu that goes perfectly with rice.
What you need is an extra firm of tofu about 350 grams, a tablespoon of butter, frying oil, 2 cloves of minced garlic, a finely chopped onion, red bell pepper, and green bell pepper, and 3 tablespoons of mayonnaise, 3 tablespoons of oyster sauce, and 3 tablespoons mayonnaise.
First, fry tofu cubes until golden brown on all sides in heated oil. Remove the fried tofu from the pan and place it on a platter lined with paper towels to absorb any excess oil. Next, saute garlic, onions, and bell peppers in butter on a sizzling plate or cast iron pan for a minute, or until onions become translucent. Then, stir in the mayonnaise, oyster sauce, water, green pepper, and chili powder. Allow it to cook and simmer for 2-3 minutes while stirring. Lastly, stir in the fried tofu until well combined.
Serve immediately and enjoy your meal.
Depending, also known as inabraw in the Philippines, is a dish that originated in the Ilocos region. Dinendeng, like our favorite pinakbet, features a variety of vegetables in a single dish, although with fewer vegetables than pinakbet.
To create this Filipino dish, prepare jute leaves or saluyot, squash, bitter melon, sweet potato, eggplant, okra, string beans, squash blooms, sayote leaves, string bean leaves, and bamboo stems. You can add grilled fish or pork to the dish, but some people make it with simply veggies and fish.
Bring water to a boil in a big skillet or casserole. Mix in the onion, ginger, and tomatoes. Allow it to stand for 3 minutes. Continue to boil for 5 minutes after seasoning with Bagoong. Remove the foam that has risen to the surface of the liquid before adding the already cooked fish. Simmer for 5 minutes more and add the vegetables. Cook until the vegetables are done and tender. Adjust the seasoning and ingredients to taste.
Serve alongside hot rice, and embrace Ilocos through their dish.
Elevate your meal and try this Ginataang-Gulay that even your kids would surely love to have.
To prepare this dish, what you need is a half kilo of squash, 1/4 kg of pork belly liempo, cut into cubes, 2 cups coconut milk, and 1 tbsp. Bagoong alamang shrimp paste, cooking oil, minced garlic, sliced tomato and onions, and salt and pepper to taste.
First, you have to wash, peel, and remove the squash seeds. Next, cut into 1-inch slices and set aside. Then, heat the oil in an empty wok and sauté the garlic, onion, and tomato. When the onion and tomato are cooked, add the pork belly and simmer for a few minutes, stirring frequently, until the pork is light brown. Then, add the shrimp paste and cook for a few minutes before adding the squash. And stir fry until the squash becomes bright yellow or orange. Then pour in the coconut milk, season with some salt and pepper to taste, and finally boil until the squash is tender.
Filipinos are huge foodies. With over 7,000 islands in the country, each location has a diverse variety of delicacies and flavors to offer. We have everything from the sweetest to the spiciest dish in town. There is simply so much more to learn about Filipino dishes.
So why eat outside, when you can have your own buffet at home?
Christine loves writing prose and poetry. Her indecisiveness has led her to discover the media industry. She believed that it is only through learning the art of words that a person can truly understand the significance and value of life.