Top 10 Yummy Veggie Recipes

3. Lumpiang Ubod

Ingredients:

For the filling

  • 2 tbsps oil
  • 1 garlic clove, crushed
  • 1 small onion, thinly sliced
  • 100 g chicken breast, boiled and shredded
  • 100 g prawns, peeled and chopped
  • 500 g ubod, julienned
  • 1 carrot, julienned
  • 100 g Baguio beans, julienned
  • 1 head cabbage, shredded
  • 2 cups chicken broth
  • Salt and pepper
For the wrapper
  • 12 pcs medium-large size lumpia wrapper
  • 12 pcs lettuce leaves

Procedures:

  1. Heat oil in a pan.
  2. Sauté onions and garlic.
  3. Add chopped prawns and stir until it changes color.
  4. Add chicken and sauté for a few minutes.
  5. Stir in the ubod and carrots.
  6. Add shredded cabbage.
  7. Add enough chicken broth for the vegetables to become tender.
  8. Season with salt and pepper.
  9. Cover and simmer until the vegetables are just tender.
  10. Drain and cool.
  11. Wrap a portion of the filling and a lettuce leaf on a wrapper.

Ingredients (Lumpia Sauce):

  • 3 tablespoons soy sauce
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 2 1/2 cups water
  • 1-2 cups peanuts, toasted and ground
  • 4 cloves garlic, minced finely

Cooking Instructions:

  1. Mix all the ingredients together, excluding the peanuts and garlic.
  2. Cook over medium heat until thick.
  3. Remove from heat, then add the minced garlic.
  4. Serve with sprinkled ground peanuts.


4. Chopsuey

Ingredients:

  • 2 to 3 tablespoons cooking oil
  • 1 medium onion, peeled and thinly sliced
  • 1 tablespoon minced garlic
  • 200 grams Pork kasim, cubed
  • 200 grams chicken liver, cubed (optional)
  • 1 dozen Quail eggs, boiled and shelled
  • 2 cups of water
  • 1 medium Carrot, sliced diagonally
  • 1 medium Chayote, sliced diagonally
  • 12 pieces Young corn, sliced diagonally
  • 1 Cauliflower, cut the florets only
  • 1 Brocolli, cut the florets only
  • 1 medium Pechay Baguio, sliced
  • 2 stalks of Celery, sliced diagonally
  • 100 grams Snow peas
  • 100 grams Green or Red Bell pepper, cubed

Sauce:

  • 1 teaspoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame seed oil (optional)
  • 1 teaspoon cornstarch, dissolved on 2 tablespoons water
  • Salt and pepper to taste

Instructions:

  1. Saute the garlic and onion.
  2. Add the pork and saute for 1 minute or until the redness of pork is gone.
  3. Add the chicken liver and quail eggs. Let it cook for a minute or two.
  4. Pour in the water and bring to a boil. Cover and simmer for 2 minutes.
  5. Add the oyster and soy sauce, then simmer for 2 minutes.
  6. To thicken the sauce, pour the cornstarch mixture in the wok. Add the salt and pepper then mix well.
  7. Put-in all the veggies then remove from heat.
  8. You can now add the sesame oil and serve immediately.

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