Category Archives: Vegetable

Sauteed Kangkong and Spinach

This simple and budget-friendly meal is one of the easiest dishes na naluto ko for the family. When you run out of ulam ideas to cook, eto na ang isa sa pwedeng go-to recipe mo.

Ingredients: Kangkong (water spinach), spinach, garlic, onion, oyster sauce, pepper, oil, tofu.

Procedure: Sautee chopped garlic and onion in a small amount of oil. Add kangkong and spinach leaves. Simmer for a few minutes before adding oyster sauce. Cook for a few more minutes before turning off the heat.

This dish is best paired with fried tofu. Served with steamed rice or fried rice to your liking. Enjoy!

Sweet and Sour Tofu

It’s the second time I cooked this dish for the family. It’s budget-friendly and easy to prepare than the other sweet and sour dishes I’ve made.


  • 8 – 10 tofu (tokwa), thinly cubed
  • green and red bell peppers, cubed
  • ginger, julienned
  • onion, cubed
  • garlic, minced
  • cornstarch
  • vinegar
  • water
  • ketchup
  • sugar
  • soy sauce
  • oil for frying


  1. Slice tofu into thin cubes, fry until golden brown. Set aside.
  2. For the sauce, mix the following ingredients:
4 tablespoon sugar, 3 tbsp. vinegar, 4 tbsp. ketchup, 2 tbsp. soy sauce
  1. Saute ginger, onion, garlic.
  2. Add bell pepper. Simmer for a couple of minutes before adding the sauce mixture.
  3. Add cornstarch 1 tbsp. cornstarch dissolved in 1/3 cup water.
  4. Mix until sauce thickens.
  5. Add fried tofu and mix well. Turn off heat.
  6. Served with freshly steamed rice or fried rice.

Friday Monggo Day

Ginisang monggo is a staple food in Filipino homes. The ingredients are readily available and inexpensive. While you can prepare it any time of the week, it is conventional to cook monggo on Fridays. Apparently, there are two theories: no-meat day, which has a historical and religious reason which dates back to the Spanish colonial era, and affordable dish to cook on Friday when there is little money left from the paycheck.

I think the last one holds at present. Monggo is cheaper to prepare, whatever day it is.


  • monggo
  • bitter gourd (Ampalaya)
  • ampalaya leaves
  • alugbati leaves
  • chopped onion
  • garlic cloves
  • chopped tomatoes
  • 1/4 kilo pork kasim cubed
  • 1/4 liempo cubed
  • patis
  • salt
  • pepper
  • water
  • chicharon baboy (Pig skin crackling)


  • Place monggo, garlic, tomato, chopped onion, pork meat in a casserole pot.
  • Add a sufficient amount of water. Bring to a boil until tender.
  • Add patis or salt and pepper to taste.
  • Add in bitter gourd. Simmer for a few minutes.
  • Add ampalaya and alugbati leaves. Simmer for a few minutes more.
  • Turn off heat. Serve and add chicharon baboy as toppings.

You can pair the plain monggo with any fried fish of your choice. For hubby and I, we love monggo with fried dalagang bukid. Yum!