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My Vegetable Recipe Cookbook

This document is the table of contents for a vegetable recipe cookbook. It lists 6 Filipino vegetable dishes: Ginataang Papaya, Laing na Gabi, Adobong gulay at karne, Ginisang gulay, Bulanglang. For each recipe, it provides the page number where the full instructions and ingredients list can be found. The table of contents serves as an overview and guide to the recipes included in the cookbook.

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zeike achiro
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Download as DOCX, PDF, TXT or read online on Scribd
87 views

My Vegetable Recipe Cookbook

This document is the table of contents for a vegetable recipe cookbook. It lists 6 Filipino vegetable dishes: Ginataang Papaya, Laing na Gabi, Adobong gulay at karne, Ginisang gulay, Bulanglang. For each recipe, it provides the page number where the full instructions and ingredients list can be found. The table of contents serves as an overview and guide to the recipes included in the cookbook.

Uploaded by

zeike achiro
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Table of contents

My Vegetable Recipe Cookbook


Ginataang Papaya........................................ 2
Laing na Gabi............................................... 3
Adobong gulay at karne............................... 4
Ginisang gulay.............................................. 5
Bulanglang................................................... 6

1
Ginataang papaya

Ingredients:
 1 small green papaya cut into wedges
 3 pieces medium sized dried fish daing, fried
 2 ½ tablespoons fish sauce
 2 cups coconut milk
 1 cup malunggay leaves
 1 small yellow onion sliced
 4 cloves garlic minced
 3 tablespoons cooking oil
 1 thumb ginger minced
 ¼ teaspoon ground black pepper
 3 pieces chili optional
 ½ cup water

Instructions:
1. Heat the oil in a pan.
2. Sauté the garlic and ginger. Add the onion. Continue to cook until the onion becomes soft.
3. Add the fried dried fish (daing). Stir. Cook for 1 minute.
4. Pour-in the coconut milk; stir. Simmer for 5 minutes.
5. Add the papaya. Cover and cook in medium heat for 15 minutes. Add water if necessary.
6. Put-in the malunggay leaves. Stir and cook for 2 minutes.
7. Pour-in the fish sauce and add the ground black pepper and chili (chili is optional). Stir.
Cook for 2 minutes.
8. Transfer to a serving plate.
9. Serve. Share and enjoy !

Laing na gabi
2
Ingredients:
 4 ounces dried taro leaves
 2 packs Knorr Ginataang Gulay Recipe Mix 40 grams each
 ½ lb pork sliced into ¼ inch thick pieces
 5 pieces Thai chili pepper
 5 cloves garlic crushed
 2 thumbs ginger crushed
 1 piece onion sliced into thin strips
 5 cups water

Instructions:
1. Prepare the gata by combining Knorr Ginataang Gulay Recipe Mix with 5 cups water. Stir
until the powder completely dilutes.
2. Arrange pork, garlic, onion, and ginger in a pot. Pour 3 ½ cups gata. Put on a stovetop and
apply heat. Continue to cook for 10 minutes after the liquid boils.
3. Add dried taro leaves. Cover the pot and continue to cook until the liquid is almost gone.
4. Add chili peppers and then pour remaining coconut milk. Stir and continue to cook until
the liquid completely evaporates.
5. Transfer to a serving plate. Serve with rice!
6. Share and enjoy !

Adobong gulay at karne

3
Ingredients:
 1 lb. string beans sitaw, cut in 2 inch length
 1/4 lb. pork belly thinly sliced (optional)
 1/2 cup soy sauce
 1/3 cup vinegar
 1 piece onion thinly sliced lengthwise
 4 to 6 cloves garlic crushed
 1/2 teaspoon ground black pepper
 1 cup water

Instructions:

1. Heat a frying pan or wok then sear the pork.


2. When oil and juice comes out of the pork, add garlic and onions then cook for 2 mins.
3. Pour-in the soy sauce, vinegar, and water then bring to a boil.
4. Shake-in the ground black pepper and stir.
5. Cover and simmer for 15 minutes or until the pork is tender.
6. Add the string beans and cook for 3 to 5 minutes.
7. Turn off the heat and transfer to a serving bowl.
8. Serve hot with steamed rice.
9. Share and enjoy!

Ginisang gulay

Ingredients:
 1 medium bitter gourd ampalaya, cored and sliced
4
 6 to 8 pieces okra
 1 cup sliced tomatoes
 8 pieces string beans sliced in 2 inch pieces
 1 medium Chinese eggplant
 3/4 cups vegetable broth
 1 medium onion sliced
 1 1/2 cups cubed calabaza squash
 4 cloves garlic crushed
 salt and pepper to taste
 3 tablespoons cooking oil

Instructions:
1. Heat oil in a pan.
2. Sauté garlic and onion.
3. Add the tomato when the onion gets soft. Cook for 2 minutes.
4. Add the calabaza squash. Stir and cook for another 2 minutes.
5. Put the eggplant, okra, string beans, and bitter gourd in the pan. Stir fry for 3 minutes.
6. Pour the vegetable broth. Cover and cook for 5 to 7 minutes.
7. Remove the cover. Add salt and pepper to taste.
8. Transfer to a serving plate. Serve and enjoy!

Bulanglang

Ingredients:
 1 piece small Green Papaya sliced
 2 cups calabaza squash sliced
 Loofah Patola, sliced
 Lemongrass Optional
 3 medium tomatoes sliced
 10 to 15 small Okra
5
 1 cup malunggay moringa leaves
 4 cloves garlic lightly crushed
 1 thumb ginger chopped
 1 to 2 teaspoons salt
 4 to 6 cups rice Washing

Instructions:
1. Heat a cooking pot and pour-in rice washing. Let boil.
2. Add garlic, ginger, and lemongrass. Boil for 5 to 7 minutes.
3. Remove the lemongrass. Add papaya and calabaza squash. Boil for 6 minutes.
4. Add tomatoes, okra, and loofah. Cook for 3 to 4 minutes.
5. Put-in the malunggay and salt. Stir. Turn the heat off.
6. Transfer to a serving bowl and serve. Share and enjoy!

6
My Vegetable Recipe
Cookbook

7
RUBY ANN P. BRAVO
10- ST. RAPHAEL
Mrs. JANE ABRIL MARALIT

T.L.E

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