Filipino Recipes Healthy Dinner May 13 2023 to May 19 2023
***freeDIGIBOOK***Healthy Salad Breakfast Plan May 6, 2023 to May 12, 2023
1. Tinolang Manok (Chicken Soup with Vegetables): Boil chicken pieces in ginger-flavored broth until cooked through, then add sliced green papaya, chili leaves, and malunggay leaves. Serve with rice.
Ingredients:
1 whole chicken, cut into serving pieces
2 tablespoons vegetable oil
2 thumb-sized pieces of ginger, sliced
1 onion, chopped
4 cloves garlic, minced
6 cups water
1 small green papaya, peeled, seeded and sliced
2 cups chili leaves
1 cup malunggay leaves
1 tablespoon fish sauce
Salt and pepper to taste
Instructions:
Heat a large pot over medium heat. Add the vegetable oil, ginger, onion, and garlic, and sauté for 2-3 minutes or until the onion becomes translucent and fragrant.
Add the chicken pieces to the pot, and sauté for 3-4 minutes or until the chicken is lightly browned.
Pour in the water and bring to a boil. Reduce heat to low and simmer for 30-40 minutes or until the chicken is cooked through.
Add the sliced green papaya to the pot and continue to simmer for another 5-7 minutes or until the papaya is tender.
Add the chili leaves and malunggay leaves to the pot, and simmer for an additional 2-3 minutes or until the leaves are wilted.
Season the soup with fish sauce, salt, and pepper to taste.
Serve hot with steamed rice.
Enjoy your delicious and Filipino Recipes Healthy Dinner Tinolang Manok!
2. Grilled Bangus (Grilled Milkfish): Marinate boneless milkfish fillets in calamansi juice, soy sauce, and garlic, then grill until cooked through. Serve with a side of ensaladang talong (grilled eggplant salad).
Ingredients:
4 boneless milkfish fillets
1/4 cup calamansi juice (or lemon or lime juice)
1/4 cup soy sauce
3 cloves garlic, minced
1/4 teaspoon ground black pepper
1/4 cup vegetable oil
Ensaladang Talong (Grilled Eggplant Salad) for serving.
Instructions:
In a bowl, combine calamansi juice, soy sauce, minced garlic, black pepper, and vegetable oil. Mix well.
Marinate the milkfish fillets in the mixture for at least 1 hour.
Preheat the grill to medium-high heat.
Grease the grill grates with oil to prevent the fish from sticking.
Grill the milkfish fillets for 6-8 minutes on each side or until cooked through and browned.
Serve hot with a side of Ensaladang Talong (Grilled Eggplant Salad) and steamed rice.
For Ensaladang Talong (Grilled Eggplant Salad):
Ingredients:
2 medium eggplants, sliced lengthwise
1 medium tomato, chopped
1 medium onion, chopped
2 tablespoons vinegar
1 tablespoon fish sauce
Salt and pepper to taste
2 tablespoons vegetable oil
Instructions:
Brush the eggplant slices with vegetable oil.
Grill the eggplant slices until soft and lightly charred. Set aside.
In a bowl, mix together chopped tomato and onion, vinegar, fish sauce, salt, and pepper.
Top the grilled eggplant slices with the tomato-onion mixture.
Serve as a side dish with the Grilled Bangus.
Enjoy your Grilled Bangus and Ensaladang Talong!
3. Pinakbet (Mixed Vegetables in Shrimp Paste): Sauté sliced eggplant, bitter melon, okra, squash, and tomatoes in shrimp paste until vegetables are tender. Serve with steamed rice.
Ingredients:
1 small eggplant, sliced
1 small bitter melon, sliced
6-8 pieces okra
1 small squash, sliced
2 medium tomatoes, sliced
2 tablespoons vegetable oil
2 cloves garlic, minced
1 small onion, chopped
2 tablespoons shrimp paste (bagoong)
1/2 cup water
Salt and pepper to taste
Steamed rice for serving
Instructions:
Heat a large pan or wok over medium heat. Add the vegetable oil, garlic, and onion, and sauté until the onion becomes translucent and fragrant.
Add the sliced eggplant, bitter melon, okra, and squash to the pan, and stir-fry for 2-3 minutes or until slightly tender.
Add the sliced tomatoes and shrimp paste to the pan, and stir-fry for another 2-3 minutes or until the tomatoes have softened.
Pour in the water, and stir well. Cover the pan, and simmer for 5-7 minutes or until the vegetables are cooked through.
Season with salt and pepper to taste.
Serve hot with steamed rice.
Enjoy your delicious and Filipino Recipes Healthy Dinner Pinakbet!
4. Ginataang Gulay at Hipon (Vegetables and Shrimp in Coconut Milk): Sauté sliced vegetables like squash, beans, and peppers with shrimp and ginger, then add coconut milk and simmer until the vegetables are tender. Serve with rice.
Ingredients:
1/2 lb shrimp, peeled and deveined
1 small squash, peeled and cubed
1 cup long beans, cut into 2-inch pieces
1 red bell pepper, sliced
1 onion, chopped
1 thumb-sized piece of ginger, peeled and sliced
2 cloves garlic, minced
2 cups coconut milk
1 tablespoon fish sauce
Salt and pepper to taste
2 tablespoons vegetable oil
Steamed rice for serving
Instructions:
Heat a large pan or wok over medium heat. Add the vegetable oil, ginger, garlic, and onion, and sauté until the onion becomes translucent and fragrant.
Add the shrimp to the pan, and stir-fry for 2-3 minutes or until the shrimp turns pink.
Add the cubed squash, long beans, and sliced red bell pepper to the pan, and stir-fry for another 2-3 minutes or until the vegetables are slightly tender.
Pour in the coconut milk and fish sauce, and stir well. Cover the pan, and simmer for 5-7 minutes or until the vegetables are cooked through.
Season with salt and pepper to taste.
Serve hot with steamed rice.
Enjoy your delicious and Filipino Recipes Healthy Dinner Ginataang Gulay at Hipon!
5. Adobong Sitaw at Baboy (Pork and Long Bean Stew): Sauté pork belly with garlic, onions, soy sauce, and vinegar until tender, then add sliced long beans and simmer until the beans are cooked through. Serve with rice.
Ingredients:
1/2 lb pork belly, cut into small pieces
1/2 lb long beans, sliced into 2-inch pieces
1 onion, chopped
4 cloves garlic, minced
1/4 cup soy sauce
1/4 cup vinegar
1/2 cup water
2 tablespoons vegetable oil
Salt and pepper to taste
Steamed rice for serving
Instructions:
Heat a large pan or wok over medium heat. Add the vegetable oil, garlic, and onion, and sauté until the onion becomes translucent and fragrant.
Add the pork belly to the pan, and stir-fry for 5-7 minutes or until the pork is lightly browned.
Pour in the soy sauce, vinegar, and water, and stir well. Cover the pan, and simmer for 20-30 minutes or until the pork is tender.
Add the sliced long beans to the pan, and stir well. Cover the pan, and simmer for another 5-7 minutes or until the beans are cooked through.
Season with salt and pepper to taste.
Serve hot with steamed rice.
Enjoy your delicious and Filipino Recipes Healthy Dinner Adobong Sitaw at Baboy!
6. Sizzling Tofu with Mushrooms: Sauté tofu, mushrooms, onions, and bell peppers in soy sauce and oyster sauce, then transfer to a sizzling plate and serve hot.
Ingredients:
1 block tofu, cut into cubes
1 cup mushrooms, sliced
1 onion, chopped
1 bell pepper, sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1/4 cup water
2 tablespoons vegetable oil
Salt and pepper to taste
Sizzling plate for serving
Instructions:
Heat a large pan or wok over medium heat. Add the vegetable oil, garlic, and onion, and sauté until the onion becomes translucent and fragrant.
Add the tofu cubes to the pan, and stir-fry for 2-3 minutes or until lightly browned.
Add the sliced mushrooms and bell pepper to the pan, and stir-fry for another 2-3 minutes or until the vegetables are slightly tender.
Pour in the soy sauce, oyster sauce, and water, and stir well. Cover the pan, and simmer for 5-7 minutes or until the sauce thickens.
Season with salt and pepper to taste.
Transfer the tofu and vegetables to a sizzling plate, and heat until sizzling hot.
Serve hot with steamed rice.
Enjoy your delicious and Filipino Recipes Healthy Dinner Sizzling Tofu with Mushrooms!
7.Chicken Inasal (Grilled Chicken): Marinate chicken leg quarters in calamansi juice, lemongrass, garlic, and vinegar, then grill until cooked through. Serve with garlic rice and a side of atchara (pickled papaya).
Ingredients:
4 chicken leg quarters
1/2 cup calamansi juice (or lemon or lime juice)
1/4 cup lemongrass, minced
6 cloves garlic, minced
1/4 cup vinegar
1/4 cup soy sauce
1/4 cup brown sugar
1 tablespoon annatto powder (achuete)
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
Garlic rice and atchara (pickled papaya) for serving
Instructions:
In a large bowl, combine calamansi juice, lemongrass, minced garlic, vinegar, soy sauce, brown sugar, annatto powder, salt, black pepper, and vegetable oil. Mix well.
Add the chicken leg quarters to the bowl, and coat them evenly with the marinade. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour, or overnight for best results.
Preheat the grill to medium-high heat.
Remove the chicken leg quarters from the marinade, and grill them for 10-12 minutes on each side or until cooked through.
Serve hot with garlic rice and a side of atchara (pickled papaya).
For Garlic Rice:
Ingredients:
2 cups cooked rice
2 cloves garlic, minced
1 tablespoon vegetable oil
Salt and pepper to taste
Instructions:
Heat a large pan over medium heat. Add the vegetable oil and minced garlic, and sauté for 1-2 minutes or until the garlic becomes fragrant.
Add the cooked rice to the pan, and stir-fry for 2-3 minutes or until heated through.
Season with salt and pepper to taste.
Serve hot with Chicken Inasal.
Enjoy your delicious and Filipino Recipes Healthy Dinner Chicken Inasal with Garlic Rice and Atchara!
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