Project

in
TLE 10
SUBMITTED BY:NICOLE ANN BELMIL
SUBMITTED TO:MA’AM JOCELYN CALA
20 Philippine vegetable

Sayote or Chayote(Sechium edule)

The most common vegetable found in backyards, wrapped around a tree

or scatters on some bushes. Sayote belongs to the same family as
melons, squash, and cucumbers. In the present time, different people
have been innovating sayote, adding it to tea and some pastries. The
skin is rough but the flesh is smooth, it exudes some sticky white liquid
or a sap when raw. Sayote is usually steamed, stir-fried or boiled.

Monggo or Mung beans(Vigna radiata)

These small legumes are grown widely in the Philippines. It can also
be used as a popular alternative for vegans and normally cooked in
eateries with pork or chicharron (crispy pork rinds). Monggo is
usually cooked into a stew or soup with other vegetables and kind of
meat. When eaten, monggo has a soft and bean-like texture inside
your mouth.

Malunggay or Moringa(Moringa oleifera)

A popular herb and the most nutritious of them all is commonly found
here in the Philippines. Dubbed as the wonder
vegetable, malunggay is used in home cooked meals such as stews
and soups. It is also used for tea and now in bread. There are some
bakeries that sell malunggay pandesal in the provinces, and
malunggay pastries in the city.
Ampalaya or Bitter Melon(Momordica charantia)

Ampalaya is one of the healthiest vegetables in the worlds.

Don’t judge it by its rough appearance or its bitter taste.
Although notable for its bitter taste, ampalaya works
wonders for being who have diabetes. Aside from being stir-
fried or saute, it is also common in natural and organic tea.

Kamote or Sweet Potatoes(Ipomoea batatas)

These are similar to yams and it comes in purple and yellow. Normally
used both in savory and sweet dishes, sweet potatoes have a distinct
sweetness that is most commonly used in desserts. Fried, baked or mixed
in with pastry or cake, kamote is known for its orange hue. Sweet potatoes
are also perfect for breakfast or for snacks by simply boiling it.

Pechay or Chinese cabbage(Brassica rapa subsp.

pekinensis)

This leafy green vegetable is widely used in Asian dishes. It has

smooth, dark green leaf blades forming a bunch of leaves similar
to mustard or celery. Best cooked when stir-fried, steamed, boiled
or stuffed. Pechay is also found in hot pots or shabu-shabu. It may
taste a bit bitter but the crunchiness of the vegetable is admirable.

Kangkong or Water Spinach (Ipomoea aquatica)

Kangkong is a tropical plant that grows where there is a lot

of water. The stem and the leaves are cooked and eaten,
normally steamed and stir-fried. Another way to enjoy
kangkong is to coat it with some batter and fry it with oil.
Kangkong is also used in Asian dishes, it can be best paired
with bagoong (shirmp paste) or anchovies. In some
restaurants, it is brushed with oil to preserve its texture.
Puso ng saging or Banana Blossom

This heart-shaped floret is the blossom of the banana tree. It

has a hard, leafy texture that softens when cooked, and is
typically added in salads, soups, and can also be stir-fried. It
sort of tastes like bamboo shoots, only softer. Puso ng
saging translates to the heart of a banana.

Gabi or Taro(Colocasia esculenta)

Gabi is one of the major root crops in the Philippines. It

is also an alternative to meat by some vegetarians. Gabi
can be cooked either sweet or savory, commonly boiled
then mashed to be used in baking. Gabi is also a
popular flavoring, especially for milk teas and cakes.
Some establishments have added artificial colors to
gabi to make it look more appetizing.

Mustasa or Crispy Mustard(Brassica juncea)

Also known as a leaf mustard, mustasa is also one of the most

nutritious vegetables there is. Mostly used in salads and soups,
mustasa is the source of the condiment mustard. They can also be
sometimes added in shakes. The leaves are oblong-obovate, the oil is
also used. Mustasa an excellent source of calcium, phosphorus, iron
and vitamin B.

Singkamas or Jicama(Pachyrhizus erosus)

Singkamas is delicious, sweet tasting root vegetable that is popular as a

summer snack in the Philippines. Commonly found along with green
mango vendors are beside the streets, singkamas is best eaten raw. Pair it
with vinegar, soy sauce or simply salt. Singkamas is famous for it’s juicy
and crispy flesh. It can be used in salads or best eaten raw.
Alugbati or Malabar Spinach(Basella alba)

A different type of spinach, Alugbati has purple stems and green leaves.
Mostly uses in soups, salads, and stews. It has dark green leaves similar
to regular spinach. It normally grows on a vine rather than bush pattern
and has a slightly more fibrous texture than regular spinach. It is a good
source of a number of essential nutrients, including iron.

Sigarilyas or Wingedbeans(Psophocarpus tetragonolobus)

A tropical legume plant commonly used by Filipinos in many

dishes, sigarilyas or winged beans can be sauteed or added to
some dishes. It grows abundantly in the hot, humid equatorial
countries of Southeast Asia. The beans are also rich in protein and
all parts of the plant are edible. Leaves can be eaten like spinach,
flowers can be used in salads.

Sitaw or String Beans(Vigna unguiculata sesquipedalis)

Sitaw is commonly seen in local markets, and is a staple

ingredient in the country. Long and thin, sitaw is normally cut
into bite sized pieces before cooked. They are then added to
some stews, stir-fries and soups. Sitaw is a good source of
copper, vitamin B1, chromium, magnesium, calcium,
potassium, phosphorus, choline, vitamin A.

Wax gourd (Benincasa hispida)

Benincasa hispida, the wax gourd,[2][3] also called ash gourd,[4] white
gourd, winter gourd, tallow gourd, ash pumpkin, and winter melon[4] and
“Chinese preserving melon”[4] is a vine grown for its very large fruit, eaten as
a vegetable when mature.It is the only member of the genus Benincasa. The
fruit is fuzzy when young. The immature melon has thick white flesh that is
sweet when eaten. By maturity, the fruit loses its hairs and develops
a waxy coating, giving rise to the name wax gourd, and providing a long shelf
life. The melon may grow as large as 80 cm in length. It has yellow flowers and
broad leaves.[5] The taste is rather bland
SQUASH/KALABASA
Squash Golden Delicious- Squash (Cucurbita maxima)
also known as kalabasa, is a very rewarding vegetable
crop that can produce a bountiful harvest with such little
effort. It is ready for harvest as early as 80 days from the
date of sowing, when the fruit surface becomes hard and
shows powdery/whitish substance. The fruit is rich in
Vitamin A, B and C, Iron, Potassium and Calcium. It
can be fried, added to soups, salads, or stir fried
with other vegetables.

Tomato or Kamatis

Tomato (Solanum lycopersicum), popularly known as “Kamatis” in

the Philippines, is a savory, typically red, edible fruit, as well as the
plant which bears it. The tomato fruit is consumed in diverse ways,
including raw, as an ingredient in many dishes and sauces, and in
drinks. While it is botanically a fruit, it is considered a vegetable for
culinary purposes, which has caused some confusion.

Sibuyas – Onion
an edible bulb with a pungent taste and smell, composed of several
concentric layers, used in cooking. the plant that produces the onion,
with long rolled or straplike leaves and spherical heads of greenish-white

flowers .

Sesame or linga
Sesame, (Sesamum indicum), also called benne, erect annual plant of the
family Pedaliaceae, grown since antiquity for its seeds, which are used
as food and flavouring and from which a prized oil is extracted.
Widely cultivated, the sesame plant is found in most of the tropical,
subtropical, and southern temperate areas of the world. The aroma and taste of
sesame seed are mild and nutlike. The chief constituent of the seed is its
fixed oil, which usually amounts to about 44 to 60 percent. Noted for its
stability, the oil resists oxidative rancidity. The seeds are also high in protein and are rich
in thiamin and vitamin B6.
Bottle gourd or calabash (Lagenaria siceraria [Molina]
Standley),
Bottle gourd or calabash (Lagenaria siceraria [Molina] Standley), is
commonly called upo among the Tagalogs. ... This is a herbaceous, annual
climbing plant with long strong tendrils and simple leaves. Fruits are
globular, bottle- or club-shaped. Its length reaches up to one meter long.
 5
RECIPES
OF
VEGETABLES
Pinakbet Tagalog Recipe
Ingredients
 1 lb lechon kawali sliced
 1 piece Knorr Shrimp Cube
 12 pieces sitaw cut into 2 inch length
 1/2 piece kalabasa cubed
 12 pieces okra
 1 piece Chinese eggplant sliced
 1 piece ampalaya sliced
 1 piece kamote cubed (optional)
 2 pieces tomato cubed
 2 thumbs ginger crushed (optional)
 1 piece onion chopped
 4 cloves garlic crushed
 2 teaspoons bagoong alamang
 2 ½ cups water
 3 tablespoons cooking oil
 ¼ teaspoon ground black pepper

Instructions
1. Heat cooking oil in a pot. Saute onion and garlic. Add ginger and continue to
cook until the onion softens.
2. Add lechon kawali. Saute for 1 minute.
3. Pour water. Let boil.
4. Add Knorr Shrimp Cube. Cover the pot and cook in medium heat for 20 minutes.
5. Add tomato and bagoong alamang. Stir. Cover the pot. Cook for 3 minutes.
6. Put the kalabasa and kamote into the pot. Cook for 7 minutes.
7. Add sitaw, okra, ampalaya, and eggplant. Stir. Cover the pot and cook for 5
minutes.
8. Season with ground black pepper and add remaining lechon kawali. Cook for
minutes.
9. Tranfer to a serving plate. Serve. Share and Enjoy!
 Chop Suey Recipe
 2 tablespoons vegetable oil
 2 cloves garlic - - minced
 1 cup pork belly - or chicken - sliced into thin
strips
 1 cup shrimps
 2 tablespoons cornstarch - - dissolved in 1 cup
water
 3-4 tablespoons oyster sauce
 1/4 teaspoon ground pepper
 1 cup cauliflower florets
 1 cup broccoli florets
 1 medium carrots - - sliced diagonally
 1 cup sugar snap - or snow peas
 1 small bell pepper - - cut into diagonal cubes
 1 bunch pak choi - - cut into smaller pieces
 1 medium red onion - - cut into 4
 3-4 pieces mushroom - - each cut into 3-4 slices
 5 pieces young corn - - each cut diagonally into 2
 salt - as needed

INSTRUCTIONS
1. In a wok or big skillet, heat oil over medium heat. Saute garlic until softened. Add the
pork belly slices and cook, stirring regularly, until all side are done. Add the shrimps and do the
same.
2. Pour the cornstarch mixture into the wok and add the oyster sauce and ground pepper and
bring to a boil. Doing this from the beginning keeps the veggies crisp and helps prevents
over-cooking them.
3. Add the first batch of vegetables: broccoli, cauliflower, carrots and sugar snap peas and
cook covered for about 2-3 minutes.
4. Add the rest of the vegetables and cook for another 2-3 minutes or until vegetables are
tender-crisp and the sauce has thickened. Season with salt if still needed. Serve hot.
 Ginisang Upo with Pork

 1 tablespoon canola oil

 1 onion, peeled and sliced thinly
 2 cloves garlic, peeled and minced
 1/2 pound pork belly, cut into thin strips
 2 Roma tomatoes, chopped
 1 1/2 cups water
 2 medium upo, peeled and cut into strips (about 4
cups)
 2 tablespoons oyster sauce
 salt and pepper to taste

Instructions
 In a wide pan or wok over medium heat, heat oil.
 Add onions and garlic and cook until softened.
 Add pork and cook, occasionally stirring, until lightly browned.
 Add tomatoes and cook, mashing with the back of the spoon until softened.
 Add water and bring to a boil. Lower heat, cover, and simmer until meat is tender
and liquid is reduced to about 1/2 cup.
 Increase heat to medium. Add upo and cook, uncovered, for about 3 to 5
minutes or until half done.
 Add oyster sauce and stir to distribute. Season with salt and pepper to taste.
 Continue to cook, stirring occasionally for about 2 to 4 minutes or upo is tender
yet crisp. Serve immediately.
 Boiled Green Vegetables Recipe

 4 cup cabbage

 4 cup cauliflower

 salt as required

 4 cup bean

 4 tablespoon virgin olive oil

 8 tablespoon lemon juice

For Toppings
 1 carrot

How to make Boiled Green Vegetables

 Step 1

Firstly, place cabbage, cauliflower and beans over a chopping board and chop their roots off.
Now, wash them under running water and keep them aside.
 Step 2

Next, place the vegetables again on the chopping board and slice them. Now, add sliced
vegetables into the cooker and pour enough water to submerge the vegetables. Boil the sliced
vegetables until tender.
 Step 3

Once boiled, transfer the boiled vegetables into a large bowl and pour olive oil in it. Mix them
well. Garnish the vegetables with the chopped pieces of carrot. Now drizzle lemon juice and
sprinkle salt in the bowl. Serve!
 GINATAANG GULAY

Ingredients
 1/2 lb. kalabasa cubed
 15 pieces sitaw cut into 2 inch pieces
 6 ounces pork belly sliced into small pieces
 1 pack Knorr Ginataang Gulay mix 45 g
 12 pieces shrimp
 1 piece onion chopped
 3 pieces garlic minced
 2 cups water
 2 tablespoons cooking oil

Instructions
1. Boil water in a sauce pan. Add pork. Cover and cook between low to medium
heat for 20 minutes.
2. Remove the pork from the sauce pan. Set aside. Reserve the water.
3. Heat oil in a pan. Saute onion and garlic until it onion softens.
4. Add boiled pork. Saute for 1 minute.
5. Combine Knorr Ginataang Gulay Recipe Mix with the water used to boil pork. Stir
and then pour the mixture into the pot. Let boil.
6. Add kalabasa. Cover and cook for 3 minutes.
7. Add shrimp and sitaw. Cover and continue to cook for 5 to 7 minutes.
8. Transfer to a serving plate. Serve. Enjoy!