Zippy Glazed Carrots

2 tablespoons butter
1/4 cup brown sugar
1/4 teaspoon salt
3 cups sliced, cooked carrots
1 tablespoon minced celery

Melt butter in skillet. Stir in brown sugar, and salt. Add cooked carrots. Heat, stirring constantly till carrots are nicely glazed. Sprinkle with celery.

Vegetable Ukoy

1 cup shredded green papaya
1 tablespoon green onions, chopped
1 tablespoon red pepper, chopped
1/2 cup ground or chopped gluten
Vetsin, salt, pepper
1 or 2 eggs, beaten
2 tablespoons flour

Mix all ingredients. Drop by spoonful and fry in hot fat till brown. Serve with kalamansi juice garlic sauce.

Vegetable Medley a la Corona

1/4 cup squash, cut thinly in strips
2 inches long and 1/2 inch wide
1/4 cup sweet potatoes (same cut)
1/4 cup chayote (same cut)
1/4 cup eggplant (same cut)
1/4 cup young jackfruit, boiled (same cut)
1/2 cup onion rings

Egg dough:
2 eggs, well-beaten. Add 1/2 cup water, salt, vetsin, and pepper. Add flour to form a soft dough.

Dip each slice in egg dough and fry in deep hot oil. Drain, arrange in a platter. Top with sweet-sour sauce or any sauce desired.

Tinola

2 beaten eggs
Whiten squash cut into small pieces
Onion
Ginger
Garlic
3 potatoes
Salt
1 teaspoon

Saute garlic, ginger and onion and add the beaten eggs. Cut into pieces. Add enough water to cook the potatoes and the squash; cook until soft. Season with salt and vetsin. Serve hot.

Stuffed Cabbage in Tomato Sauce

1/4 kilo gluten
1 cup cooked rice
1 small chopped onion
1/2 cup mushrooms
3 tablespoons finely sliced green pepper
1 egg
12 cabbage leaves
1/4 cup broth
1/2 teaspoon vetsin

Mix gluten, rice, onions, salt, pepper, vetsin and egg. Skim off the thickest part. Divide the mixture into 12 portions. Wrap each portion in the leaf and fasten each with a toothpick. Brown the cabbage in oil. Mix tomato sauce and broth, add the stuffed cabbage. Cover and cook slowly.

Squash With Coconut Milk

1/4 regular sized squash
2 cups thick coconut milk
1/2 onion, sliced
4 cloves garlic
2 teaspoons salt
3 tablespoons oil
Salt to taste
1/2 teaspoon vetsin

Pare the squash and cut into cubes. Grate the coconut and extract 1 cup thick coconut milk. Extract again another cup for cooking. Saute the garlic and onions. Add the squash and the second coconut milk. Cook until done. When almost dry add the thick coconut milk and stir. Let it simmer and take it from fire.

Squash Ukoy

1 cup shredded squash (raw)
1 tablespoon green onions, minced
1 tablespoon red and green pepper, minced
1 egg, well-beaten
1 teaspoon vetsin
Salt to taste
Crumbs or flour to bind

Mix all ingredients. Form into balls and fry.

Sotanghon

Oil enough to saute garlic
2 cloves garlic
1 onion
4 pieces dried mushrooms (soaked in water)
3 pieces tokwa (fried and sliced)
1 cup sprouted mongo
2 cups sotanghon, soaked in water
1 tablespoon kinchay
2 cups water
Vetsin
Salt
1 tablespoon soy sauce

Saute garlic, onion and add the mushrooms, tokwa and soy sauce.
Cover and simmer for few minutes. Add the sprouted mongo. Mix and add water. Allow to boil for five to ten minutes, add the sotanghon. Add the kinchay, and vetsin and salt to taste.

Chayote Delight

1 tender chayote, sliced 2" by 4"
Slices of cheese, same lenght
Eggs, well-beaten
Bread crumbs


Put a slice of cheese between two slices of chayote. Dip in egg or egg batter and then roll in the bread crumbs. Fry in deep ht oil.

Sinigang

4 pieces tamarind
6 cups rice washing
1 small onion, sliced
2 medium eggplants, sliced
1 tablespoon ginger, crushed
4 cups kamote tops
Salt
1 teaspoon vetsin

Boil tamarind in 1 cup rice washing. When soft, mash fruit. Strain and add the remaining rice washing. Cover and bring to a boil. Add onion, tomato, eggplants and ginger. Cover and cook 5 minutes. Add kamote tops and cook 4 minutes more. Serve hot. Makes 6 servings.

Sauteed Togue (Mongo Sprouts)

1/2 cup tokwa
2 cups mongo sprouts
1 tablespoon minced garlic
1/2 cup water
2 tablespoons chopped onion
1 teaspoon salt
1 teaspoon oil
1/2 teaspoon vetsin

Saute the garlic, onions. Add the tokwa. Saute it until golden brown. Add the mongo sprouts. Cover and cook for a few minutes, before adding the water. Season with salt and vetsin. Let it boil till done. Remove from fire. Serve hot.

Sauteed Mongo

2 cups boiled mongo beans
3 tablespoons oil
4 tablespoons garlic
4 tablespoons onions, chopped
1/2 cup tomatoes
1 cup malungay or ampalaya leaves
Salt to taste
1 teaspoon vetsin

Boil the mongo. When soft, remove from pan and set aside. Saute the garlic until light brown, add the onions, tomatoes and leaves, then add the boiled mongo. Add 1 cup of water. Season with salt and vetsin. Let it boil till done. Serve hot.

Pinacbet

4 small ampalaya
4 medium eggplants
3 tomatoes
1 onion
4 tablespoons soy sauce
Ginger
5 pieces okra
Salt to taste
1 teaspoon vetsin


Prepare the vegetables by cutting the ampalaya and eggplants into 4 pieces each. Place in a saucpan, then put the okra, the sliced tomatoes, the onion, and the ginger cut into fine pieces. Add the soy sauce. Boil. Add 2 tablespoons oil, and vetsin to season. Cook until vegetables are tender but not overcooked.

Patani

2 cups patani, boiled
1/4 cup onion
1/4 cup tomatoes
1/2 cup sweet potatoes
4 tablespoons atsuwete water
1/2 cup sweet pepper
2 tablespoons crushed garlic
1/2 cup stock broth
Salt
1 teaspoon vetsin
2 eggs

Cut sweet potatoes into cubes, then fry. Saute the garlic. Add the onion, then the tomatoes and the broth. Add the cooked patani, sweet potatoes and sweet pepper. Mix in the atsuwete water. Simmer for 5 mimutes. Season with salt and vetsin. Place on a platter and top with boiled eggs, cut into fine slices.

Pancit Butong

3 young coconuts
3 tomatoes
1 cup tofu
1 medium size onion
2 tablespoons oil
2 cloves garlic, minced
4 cups soup water
1 cup mushrooms
2 green and red pepper
Kinchay
2 tablespoons soy sauce
1 teaspoon vetsin

Cut young coconut meat into fine strips. Saute garlic, onion and tomatoes in hot oil. Add the fried tofu, soy sauce, and salt. Mix and cover. Cook on slow fire for 10 minutes. Add the mushrooms and soup water. Season to taste. Add coconut and cook until tender, then the green and red pepper and kinchay. Serve hot.

Okra Tempura

15 Okra
3 eggs
1 teaspoon salt
1/2 cup oil
3/4 cup bread crumbs

Cut okra lengthwise into two pieces. Dip each in beaten eggs. Roll on bread crumbs and fry till brown. Serve with catsup.

Jackfruit With Coconut Milk and Kalamansi Juice

3 cups boiled young jackfruit and cut into strips
1/2 cup kalamansi juice
1/2 cup pure coconut milk
Ginger
Crushed garlic
Onion
Salt to taste
Vetsin to taste

Mix all ingredients and season with salt and vetsin, then serve.

Guinatang Kamansi

4 Kamansi
2 cups tokwa cubes
1 teaspoon crushed garlic
1 onion chopped
2 or 3 tomatoes
1 cup thick coconut milk
3-4 cups of thin coconut milk
Salt and vetsin to taste

Peel the kamansi and cut into regular pieces. Soak in water with salt to prevent darkening. Boil tokwa with it just before taking it from fire. Saute garlic, onion and tomatoes. Add the cooked kamansi tokwa and correctly season with salt and vetsin. Add the thick coconut milk. As soon as it boils take it from fire and serve.

Green Beans With Sauce

1/2 Kilo string beans
2 tablespoons oil
1 onion
1 cup tomatoes
1 teaspoon marjoram, optional
1/2 teaspoon French savory salt
1/2 teaspoon vetsin

Boil string beans; when tender remove from fire and drain. Saute garlic, onionn and tomatoes, add remaining ingredients. Simmer for 5 minutes. Pour over cooked green beans.

Fried Squash Blossoms

2 cups yellow squash blossoms
2 eggs, beaten
Margarine or oil
Bread crumbs

Cut off ends of the blossoms. Wash very well and lay them flat. Dip in beaten eggs and then in crumbs and fry in margarine or oil.