Search results
Results from the WOW.Com Content Network
Typical ingredients in lumpiang gulay include carrots, kamote (sweet potato), onions, garlic, shallots, cabbage or lettuce, potatoes, singkamas , sitaw (green beans), sayote , and togue (mung bean sprouts). It is mixed with a small amount of ground meat, meat strips, and/or shrimp. Fish flakes can also be used.
Other ingredients are also traditionally added, including mung bean sprouts (togue) and/or julienned carrots, onions, and green papaya. [6] [7] The dish is sometimes dyed bright orange with achuete seeds. [1] Okoy can be eaten on its own or with white rice. It is usually eaten as a snack, as appetizers, or as a breakfast meal.
A tempura-like Filipino street food of duck or quail eggs covered in an orange-dyed batter and then deep-fried. Tokneneng uses duck eggs while the smaller kwek kwek use quail eggs. Tokwa at baboy: A bean curd (tokwa is Filipino for tofu, from Lan-nang) and pork dish. Usually serving as an appetizer or for pulutan. Also served with Lugaw.
Vegetarian Lo Mein with Shiitakes, Carrots & Bean Sprouts A hit of Sriracha gives a sweet and spicy edge to this healthy vegetarian recipe. Traditional lo mein is made with fresh lo mein noodles ...
The typical lumpia of Yogyakarta usually contain jicama, bean sprouts, carrots, and minced chicken meat. Boiled quail eggs and glass noodles are sometimes added as fillings as well. 'Yogya lumpia' is usually served with acar pickles, chilies, and toppings made from crushed garlic and jicama. The generous use of garlic and pickles as garnish is ...
Ginisang munggo is a Filipino savory mung bean soup. It is made with mung beans, garlic, tomatoes, onions, various vegetables, and patis (fish sauce). It is cooked with pork, tinapa (smoked fish), daing (dried fish), or other seafood and meat. It is also commonly garnished with chicharon.
Prep four days' worth of high-protein vegan lunches using just four easy ingredients from your local specialty grocery store, including a veggie-heavy salad mix as a base.
Monggo bread, known in the Philippines as pan de monggo, is a Filipino bread with a distinctive filling made from mung bean or adzuki bean paste. The bread used can come in a wide variety of shapes and recipes, ranging from buns, to ensaymada-like rolls, to loaves. It is one of the most common types or flavors of breads in the Philippines.