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Gourmet Recipes

Enjoy great dishes with our gourmet recipes and veggie sets!

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CONTENTS (250mg)

  • Carrots 

  • Sayote

  • Cauliflower

  • Snow Peas/Baguio Beans 

  • Baby corn 

  • Bell Pepper 

  • Bok Choy/ Cabbage 

STIR-FRIED VEGETABLES

Ingredients:

  • 1 tablespoon vegetable oil

  • 2 cloves garlic, minced

  • 1 onion, sliced

  • Sliced carrots

  • Sliced bell peppers (any color)

  • Sliced cabbage

  • 1/2 cup sliced mushrooms

  • Sliced snow peas

  • Sliced baby corn

  • 1/2 cup sliced bamboo shoots (optional)

  • 1/8 cup soy sauce

  • 1 tablespoon oyster sauce

  • 1/2 tablespoon cornstarch mixed with 1 tablespoon water (for thickening)

  • Salt and pepper to taste

  • Cooked rice or noodles, for serving

Instructions:

  1. Heat vegetable oil in a large skillet or wok over medium-high heat.

  2. Add minced garlic and sliced onion to the skillet. Stir-fry for 1-2 minutes until fragrant and onions are translucent.

  3. Add sliced carrots to the skillet and stir-fry for 2-3 minutes until slightly tender.

  4. Add sliced bell peppers, cabbage, mushrooms, snow peas, baby corn, and bamboo shoots (if using) to the skillet. Stir-fry for another 3-4 minutes until vegetables are crisp-tender.

  5. In a small bowl, mix together soy sauce and oyster sauce. Pour the sauce mixture over the vegetables in the skillet and stir to coat evenly.

  6. Add the cornstarch mixture to the skillet and stir well. Cook for another minute until the sauce has thickened and coats the vegetables.

  7. Season with salt and pepper to taste.

  8. Serve the stir-fried vegetables hot over cooked rice or noodles.

CHOW MIEN

Ingredients:

  • 100-150g chow mien noodles (or any noodles of your choice)

  • 1 tablespoon vegetable oil

  • 2 cloves garlic, minced

  • 1 small onion, sliced

  • Sliced carrots

  • Sliced bell peppers

  • Sliced cabbage

  • ½ cup sliced mushrooms

  • Sliced snow peas

  • 1/2 cup sliced bamboo shoots (optional)

  • 1/8 cup soy sauce

  • 1 tablespoon oyster sauce

  • 1/2 tablespoon cornstarch mixed with 1 tablespoon water (for thickening)

  • Salt and pepper to taste

  • Sliced green onions, for garnish

Instructions:

  1. Cook the chow mein noodles according to the package instructions. Drain and set aside.

  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sliced onion to the skillet. Stir-fry for 1-2 minutes until fragrant and onions are translucent.

  3. Add sliced carrots to the skillet and stir-fry for 2-3 minutes until slightly tender.

  4. Add sliced bell peppers, cabbage, mushrooms, snow peas, and bamboo shoots (if using) to the skillet. Stir-fry for another 3-4 minutes until vegetables are crisp-tender.

  5. In a small bowl, mix together soy sauce and oyster sauce. Pour the sauce mixture over the vegetables in the skillet and stir to coat evenly.

  6. Add the cornstarch mixture to the skillet and stir well. Cook for another minute until the sauce has thickened and coats the vegetables.

  7. Add the cooked chow mein noodles to the skillet and toss with the vegetables and sauce until everything is well combined and heated through.

  8. Season with salt and pepper to taste.

  9. Garnish with sliced green onions before serving.

VEGETABLE CURRY

Ingredients:

  • 2 tablespoons vegetable oil

  • 2 cloves garlic, minced

  • 1 small onion, diced

  • Sliced carrots

  • Sliced bell peppers

  • Sliced cabbage

  • 1/2 cup sliced mushrooms

  • Sliced snow peas

  • 1/2 cup sliced bamboo shoots (optional)

  • 1/2 cup diced tomatoes (fresh or canned)

  • 1/2 cup vegetable or meat broth

  • 1/2 can (200ml) coconut milk (depending on your liking)

  • 1 tablespoon curry powder

  • 1/2 tablespoon soy sauce

  • 1/2 tablespoon brown sugar

  • Salt and pepper to taste

  • Cooked rice, for serving

  • Chopped fresh cilantro or parsley, for garnish (optional)

Instructions:

  1. Heat vegetable oil in a large skillet or pot over medium heat. Add minced garlic and diced onion to the skillet. Sauté for 2-3 minutes until softened and fragrant.

  2. Add sliced carrots, bell peppers, cabbage, mushrooms, snow peas, and bamboo shoots (if using) to the skillet. Cook for 5-6 minutes, stirring occasionally, until vegetables are slightly tender.

  3. Stir in diced tomatoes and vegetable broth. Bring the mixture to a simmer.

  4. Add coconut milk, curry powder, soy sauce, and brown sugar to the skillet. Stir well to combine.

  5. Let the curry simmer gently for 10-15 minutes, stirring occasionally, until the vegetables are cooked through, and the sauce has thickened slightly.

  6. Season the curry with salt and pepper to taste.

  7. Serve the mixed vegetable curry hot over cooked rice.

  8. Garnish with chopped fresh cilantro or parsley, if desired.

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CONTENTS (250mg)

  • Ampalaya

  • Eggplant

  • Squash

  • String Beans

  • Okra

  • Red onion

ILOCANO PINAKBET

Ingredients:

  • 2 tablespoons vegetable oil

  • 4 cloves garlic, minced

  • 1 onion, sliced

  • 2 tomatoes, sliced

  • Bitter melon (ampalaya), sliced

  • Eggplant, sliced

  • Squash or pumpkin, cubed

  • Okra, ends trimmed

  • String beans (sitaw), cut into 2-inch pieces

  • 1 cup water spinach (kangkong), cut into 3-inch pieces

  • 2 tablespoons bagoong (fermented fish sauce, adjust to taste)

  • Salt and pepper to taste

Instructions:

  1. Heat vegetable oil in a large pan or wok over medium heat.

  2. Add minced garlic and sliced onion to the pan. Sauté until onions are translucent and garlic is fragrant.

  3. Add sliced tomatoes to the pan. Cook until tomatoes are softened and starting to break down.

  4. Add bitter melon slices to the pan. Cook for 2-3 minutes.

  5. Add sliced eggplant and cubed squash to the pan. Cook for another 3-4 minutes until slightly softened.

  6. Add okra, string beans, and water spinach to the pan. Stir to combine with the other vegetables.

  7. Pour water into the pan. Cover and simmer for 5-7 minutes, or until all vegetables are tender.

  8. Stir in bagoong (fermented fish sauce). Taste and adjust seasoning with salt and pepper as needed.

  9. Cook for another 1-2 minutes to allow flavors to meld together.

  10. Serve hot with steamed rice.

TAGALOG PINAKBET

Ingredients:

  • 2 tablespoons vegetable oil

  • 4 cloves garlic, minced

  • 1 onion, chopped

  • 2 tomatoes, sliced

  • Bitter melon (ampalaya), sliced

  • Eggplant, sliced

  • Squash or pumpkin, cubed

  • Okra

  • String beans (sitaw), cut into 2-inch pieces

  • 1 cup water spinach (kangkong), cut into 3-inch pieces

  • 2 tablespoons bagoong (fermented shrimp paste, adjust to taste)

  • 1 cup water or vegetable broth

  • Salt and pepper to taste

Instructions:

  1. Heat vegetable oil in a large pan or wok over medium heat.

  2. Add minced garlic and chopped onion to the pan. Sauté until onions are translucent and garlic is fragrant.

  3. Add sliced tomatoes to the pan. Cook until tomatoes are softened and starting to break down.

  4. Add bitter melon slices to the pan. Cook for 2-3 minutes.

  5. Add sliced eggplant and cubed squash to the pan. Cook for another 3-4 minutes until slightly softened.

  6. Add okra, string beans, and water spinach to the pan. Stir to combine with the other vegetables.

  7. Pour water or vegetable broth into the pan. Cover and simmer for 5-7 minutes, or until all vegetables are tender.

  8. Stir in bagoong (fermented shrimp paste). Taste and adjust seasoning with salt and pepper as needed.

  9. Cook for another 1-2 minutes to allow flavors to meld together.

  10. Serve hot with steamed rice.

GINATAANG GULAY

Ingredients:

  • 2 tablespoons vegetable oil

  • 4 cloves garlic, minced

  • 1 onion, chopped

  • 2 tomatoes, sliced

  • Bitter melon (ampalaya), sliced

  • Eggplant, sliced

  • Squash or pumpkin, cubed

  • Okra, ends trimmed

  • String beans (sitaw), cut into 2-inch pieces

  • 1 cup coconut milk (you can add according to your liking)

  • ½ cup water or vegetable/ meat broth

  • 1 tablespoons shrimp paste (bagoong alamang), optional

  • Salt and pepper to taste

Instructions:

  1. Heat vegetable oil in a large pan or pot over medium heat.

  2. Add minced garlic and chopped onion to the pan. Sauté until onions are translucent and garlic is fragrant.

  3. Add sliced tomatoes to the pan. Cook until tomatoes are softened and starting to break down.

  4. Add bitter melon slices, eggplant, squash, okra, and string beans to the pan. Stir to combine with the other vegetables.

  5. Pour coconut milk and water or vegetable broth into the pan. Bring the mixture to a simmer.

  6. If using shrimp paste, add it to the pan and stir well to incorporate.

  7. Cover and simmer for 15-20 minutes, or until all vegetables are tender.

  8. Taste the Ginataang Gulay and adjust seasoning with salt and pepper as needed.

  9. Serve hot with steamed rice.

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CONTENTS (250mg)

  • Pechay/ Bok Choy

  • Puso ng Saging

  • String beans

  • Eggplant

  • Red Onion

KARE-KARE

Ingredients:

  • 1 lbs oxtail, cut into 2-inch pieces

  • 1/2 lb beef tripe, cleaned and cut into bite-sized pieces (optional)

  • 1 tablespoons annatto seeds (achuete)

  • 1 tablespoons cooking oil

  • Onion, chopped

  • 4 cloves garlic, minced

  • 1/2 cups water or beef broth

  • 1/2 cup peanut butter

  • 1/2 cup ground toasted rice (or rice flour)

  • Eggplants, sliced

  • Bok choy or Chinese cabbage, cut into serving pieces

  • String beans, cut into 2-inch lengths

  • Salt and pepper to taste

  • Shrimp paste (bagoong) for serving (optional)

Instructions:

1. Prepare the Annatto Oil:

     Heat the cooking oil in a small saucepan over low heat. Add annatto seeds and let them simmer for a few minutes until the oil turns orange-red. Remove the seeds and discard.

2. Brown the Meat:

     In a large pot, heat some annatto oil over medium heat. Add oxtail and beef tripe (if using) and brown them on all sides. Remove from the pot and set aside.

3. Sauté Aromatics:

     In the same pot, sauté onions and garlic until fragrant and translucent.

4. Make the Peanut Sauce:

     Return the browned meat to the pot. Pour in water or beef broth and bring to a boil. Reduce heat to a simmer.

Stir in peanut butter until well combined. Add ground toasted rice or rice flour to thicken the sauce. Simmer for about 2 hours or until the meat is tender, stirring occasionally and adding more water if needed.

5.Add Vegetables:

6. Once the meat is tender, add eggplants and string beans to the pot. Simmer until the vegetables are cooked through, about 5-7 minutes.

7. Add bok choy or Chinese cabbage and cook for an additional 2 minutes until wilted.

8. Season and Serve:

     Season with salt and pepper to taste. Adjust consistency by adding more water if necessary. Serve hot with steamed rice and shrimp paste (bagoong) on the side.

Enjoy your homemade Kare-Kare!

 

Note: Kare-Kare is typically served with shrimp paste (bagoong) on the side. Adjust the thickness of the sauce according to your preference. You can also add other vegetables like banana blossoms or long beans depending on availability and personal taste.

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CONTENTS (250mg)

  • Romaine Lettuce

  • Cucumber

  • Red Onion

  • Arugula

  • Green Bell Pepper

  • Red Bell Pepper

  • Cherry Tomato

ROMAINE AND ARUGULA SALAD WITH LEMON VINAIGRETTE

Ingredients:

  • Romaine lettuce, chopped

  • Arugula

  • Cucumber, thinly sliced

  • Red onion, thinly sliced

  • Green bell pepper, thinly sliced

  • Red bell pepper, thinly sliced

  • Cherry tomatoes, halved

For the Lemon Vinaigrette:

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon Dijon mustard

  • 1 clove garlic, minced

  • 1 teaspoon honey or maple syrup (optional)

  • Salt and pepper to taste

Optional Additions:

  • Crumbled feta cheese

  • Sliced avocado

  • Toasted nuts or seeds (such as pine nuts or sunflower seeds)

Instructions:

1. Prepare the Salad:

     In a large salad bowl, combine chopped Romaine lettuce, arugula, sliced cucumber, red onion, green bell pepper, red bell pepper, and cherry tomatoes. Toss gently to combine.

 

2. Make the Lemon Vinaigrette:

     In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, honey or maple syrup (if using), salt, and pepper until well combined.

 

3. Assemble the Salad:

     Drizzle the lemon vinaigrette over the salad and toss gently to coat all the ingredients evenly.

 

4. Serve:

     Serve the salad immediately as a side dish or add some protein like grilled chicken or shrimp for a complete meal.

     If desired, sprinkle crumbled feta cheese, sliced avocado, and toasted nuts or seeds on top before serving.

GRILLED VEGETABLE SALAD WITH BALSAMIC GLAZE

 

Ingredients:

  • Romaine lettuce, chopped

  • Cucumber, sliced

  • Red onion, thinly sliced

  • Arugula

  • Green bell pepper, sliced

  • Red bell pepper, sliced

  • Cherry tomatoes, halved

Instructions:

  1. Preheat your grill to medium-high heat.

  2. In a large bowl, toss the sliced bell peppers, onion, and cherry tomatoes with olive oil, salt, and pepper.

  3. Grill the vegetables until they are charred and tender, about 5-7 minutes, turning occasionally.

  4. Assemble the Salad:

          In a large salad bowl, combine the chopped Romaine lettuce, arugula, grilled vegetables, and sliced cucumber.

         Drizzle with balsamic glaze and toss gently to combine.

     5. Serve:

          Serve the grilled vegetable salad immediately as a side dish or add grilled chicken or steak for a complete meal.

MEDITERRANEAN CUCUMBER AND TOMATO SALAD

 

Ingredients:

  • 1 cucumber, diced

  • 1 cup cherry tomatoes, halved

  • 1/2 red onion, thinly sliced

  • 2 cups arugula

  • 1/2 cup crumbled feta cheese

  • 2 tablespoons chopped fresh parsley

  • Juice of 1 lemon

  • 2 tablespoons extra virgin olive oil

  • Salt and pepper to taste

Instructions:

     1. Prepare the Salad:

          In a large salad bowl, combine the diced cucumber, cherry tomatoes, thinly sliced red onion, arugula, crumbled feta cheese, and chopped fresh parsley.

 

     2. Make the Dressing:

          In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt, and pepper.

 

     3. Assemble the Salad:

          Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.

 

     4. Serve:

          Serve the Mediterranean cucumber and tomato salad immediately as a refreshing side dish or as part of a mezze platter.

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CONTENTS (250mg)

  • Romaine Lettuce

  • Cucumber

  • Red Onion

  • Cherry Tomato

  • Spinach

  • Basil

SUMMER SALAD WITH BALSAMIC BASIL DRESSING

Salad Ingredients:

  • Romaine lettuce, chopped

  • Cucumber, sliced

  • Red onion, thinly sliced

  • Cherry tomatoes, halved

  • Spinach leaves

  • Basil leaves, chopped

Balsamic Basil Dressing:

  • 1/4 cup balsamic vinegar

  • 1/4 cup extra virgin olive oil

  • 1 tablespoon honey

  • 1 clove garlic, minced

  • Salt and pepper to taste

Instructions:

1. Prepare the Salad:

     In a large salad bowl, combine chopped Romaine lettuce, sliced cucumber, thinly sliced red onion, halved cherry tomatoes, fresh spinach leaves, and chopped basil.

 

2. Make the Balsamic Basil Dressing:

     In a small bowl, whisk together balsamic vinegar, extra virgin olive oil, honey, minced garlic, salt, and pepper until well combined.

 

3. Dress the Salad:

     Drizzle the balsamic basil dressing over the salad ingredients.

 

4. Toss and serve:

     Gently toss the salad until all the ingredients are evenly coated with the dressing.

5. Serve:

    Serve the Summer Salad with Balsamic Basil Dressing immediately as a refreshing and flavorful side dish or add grilled chicken or shrimp for a complete meal.

CAPRESE SALAD WITH SPINACH

Ingredients:

  • Cherry tomatoes, halved

  • Cucumber, sliced

  • Red onion, thinly sliced

  • Spinach leaves

  • Basil leaves

  • 4 ounces fresh mozzarella cheese, sliced

  • Balsamic glaze (store-bought or homemade)

  • Extra virgin olive oil

  • Salt and pepper to taste

Instructions:

  1. Prepare the Ingredients:

          Arrange the fresh spinach leaves on a serving platter.

          Top the spinach with halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and fresh mozzarella cheese slices.

     2. Add Basil Leaves:

          Tear fresh basil leaves and scatter them over the salad.

 

     3. Season and Drizzle:

          Drizzle extra virgin olive oil over the salad.

          Season with salt and pepper to taste.

          Drizzle balsamic glaze over the salad.

 

     4. Serve:

          Serve the Caprese Salad with Spinach immediately as a light and flavorful appetizer or side dish.

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