Here are some delicious vegetable ulam (main dish) ideas from the Philippines:
1. Pinakbet
Description: A traditional Filipino dish made with a mix of native vegetables such as bitter melon (ampalaya), eggplant, okra, squash, string beans, and tomatoes. It’s cooked with shrimp paste (bagoong) and often includes pork or shrimp for added flavor.
Ingredients:
- Oil
- Onion, chopped
- Garlic, minced
- Pork loin, chopped
- Salt and pepper to taste
- Tomato, chopped
- Zucchini, seeded and cut into bite-size pieces
- Fresh okra, ends trimmed
- Fresh green beans, trimmed
- Eggplant, cut into bite-size pieces
- Bitter melon, cut into bite-size pieces
Cooking Method:
Step 1: Heat oil in a large pot over medium heat; stir in onion and garlic and cook until tender, about 5 minutes.
Step 2: Add pork; cook and stir until browned, 5 to 7 minutes.
Step 3: Stir in tomato; season with salt and pepper, cover and simmer for 5 minutes.
Step 4: Stir in zucchini, okra, green beans, eggplant, and bitter melon; cover and cook until the vegetables are tender, about 10 minutes.
2. Laing
Description: Laing is made of dried taro leaves cooked with pork belly, coconut milk, and chili peppers. It’s easy to make and delivers big flavors. This classic Bicolano dish is creamy, spicy, and delicious with steamed rice!
Ingredients:
- Coconut milk (add 1 cup water if using coconut cream)
- Onion, chopped
- Garlic, minced
- Dried fish or smoked fish
- Dried Taro leaves
- Labuyo chili or pieces bird’s eye chili, each cut into 4-5 pieces
Cooking Method:
Step 1: Place coconut milk, water, onion, garlic and dried fish in a pot. Bring to boil over medium-low heat.
Step 2: Once it starts to boil, add the dried taro leaves. Cover pot with lid and let it boil for 10 minutes without stirring.
Step 3: Add the chilis. Season with salt if still needed.
Step 4: Let it boil until coconut milk is reduced or almost completely gone.
3. Tortang Talong (Eggplant Omelette)
An iconic Filipino dish that is healthy and easy to make, even a novice cook can whip it up in no time! This is a great go-to dish for those who are on a budget but are looking for something substantial and satisfying.
Ingredients:
- Eggplant, long variety
- Oil
- Onion, chopped
- Garlic, minced
- Ground pork
- Eggs
- Flour
- Salt and pepper
Cooking Method:
Step 1: Bring a pot of water to boil. Poke small holes in the eggplant and boil for 5 minutes or until cooked. Remove from water and let it cool down a bit before peeling the skins.
Step 2: Cut it into two, lengthwise (stem included). (No need to cut if using small eggplants). Flatten the eggplants using a fork making sure that it is still intact and attached to the stem.
Step 3: Saute garlic and onion in a tablespoon of oil until limp. Add the ground pork and season with salt and pepper. Let it cook, stirring constantly, for 5 minutes or until all pieces are cooked. Remove from heat and set aside.
Step 4: Beat the eggs in a bowl then add the ground pork and flour to the beaten eggs.
Step 5: On a skillet or pan preferably non-stick), heat a tablespoon of oil over medium-low heat. Scoop 2-3 tablespoon of the mixture into the pan, spreading it into a circle enough to cover a piece of the eggplant. Lay the eggplant on top and arrange it that it spreads flat over the egg mixture. Let it cook for 2-3 minutes or until the bottom side is lightly browned. Carefully transfer it to a plate.
Step 6: Add some more oil to the pan if needed, then scoop another 2-3 tablespoon of the mixture and spread like before. Now lay the same eggplant on top of the mixture with the top-side facing down to sandwich the eggplant with the egg mixture. Cook until lightly browned.
Step 7: Repeat this with the rest of the eggplants.
Step 8: Serve while still warm with rice and ketchup as dip.
These vegetable ulam dishes are not only flavorful but also showcase the diversity of Filipino cuisine, incorporating a wide range of locally available vegetables and cooking techniques.