Ensaladang Labanos or Radish Salad is a popular side dish in the Philippines. It is made of thinly sliced radish(daikon), tomatoes and onions, mixed with vinegar. Some people even add dilis (dried anchovy) to the mix. The word “Ensalada” is a borrowed Spanish word meaning Salad, while the “labanos” is the Tagalog word for Radish. This ensaladang labanos is best to eat with fried or grilled pork, or fish.
- 1 pc. medium labanos (daikon), peeled and thinly sliced
- 1 pc. small tomato, cut into chunks
- 1/2 pc small onion, thinly sliced
- 1/4 cup vinegar
- salt and salt, pepper to taste
- 1 stalk fresh spring onions, minced (for garnish) – optional
- 1 tbsp. sea salt (use when squeezing labanos)
- In a medium bowl, place labanos and sprinkle salt. Let it stand for 10-15mins then squeeze labanos to extract the bitter juice. Wash and drain.
- In a large bowl, combine vinegar, tomatoes, onions, pepper then add a pinch of sugar.
- Add the labanos and mix all the ingredients well. Sprinkle with minced spring onions if desired.
- Let it sit for at least 15 minutes inside the refrigerator.
- Serve chilled.
- Enjoy your Ensaladang Labanos and don’t forget to share!
Tortang Talong or eggplant omelet is a simple yet delicious Filipino recipe. You can either make it plain or add some meat of your choice such as bacon, breakfast sausage, hotdog, or even ground pork. This is usually served for breakfast but other people eat it for lunch or dinner. There are 2 ways to prep the eggplant to make it soft. You can either boil or grill it. Grilling adds this smoky taste which makes it more flavorful. In this recipe, I boiled the eggplant coz it’s easier for me that way. But if you decide to grill it instead of boiling, all you need to do is grill the eggplant until color turns dark or almost black. Cool then peel the skin off. Hope you like our version of Tortang Talong.
- 3 pcs medium sized eggplant
- 2 cloves garlic
- 1 medium sized tomato
- 1 medium sized onion
- 3-4 pcs bacon
- 3 eggs
- 2 tablespoons oil
- oil for frying
- salt and pepper to taste
- Put the eggplants in a large pot and cover with water.
- Boil until soft, about 30-40 minutes then set aside.
- In a large pan, cook the bacon until crisp. Chop and set side.
- Using the same pan, Brown the garlic. Add the onion and cook til transparent.
- Add the tomatoes and cook til soft. Then mix in the bacon.
- Crack the eggs and place in a bowl. Add a sprinkle of salt and beat.
- Place the eggplant on a large plate and flatten using a fork.
- Pour in the bacon mixture onto the eggplant.
- Heat the pan and pour the cooking oil.
- Fry the eggplant for about 3-5 minutes on each side or until color turns light brown.
- Share and enjoy!
Potato and Bacon Soup is a rich, creamy and tasty dish which is very easy to make. The combination of sour cream, cheese and milk with crispy bacon bits is just amazing. This is perfect to eat with bread on a cold night…
- 8 slices bacon, chopped
- 1 c. onion, chopped
- 2 1/2 c. potatoes, cubed
- 1 can cream of chicken soup
- 1 c. sour cream
- 2 c. milk
- 1 cup shredded cheddar cheese
- Salt (to taste)
- Pepper (to taste)
- Fry bacon until crisp.
- Add onion and saute 2 to 3 minutes. Drain.
- In a medium-sized pot, add potatoes and 1 cup of water. Cover and cook for 10 to 15 minutes, stirring occasionally.
- Stir in soup, sour cream, bacon and onions. Add milk gradually, stirring constantly.
- Add cheese, then salt and pepper to taste. Keep stirring and turn off heat once it starts to boil.
- Sprinkle some more cheese on top before serving.
- Share this potato and bacon soup and enjoy!
Ginisang ampalaya (Bitter Gourd/Bitter Melon) is usually served for breakfast. Though it has a bitter taste, lots of people love to eat this dish.
*I have read that Bitter Melon contains a chemical that acts like insulin to help reduce blood sugar levels which is great for people with diabetes. But this is also likely unsafe to eat during pregnancy. So try to avoid this if you’re pregnant just to be safe.
- 2 pieces medium size ampalaya, cleaned and cut into thin slices
- 1 cup thinly sliced pork
- about 10-12 shrimps, peeled and deveined( I usually add a few with heads on for flavor)
- 2 teaspoons salt (for soaking the ampalaya)
- 2 cloves garlic, minced
- 1 large tomato, sliced
- 1 medium onion, sliced
- 4 tbsp cooking oil
- 1 tsp garlic powder
- salt and pepper to taste
- 2 raw eggs
- Chop the ampalaya in half(lengthwise). Clean and scoop the seeds using spoon. Slice depending on your preference. Some people like it thin, but other people want thicker slices. (I want mine thin so it won’t be too bitter)
- Place the chopped ampalaya in a bowl. Add salt and mix thoroughly. Let it sit for about 15-30 minutes. Squeeze out the juices, rinse and drain.
- Heat half the oil then brown the pork. Set aside.
- Using the same pan, add the remaining oil. Saute the garlic, onion, and tomato.
- Add the pork. Mix.
- Add the shrimps and cook until pink.
- Add the ampalaya and mix well with the other ingredients.
- If it gets too dry, add about 1/4 cup of water then cover and simmer for about 3-5 minutes.
- Add salt and pepper to taste.
- Push the ampalaya on one side of the pan. Add about 1 teaspoon of oil on the other side of the pan then add the beaten eggs. Cook partially then mix with the rest of the ingredients. Serve hot.
- Share and Enjoy!