VEGETABLE RECIPES

1. Sweet Potato Gyoza with Beet Puree

Ingredients
1 1/2 cups coarsely chopped peeled red beets (from 8 ounces beets) 3 tablespoons unsalted
butter, divided 2 tablespoons plus 1/2 teaspoon rice vinegar, divided 1/2 cup plus 2
tablespoons water, divided, plus more for brushing 2 teaspoons kosher salt, divided 1/2
teaspoon finely chopped preserved lemon 1 1/2 pounds sweet potatoes, divided 1 tablespoon
hazelnut or almond butter (such as Organic Traditions) 1 teaspoon sumac or 1 teaspoon fresh
lemon juice 1/2 teaspoon toasted and cracked coriander seeds 1/4 teaspoon coarsely ground
black pepper 1 tablespoon thinly sliced fresh cilantro 24 gyoza wrappers 2 tablespoons canola
oil, divided Thinly sliced scallions, for garnish
Procedure
Step 1 Add water to bottom of a steamer pot to a depth of 1/2 inch; bring to a boil over
medium-high. Place steamer basket in pot. Add beets; cover and reduce heat to medium.
Steam until beets are tender when pierced with a knife, about 20 minutes.
Step 2 Transfer beets to a blender. Add 2 tablespoons butter, 2 tablespoons vinegar, 2
tablespoons water, 1/2 teaspoon salt, and preserved lemon. Process until smooth, about 1
minute, stopping to scrape down sides as needed. Transfer beet puree to a small bowl, and set
aside.
Step 3 Pierce 1 pound sweet potatoes all over with a fork, and wrap in damp paper towels.
Microwave on HIGH until tender, about 10 minutes, turning after 5 minutes. Let cool slightly.
Cut potatoes in half; scoop out pulp to equal 3/4 packed cup; discard skins. Place pulp in a
medium bowl; mash, and set aside.
Step 4 Peel remaining 1/2 pound potatoes, and cut into 1/4-inch cubes to equal 1 cup.
(Reserve any remaining sweet potato for another use.) Heat remaining 1 tablespoon butter in a
large skillet over medium until sizzling. Add cubed sweet potatoes; cook, stirring often, just
until tender but not browned, about 5 minutes. Transfer 1/3 cup cooked sweet potato cubes to
bowl with mashed sweet potatoes. Stir in hazelnut butter, sumac or lemon juice, coriander,
pepper, and 1 1/4 teaspoons salt until thoroughly blended. (You should have about 1 cup sweet
potato filling.)

Step 5 Toss together cilantro, remaining cubed sweet potatoes, remaining 1/2 teaspoon rice
vinegar, and remaining 1/4 teaspoon salt; set aside.

Step 6 Working with 1 wrapper at a time, brush edges of wrapper with water. Spoon 2
teaspoons sweet potato filling into center of wrapper. Fold wrapper in half over filling; press
and pleat edges to seal. Transfer to a baking sheet; cover with a clean, dry kitchen towel.
Repeat procedure with remaining wrappers and filling.

Step 7 Heat 1 tablespoon oil in a large nonstick skillet over medium. Arrange half of dumplings
in a single layer in skillet. Cook, undisturbed, until bottoms are golden brown, about 5 minutes.
Add 1/4 cup water, cover, and increase heat to high. Cook until water is mostly evaporated and
wrappers are cooked through, about 3 minutes. Transfer to a plate, and cover loosely with
aluminum foil to keep warm. Repeat procedure with remaining 1 tablespoon oil, remaining
dumplings, and remaining 1/4 cup water.

Step 8 Spoon 2 tablespoons beet puree into each of 6 shallow bowls; top with 4 gyoza.
Sprinkle gyoza evenly with cubed sweet potato mixture and sliced scallions.
2. Sausage-Stuffed Artichokes with New Potatoes

Ingredients
Kosher salt 4 large fresh artichokes 1 pound fresh pork sausage (such as bratwurst), casings
removed 1 cup 1/4-inch-cubed best-quality baguette 1 cup dry white wine (such as
Chardonnay), divided 1/4 cup chopped fresh flat-leaf parsley 1 tablespoon chopped garlic 2
large egg yolks 1/2 teaspoon black pepper 1 1/2 pounds baby Yukon Gold potatoes Baguette
slices and country Dijon mustard, for serving
Procedure
Step 1 Bring a large pot of water to a boil over high. Lightly salt boiling water, and add
artichokes. Place a heatproof dish on top of artichokes to keep them submerged, and boil until
a paring knife can be inserted halfway through stem, about 15 minutes. Remove artichokes,
and let drain, stem sides up, until cool enough to handle.

Step 2 Meanwhile, preheat oven to 325°F. Place sausage, bread cubes, 1/4 cup wine, parsley,
garlic, egg yolks, and pepper in a medium bowl. Using your hands, toss until thoroughly
combined. (Mixture should have a rustic meatball texture.)

Step 3 Using paring knife, peel and trim artichoke stems. Carefully loosen leaves in center of
artichokes; using a spoon, remove and discard center chokes. Stuff sausage mixture evenly into
centers of artichokes.

Step 4 Place artichokes, stem sides down, in a wide Dutch oven or casserole dish. Arrange
potatoes around artichokes; add water to a depth of 1 inch and remaining 3/4 cup wine to
Dutch oven. Bring to a simmer over medium-high. Cover and transfer to preheated oven. Bake
until potatoes and artichokes are tender and sausage is cooked through (an internal
temperature of 160°F), about 55 minutes. Remove from oven, and let stand 10 minutes. Serve
artichokes and potatoes with baguette slices and mustard.
3. Eggplant Adobo

Ingredients
1/4 cup canola oil, divided 1 pound chicken wings, cut into drumettes and flats, wing tips
discarded 4 garlic cloves, smashed 1 (1-inch) piece fresh ginger, peeled and smashed 1/4 cup
soy sauce 1 quart high-quality chicken stock 1 cup apple cider vinegar 1/4 cup premium oyster
sauce (such as Megachef) 2 bay leaves 1 teaspoon berbere 1/2 teaspoon cracked black pepper
1 pound Japanese eggplants (about 6 eggplants), cut into 1-inch pieces Fresh Thai basil leaves,
for serving

Procedure
Step 1
Heat 2 tablespoons oil in a large Dutch oven over medium-high. Add chicken pieces; cook until
browned, about 5 minutes per side.

Step 2 Increase heat to high; add garlic and ginger, and cook, stirring constantly, until just
fragrant, about 30 seconds. Add soy sauce; cook until almost completely reduced, about 1
minute. Stir in stock, vinegar, oyster sauce, bay leaves, berbere, and pepper; bring to a boil.
Reduce heat to low; cover and simmer 45 minutes.

Step 3 Remove Dutch oven from heat; let cool slightly, about 15 minutes. Remove chicken; set
aside. Skim fat off liquid; discard. Bring liquid to a boil over medium; boil until reduced down to
a glaze consistency, about 30 minutes. (You should have about 1/2 cup glaze.) Set aside.

Step 4 Heat remaining 2 tablespoons oil in a large nonstick skillet over high. Add eggplant;
cook until browned on all sides, 8 to 10 minutes. Add glaze mixture to skillet; toss to coat
eggplant. Transfer to serving platter. Garnish with basil; serve with chicken, or reserve chicken
for another use.
4. Pork Monggo with Kangkong Recipe

Ingredients:

1 cup mung beans 1/2 cup crushed chicharon

1 piece Knorr Pork Cube 1 piece onion chopped
4 ounces lechon kawali sliced 3 cloves garlic minced
1 1/2 cups kangkong chopped 3 cups water
1 piece tomato diced Patis and ground white pepper to taste
3 tablespoons cooking oil

Procedure:
1. This dish is simple to make. However, you will need to prepare the mung beans ahead of
time. I did it by soaking 1 cup of mung beans in 3 cups water for 12 hours. This will step help
soften the beans. Simply combine mung beans and water in a large bowl. Cover the bowl if you
can. Let it sit in room temperature. Drain the water afterwards.
2. Start to cook by sautéing the aromatics. I add the onion first followed by the garlic. I also add
a piece of ripe tomato. Make sure to dice the tomato before cooking.
3. I am using lechon kawali as the pork component. It just so happened that I still have some
leftovers in the fridge. You can use raw pork for this recipe. Make sure to slice it thin though so
that it cooks quicker. Saute the meat for 1 to 2 minutes before adding the soak beans.
4. Although the beans were softened by soaking, it still needs to boil for at least half an hour, or
until it breaks apart. As a result, the soup will get thicker. Don’t forget to add more water as
needed.
5. Chopsuey with Pork

Ingredients:

2 tbsp vegetable oil

2 cloves garlic, minced
1 pc medium onion, cut into strips
1 pc small red bell pepper, cut into strips
100g sliced pork belly
1 ½ cups water
1 sachet 8g MAGGI® MAGIC SARAP®
½ cup florets of cauliflower
½ cup sliced carrots
½ cup sliced sayote
½ cup sliced Baguio beans
½ cup trimmed sitsaro
1 cup sliced pechay Baguio

Procedure:
Step 1 Sauté garlic, onion, bell pepper and pork in oil for 2 minutes.
Step 2 Pour water and simmer for 10 minutes. Season with MAGGI® MAGIC SARAP®
Step 3 Stir in cauliflower, carrots, sayote, Baguio beans, sitsaro and cabbage with 1 minute
intervals. Transfer on a serving plate and serve.
6. Pinakbet with Pork

Ingredients:

2 tbsp vegetable oil

2 cloves garlic, minced
1 pc medium onion, sliced
2 pcs tomato, sliced
½ cup sliced pork liempo
1 tbsp bagoong alamang
1 ½ cups water
1 cup cubed kalabasa
½ cup sliced okra
½ cup sliced sitaw
½ cup sliced ampalaya, rinsed well
1 cup sliced eggplant
1 sachet 8g MAGGI® MAGIC SARAP®

Procedure:
Step 1 Sauté garlic, onion, tomato, pork and bagoong in oil. Pour water and simmer for 10
minutes.
Step 2 Add kalabasa, okra and sitaw in 2-minute intervals. Add ampalaya and eggplant and
simmer for 5 minutes.
7. Ginataang Gulay Recipe
Ingredients
1/2 lb. kalabasa cubed
15 pieces sitaw cut into 2 inch pieces
6 ounces pork belly sliced into small pieces
1 pack Knorr Ginataang Gulay mix 45 g
12 pieces shrimp
1 piece onion chopped
3 pieces garlic minced
2 cups water
2 tablespoons cooking oil

Procedure:

1. Boil water in a sauce pan. Add pork. Cover and cook between low to medium heat for 20
minutes.
2. Remove the pork from the sauce pan. Set aside. Reserve the water.
3. Heat oil in a pan. Saute onion and garlic until it onion softens.
4. Add boiled pork. Saute for 1 minute.
5. Combine Knorr Ginataang Gulay Recipe Mix with the water used to boil pork. Stir and then
pour the mixture into the pot. Let boil.
6. Add kalabasa. Cover and cook for 3 minutes.
7. Add shrimp and sitaw. Cover and continue to cook for 5 to 7 minutes.
8. Transfer to a serving plate. Serve. Enjoy!
9. Pork Monggo with Kangkong
Ingredients
1 cup mung beans
1 piece Knorr Pork Cube
4 ounces lechon kawali sliced
1 1/2 cups kangkong chopped
1 piece tomato diced
1/2 cup crushed chicharon
1 piece onion chopped
3 cloves garlic minced
3 cups water
Patis and ground white pepper to taste
3 tablespoons cooking oil

Procedure:
1. Soak mung beans in 3 cups water overnight. Drain water.
2. Heat oil in a cooking pot.
3. Saute onion, garlic, and tomato. Once onion and tomato softens, add lechon kawali. Cook for
1 to 2 minutes. Note: if using raw pork, saute until it turns light brown.
4. Add soaked mung beans and saute for 2 minute. Pour water. Let boil.
5. Add Knorr Pork Cube. Stir. Cover and boil between low to medium heat until mung beans are
soft (around 30 minutes). Add water if needed. Note: if using un-soaked mung beans, the
boiling time will be longer.
6. Add chicharon and kangkong.
7. Cook for 2 minutes.
Season with patis and ground white pepper.
8. Transfer to a serving bowl. Serve and enjoy!
10 Ginataang Langka with Malunggay and Dilis
Ingredients
20 ounces young jackfruit
1 cup malunggay leaves
2 cups coconut milk
3/4 cup dried anchovies dilis
4 pieces Thai chili pepper
Patis and ground black pepper to taste
3 tablespoons cooking oil

Procedure:
1. Heat oil in a pan.
Saute onion and garlic.
2. Once the onion softens, add anchovies. Cook for 30 seconds.
3. Add the jackfruit. Continue to saute for 3 minutes.
4. Pour coconut milk into the pan. Stir. Cover and cook in medium heat until the sauce reduces
to half.
5. Add malunggay leaves. Cook until the coconut milk evaporates.
6. Season with ground black pepper and patis.
7. Serve with warm rice. Share and enjoy!