It’s every parents’ dream of seeing their kids munching radish or enjoying carrots. It’s like a fairytale come true witnessing kids munching of vegetables instead of junk foods.

However, 80% of kids didn’t like them.

Kids hate vegetables due to their taste buds. They have 300% more taste buds than adults. Therefore, they can taste bitterness stronger than adults do. Since they were infants, they are used to milk and will keep on looking for the sweet and creamy.

Read: Why Kids Hate Vegetables?

Instead of spoiling the meal by bargaining and forcing them to eat vegetables, why not trick them? You can dupe them into thinking that they were eating potato chips when in fact they were eating a radish.

Vegetable Tempura is one way. My recipe is composed of radish, carrots, bell pepper, green chilies, water spinach leaves and many more.

Ingredients:

• 1 pack chicken breading (Recommended – Crispy Fry)
• 1 cup flour
• Whole carrot, peeled and chopped
• 1 whole radish, peeled and chopped
• 2 bell peppers, seeds removed and chopped
• 2 green chilies, seeds removed, wash the inside and chopped
• 1 bundle water spinach, separate the leaves
• Salt and pepper to taste
• 5 spoon Water
• Cooking Oil

Procedure:

1. Make a batter first. Combine 5 spoon water to 2 spoon flour and mix well.
2. Add salt, pepper, and mix until smooth. Then, set aside.
3. Combine the batter to the vegetables and make sure that all are covered.
4. In a bowl, combine the chicken breading and remaining flour (flour mixture).
5. Use a basin with cover. Spread some flour mixture to the empty basin.
6. Spread all the vegetables.
7. Cover the vegetables with the remaining flour mixture.
8. Cover the basin and shake like crazy.
9. Put the basin with vegetables into the freezer.
10. Separate the vegetables as some are intact with each other.
11. Deep fry until golden brown.
12. Serve enjoy.

Note: Cold breading will react to oil, which results in a crispier treat.

The post Vegetable Tempura Recipe appeared first on Food Citations.

Long before the Spaniards colonized the Philippines, the Chinese peeps were already braving the dangerous waves for barter. They used to visit our ancestors where they brought in porcelain and pieces of clothing in exchange for spices and endemic food such as snails.

Due to this, the Chinese influenced a large piece of our tradition that we carry even up to this day.

According to history books, the Chinese influenced the authoritative ranking among siblings, umbrella usage, bargain habits, using fireworks in celebrations, and many more.

Read: Chicken Caldereta Recipe

The Chinese also taught the Philippine locals recipes including noodles and stir-fry dishes.

One of my favorite dishes that are Chinese-inspired is the chop suey, which is simply defined as stir-fried vegetables.

Here is my chop suey recipe:

Ingredients:

• 1/2 kilo pork, sliced
• half head broccoli, sliced
• 1/2 head cauliflower, sliced
• 1 cup sitsaro, top, and bottom removed
• a piece small sayote, peeled and chopped
• 1 carrot, sliced
• 1/2 head cabbage, chopped
• 1 pieces bell pepper, chopped
• 1 cup water
• oil
• 3 cloves garlic, minced
• 1 onion, chopped
• salt and pepper to taste

Procedure:

1. In a pan saute garlic and onion until translucent and crispy.
2. Put the pork and let it simmer for a few minutes.
3. Add water and boil until the pork becomes tender.
4. Pour in salt and pepper. Let it boil until most of the water evaporates.
5. Add carrots and sayote, and let it simmer for a minute.
6. Put the broccoli and cauliflower, and let it simmer for another minute.
7. Add sitsaro and bell pepper. Let it simmer.
8. Add cabbage and simmer.
9. Serve and enjoy.

Notes:

1. The water will be based on your preferences.
2. Make sure that the mixture is a bit salty before putting the vegetables.

The post How to Make Chop Suey? appeared first on Food Citations.

Bulanglang is primarily a boiled vegetable dish flavored with salt and pepper. However, since there are vegetables that are not available to other regions, several versions surfaced.

While its original recipe involves pure vegetables only, some added meat to enhance the flavor. People from the coastal area of the country use fish and shellfishes while those located in the agricultural areas use meat from land animals.

My mother, who hails from Pangasinan, loves cooking Bulanglang. She used to add boneless bagoong saying she grew up with the recipe.

Read: Mustard and Radish Salad Recipe

This recipe of my mother features pork and clams for the protein.

Ingredients:

• 1/2 kilo pork, sliced into small pieces
• 1 cup clam meat
• 2 pieces eggplant, sliced
• 2 cups sliced squash
• 3 pieces green chilies
• 1 bundle malunggay
• 3 pieces tomatoes, chopped
• 3 cloves garlic, minced
• 2 thumb-size ginger, chopped
• 1 medium onion, chopped
• 2 cups water
• Boneless bagoong
• Pepper to taste
• Oil

Let’s Make Bulanglang:

1. In a pan sauté garlic and onion using a medium heat.
2. Add ginger and tomatoes and simmer for a minute.
3. Put the pork and simmer.
4. Add 2 cups of water and boil it for about 10 minutes.
5. Put the squash, green chilies, and boil for another minute.
6. Add the about 3 tablespoons of boneless bagoong and let boil.
7. Pepper to taste
8. Put in a low heat and add the clam meat. Boil for about 30 seconds.
9. Remove from the heat and add the malunggay. Cover it until for about a minute to cook the leaves.
10. Enjoy.

Notes:

• The boneless bagoong will depend on your preferences.
• The clams will become gummy when overcooked.
• In your bowl, crush the green chilies and enjoy.

The post Bulanglang Recipe appeared first on Food Citations.