Ampalaya con Carne is simply sauteed ampalaya with beef slices, which is one of the popular ways to serve and appreciate the bitter gourd or bitter melon.
Pinakbet is an indigenous Filipino dish from the northern regions of the Philippines. Pinakbet is made from mixed vegetables steamed in fish or shrimp sauce.
Ginisang Upo is bottle gourd sautéed in garlic, onions, and tomatoes.
Adobong Kangkong is a simple vegetable dish that is considered a staple in many Filipino homes. Water Spinach which is locally known as Kangkong is the main ingredient for this healthy dish.
Laing is just another classic example of the Bicolano’s affinity to chili peppers and their wide use of coconut milk in cooking. Laing is a vegetable dish made with dried taro leaves, coconut milk, shrimp paste and chili peppers.
Ginisang Sayote or Sautéed Chayote is a simple recipe involving one of the members of the gourd family, chayote. The vegetable is sautéed with garlic, onion, and tomato (along with ground pork).