Kilawing Puso ng Saging is a Filipino recipe that makes use of banana blossoms. The vegetable is sauteed and cooked in vinegar.
Thinly sliced sweet potatoes fried until crisp are a bright and fun take on potato chips. A bit sweet, and very orange, their flavor is perfected with just a sprinkle of Sugar or salt – or chili powder for those who like things spicy.
Okra is such a versatile vegetable. I love having it in curries and stews, or even just steamed or simply sautéed. This one is a dish I grew up with (and hated, but only because it was green!) but now love. The simple flavors of tomato and fish sauce bring out the sweetness in the okra, making it an ideal partner to strongly flavored dishes.
Dinengdeng (also called inabraw) is a dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong soup based dish. Unlike pinakbet, dinengdeng contains fewer vegetables and contains more bagoong soup base.
Ukoy is a simple and flavorful Filipino appetizer. These fritters have a pleasant golden color from the sweet potato and annatto. Ukoy is usually made with unpeeled shrimp and the peel is eaten. You can use peeled shrimp if you prefer. Also spelled okoy.
Bulanglang is a healthy vegetarian dish well known in the Philippines. The manner of preparing it varies in different regions. Very nutritious and an everyday cooking in places, where there is an abundance of local harvest. This is probably the healthiest Filipino soup because of the combination of different kinds of vegetables.
Labong is the Tagalog term for bamboo shoots. The inner portion is the fleshy part which is eaten. The outer covering is layers upon layers of sheaths covered by silky, powdery stuff that is highly allergenic. So one has to take the covering out to get into the tender fleshy part. Filipino vegetarians have experimented with ways to create vegetarian adobo dishes. One of those is the bamboo shoot adobo, although this particular recipes is not vegetarian.