Sari Sari – Ginisang Gulay Recipe!!!

Sari Sari – Ginisang Gulay Recipe!!!

Sari Sari Gulay literarily means different kinds of vegetables combined and cook at once. This is a simple sauteed vegetable dish, very easy to prepare and to cook and is good for the health. We Filipinos cook this dish almost every day because we have vegetable gardens at home and no need to spend much money for this dish, very affordable and very healthy.

Sari Sari – Ginisang Gulay have different versions, you can use any vegetables you want according to your taste buds, you can add the squash flower and the leaf, you can add anything you like. Now this is my version of  Sari Sari – Ginisang Gulay Recipe. Enjoy!

 

Ingredients:

1½ cup calabasa (squash) cubed

1 pc. medium Chinese eggplant

1 pc. ampalaya (medium bitter gourd) cored and sliced

7 pcs. string beans, sliced by 2 inches

8 pcs. okra (lady’s fingers)

1 cup tomatoes, sliced

1 pc. medium yellow onion, sliced

4 cloves garlic, crushed

¾ cups vegetable broth

2-3 tbsp. cooking oil

1 tbsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directons:

Heat oil in a pan over medium heat then saute garlic and onion, add the tomato and cook for 2 minutes.

Add the squash. Stir and cook for another 2 minutes.

Add the lady’s fingers, eggplant, string beans, okra and bitter gourd. Stir fry for 3 minutes.

Pour in the vegetable broth then cover and cook for 5 to 7 minutes.

Then add salt and pepper to taste.

Transfer to a serving plate with steamed rice.

Serve while it’s hot,

Share and enjoy!

Sari Sari – Ginisang Gulay Recipe!!!
Print Recipe
Servings
3-4 people
Servings
3-4 people
Sari Sari – Ginisang Gulay Recipe!!!
Print Recipe
Servings
3-4 people
Servings
3-4 people
Ingredients
Servings: people
Instructions
  1. Heat oil in a pan over medium heat then saute garlic and onion, add the tomato and cook for 2 minutes.
  2. Add the squash. Stir and cook for another 2 minutes.
  3. Add the lady’s fingers, eggplant, string beans, okra and bitter gourd. Stir fry for 3 minutes.
  4. Pour in the vegetable broth then cover and cook for 5 to 7 minutes.
  5. Then add salt and pepper to taste.
  6. Transfer to a serving plate with steamed rice.
  7. Serve while it’s hot,
  8. Share and enjoy!
Recipe Notes

You can add the squash flower and the leaf, you can add anything and any vegetables you like.

Share this Recipe
Powered byWP Ultimate Recipe
Homemade Dog Food Topper

Homemade Dog Food Topper

Homemade Dog Food Topper

This post contains affiliate links

Do you have a finicky dog?  Do you have to mix canned dog food or toppers with dry?  Are you tired of buying expensive toppers or cans?  If you said yes to one or all of these questions read for my homemade dog food topper recipe!

We have a 20 month old Siberian Husky named Cannoli.  For months now we’ve been trying to put some weight on her, the vet told us she’s about 8 pounds under weight.  I’ve read that putting and keeping weight on a Siberian Husky of this age can be challenging, it’s even more challenging when said pup is a picky eater.

Her regular dog food is Blue Wilderness, the vet tells me this is a great food for her.  I keep several flavors on hand to mix up the taste as she seems to get tired of having the same one for every meal.  I know she’s spoiled, but all out critters are.  Well a few months ago she basically stopped eating all her dry food, we ended up feeding the wild birds. (Cannoli lives on our covered patio).

I tried to change her feeding times thinking she just wasn’t hungry as soon as she woke up, she’s a late starter and prefers to lounge as soon as we let her out of her crate.  (Yes we crate her at night for her own safety, she gets into things and we don’t want her to eat a frog or some other dangerous thing she may find around the yard.) Well, that didn’t work and instead of gaining weight she was loosing.

I finally decided to try mixing some wet food with the dry, first trying out Blue Wilderness Toppers, little pouches of wet food you put on top of the dry food.  She liked that, but it cost almost $2 a pouch!  Since I feed her twice a day that cost $4 a day!  Ok, so mixing wet with dry worked, just had to find a cheaper alternative.

I tried cans of Blue Wilderness, there are 2 types, the pate and the grills.  The pates are ground paste of wet food, she didn’t like it.  The grills are chunks of meat and veggies in some sort of gravy, she loved them.  So the cans cost just under $4 each, and a can will last for 2 days.  I only use about a half cup per meal.  Cheaper than the Toppers, but when you add up the cost it’s about $60 a month and that’s on top of the $60+ we spent on dry food.

I still thought I could get the cost down, so I chatted with our dog trainer.  We agreed that making toppers would be just as good if not better than buying canned food.  I was hesitant to make my own food even though I know many folks do.  If you’re going to feed your pet strictly homemade food you need to get recipes that will address your pet’s nutritional needs and supplement what is missing.  Good quality dog food is nutritionally balanced for pets, homemade dog may not be and you may need to give your dog supplements.  Having said that, we agreed that toppers are just for taste and Cannoli would still get all the nutritional benefits of Blue Wilderness dry food.

I found that making the topper in my crock pot was real easy.  It’s pretty much like making stew!  I managed to cook up a pot that should last about a month for less than $15.  That’s a big savings!  Best of all Cannoli loves it!

A small caveat just in case you’re tempted to make a big pot of stew for dinner and use the leftovers as dog food toppers, don’t!  Most of us use onions, garlic, and salt to make our stews taste good, those ingredients are not good for your dog!  In fact onions and garlic are on the poisonous list!  (If you don’t use any of these ingredients in your stew, then I suppose you can give the dog left overs.)  For the most part you add no seasonings to dog food.

On the bright side, a homemade dog food topper is probably healthier than anything you buy in a can.  After all you’ll be using real meat and veggies, not by products and no additives!

I froze my dog food topper in small plastic containers, each one with enough topper to last a few days.  I defrost and store a container in the fridge as I need it.

Again, this recipe is not meant to replace store bought dog food.  It may not meet all of your dog’s nutritional needs.  It is meant to be used as a topper or wet mix in to your regular dog food to make it more appetizing for finicky pups.  If you want to replace your pet’s food with homemade dog food please talk to your vet and do your research for recipes that will meet all your pet’s nutritional needs and if needed give your pet supplemental vitamins and minerals as directed by your vet.

Here’s my recipe, hope  your pooch loves it as much as Cannoli does.

Ingredients:

*for smaller dogs cut the meat and veggies smaller

3 Pound Chuck Roast cut into small cubes

3 large Carrots sliced into rounds

3 large potatoes cut into small cubes

1/2 Pound string beans chopped into bite size pieces

2 Cups no onion no garlic broth – if using commercial broth try Fody Chicken Soup Base it has no onions or make your own from beef bones

3 cans water

3 Tbls. flour

1 Cup water

Directions:

Homemade Dog Food TopperPlace chuck roast cubes into crock pot.[spacer height=”20px” id=”2″]

 

 

 

 

 

 

Homemade Dog Food TopperAdd veggies, pour in broth and water (use the broth can to measure the water), stir.

Set the crock pot on low for 8 hours.

Half way through dissolve flour in water and stir in to stew.  Replace cover and cook until done.

Store topper in air tight freezer containers.[spacer height=”-50px” id=”7″]

 


Homemade Dog Food Topper
Homemade Dog Food Topper
Print Recipe
Healthy dog food topper to mix with dry food. Made with real chunks of beef and vegetables steeped in gravy.
Servings Prep Time
60 Servings 15 Minutes
Cook Time
8 Hours
Servings Prep Time
60 Servings 15 Minutes
Cook Time
8 Hours
Homemade Dog Food Topper
Homemade Dog Food Topper
Print Recipe
Healthy dog food topper to mix with dry food. Made with real chunks of beef and vegetables steeped in gravy.
Servings Prep Time
60 Servings 15 Minutes
Cook Time
8 Hours
Servings Prep Time
60 Servings 15 Minutes
Cook Time
8 Hours
Ingredients
Servings: Servings
Instructions
  1. Place chuck roast cubes into crock pot.
    Homemade Dog Food Topper
  2. Add veggies, pour in broth and water (use the broth can to measure the water), stir.
    Homemade Dog Food Topper
  3. Set the crock pot on low for 8 hours.
  4. Half way through dissolve flour in water and stir in to stew. Replace cover and cook until done.
  5. Store topper in air tight freezer containers.
    Homemade Dog Food Topper
Recipe Notes

For smaller dogs cut meat and veggies into smaller pieces.

Share this Recipe
Powered byWP Ultimate Recipe
Ginataang Alimasag (Crab in Coconut Milk) Recipe!!!

Ginataang Alimasag (Crab in Coconut Milk) Recipe!!!

Ginataang Alimasag (Crabs in Coconut Milk)

Coconut milk is the liquid that comes from grated coconut milk. The unique rich taste of coconut milk is one of the best and healthy ingredients you can use. Coconut milk which is rich in vitamins and minerals has many benefits such as helping to lower cholesterol, improve blood pressure, and prevent heart attacks and strokes.  It is also lactose free and can be used as a milk substitute by those who are lactose intolerant.  You can even use it when making ice cream and other recipes requiring milk.  

Cooking seafood in coconut milk is common in Philippines. We have Ginataang Hipon or (shrimp in coconut milk), Sinanglay na Tilapia  (wrapped tilapia  in coconut milk) and many other dishes, but for now I will give you my version of Ginataang Alimasag (crab in coconut milk).   This is one of our family’s all-time favorite dishes.  My uncle, a fisherman always comes home with lots of seafood, specially fish and crabs, so we always cook Ginataang Alimasag.

In the tropical province of Bohol especially in our district we have lots of coconut trees, so we have no problem in getting fresh coconut milk for free, but you can use canned or frozen coconut milk from the Asian markets if you don’t have fresh coconut milk or you just don’t feel like grating and squeezing coconut meat to get the milk.

This is my version of Ginataang Alimasag or Crab in Coconut Milk. You will definitely love it!


Ingredients:

7-8 pcs. blue crabs

1 tbsp. oil

4-5 cloves garlic, minced

1 thumb size ginger

5-6 thai chili peppers

4 cups coconut milk, you can use canned or frozen coconut milk

5-7 cups water for steaming

1 pc. onion chopped

1 tbsp. fish sauce

1 small squash

1 bunch Green Beans cut into 3-inch lengths

1 cup coconut cream (Available in Asian Markets)

1 tbsp. pepper

salt to taste

Directions:

Wash the crabs very well to get rid of dirt and grime.

Arrange crabs belly side down in a steamer basket.  Salt to taste.

Place steamer basket in a pot of water.

Cover pot and steam over medium heat for 25 to 30 minutes or until shell turns bright orange.   Remove from heat.

In a wide pan or wok over medium heat  cook garlic, onions and ginger until limp and aromatic.

Add the chili peppers and cook for 35 to 45 seconds.

Add fish sauce and cook for about 1 to 2 minutes.

Add the coconut milk and simmer until reduced.

Add the squash and cook for about 4 to 5 minutes or until half-cooked.

Add the string beans and cook for about 2 to 3 minutes.

Add the steamed crabs and coconut cream.  Stir to combine.

Continue to cook, regularly spooning sauce over crabs, for about 9 to 10 minutes or until sauce is thickened and vegetables are cooked but firm.

Add salt and pepper to taste.

Serve and Enjoy!!!

 

Crab in coconut milk
Ginataang Alimasag (Crabs in Coconut Milk) Recipe!!!
Print Recipe
Servings Prep Time
4 Servings 20 Minutes
Cook Time Passive Time
45 Minutes 30 Minutes
Servings Prep Time
4 Servings 20 Minutes
Cook Time Passive Time
45 Minutes 30 Minutes
Crab in coconut milk
Ginataang Alimasag (Crabs in Coconut Milk) Recipe!!!
Print Recipe
Servings Prep Time
4 Servings 20 Minutes
Cook Time Passive Time
45 Minutes 30 Minutes
Servings Prep Time
4 Servings 20 Minutes
Cook Time Passive Time
45 Minutes 30 Minutes
Ingredients
Servings: Servings
Instructions
  1. Wash the crabs very well to get rid of dirt and grime.
  2. Arrange crabs belly side down in a steamer basket. Salt to taste.
  3. Place steamer basket in a pot of water.
  4. Cover pot and steam over medium heat for 25 to 30 minutes or until shell turns bright orange. Remove from heat.
  5. In a wide pan or wok over medium heat cook garlic, onions and ginger until limp and aromatic.
  6. Add the chili peppers and cook for 35 to 45 seconds.
  7. Add the fish sauce and cook for about 1 to 2 minutes.
  8. Add the coconut milk and simmer until reduced.
  9. Add the squash and cook for about 4 to 5 minutes or until half-cooked.
  10. Add the string beans and cook for about 2 to 3 minutes.
  11. Add the steamed crabs and coconut cream. Stir to combine.
  12. Continue to cook, regularly spooning sauce over crabs, for about 9 to 10 minutes or until sauce is thickened and vegetables are cooked but firm.
  13. Add salt and pepper to taste.
  14. Serve and Enjoy!!!
Share this Recipe
Powered byWP Ultimate Recipe