Try this Filipino mango salad or Asian cucumber salad for another crisp and refreshing recipe.

Why You’ll Love This Recipe

You’ll love this Filipino radish salad because it's quick, light, and beginner-friendly. No cooking needed, it's perfect for busy days. Home cooks who want a quick no-cook ensaladang labanos recipe pair it with rice, grilled dishes, or simple Filipino meals.

This recipe is vegan, vegetarian, and dairy-free. It uses a tangy calamansi dressing for a fresh Filipino flavor.

Radish is crisp and refreshing. It also has fiber and vitamin C, which makes this salad a nice, healthy side dish.

The Story Behind Filipino Radish Salad

Filipino Radish Salad is often known as a simple home-style side dish. In many Filipino meals, fresh salads like this help balance salty, savory, or fried dishes. The calamansi, onion, tomato, pepper, and ginger make it bright, sharp, and very refreshing.

Where Filipino Radish Salad Comes From

Filipino Radish Salad comes from Filipino home cooking. It was likely made by families who wanted a quick way to enjoy fresh radish with local flavors. There is no single known person who created it.

When is this Dish Typically Enjoyed?

This dish is usually enjoyed as a side dish for lunch or dinner. It is great with rice and savory Filipino meals. It is also nice during warm weather because it tastes fresh and light. Many families serve it with grilled, fried, or saucy dishes to balance the meal.

Ingredients

Listed below are all the ingredients you will need:

• radishes
• calamansi juice
• salt
• sugar
• tomatoes
• onion
• ginger
• green onions

See the recipe card for quantities.

Instructions

Prepare the Radish

1. Peel and thinly slice the radishes.

2. In a bowl, add water with a pinch of salt.

3. Soak the sliced radish for 1–2 minutes.

Drain the Radish

4. Drain the radish well.

5. Gently squeeze to remove excess water.

6. Transfer the radish to a clean bowl.

Mix the Salad

7. Add tomatoes, onion, and ginger.

8. Drizzle with calamansi juice.

9. Add sugar and salt.

Serve

10. Taste and adjust calamansi, sugar, or salt as needed.

11. Mix everything until well combined.

12. Top with chopped green onions.

Substitutions & Variations

• Ingredient Swap
  Swap calamansi with lemon or lime juice.
  
• Variation
  Use red onion for a slightly sweeter flavor.
  
• Mistake to Avoid
  Don't oversalt the radish, and make sure to soak it well.
  

Storage Tip

This salad is best eaten fresh, but you can store it in the fridge for 2–3 days. Store the sliced radish, tomato, onion, ginger, and green onions separately from the calamansi dressing, then mix when ready to serve. This salad does not freeze well because the vegetables can turn watery and soft.

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No-Fail Filipino Radish Salad

This salad is fresh, tangy, and crunchy with thinly sliced radish, tomatoes, onion, ginger, and calamansi juice. It’s a quick no-cook Filipino side dish that pairs perfectly with rice and savory meals.

Course Salad, Side Dish

Cuisine Filipino

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 3 -4 servings

Calories 38kcal

Author Lainey

Ingredients

• 3 small radishes peeled and thinly sliced
• 1–2 tablespoons calamansi juice
• 1 teaspoon salt plus extra for soaking
• 1 teaspoon sugar
• 2 small tomatoes sliced or diced
• 1 small onion sliced
• 1 small piece ginger minced
• green onions chopped
• water for soaking

Instructions

Prepare the Radish

• Peel and thinly slice the radishes.
• In a bowl, add water with a pinch of salt.
• Soak the sliced radish for 1–2 minutes.

Drain the Radish

• Drain the radish well.
• Gently squeeze to remove excess water.
• Transfer the radish to a clean bowl.

Mix the Salad

• Add tomatoes, onion, and ginger.
• Drizzle with calamansi juice.
• Add sugar and salt.

Serve

• Mix everything together until well combined.
• Top with chopped green onions.
• Taste and adjust calamansi, sugar, or salt as needed.

Video

Notes

• Soaking the radish helps reduce sharpness.
• Adjust calamansi and sugar based on your taste

Nutrition

Serving: 1g | Calories: 38kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 783mg | Potassium: 269mg | Fiber: 2g | Sugar: 5g | Vitamin A: 685IU | Vitamin C: 15mg | Calcium: 19mg | Iron: 0.3mg

You Might Also Like:

• Talbos ng Kamote Salad
• Savory Mango Salad
• Ensaladang Talong

Recipes for Every Moment

Need a quick side dish that makes a simple meal feel brighter? This Filipino radish salad adds fresh crunch, tangy flavor, and color in just 10 minutes.

The post No-Fail Filipino Radish Salad appeared first on Simply Bakings.

For a satisfying plant-based meal, pair this recipe with chili-oil-fried rice or serve it alongside ginisang togue.

Why You’ll Love This Recipe

This vegan siomai, also known as siu mai or shumai, is a savory, healthy, and satisfying dish. It's simple to prepare and ready in less than an hour. You only need to blend, mix, wrap, and steam, so it's beginner-friendly.

The ingredients are easy to find. Others add extras to give it more flavor, like cabbage and pepper. For equipment, no need for a bamboo steamer. Just a small bowl, a pan with a lid, and some hot water!

The tofu and dried mushrooms create a hearty filling without using meat. Tofu provides plant-based protein. It also has carrots that contain beta-carotene, which the body can turn into vitamin A. It can be served as a snack, side dish, or main dish with a dipping sauce.

Ingredients

Listed below are all the ingredients you will need:

• firm tofu
• carrots
• garlic
• onion
• oyster mushrooms
• all-purpose flour
• vegetarian oyster sauce
• salt
• sugar
• green onions
• siomai wrappers
• oil

See the recipe card for quantities.

Instructions

Prepare the Vegetables

1. Add the carrots, garlic, onion, and oyster mushrooms to a blender or food processor.

2. Pulse until the vegetables are finely chopped and well combined.

Make the Filling

3. Place the crumbled tofu in a large mixing bowl.

4. Then, add the chopped vegetable mixture and stir well.

5. Add the flour, vegetarian oyster sauce, salt, and sugar. Then, mix until evenly combined.

6. Fold in the chopped green onions.

Wrap the Siomai

7. Prepare the siomai wrappers and a plate lightly dusted with flour.

8. Place one wrapper between your fingers and add a spoonful of filling to the center.

9. Gently shape and press the wrapper around the filling, leaving the top slightly open.

10. Repeat with the remaining wrappers and filling. Keep unused wrappers covered so they do not dry out.

Steam the Siomai

11. Lightly grease the steamer with oil.

12. Arrange the siomai inside without overcrowding them.

13. Steam over medium heat for 7–10 minutes, or until the wrappers are soft and slightly translucent.

Serve

14. Carefully remove the siomai from the steamer.

15. Serve warm with soy sauce and calamansi or chili-garlic sauce.

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Best Vegan Siomai

This vegan siomai is filled with tofu, carrots, oyster mushrooms, and savory seasonings. It is an easy plant-based dumpling that is perfect for snacks, appetizers, or light meals.

Course Appetizer, Main Course, Snack, Vegan

Cuisine Fusion (Chinese-Filipino)

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Wrapping Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 150kcal

Author Lainey

Ingredients

• 2 cups firm tofu crumbled (about 14 oz block)
• 2 small carrots finely chopped
• 5 cloves garlic
• 1 small onion
• 1 cup oyster mushrooms chopped (about 1 oz)
• 2 tablespoons all-purpose flour
• 1 tablespoon vegetarian oyster sauce (or soy sauce)
• 1 teaspoon salt adjust to taste
• 1 teaspoon sugar
• 2 tablespoons green onions chopped
• siomai wrappers
• oil for greasing the steamer

Instructions

Prepare the Vegetables

• Add the carrots, garlic, onion, and oyster mushrooms to a blender or food processor.
• Pulse until the vegetables are finely chopped and well combined.

Make the Filling

• Place the crumbled tofu in a large mixing bowl.
• Add the chopped vegetable mixture and stir well.
• Add the flour, vegetarian oyster sauce, salt, and sugar. Mix until evenly combined.
• Fold in the chopped green onions.

Wrap the Siomai

• Prepare the siomai wrappers and a plate lightly dusted with flour.
• Place one wrapper between your fingers and add a spoonful of filling to the center.
• Gently shape and press the wrapper around the filling, leaving the top slightly open.
• Repeat with the remaining wrappers and filling.

Steam the Siomai

• Lightly grease the steamer with oil.
• Arrange the siomai inside without overcrowding them.
• Steam over medium heat for 7–10 minutes, or until the wrappers are soft and slightly translucent.

Serve

• Carefully remove the siomai from the steamer.
• Serve warm with soy sauce and calamansi or chili garlic sauce.

Video

Notes

• Do not over-blend the vegetables to avoid excess moisture.
• Adjust seasoning based on taste.
• Keep wrappers covered to prevent drying out.

Nutrition

Serving: 1g | Calories: 150kcal | Carbohydrates: 13g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 719mg | Potassium: 172mg | Fiber: 2g | Sugar: 3g | Vitamin A: 731IU | Vitamin C: 4mg | Calcium: 175mg | Iron: 2mg

You Might Also Like:

• Vegan Isaw
• Vegan Laswa
• Vegan Fish Balls

Recipes for Every Moment

Want a savory snack that's lighter than fried food? This easy vegan siomai is steamed, satisfying, and ready in about 35 minutes!

The post Best Vegan Siomai appeared first on Simply Bakings.

Grab my other taro recipes, like the steamed taro buns and taro smoothie recipe!

Why You’ll Love This Recipe

This taro recipe is vegan, dairy-free, and beginner-friendly. It only uses simple ingredients and cooks in one pot. It has taro that is filling and naturally rich in fiber, which gives this dish a soft, hearty texture that feels comforting in every bite.

It also has coconut milk, which makes it creamy without dairy. The cinnamon adds warmth, while the brown sugar gives gentle sweetness.

The Story Behind Taro Recipe

Taro fritters are loved in many Filipino and Asian homes because they're filling, affordable, and easy to cook. In this recipe, taro is simmered in coconut milk to create a warm, homey dish.

Where Taro Recipe Comes From

Taro was first cultivated in many tropical regions of Asia and the Pacific long ago. No single person is known to have created this kind of recipe. Gluten-free taro desserts with coconut milk became popular because the ingredients were easy to find and filling.

When is this Dish Typically Enjoyed?

Taro is usually enjoyed as a warm snack or merienda. It is great on rainy days because it feels cozy and filling. Families may serve it after rice meals when they want something lightly sweet. Since taro is hearty, it can be enjoyed any time of year.

Ingredients

Listed below are all the ingredients you will need:

• taro root
• water
• coconut milk
• brown sugar
• ground cinnamon
• salt

See the recipe card for quantities.

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Instructions

Cook the Taro

1. Add taro root and water to a pot.

2. Bring to a simmer over medium heat.

3. Cook for about 20 minutes, or until the taro is soft but not mushy.

Add the Coconut Milk

4. Pour in the coconut milk.

5. Add brown sugar, cinnamon, and salt.

6. Stir gently to combine.

Simmer Until Creamy

7. Lower the heat.

8. Simmer for 5–8 minutes, or until slightly thick and fragrant.

9. Stir gently to keep the taro pieces intact.

Serve

10. Taste and adjust the sweetness if needed.

11. Serve warm.

Substitutions & Variations

• Ingredient Swap
  Brown sugar can be swapped with coconut sugar, white sugar, or maple syrup.
  
• Variation
  If you'd like a warmer flavor, replace cinnamon with nutmeg.
  
• Mistake to Avoid
  Be careful not to overcook the taro. You'd like it soft but not mushy.
  

Storage Tip

• Store leftovers in an airtight container in the refrigerator for up to 3 days. This recipe can be frozen for up to 1 month, but the coconut milk may slightly change texture after thawing. Thaw in the refrigerator, reheat gently, and stir before serving.

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Foolproof Taro Recipe

This taro recipe is warm, creamy, and comforting, with tender taro root simmered in coconut milk, brown sugar, cinnamon, and salt. It’s an easy vegan and dairy-free treat that is perfect for merienda, dessert, or a cozy snack.

Course Dessert, Snack

Cuisine Fusion (Asian-Filipino)

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 3 servings

Calories 278kcal

Author Lainey

Ingredients

• 2 cups taro root peeled and cubed
• 2 cups water
• 1 cup coconut milk
• 2 –3 tablespoons brown sugar adjust to taste
• ½ teaspoon ground cinnamon
• ½ teaspoon salt

Instructions

Cook the Taro

• Add taro root and water to a pot.
• Bring to a simmer over medium heat.
• Cook for about 20 minutes, or until the taro is soft but not mushy.

Add the Coconut Milk

• Pour in the coconut milk.
• Add brown sugar, cinnamon, and salt.
• Stir gently to combine.

Simmer Until Creamy

• Lower the heat.
• Simmer for 5–8 minutes, or until slightly thick and fragrant.
• Stir gently to keep the taro pieces intact.

Serve

• Taste and adjust the sweetness if needed.
• Serve warm.

Video

Nutrition

Serving: 1g | Calories: 278kcal | Carbohydrates: 34g | Protein: 3g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 417mg | Potassium: 623mg | Fiber: 3g | Sugar: 12g | Vitamin A: 54IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 3mg

You Might Also Like:

• Best Filipino Egg Pie
• Best Ever Pandan Jelly Dessert
• Cool and Creamy Filipino Mango Sago

Recipes for Every Moment

Want something cozy and warm for the rainy afternoon? This sweet, homemade taro recipe is a simple but comforting treat you need!

The post Foolproof Taro Recipe appeared first on Simply Bakings.

Listed below are all the ingredients you will need:

• strawberries
• coconut milk
• granulated sugar
• cornstarch
• latte-grade matcha powder

See the recipe card for quantities.

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Instructions

First, cook the coconut milk with cornstarch and sugar until thick, then blend part of it with strawberries and the rest with matcha powder.

Next, layer the mixtures into popsicle molds. Then, insert sticks and freeze for at least 8 hours, and then unmold.

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Best Matcha Strawberry Popsicles

Made with strawberries, coconut milk, and matcha powder, these matcha strawberry popsicles are vegan frozen treats that have a soft pudding-like texture and a pretty layered look. They're creamy, healthy, and refreshing!

Course Dessert, Snack

Cuisine Fusion (Filipino-American)

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Freeze Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 10 popsicles

Calories 143kcal

Author Lainey

Ingredients

• 1 ½ cups strawberries fresh or frozen and defrosted
• 2 ¼ cups coconut milk
• 6 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 2 teaspoons latte grade matcha powder

Instructions

Prepare the Coconut Mixture

• In a medium saucepan, combine the cornstarch and sugar.
• Add a small amount of the coconut milk and whisk until smooth.
• Add the remaining coconut milk and stir until smooth.

Cook the Mixture

• Cook over medium heat, stirring frequently until slightly thickened for about 8 to 10 minutes. Then, remove from heat.
• Cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Set aside.

Prepare the Strawberry Layer

• Blend the strawberries into a smooth puree.
• Add ⅓ of the coconut milk mixture to the pureed strawberries.
• Blend until smooth.

Prepare the Matcha Layer

• Whisk the matcha powder into the remaining ⅔ of the coconut mixture.
• Whisk until smooth and no dry matcha spots remain.

Fill the Popsicle Molds

• Alternatively, pour the strawberry and matcha mixtures into the molds, starting and ending with the matcha mixture.
• To create more interesting layers, pour the mixtures against the side of the molds.
• Once the molds are filled, tap them on the table to remove any air bubbles.

Freeze the Popsicles

• Place the cover on the popsicle mold if it has one.
• Place a popsicle stick in the center of each well, leaving about 1 ½ inches of the stick exposed.
• Freeze for at least 8 hours.

Serve

• When ready to unmold, fill a pan with hot water.
• Place the tips of the popsicle mold in the hot water for 10 seconds to help release the popsicles.
• Remove from the molds and serve immediately.

Notes

• Thickening the coconut milk with a little cornstarch before freezing makes a creamier, smoother popsicle with fewer ice crystals.
• For flavor variations, replace the strawberries with 1 ½ cups/240 g raspberries.

Nutrition

Serving: 1g | Calories: 143kcal | Carbohydrates: 12g | Protein: 2g | Fat: 11g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 7mg | Potassium: 145mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 43IU | Vitamin C: 13mg | Calcium: 13mg | Iron: 2mg

You Might Also Like:

• Buko pandan ice cream
• 2 ingredient vegan ice cream
• Easy banana pudding ice cream

The post Best Matcha Strawberry Popsicles appeared first on Simply Bakings.

Get more veggies with my easy vegan binakol and green beans with black bean sauce recipes!

Why You’ll Love This Recipe

Filipino lentil soup is dairy-free and vegan. In under 30 minutes, you can make this dish for lunch or dinner. The ingredients are simple, but it's already warm and filling.

Lentils are very healthy because they're rich in fiber and plant-based protein. They make the soup more satisfying and keep you full longer. It also has kamote tops, which add extra nutrients.

You can keep this recipe regularly spicy or just mild if you have kids. And as the day passes by, the flavors deepen, and the food tastes better.

The Story Behind Filipino Lentil Soup

This dish is inspired by the simple way many Filipino homes cook soup. It brings together lentils and local-style vegetables like kamote tops. It is not a fancy dish. But it feels warm, practical, and nourishing.

Where Filipino Lentil Soup Comes From

This Filipino dish is an inspired home recipe. It's probably created from a simple lentil soup that tastes more familiar to families in the Philippines. Home cooks made it special by adding rice-friendly flavors.

When is this Dish Typically Enjoyed?

This soup is usually made during rainy days and cool evenings. It is also a good meal if you want something light but filling. You can enjoy it for lunch or dinner with steamed rice.

Ingredients

Listed below are all the ingredients you will need:

• lentils
• water
• olive oil
• garlic
• onion
• ginger
• chilies
• salt
• mushroom seasoning
• cinnamon powder
• leeks
• kamote tops

See the recipe card for quantities.

Instructions

Prepare the Vegetables

1. Mince the garlic, chop the onion, and grate or pound the ginger.

2. Remove the stems from the kamote tops and keep the leaves.

3. Wash the kamote tops well and set aside.

4. Slice the leeks or onion leaves.

Cook the Lentils

5. In a pot, add 3 to 4 cups water and bring to a boil.

6. Add the lentils and cook for 15 to 20 minutes, or until soft.

Sauté the Aromatics

7. In a pan, heat the oil over medium heat.

8. Add the garlic, onion, and ginger.

9. Cook until fragrant and slightly softened.

Season the Soup

10. Add the sautéed mixture to the pot with the lentils.

11. Add the chilis, salt, mushroom seasoning, and cinnamon.

12. Stir well and let the soup simmer for a few minutes.

Add the Greens

13. Add the kamote tops and leeks.

14. Cook just until the greens are wilted.

Serve

15. Turn off the heat and serve hot with steamed rice.

Substitutions & Variations

• Ingredient Swap
  Instead of kamote tops or sweet potato leaves, try using malunggay, pechay, or spinach.
  
• Variation
  If you want a thinner soup, you can add more water.
  You can also adjust the spice level by adding more or less chili. You can skip it too if you're not fond of spicy food.
  
• Mistake to Avoid
  Don't overcook the kamote tops! The leaves will become too soft and dull. Add them near the end so they stay vibrant and fresh.
  

Storage Tip

Store in an airtight container in the fridge for 3 to 4 days. It tastes even better the next day as the flavors deepen.

The lentils and broth freeze well for up to 2 months. For best texture, freeze the soup without the leafy greens, then add fresh kamote tops when reheating.

FAQs

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Classic Filipino Lentil Soup

This easy vegan Filipino lentil soup is a warm, hearty, and comforting soup made with tender lentils, fresh kamote tops, and seasonings. It pairs well with a bowl of steamed rice, perfect for a simple and healthy lunch or dinner!

Course Main Course, Side Dish, Soup, Vegan

Cuisine Fusion (Asian-Filipino)

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 3 -5 servings

Calories 302kcal

Author Lainey

Ingredients

• 1 cup lentils
• 3-4 cups water
• 1 tablespoon olive oil or cooking oil
• 3 cloves garlic minced
• 1 medium onion chopped
• 1 small piece ginger pounded or grated
• 2 chilis optional
• 1 teaspoon salt
• Pinch mushroom seasoning
• Pinch cinnamon powder or grated cinnamon bark
• 2-3 stalks leeks or onion leaves chopped
• 7 stems kamote tops leaves only, stems removed and washed

Instructions

Prepare the Vegetables

• Mince the garlic, chop the onion, and grate or pound the ginger.
• Remove the stems from the kamote tops and keep the leaves.
• Wash the kamote tops well and set aside.
• Slice the leeks or onion leaves.

Cook the Lentils

• In a pot, add 3 to 4 cups of water and bring to a boil.
• Add the lentils and cook for 15 to 20 minutes, or until soft.

Sauté the Aromatics

• In a pan, heat the oil over medium heat.
• Add the garlic, onion, and ginger.
• Cook until fragrant and slightly softened.

Season the Soup

• Add the sautéed mixture to the pot with the lentils.
• Add the chilis, salt, mushroom seasoning, and cinnamon.
• Stir well and let the soup simmer for a few minutes.

Add the Greens

• Add the kamote tops and leeks.
• Cook just until the greens are wilted.

Serve

• Turn off the heat and serve hot with steamed rice.

Video

Nutrition

Serving: 1g | Calories: 302kcal | Carbohydrates: 46g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 796mg | Potassium: 796mg | Fiber: 21g | Sugar: 5g | Vitamin A: 411IU | Vitamin C: 50mg | Calcium: 64mg | Iron: 5mg

You Might Also Like:

• Vegan Tinola
• Healthy Bulalo Recipe
• Ginataang Langka Recipe
• BEST Cucumber Gazpacho

Recipes for Every Moment

Had a long day? If you need some comfort food, make yourself some Filipino lentil soup! This healthy bowl can be ready in under 30 minutes!

The post Classic Filipino Lentil Soup appeared first on Simply Bakings.