Both vegan lemongrass soup and 5-ingredient banana oat pancakes will complement this eggplant omelette well!

Why You’ll Love This Recipe

This eggplant omelette is an easy, healthy, and budget-friendly Filipino vegetable recipe. It only needs simple ingredients and cooking tools, so even beginners can make it in under 30 minutes.

It has eggplant slices that add fiber and antioxidants, which boost heart health and aid digestion. It also has moringa leaves that contain vitamins and minerals, which make this dish a healthy option for a vegetarian meal!

This Filipino dish is also customizable. So you can replace the eggs with a plant-based substitute if you want it vegan or make any flavor adjustments you like!

The Story Behind Eggplant Omelette

Eggplant omelette, or tortang talong, is a Filipino dish traditionally made by grilling peeled eggplant and mixing it with eggs. It became popular as an affordable, home-cooked meal. Today, sliced eggplant versions make it quicker for busy kitchens.

Where Eggplant Omelette Comes From

This dish originates in the Philippines, with Spanish influences in the cooking style. It's a simple home-cooked comfort food in Filipino cuisine that uses local ingredients, like a whole eggplant. It spread across regions in the Philippines as a beloved everyday meal.

When is this Dish Typically Enjoyed?

Filipinos usually serve this eggplant omelette for breakfast, lunch, or light dinner. It’s light, filling, and pairs well with steamed rice for a quick meal.

Ingredients

Listed below are all the ingredients you will need:

• cooking oil
• eggplants
• eggs
• salt
• ground black pepper
• paprika
• onion powder
• whole wheat flour
• moringa leaves
• tomato
• sesame seeds

See the recipe card for quantities.

Instructions

Prepare the Egg Mixture

1. In a bowl, beat the eggs.

2. Add salt, ground black pepper, paprika, onion powder, and whole wheat flour. Stir until smooth and no lumps remain. Set aside.

3. Slice the eggplants into thin rounds.

Cook the Eggplant

4. Heat 1 tablespoon of cooking oil in a pan over medium heat.

5. Place eggplant slices side by side in a single layer. Cook until soft and lightly browned on both sides, about 5–7 minutes.

Add the Egg Mixture

6. Lower the heat slightly and pour the egg mixture evenly over the eggplants.

7. Sprinkle minced moringa leaves over the top. Arrange tomato slices and sprinkle sesame seeds.

8. Cook until the bottom is golden brown and the top begins to set, about 3–4 minutes.

Flip the Omelette

9. Place a large plate over the pan and carefully flip the omelette onto the plate.

10. Add the remaining 1 tablespoon of oil if needed. Slide the omelette back into the pan.

11. Cook the other side for 1–2 minutes until golden and fully set. Then, turn off the heat.

Serve

12. Slice and place on a serving plate with steamed rice or enjoy on its own.

Substitutions & Variations

• Ingredient Swap
  Moringa leaves can be replaced with kale or spinach.
  
• Variation
  If you'd like a different texture, try zucchini or bell peppers instead of eggplants.
  
• Mistake to Avoid
  Don't fill the pan so that the dish browns properly.
  

Storage Tip

Wet ingredients stay fresh 2–3 days in the fridge, separate from the cooked omelette. Eggplant and eggs don’t freeze well.

FAQs

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Classic Eggplant Omelette

This eggplant omelette is a delicious combination of fried eggplant slices, tomatoes, moringa leaves, and scrambled eggs. It’s a quick and easy Filipino vegetable recipe that pairs perfectly with steamed rice!

Course Main Course, Side Dish

Cuisine Filipino

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 servings

Calories 376kcal

Author Lainey

Ingredients

• 2 tablespoons cooking oil divided
• 2 medium eggplants sliced into thin rounds
• 2 large eggs
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon paprika
• ½ teaspoon onion powder
• 2 tablespoons whole wheat flour
• 2 tablespoons minced moringa leaves
• 1 small tomato sliced into rounds
• 1-2 tablespoons sesame seeds

Instructions

Prepare the Egg Mixture

• In a bowl, beat 2 large eggs.
• Add salt, black pepper, paprika, onion powder, and whole wheat flour. Stir until smooth and no lumps remain. Set aside.
• Slice the eggplants into thin round pieces.

Cook the Eggplant

• Heat 1 tablespoon of cooking oil in a pan over medium heat
• Place the eggplant slices side by side in a single layer. Cook until soft and lightly browned on both sides. This takes about 5 to 7 minutes total.

Add the Egg Mixture.

• Lower the heat slightly. Pour the egg mixture evenly over the eggplants, covering the entire pan.
• Sprinkle minced moringa leaves over the top. Arrange tomato slices on top and sprinkle sesame seeds.
• Cook over medium heat until the bottom is golden and the top begins to set. This takes about 3 to 4 minutes.

Flip the Omelette

• Place a large plate over the pan. Carefully flip the omelette onto the plate.
• Add the remaining 1 tbsp oil to the pan if needed. Slide the omelette back into the pan to cook the other side.
• Cook for about 1 to 2 minutes until golden and fully set. Then, turn off the heat.

Serve

• Slice and serve hot with steamed rice or enjoy on its own.

Notes

• Slice the eggplant evenly so it cooks at the same rate.
• Do not overcrowd the pan.
• If you prefer a crispier texture, cook slightly longer on each side.
• Moringa leaves add extra nutrients but are optional.

Nutrition

Serving: 1g | Calories: 376kcal | Carbohydrates: 41g | Protein: 14g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 674mg | Potassium: 1331mg | Fiber: 16g | Sugar: 18g | Vitamin A: 1004IU | Vitamin C: 49mg | Calcium: 186mg | Iron: 3mg

You Might Also Like:

• Ginataang Inihaw na Talong
• Best Adobong Talong
• Eggplant Chickpea Stew

Recipes for Every Moment

Are you preparing a quick and healthy meal? Make this easy eggplant omelette recipe. This dish is nutritious and approved by kids!

The post Classic Eggplant Omelette appeared first on Simply Bakings.

Some of my other favorite similar recipes include easy stir fry cabbage and vegetarian congee!

Why You’ll Love This Recipe

This pechay recipe is a light, savory, and healthy Filipino dish. The ingredients are simple, and the steps are easy to follow. So it's perfect for beginners and busy home cooks who need a quick meal.

Pechay is rich in vitamins A and C and provides strong support for your immune system. This dish does not need ground meat, so this is vegetarian-friendly. It's also customizable so you can skip the eggs if you'd like it vegan and adjust the taste.

If you're looking for a quick, easy, and healthy vegetable dish, this is a great option!

The Story Behind the Pechay Recipe

Filipino households make many stir-fried dishes like this pechay recipe. It's common because they are affordable and simple. It can be a light main dish or a quick side dish with a bowl of rice, which Filipinos love to eat.

Where Does the Pechay Recipe Come From

Pechay is a pantry ingredient used in many Asian dishes, which are influenced by Chinese cooking traditions. Many Filipino cooks started using it in simple dishes like this stir-fried pechay recipe.

When is this Dish Typically Enjoyed?

It can be prepared and enjoyed any day of the year. People usually have it for lunch or dinner. It's best enjoyed with a bowl of steamed rice for a quick, healthy meal.

Ingredients

Listed below are all the ingredients you will need:

• pechay
• garlic
• onion
• eggs
• oil
• soy sauce
• salt
• black pepper
• mushroom seasoning

See the recipe card for quantities.

Instructions

Sauté the Aromatics

1. Heat oil in a pan over medium heat.

2. Add garlic and sauté until fragrant.

3. Add onion and cook until slightly softened.

Cook the Eggs

4. Push the aromatics to one side of the pan.

5. Pour in the beaten eggs and gently scramble until half-cooked.

Add the Vegetables

6. Add the pechay stems first and stir-fry for 1–2 minutes.

7. Add the pechay leaves, soy sauce, mushroom seasoning, salt, and pepper.

8. Stir-fry for another 1–2 minutes until the leaves are wilted but still bright green.

Serve

9. Taste and adjust seasoning if needed.

10. Serve hot with steamed rice.

FAQs

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Best Pechay Recipe

Here's a light, savory, and comforting Filipino dish made with crisp stems and tender leaves of pechay mixed with soft scrambled eggs. It’s a quick and healthy vegetable recipe that pairs perfectly with steamed rice.

Course Main Course, Side Dish

Cuisine Filipino

Prep Time 8 minutes minutes

Cook Time 10 minutes minutes

Total Time 18 minutes minutes

Servings 2 servings

Calories 210kcal

Author Lainey (Elaine)

Ingredients

• 1 bunch pechay stems and leaves separated and sliced
• 2-3 cloves garlic minced
• 1 small onion sliced
• 2 eggs beaten
• 1 tablespoon oil
• 1-2 tablespoons soy sauce
• salt to taste
• pepper to taste
• pinch of mushroom seasoning

Instructions

Sauté the Aromatics

• Heat oil in a pan over medium heat.
• Add garlic and sauté until fragrant.
• Add onion and cook until slightly softened.

Cook the Eggs

• Push the aromatics to one side of the pan.
• Pour in the beaten eggs and gently scramble until half cooked.

Add the Vegetables and Serve

• Add the pechay stems first and stir-fry for 1–2 minutes.
• Add the pechay leaves, soy sauce, mushroom seasoning, salt, and pepper.
• Stir-fry for another 1–2 minutes until the leaves are wilted but still bright green.
• Taste and adjust seasoning if needed.
• Serve hot with steamed rice.

Video

Notes

• Do not overcook the pechay to keep its color and texture fresh.
• Add more soy sauce or seasoning based on your taste preference.
• Best served immediately while warm.

Nutrition

Serving: 1g | Calories: 210kcal | Carbohydrates: 16g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 164mg | Sodium: 626mg | Potassium: 1240mg | Fiber: 5g | Sugar: 8g | Vitamin A: 19005IU | Vitamin C: 194mg | Calcium: 486mg | Iron: 4mg

You Might Also Like:

• Kalabasa Squash Pasta
• Filipino Hot Soup
• Vegan Bopis

Recipes for Every Moment

Craving a healthy meal with so little time? This quick pechay recipe takes only a few minutes to prepare and enjoy!

The post Best Pechay Recipe appeared first on Simply Bakings.

If you love dessert bars, you should also try these cookie bars or these lemon bars for another easy and delicious treat option.

Why You’ll Love This Recipe

These pistachio chocolate bars are a delicious dessert or snack that can satisfy your nutty dark chocolate cravings. This dessert bar recipe is simple to make, delectable, vegan, and gluten-free.

Pistachios are a good source of healthy fats and antioxidants. Coconut cream keeps the ganache creamy without using dairy. These pistachio chocolate bars fit every diet and are a great addition to your dessert options!

Ingredients

Listed below are all the ingredients you will need:

• almond flour
• glutinous rice flour
• powdered sugar
• coconut oil
• water
• salt
• pistachio cream
• dark chocolate
• coconut cream
• vanilla extract
• chopped pistachios

See the recipe card for quantities.

Instructions

Prepare the Pan

1. Preheat the oven to 325°F (165°C).

2. Grease and line an 8 × 8-inch baking pan with parchment paper, allowing it to hang over the sides for easy removal.

Make the Base

3. In a large bowl, combine almond flour, glutinous rice flour, powdered sugar, and salt.

4. Stir to evenly combine using a spoon or spatula.

5. Add melted coconut oil and water.

6. Mix until a crumbly dough forms.

7. Press the mixture firmly into the prepared pan, forming an even layer.

8. Bake for 18–20 minutes, or until lightly golden.

9. Allow to cool for 10 minutes.

Add the Pistachio Layer

10. Spread pistachio cream evenly over the cooled base.

11. Place in the freezer for 10 minutes to firm up.

Make the Ganache

12. Place finely chopped dark chocolate in a heatproof bowl.

13. Heat coconut cream over medium heat until just hot (do not boil).

14. Pour the hot coconut cream over the chocolate.

15. Let sit for 3 minutes, then stir until smooth.

16. Add powdered sugar and vanilla extract.

17. Stir until fully combined and smooth.

Assemble and Chill

18. Pour the ganache over the pistachio layer.

19. Tap the pan gently to level the surface and remove air bubbles.

20. Refrigerate for 5–10 minutes, then sprinkle chopped pistachios on top.

21. Add flaky sea salt if desired.

22. Return to the refrigerator and chill for at least 4 hours or overnight.

Slice and Serve

23. Serve chilled, but not frozen.

24. Lift the bars out of the pan using the parchment paper.

25. Slice into 12 bars. Then enjoy!

Substitutions & Variations

• Ingredient Swap
  For a natural sweetener, swap powdered sugar with maple syrup.
  
• Variation
  If you don't have almond butter, you can try oat flour for a different texture.
  
• Mistake to Avoid
  Never boil the coconut cream! The ganache can split if it simmers.
  
• Storage Tips
  • Pistachio chocolate bars can last 3 days in the fridge and 1 month in the freezer.
  • Keep them in an airtight container. Let them sit at room temperature for a few minutes before serving.

FAQs

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Foolproof Pistachio Chocolate Bars

Pistachio Ganache Bars are rich, creamy, and layered with nutty pistachio and smooth chocolate ganache. The slightly crumbly base balances the sweetness, making each bite so satisfying.

Course Dessert, Snack, Vegan

Cuisine Fusion (Filipino-American)

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Assembly and Chill Time 4 hours hours 10 minutes minutes

Total Time 4 hours hours 40 minutes minutes

Servings 12 bars

Calories 262kcal

Author Lainey

Ingredients

For the Base:

• ¾ cup almond flour (90g)
• 6 tablespoons glutinous rice flour (60g)
• 3 tablespoons powdered sugar (23g)
• 4 tablespoons coconut oil (60ml), melted
• 1 tablespoon water (15ml)
• ¼ teaspoon salt (2g)

For the Filling:

• ½ cup pistachio cream (120ml)

For the Ganache:

• 5 ounces dark chocolate (140g), finely chopped
• 1 cup coconut cream (235ml)
• 4 tablespoons powdered sugar (30g)
• 1 teaspoon vanilla extract (5ml)
• ¼ cup chopped pistachios (35g)
• flaky sea salt for garnish (optional)

Instructions

Prepare the Pan

• Preheat the oven to 325°F (165°C).
• Grease and line an 8 × 8-inch baking pan with parchment paper, allowing it to hang over the sides for easy removal.

Make the Base

• In a large bowl, combine almond flour, glutinous rice flour, powdered sugar, and salt.
• Stir to evenly combine.
• Add melted coconut oil and water.
• Mix until a crumbly dough forms.
• Press the mixture firmly into the prepared pan, forming an even layer.
• Bake for 18–20 minutes, or until lightly golden.
• Allow to cool for 10 minutes.

Add the Pistachio Layer

• Spread pistachio cream evenly over the cooled base.
• Place in the freezer for 10 minutes to firm up.

Make the Ganache

• Place finely chopped dark chocolate in a heatproof bowl.
• Heat coconut cream over medium heat until just hot—do not simmer or boil.
• Pour the hot coconut cream over the chopped chocolate.
• Let sit for 3 minutes, then stir until smooth.
• Add powdered sugar and vanilla extract.
• Stir until fully combined and smooth.

Assemble and Chill

• Pour the ganache over the pistachio layer.
• Tap the pan gently to level the surface and remove air bubbles.
• Refrigerate for 5–10 minutes, then sprinkle chopped pistachios on top.
• Add flaky sea salt if desired.
• Return to the refrigerator and chill for at least 4 hours or overnight.

Slice and Serve

• Lift the bars out of the pan using the parchment paper.
• Slice into 12 bars.
• Serve chilled, but not frozen.

Video

Notes

• Use full-fat coconut cream for a smooth and rich ganache.
• Check that pistachio cream is vegan, as some contain dairy.
• For a twist, add a layer of raspberry jam before the ganache and garnish with raspberries.
• Store in the refrigerator for up to 3 days or freeze for up to 1 month.

Nutrition

Serving: 1g | Calories: 262kcal | Carbohydrates: 17g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 0.4mg | Sodium: 52mg | Potassium: 179mg | Fiber: 3g | Sugar: 8g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

You Might Also Like:

• Double Chocolate Loaf
• Mint Chocolate Chip Cookies
• 3 Ingredient Chocolate Cupcakes

Recipes for Every Moment

Need a chocolate dessert for your cravings? These pistachio chocolate bars will satisfy you perfectly. Easy to prepare and delicious as snacks!

The post Foolproof Pistachio Chocolate Bars appeared first on Simply Bakings.

Try more eggplant recipes like grilled eggplant with coconut milk or ensaladang talong recipe!

Why You’ll Love This Recipe

This quick and easy eggplant bisteak recipe is a plant-based take on the classic Filipino bistek. It's beginner-friendly, savory, and uses simple ingredients. In only a few minutes, even busy cooks can have this eggplant dish ready. Plus, you can adjust the taste to your liking.

The main ingredient, eggplant or talong, aids digestion and heart health, which makes every spoonful both satisfying and healthy.

The Story Behind Eggplant Bisteak

It was inspired by another Filipino dish—the classic Bistek Tagalog. The original dish uses meat, while this plant-based version uses talong or eggplant. The dish shows how Filipinos love to adapt new flavors and styles in cooking.

Where Eggplant Bisteak Comes From

This eggplant dish comes from the Philippines. Cooks turned the classic dish, bistek tagalog, into a meat-free alternative.

When is this Dish Typically Enjoyed?

Eggplant bisteak can be enjoyed anytime because it's affordable and available any day of the year. Many families have it for lunch or dinner with a bowl of steamed rice.

Ingredients

Listed below are all the ingredients you will need:

• eggplants
• onions
• garlic
• cooking oil
• soy sauce or vegetarian oyster sauce
• calamansi juice or vinegar
• brown sugar
• ground black pepper
• salt
• smoked paprika
• water

See the recipe card for quantities.

Instructions

Prepare the Eggplant

1. Wash the eggplants and remove the stems.

2. Cut each eggplant into 3 sections, then slice into thick pieces.

3. Soak in a bowl of water with a little salt or vinegar to prevent browning.

4. Drain and pat dry before cooking.

Pan-Fry the Eggplant

5. Heat 2 tablespoons of cooking oil in a pan over medium heat.

6. Pan-fry the eggplant slices on both sides until tender and lightly golden.

7. Remove from the pan and set aside.

Build the Flavor

8. Lower the heat to very low.

9. Return the eggplant to the pan and add minced garlic.

10. Gently stir for about 30 seconds.

Simmer the Sauce

11. Add soy sauce or vegetarian oyster sauce, calamansi juice, brown sugar, black pepper, salt, and smoked paprika if using.

12. Stir gently to coat the eggplant.

13. Add the sliced onion and pour in the water.

14. Let simmer for about 1 minute, just until the flavors combine.

Serve

15. Turn off the heat.

16. Top with fresh onion rings.

17. Serve warm with steamed rice.

Substitutions & Variations

• Ingredient Swap
  Soy sauce can be swapped with tamari if you prefer it gluten-free.
  
• Variation
  For extra texture, add mushrooms.
  
• Mistake to Avoid
  Don't overcook the eggplant slices if you don't want them to turn mushy and soft.
  

Storage Tip

This dish can be stored in the fridge for up to 2–3 days. Store the sauce and eggplant together in an airtight container and reheat gently before serving.

FAQs

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BEST Eggplant Bisteak

Eggplant Bisteak is a savory, tangy Filipino dish with tender pan-fried eggplant coated in a rich soy-based sauce. Topped with sweet onions, it’s a satisfying plant-based meal perfect with hot rice.

Course Main Course

Cuisine Filipino

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 2 -4 servings

Calories 365kcal

Author Lainey (Elaine)

Ingredients

• 3-4 medium eggplants stems removed and sliced into thick pieces
• 2 large onions 1 sliced and 1 cut into rings for topping
• 4 cloves garlic minced
• 2-4 tablespoons cooking oil
• 2-3 tablespoons soy sauce or vegetarian oyster sauce
• 1 tablespoon calamansi juice or vinegar
• 1-2 teaspoons brown sugar
• ½ teaspoon ground black pepper
• ¼ teaspoon salt
• ½ teaspoon smoked paprika optional
• ½ cup water

Instructions

Prepare the Eggplant

• Wash the eggplants and remove the stems.
• Cut each eggplant into 3 sections, then slice into thick pieces.
• Soak in a bowl of water with a little salt or vinegar to prevent browning.
• Drain and pat dry before cooking.

Pan-Fry the Eggplant

• Heat 2 tablespoons of cooking oil in a pan over medium heat.
• Pan-fry the eggplant slices on both sides until tender and lightly golden.
• Remove from the pan and set aside.

Build the Flavor

• Lower the heat to very low.
• Return the eggplant to the pan and add minced garlic.
• Gently stir for about 30 seconds.

Simmer the Sauce

• Add soy sauce or vegetarian oyster sauce, calamansi juice, brown sugar, black pepper, salt, and smoked paprika if using.
• Stir gently to coat the eggplant.
• Add the sliced onion and pour in the water.
• Let simmer for about 1 minute, just until the flavors combine.

Serve

• Turn off the heat.
• top with fresh onion rings.
• Serve warm with steamed rice.

Video

Notes

• Do not overcook the eggplant to keep it tender and not mushy.
• Adjust the sweetness and acidity to taste by adding more sugar or calamansi juice.
• Best served immediately while warm.

Nutrition

Serving: 1g | Calories: 365kcal | Carbohydrates: 60g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1328mg | Potassium: 1825mg | Fiber: 23g | Sugar: 31g | Vitamin A: 410IU | Vitamin C: 28mg | Calcium: 109mg | Iron: 3mg

You Might Also Like:

• Ampalaya Guisado (Sautéed Bitter Melon)
• Kangkong with Quail Eggs in Oyster Sauce
• Tofu Katsu

Recipes for Every Moment

Don't have a lot of time to make a savory dish? This eggplant bisteak recipe can be ready in minutes. No long steps or ingredients necessary. Just pair with rice to enjoy!

The post BEST Eggplant Bisteak appeared first on Simply Bakings.

If you like this, you'll love my Ginataang Talong with Malunggay and Ginisang Patola with Mushroom recipes, too!

Why You’ll Love This Recipe

Alugbati recipe is a beginner-friendly and healthy Filipino dish. You will only need simple ingredients, basic cooking skills, and a few minutes to cook it. Also, it pairs well with a bowl of steamed rice because of its silky texture and savory flavor.

These leafy greens, alugbati or malabar spinach, are not just light and satisfying. They're also rich in good vitamins that support overall health. So if you are on a healthy diet, this alugbati recipe is perfect for you!

The Story Behind the Alugbati Recipe

Alugbati is a common ingredient in Filipino home cooking since it grows fast and is easy to find. Filipinos use these affordable, fresh, and easy-to-cook leafy greens in cooking healthy soups or stir-fried dishes like this alugbati recipe.

Where the Alugbati Recipe Comes From

It comes from the Philippines and is enjoyed as a main or side dish in Filipino cuisine. Filipinos have been using this vegetable in their cooking for many years since it is usually available in the market.

When is this Dish Typically Enjoyed?

You can enjoy this dish with steamed rice or grilled food anytime you like. In the Philippines, it's commonly prepared for lunch or dinner.

Ingredients

Listed below are all the ingredients you will need:

• alugbati
• garlic cloves
• onion
• tomatoes
• soy sauce or vegetarian oyster sauce
• cooking oil
• salt and pepper (to taste)

See the recipe card for quantities.

Instructions

Sauté the Aromatics

1. Heat cooking oil in a pan over medium heat.

2. Add garlic and sauté until lightly golden.

3. Add onion and cook until translucent.

Cook the Vegetables

4. Stir in tomatoes and cook until soft.

5. Add soy sauce or vegetarian oyster sauce and mix well.

Add the Alugbati

6. Add alugbati leaves and tender stems.

7. Stir quickly, then cover the pan and let it wilt for 1–2 minutes.

Finish and Serve

8. Uncover and adjust seasoning with salt and pepper if needed.

9. Turn off the heat while the leaves are still bright green.

10. Serve warm with steamed rice.

Substitutions & Variations

• Ingredient Swap
  If you don't have alugbati, you can try kangkong or spinach.
  
• Variation
  For extra protein, feel free to add tofu.
  
• Mistake to Avoid
  Don't overcook the alugbati. It will lose its bright color if it turns soft.
  

Storage Tip

This dish is best eaten fresh but can also be stored in the fridge for 2-3 days. Keep cooked vegetables in an airtight container and reheat gently.

FAQs

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No-Fail Alugbati Recipe

Alugbati is light, savory, and packed with fresh, leafy flavor. It pairs perfectly with warm rice. Quick-cooked with a tender texture, it’s a simple and healthy Filipino side dish.

Course Side Dish, Vegetarian

Cuisine Filipino

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 119kcal

Author Lainey

Ingredients

• 2 cups alugbati leaves and tender stems washed and drained
• 2 cloves garlic minced
• 1 small onion sliced
• 2 small tomatoes sliced
• 1 tablespoon soy sauce or vegetarian oyster sauce
• 1 tablespoon cooking oil
• Salt and pepper to taste

Instructions

Sauté the Aromatics

• Heat cooking oil in a pan over medium heat.
• Add garlic and sauté until lightly golden.
• Add onion and cook until translucent.

Cook the Vegetables

• Stir in tomatoes and cook until soft.
• Add soy sauce or vegetarian oyster sauce and mix well.

Add the Alugbati

• Add alugbati leaves and tender stems.
• Stir quickly, then cover the pan and let it wilt for 1–2 minutes.

Finish and Serve

• Uncover and adjust seasoning with salt and pepper if needed.
• Turn off the heat while the leaves are still bright green.
• Serve warm with steamed rice.

Video

Notes

• Alugbati cooks very quickly, so avoid overcooking to keep its bright color and tender texture.
• Best served immediately for the freshest flavor and consistency.

Nutrition

Serving: 1g | Calories: 119kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 540mg | Potassium: 570mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3839IU | Vitamin C: 30mg | Calcium: 62mg | Iron: 2mg

You Might Also Like:

• Filipino Vegan Corned Beef Hash
• Tofu Adobo Lettuce Wraps
• Vegetarian Ramen

Recipes for Every Moment

Only have a short time to make a healthy side dish? You can try this alugbati recipe. In just 10 minutes, you can enjoy it with warm steamed rice!

The post No-Fail Alugbati Recipe appeared first on Simply Bakings.