Steamed Vegetables, Pinasingaw na Gulay

Steamed Vegetables, Pinasingaw na Gulay
Pinasingaw na Gulay, Steamed Vegetables. I would like to share a simple way to steam your vegetables. Any vegetable available or in combination of assorted vegetables can be used. If the quantity is for small serving the easiest way is to steam it together with the cooking rice in a rice cooker. If you don’t mind the steaming vegetables juices mixed with the cooking rice just place the vegetables on the top, otherwise use a heat proof bowl on top of the rice. Should the quantity is more the vegetable is best steam in a proper steamer or if a steamer is not available, blanch the vegetables in boiling water. Take note that vegetables should be cooked just firm and crisp. The best pares for steamed vegetable is binagoongan baboy, or just bagoong na isda or gunisang bagoong na alamang with kalamansi or chopped tomatoes and onions. Of course other dipping sauces like soy sauce with kalamansi or fish sauce with kalamansi are both good choice also.

Steamed Vegetables, Pinasingaw na Gulay - Ingredients

Ingredients:

1 bowl of the following or any available vegetables
upo, skinned, cut into long wedges
talong, cut into long wedges
sitaw, trimed, cut into 2” length
okra, trimmed

Cooking procedure:

Steamed Vegetables, Pinasingaw na Gulay - Cooking Procedure

Method 1: Place all vegetables in a bowl on top of cooking rice in a rice cooker until cooked but firm and crisp.

Method 2: Steam vegetables in a steamer until cooked but firm and crisp.

Method 3: Boil water and blanch vegetables until cooked but firm and crisp, remove from pot and drain.

Serve immediately with a choice of bagoong na isda or alamang with kalamansi or tomatoes and onion as a dipping sauce.

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