Steamed Vegetables, Pinasingaw na Gulay
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
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.