Easy to cook Mixed Veggies

I'm a vegetable lover-- squash, cabbage, string beans, ampalaya, carrots, leafy veggies... and a lot more!

It's simply because my grandfather thought me to appreciate eating vegetable at a very young age. When I grew up, even my Lolo is no longer around, my meal is not complete without having veggies. 

Whenever I'm busy doing some stuffs at home and don't have enough time to prepare a "bonggacious" (extravagant) meal for dinner, I just hunt for vegetable that are available in our refrigerator-- then peel, slice, cook and season it. Hassle free! Simple yet healthy dish that I can serve for my family.

You can use your favorite vegetables as your ingredient. Cut them into bite-size. Sauté onion and garlic in a pan or small casserole. Put some water and let it boil. Add the vegetables, seasoned it with salt, fish sauce or whatever seasoning mix you prefer to use... it all depends on you. Simmer until the vegetables are well-cooked, make sure you don't overcooked it. If your adding leafy vegetables like cabbage or pechay Baguio, put it last.

Sometimes it's fun to be creative and experiment with your ingredients. I usually partner this dish with fried fish, pork chop or chicken.