Contrary to common belief, vegetarian food is not bland and boring. Try this vegetarian dish, which is perfect for the Lenten season. Read more
Perfectly grilled chicken
Tired of the usual chicken dishes? Here's a different grilled chicken recipe that's easy to prepare. Read more
A Chinese stir-fried beef dish
A Chinese beef recipe that's great with hot, steamed rice or fried rice. Read more
Versatile tuna bihod
You grill the tuna panga (jaw), turn tuna chunks into sinigang and make kinilaw with really fresh tuna. Now whip up Ginisang Bihod ng Tuna with tuna roe. Read more
Classic puto and cuchinta
Delicious puto and cuchinta for Noche Buena, anyone? Let Chef Jessie Sincioco show you how to make her best-selling kakanins. Read more
Looking for a pasta dish that's both delicious and easy to prepare when relatives and friends suddenly come a-visiting this Christmas?" Read more
Crispy tawilis with a kick
Always seasoning your tawilis with just salt and pepper? Why not marinate it in tuba and coat it with batter before frying? The recipe of former Malacaņang executive chef Babes Austria on Pantry. Read more
Pinikpikan style heirloom rice dish
How can you maximize heirloom rice once you've gotten hold of some? Turn it into a delectable chicken rice a la chicken tinola, as Chef Roland Laudico did recently using Jordan Farms heirloom heritage rice. It's called pinikpikan chicken rice, and the recipe is in Pantry. Read more
Creamy pasta dish
Pasta is not just a delicious, tummy-filling dish; it's aloso a convenient and easy-to-prepare one-dish meal. So how about a creamy seafood puttanesca? Read more
A crunchy treat
If you think pinipig is only great in kakanins and other native desserts, think again. It can make great cookies, too. Read more
A rich and cheesy flan
Love cheesecake and leche flan? Why not put them together in an ultimate dessert? Find the recipe for sentro 1771's Keso Flan in Pantry. Read more
You love burger but you have to cut down on your meat intake? Why not opt for a vegetarian burger that will satisfy your craving for burger without compromising much of the taste that you love? While most vegetarian restaurants would offer you a vegetarian burger made mainly from tofu, my elder sister Susana Dy (I call her Swanie) and I thought of concocting a vegetarian burger using puso ng saging. It's not an entirely new idea, since we did a lot of R&D and the idea of using puso ng saging presented itself along with other vegetarian ingredients such as tofu and mushroom. We opted for puso ng saging because it's a lesser used ingredient, it's inexpensive, it's common and easy to find, and it's one of my favorites. After a few tweaks and adjustments in the kitchen, we finally came up with this burger that looks like a meat burger and the taste is almost the same. We got all excited!
This recipe thus made it to our very first cookbook under Anvil Publishing titled Pinoy Vegetarian Cookbook, and when the book was launched at Powerbooks Greenbelt along with other new Anvil titles by women authors last March, this Puso ng Saging Burger was served and guests had no idea it was vegetarian until they were told so! So I'm sharing the recipe with you and hoping that you would give it a try.
I want to clarify, though, that Pinoy Vegetarian Cookbook was written not to convert carnivores to turn vegetarian but just to present a sourcebook for healthier alternatives for times when you want to eat light and healthy. No gourmet pretenses, just good everyday vegetarian food based on familiar Filipino and Chinese dishes.
Puso ng Saging Burger
PUSO NG SAGING BURGER
3 cups puso ng saging, shredded
6 tbsps. flour
1/2 cup minced onion
1 tsp. salt
2 tsps. sugar
ground pepper to taste
1 tbsp. worcestershire sauce
1 tbsp. liquid seasoning
1-1/2 tbsps. cornstarch
lettuce leaves (Iceberg or curly)
1. Boil puso ng saging in a pot of water until tender. Let cool.
2. Squeeze out water and chop finely.
3. In a bowl, combine chopped puso ng saging, flour, minced onion, eggs, salt, sugar, ground pepper, worcestershire sauce, liquid seasoning and cornstarch. Mix well.
4. Form into burger patties and fry in a little oil until desired doneness is achieved.
5. To assemble, slice burger buns in half and toast. On the bottom half, spread some mayonnaise and line with lettuce and slices of cheese and tomato. Top with puso ng saging burger patty, spread catsup on top and cover with the upper half of the burger bun.
Dolly T. Dy-Zulueta is editor of Flavors Magazine. She graduated from a certificate course in culinary and baking skills at the Center for Asian Culinary Studies (CACS). Aside from this course, she has taken several cooking classes in several cooking schools.