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Garlic, there’s nothing like the smell of garlic. It’s great in soups and sauces, roasted with meats or on it’s own, and it’s wonderful mixed with butter and slathered on bread and then baked.

The scientific name for garlic is Allium Sativum. It is related to the lily and the onion. Although related to the onion, and having a flavor that very slightly resembles that of an onion, garlic does not bring tears to the eyes when chopped.

When buying fresh garlic, be sure that the head feels very firm when you squeeze it. Over time, garlic will soften and begin to sprout, which turns the garlic bitter. To store fresh garlic, keep it in a dark, cool place, such as the basement. Do not refrigerate or freeze the garlic, as it will begin to loose it’s taste.

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Lumpiang Togue (Beansprouts Spring Rolls) Recipe has the flavouring of sugar and sesame oil at the end. It gives a nice sweet-savoury finish. To make this fully vegetarian, substitute the meat with mushrooms. The combination vegetables here can be varied as well according to your taste. You can also replace Togue with shredded cabbage.

• 1/2 cup minced pork or chicken or beef (optional)*
• 1 tsp cornstarch
• 1 tsp cooking wine
• 1/4 tsp salt
• 4 cups togue (beansprouts) [about 400 gm]
• 1 stalk celery – shredded
• 1 medium carrot – finely julienned
• 8 big egg roll wrappers (about 9 inch x 9 inch)
• 2 Tbsp oil

Seasoning:

• 1 Tbsp sugar
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 tsp sesame oil

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Vegetables add colour, taste, texture and bulk to our daily diet. There are dozens of different vegetables that can be prepared in literally hundreds of ways. So what’s best?

There is no best. The thing to do is to eat your vegetables, lots of them, everyday in a wide variety of ways and stop worrying about the preparation methods. Variety is the key…

Raw

Many vegetables taste fabulous just the way they are straight out of the garden. Lettuce, tomato, celery, cabbage, onion, radish, carrot are obvious choices here. But they are just as likely to find themselves next to chopped up broccoli, cauliflower, peas, beans and zucchini on a starter platter with dips. Wash ‘em, chop ‘em and eat ‘em. Oh, yeah, you could also make a salad!

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Pancit Lomi Guisado, Thick egg noodles sauteed with vegetables and enriched with eggs

Preparation Time: 00:15
Cooking Time: 00:10
Servings: 6-8

• 2 tbsp cooking oil
• 1/2 cup carrots thinly sliced
• 1/2 cup thinly sliced Baguio beans
• 2 cups cabbage shredded
• 1 8g MAGGI MAGIC SARAP
• 1/4 cup chopped celery
• 1 cup water
• 250 grams lomi noodles blanched
• 2 whole eggs beaten

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