Healthy on Budget Recipes

Hello everyone 🙂 this time i want to share with you, my favorite personal Asian budget meals. Well, Cooking on a budget doesn’t mean you have to sacrifice flavor or nutrition. As a mother, I preferred to served vegetables to my child. Eating vegetable at early age is good practice for kids. Try to add this as one of your daily menus.

  • Ginisang Sayote

You will need:

1 Tbsp vegetable oil

2  cloves garlic, minced

1 pc small onion, sliced

2 pcs small tomatoes, sliced

2 Tbsp hibe or dried shrimps (optional)

500 g sayote, peeled, quartered, seeded and sliced on a bias

1 – 8g sachet MAGGI MAGIC SARAP


Sauté the garlic, onions, and tomatoes in oil for 2minutes.

Add sayote and hibe and cook for another 3 minutes.

Bring it to simmer. Season with MAGGI MAGIC SARAP.

Remove from heat and serve immediately.

  • Togue Guisado 

You will need:

400g bean sprouts

1 large tofu cake, cubed and deep-fried

1 cup small shrimps (optional)

1 large carrot, julienned

1 medium red onion, sliced

3 cloves garlic, minced

1/4 cup chicken stock


freshly ground black pepper

1 tsp sugar

1 tbsp sesame oil


1. In a wok add oil and sauté garlic and onions.

  1. Add the carrots and shrimps. Stir fry for 2 minutes in high heat.
  2. Add the deep-fried tofu, bean sprouts, sugar, and sesame oil, mix well and stir fry cook for a minute, add chicken stock and simmer in high heat for 1 more minute.

  3. Season with salt and pepper.

Kangkong with Tofu

You will need:

4 cup,+chopped Kangkong 

3ounces firm tofu 

6cloves minced garlic

5tablespoons oyster sauce

1/2teaspoon ground pepper

5 tablespoons cooking oil

1 Salt to taste


  • Heat cooking oil in a pan
  • Fry the tofu in medium heat for about 4 to 5 minutes per side
  • Turn off heat. Remove the tofu from the pan and let cool.
  • Slice the fried tofu into small cubes. Set aside.
  • On the same pan, remove excess cooking oil until about 1      tablespoon of oil is left.
  • Heat the pan. SautĂ© garlic and onion for about 2 minutes
  • Put-in the sliced tofu and cook for 2 to 3 minutes.
  • Add the oyster sauce and ground black pepper. Stir.
  • Put-in the kangkong. Stir fry for 4 to 5 minutes.
  • Add salt to taste and then put-in the chilies.
  • Turn off heat. Transfer to a serving plate
  • Serve. Share and enjoy!

Tinolang Manok

You will need:

  • 2lbs chicken breast cubed
  • 1 onion chopped
  • 2 Tablespoons ginger crushed and chopped
  • 4 garlic cloves minced
  • 1 papaya cubed
  • ½ cup Dahon ng sili (chilli leaves)
  • 2 tbsp patis (fish sauce)
  • 1-liter water
  • 4 tbsp oil


  1. Heat the oil in a pan
  • Add the garlic, ginger, and onion and they sautĂ© on medium heat until the onion begins to soften.

  • Add the chicken and sautĂ© it until it slightly browned all over, so for around 5 minutes.

  • Add the water and bring it to the boil. Turn the heat down and simmer until the chicken is almost cooked.

  • Add the patis and mix well.

  • 6 Add the papaya and simmer it for about 5 minutes or until it softens

    1. Add the Dahon ng sili (chili leaves) and turn the heat off. Serve Tinolang Manok when it’s hot.
    •  Laswa

    You will need:

    6 cups water

    250 g shrimps, trimmed

    250 g squash, cut into 1inch pieces

    100 g okra, cut into 2pcs on an angle

    100 g sitaw, cut into 2 inch  pieces

    1 pc large eggplant, sliced ½ inch thick on a bias

    3 – 8 g sachet MAGGI  MAGIC SARAP

    1 cup alugbati


    Bring the water to a boil in a large pot add the shrimp.

    Immediately add the squash and okra. Simmer  for 2 minutes

    Add the sitaw and eggplant and simmer for 3 minutes.

    Season with MAGGI MAGIC SARAP. Check seasoning.

    Turn off the heat, add the alugbati and serve.
    Thank you so much for reading 🙂 ♥