ASTIG Vegan

Vegan Filipino Food

Vegan Filipino: Bopis

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vegan bopis

After a long break, I’m finally back blogging. It feels good to be here again.

For this post, I’m featuring Bopis (Boh-peas), a delicious Filipino dish traditionally cooked with pig parts. Yes, pig parts. I won’t divulge which ones so don’t worry.

For my vegan version, I’m going to incorporate something equally “unconventional” and delectable: mushrooms. I’m not talking about the typical white button ones, not even Portabella. I’m using Wood Ear, Shiitake, and Enoki, and something else called “Snow Fungus”.

Bopis is popular as pulutan or “beer match”. Feel free to have it as appetizer or snack with your ice cold beer. It’s simple and easy to make especially if it’s the vegan version.

 

vegan bopis side shot

 

VEGAN BOPIS

(Makes 4-6 Servings)

INGREDIENTS:

  • cooking oil
  • 6-8 cloves garlic, crushed
  • 1/2 cup white onion, finely minced
  • 1 cup Shiitake mushrooms, finely minced
  • 1 cup Enoki mushrooms, finely minced
  • 1 cup Wood Ear mushrooms, finely minced
  • 1 cup Snow fungus, finely chopped (soaked in water to soften)
  • 1 tablespoon annato powder or “achioete”, dissolved in 1/4 cup water
  • 1/4 cup white vinegar (I used the brand “Datu Puti”)
  • pinch of sea salt
  • dash of black pepper
  • 3-4 pieces Bay leaves (I didn’t use it but it’s recommended)
  • 4-6 pieces Thai Chili (some chopped, some for garnish) (add more to make it spicier)
  • dash of Black Truffle Salt (I used the brand “Hepp’s Salt”)
shiitake mushroom

Shiitake mushroom

woodear mushroom

Woodear mushroom

enoki

Enoki mushrooms

snowfungus

Snow Fungus

mushrooms

minced shiitake

Minced Shiitake mushrooms

DIRECTIONS:

  1. Heat a medium pan over medium heat. Saute the garlic and onion in oil until they’re fragrant.
  2. Add the mushrooms and Snow Fungus. Mix thoroughly.
  3. Pour the vinegar and annatto mixture.
  4. Season with sea salt and pepper.
  5. Put the Bay leaves and Thai Chili.
  6. Lower the heat and simmer for about 8 minutes.
  7. Turn off the heat and sprinkle some black truffle salt.
  8. Enjoy!


Once again, I had my mom and dad to taste test it and they approved with high remarks! It helped to let the flavors marinate a bit before serving.

By the way, the ingredients I used were incredibly versatile that I used them again for a completely different dish called Kaldereta.

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Comments

  1. Caitlin says

    i NEVER know filipino food was so animal protein heavy until i read your blog. i love that you used mushrooms in place of pig, which makes it so much lighter, healthier, delicious, and vegan of course!

    • Richgail Enriquez says

      Yup, for such a country high in vegetation, Philippines ironically consumes alot of animal products. Good thing I found these great alternatives 🙂 Thanks for stopping by!

  5. Kristy says

    I can’t believe those are all mushrooms! The snow fungus looks just like a type of wide egg noodle. Nature always amazes me. This dish looks delicious!

    I got my bag, by the way! And I’ve already taken it to the store. Twice. 🙂

    • Richgail Enriquez says

      Yay! I’m glad you’re using the tote bag. And that is true about the snow fungus, they do look like wide egg noodles..hmmm.. 😉

  6. luminousvegans says

    Holy crap, a meal full of my favorite….fungi! I especially love the unique fungi in this dish like the wood ear and the snow fungus. I think that is a creative way to replace the pig parts. I’m going to pin this right now!

  8. Jenny SJ Guinto says

    Hi RG thank you for always sharing super yum recipes! This is a must try. May I ask if you soak the snow fungus? If yes for how long? Thanks!