Feelings about sayote PLUS KimCHI SALAD Recipe

Lumpia Two-Ways

Looking at these photos, I feel as though I must demand a taste tax for writing an introduction. How can I introduce a recipe (nay, two!) that I have never tasted? It is unthinkable, inauthentic, oppressive, manipulative…
So you can use most seasonal vegetables you get in your tampipi; the secret is the… wait for it…DIVERSITY of the vegetables you get! And yummz spicy vinegar for the fried one!

Fresh or fried.

Two types of filling. You can experiment with any vegetables! Sayote turon!

Yield 10 servings

Ingredients

  • 10 pcs lumpia wrapper

Filling 1:

  • 1 tbsp coconut oil
  • 2 stalks onion leeks, chopped coarsely
  • 3 cloves garlic, minced
  • 1 cup carrots, grated
  • 3/4 cup red radish, grated
  • 1/4 kg kamote tops, chopped coarsely
  • 1/4 kg mustard leaves, chopped coarsely
  • To taste salt
  • To taste pepper

Filling 2:

  • 1 tbsp coconut oil
  • 2 stalks onion leeks, chopped coarsely
  • 3 cloves garlic, minced
  • 1 cup carrots, grated
  • 1 cup Korean radish, grated
  • 1/4 kg wombok, chopped coarsely
  • 1 pc kamote, boiled and chopped coarsely
  • To taste salt
  • To taste pepper

Procedure

  1. Heat oil in a pan. Saute leeks and garlic until aromatic.
  2. Add carrots and radish, cook for about 2 minutes.
  3. Stir in kamote tops and mustard leaves (Filling 1) / wombok, cook until slightly wilted, add the kamote (Filling 2).
  4. Season to taste with salt and pepper.
  5. Let the filling cool before using.
  6. To assemble the lumpia, lay a piece of wrapper on a flat surface. Place 2 tbsp of the filling in the middle. Gently pull up the bottom of the wrapper and roll over the filling, tucking the sides to secure. Seal the roll by adding a bit of water to the edges.
  7. Serve it fresh or fried.

Seasonal Vegetables with Rice Noodles

I have come to believe that with a jar of gochujang you can do anything. Ate Celia seems to agree. And we do know that what Ate Celia says is Truth with a capital T. This family lunch was memorable because of the no-nonsense way that Ate Celia shoveled the rest of this dish unto her plate.

Ingredients

  • 1 tbsp olive oil
  • 1 stalk onion leek, coarsely chopped
  • 1 tbsp ginger, julienned 
  • 2 pcs Korean radish, peeled and sliced in batons
  • 1 pc carrot, peeled and sliced in batons
  • 1 pc zucchini, sliced in batons
  • 1 pc patola, diced
  • 200 g rice noodles, pre-cooked
  • 1 tbsp gochujang 
  • 1 bunch sayote tops, chopped in 1/2” sticks
  • Handful of spinach, coarsely chopped
  • To taste coconut aminos
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds, toasted 

Procedure

  1. Heat oil an a deep pan and sauté the aromatics: leeks, ginger.
  2. Add radish, carrots, zucchini and patola. Sauté until slightly cooked.
  3. Add the noodles and gochujang, stir until noodles are coated with gochujang. 
  4. Add sayote tops and cook for 1 minute. 
  5. Add spinach and give a quick stir until spinach is just slightly wilted. 
  6. Season with aminos and sesame oil. Garnish with sesame seeds.

Okra Stew

This was our team lunch last Dec 3, 2019. It was so good we forgot to take a photo! As the Amihan brings its cooling winds, it was the perfect warming family meal made with whatever our farmers shared 🙂

Ingredients

  • 1 tbsp olive oil
  • 1 stalk onion leek, coarsely chopped
  • 2 cloves garlic, minced
  • 2 pcs eggplant, diced
  • 1 pc zucchini, diced
  • 250 g okra, sliced into 1” rounds
  • 2 pcs chipotle peppers (optional)
  • 1 cup tomato sauce (homemade tomato sauce from our cherry tomatoes – recipe below)
  • To taste salt
  • To taste pepper
  • 2 tbsp flat leaf parsley, minced

Procedure

  1. Heat oil an a pot and sauté the aromatics: leeks, garlic.
  2. Add eggplant, cook until edges are caramelised.
  3. Mix in zucchini, okra and chipotle peppers if using. Give a quick stir before adding the tomato sauce. Simmer until vegetables are tender but still al dente. Top with parsley. 
  4. Great with crusty bread!

Homemade Tomato Sauce

Ingredients

  • 1 tbsp olive oil
  • 1 stalk onion leek, coarsely chopped
  • 2 cloves garlic, minced
  • 1 cup ripe tomatoes / cherry tomatoes
  • 1/4 c vegetable stock
  • 1 tsp oregano
  • 1 tsp basil
  • To taste salt
  • To taste pepper

Procedure

  1. Heat oil an a pot and sauté the aromatics: leeks, garlic.
  2. Add tomatoes and cook for 2 minutes.
  3. Pour the vegetable stock, bring to boil and turn down to a simmer for 15 minutes. 
  4. Add the herbs and season with salt and pepper.
  5. Puree the mixture using a hand blender.
  6. Keep in the freezer if not using right away.

5-Minute warming Mirepoix

French cooking always uses a flavor base of carrots, celery and onions. What is our local flavor base? Jjoyce uses turmeric, leeks and ginger and shows us a simple everyday way we can harness the natural sweetness and texture of the vegetables. Enjoy!

Today’s lunch from some of yesterday’s farmshare.

Saute leeks, ginger and turmeric until aromatic. Add tomatoes, sayote stalks (reserve leaves for later), chili (optional) sauté until pan is slightly caramelized. Deglaze with water or stock of preference (veg, chicken, etc). Bring to a boil then reduce to simmer. Season with salt or aminos. Add sayote leaves, wombok, cooking until slightly wilted. Drizzle with sesame oil.

Better if you sauté garlic and celery along with the other aromatics for more depth of flavor, but I didn’t have any. Great also with noodles (egg or rice), like in a hot pot restaurant!

Langka Steak with Mushroom Gravy

“This would make me vegan.” This was largely the reaction when we served this smoky, hearty event of a plant steak from Jjoyce’s neighbor’s jackfruit tree. Hyperlocal!

Ingredients
Steak:

  • 1 pc whole langka, peeled, halved lengthwise and cut into 2″ thick wedges
  • To taste steak rub (recipe to follow)
  • To taste salt
  • To taste black pepper
  • As needed oil for searing

Mushroom Gravy:

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/2 kg oyster mushroom, chopped
  • 5 cloves garlic, minced
  • 2 stalks onion leeks, chopped
  • 1 pc carrot, small diced
  • 1 stalk celery, small diced
  • 1 tbsp tomato paste
  • 1/4 cup red wine
  • 1 L vegetable stock
  • 1 tsp oregano
  • 1 tsp thyme
  • To taste salt
  • To taste black pepper

Procedure

  1. Generously season the langka steaks with salt, pepper and steak rub. Place in a roasting pan and cover with foil. Marinate overnight or at least 3 hours.
  2. When ready to cook, pre-heat oven to 350F and roast until tender, about 45 minutes.
  3. Lightly oil a grill pan and sear the steaks until nicely charred. Serve with mushroom gravy.
  4. For the gravy: Heat olive oil and butter in a pot. Add the mushrooms, let it brown in one side before stirring to have a nice caramelized flavor.
  5. Add garlic and onion, sauté until aromatic.
  6. Add carrots and celery sautéing until tender.
  7. Add tomato paste, let it caramelize before deglazing with red wine. Cook until wine has almost dried out.
  8. Pour in vegetable stock, add herbs and season with salt and pepper. Bring to a boil and reduce to a simmer for 30 minutes.
  9. Remove from heat and puree mixture using an immersion blender. Return to heat and reduce until it reaches your desired consistency. Ideally, it should be thick enough to coat the back of a spoon.

You may also use camansi with very similarly satisfying results!