Gulay Grazing Table

Lazy kitchen hacks to feed 4 hungry gulay packers (when you’re one of them): cut veg, season generously with salt, pepper, spices and/or herbs, fat of your choice. Grill or roast in a preheated grill pan or oven. You’ll know its ready once its nicely caramelized and your house is filled with the smell of summer bbq at the park. Great with sourdough flat bread, cauliflower mash: boiled cauliflower mashed with milk and butter; red cabbage sauteed in butter, Char’s 5-minute pickled red onion, and Cara’s celery pesto! Kinda worked with rice and egg too!

Sayote Carrot Celery

Combine thinly peeled sayote, carrots, and diced celery in a bowl. Pour some magic koji (Mabi should have a post about koji) et viola! You’ve got a refreshing, umami bomb salad in less than a minute!

Carrot Patties

Have you ever imagined that carrots could be prepared as delicious patties? We usually think of them in dry noodles, salads, stews (like caldereta), soups or sauteed in oil.

In this carrot recipe, we turn them into small, crispy, flat cakes mixed in with herbs and spices and then fried. The best part is, they’re can be stored in your freezer for up to one month. (Yey, food security while working from home!)

Continue reading “Carrot Patties”

sardinas with green papaya

Yield 2 servings

When your neighbor gives you canned sardines, cook it with green papaya.. or any gulay.

1 tbsp coconut oil
1 pc red onion, sliced
2 cloves garlic, minced
100 g green papaya, sliced
1 cup water
1 can sardines
50 g spinach, chopped
1/2 pc orange
To taste salt
To taste pepper


  1. Heat oil in a pan, saute onion and garlic until aromatic.
  2. Add green papaya, mix well. Pour water to deglaze pan and let it simmer until papaya is tender and translucent, about 15 minutes. Add more water if necessary.
  3. Add sardines and let it simmer until thick.
  4. Add spinach and cook until just slightly wilted.
  5. Squeeze orange juice (you can also add the zest). Season with salt and pepper. Pair it with sauerkraut for a probiotic combination!

Ginataang papaya at puso ng saging

Yield 6 servings

2 tbsp coconut oil
2 pcs red onion, sliced
3 cloves garlic, minced
1×1″ knob ginger, grated
1×1″ knob turmeric, grated
2 stalks lemongrass, minced
1/2 cup puso ng saging, massaged with salt and rinsed
2 pcs siling panigang, chopped
250 g green papaya, sliced
500 ml vegetable stock or water
1 pc medium carrot, sliced
250 ml coconut milk
150 g spinach, chopped
To taste salt
To taste pepper


  1. Heat oil in a deep pan. Saute onion, garlic, ginger, turmeric and lemongrass. Cook until aromatic.
  2. Add puso ng saging and siling panigang and cook for 5 minutes.
  3. Add green papaya, mix well. Pour vegetable stock or water and simmer until papaya is slightly translucent.
  4. Add carrots and simmer for 5 minutes.
  5. Pour coconut milk and let it simmer until sauce thickens.
  6. Add spinach the last minute. Season with salt and pepper.