Bringhe

Yield: 6 servings Ingredients2 tbsp coconut oil4 tsp garlic, minced4 tsp ginger, grated2 tsp turmeric, grated2 stalks onion leeks, chopped2-inch pc lemongrass, minced2 pcs makrut lime leaves, chiffonade (finely sliced)3/4 cup black or red rice, soaked overnight3/4 cup malagkit rice, soaked overnight2 cups vegetable stock, hot1 cup coconut milk1/4 cup raisins (optional)To taste saltTo taste

Wing-It BBQ Mushroom Burger on Rice Buns

Working with whatever we have from our tampipi and some pantry staples. Rice bun: black rice cooked (1:1.5 rice:water ratio)—knead and shape into patties, grill/fry Coleslaw: thinly sliced cabbage, carrots, yacon, lemon juice to soak the yacon, japanese mayo, togarashi—combine everything Char’s burger: equal parts gabi (boiled and mashed) and oyster mushroom (seared), onion leeks, garlic,

Pineapple Rice

Ingredients2 tbsp coconut oil3 cloves garlic, minced1 pc red onion, minced1 stalk onion leeks, chopped1 stalk celery, diced1 pc bell pepper, diced1 pc carrots, diced50g cashew1 pc pineapple (small), diced2 cups cooked rice1 tsp turmeric powderto taste salt1pc egg Procedure Heat oil in a wok. Add garlic and sauté until aromatic. Add the leeks, celery,