With its mix of spices, vegetables and in some variants, meat or fish, curry has long had a claim on being “good for you.”
The spices involved provide a mix of benefits: curry powder has anti-inflammatory effects and chilis are rich in vitamins A and C.
But beyond these, curry is delicious and eating it feels like ingesting spoonfuls of hugs and nurturing.
For the family lunch of our Gulay Delivery team in Manila last March 30, 2020, we enjoyed just that. It provided us with a lot of energy needed to pack and send off all those vegetables!
Continue reading “Any Vegetable Curry – A FAMILY MEAL”
1/2 cup sourdough starter, unfed/discard
1 cup water
2 tbsp shio koji (optional)
1 cup unbleached bread flour
1/2 tsp baking soda
1 pc egg
1 head cabbage, shredded
3 pcs medium carrots, shredded
2 pcs red radish, shredded
To taste salt
To taste pepper
- Combine all ingredients for the batter. Whisk until well combined. Let it sit at room temperature for 30 minutes.
- Meanwhile, prepare your filling. Add to the batter.
- Heat a non-stick pan and drop about 1/4 cup of the okonomiyaki mixture. Flip to cook the other side. It should be lightly browned on both sides.
- Optional: top with Japanese mayo, togarashi, aonori, bonito flakes, etc.
Tortang Talong (Eggplant Omelette)
2 pcs eggplant, roasted and peeled
1 pc egg, beaten
To taste salt
To taste black pepper
1 tbsp olive oil
- Dip roasted eggplant in egg seasoned with salt and pepper.
- Heat oil in a pan and cook the eggplant.