March 3 Family Lunch – Sourdough Okonomiyaki, Tortang Talong

Lunch with writer Chris Dwyer who brought an heirloom hyperlocal artisanal cake that he made from scratch with only a spoon

Sourdough Okonomiyaki

Ingredients
Batter

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
pinch salt

Filling
1 head cabbage, shredded
3 pcs medium carrots, shredded
2 pcs red radish, shredded
To taste salt
To taste pepper

Procedure

  1. Combine all ingredients for the batter. Whisk until well combined. Let it sit at room temperature for 30 minutes.
  2. Meanwhile, prepare your filling. Add to the batter.
  3. 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.
  4. Optional: top with Japanese mayo, togarashi, aonori, bonito flakes, etc.

Tortang Talong (Eggplant Omelette)

Ingredients
2 pcs eggplant, roasted and peeled
1 pc egg, beaten
To taste salt
To taste black pepper 
1 tbsp olive oil

Procedure

  1. Dip roasted eggplant in egg seasoned with salt and pepper.
  2. Heat oil in a pan and cook the eggplant.

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.