Wednesday Rice Soup

by Mabi David Subscribers usually have a go-to recipe every Wednesday to finish the last of the produce in their tampipi, before the next farmshare comes. This one is inspired by the Japanese zosui soup, and is reminiscent of the different kinds of sinabawang kanin that we Pinoys love doing when dining on soupy ulam.

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

Miso-Tahini Ramen

One-pot ramen with some of my pantry essentials. Boil 2 cups of water in a pot, cook your noodle of preference (rice, egg, buckwheat, etc) according to package instructions. Add 2-3 tbsp tahini, 1-2 tbsp miso paste, 1-2 tsp soy sauce (optional) depends on how salty your miso is. Mix and let it boil. Add

Taro Cake

Yield 6 servings Ingredients 400g taro, peeled, steamed until fork tender, about 30 minutes4 pcs dried shiitake mushrooms, rehydrated (soak in hot water) and chopped coarsely2 cloves garlic, minced1-inch knob ginger, grated1 pc carrot, cut into small dice3 stalks chives or onion leeks, chopped1/4 cup glutinous rice flour, mixed with 1/8 cup water (you can

Curry Laksa

Ingredients5 cloves garlic2” knob each ginger and turmeric3 stalks lemongrass1pc siling panigang2 tbsp coconut oil1 sprig curry leaves4 pcs dried shiitake, soaked and coarsely chopped2 tsp curry powder1 tsp cumin powderTo taste saltTo taste pepper1 cup cashew milk (cashews soaked in water and blended) Using a mortar and pestle, pound garlic, ginger, turmeric, lemongrass and

Creamy Miso Ramen, a non-recipe

Heat oil, toast seaweed kung meron if not derecho na add leeks galore and cook for 5 mins, then add crushed/finely minced garlic, then crushed/finely minced ginger. Once fragrant, add a bit of chili garlic oil (to your liking), then add water/broth and dried ramen noodles, dried shitake if using. Let simmer until noodles are

3-step kimchi pancake

Mix chopped kimchi with sourdough discard. Pan fry disks in greased pan until delicious. Serve with sesame oil-ginger-soy sauce mix.

Dips! Babaganoush, BEET COCONUT PUREE

BabaganoushYield: 4 servingsIngredients5 pcs eggplant2 tbsp sesame seeds, toasted1/4 cup olive oil2 tsp lemon juicepinch sumac (optional)To taste salt Procedure Grill eggplant until skin turns black. Let it cool then peel off the skin. Combine peeled eggplant and the rest of the ingredients in a blender or food processor. Puree until smooth. Add more olive

Tofu and Alugbati Stir Fry

Yield: 2 servingsIngredients 1 block tofu 2 tbsp oil of preference4 cloves garlic, minced1″ knob ginger, peeled, grated1 stalk onion leeks, chopped250g alugbati leaves and stems, chopped1 tsp coconut aminos (optional)To taste saltTo taste pepper1 tsp sesame oil Procedure Drain the tofu and pat dry with a cloth. Cut in cubes and set aside. Heat

Pav Bhaji / Veggie Mash

This is a great way to use leftover veggies! This recipe sees us making Pav bhaji – a fast food staple from India. It’s vegetable curry mash served with soft bread.