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

Adobong Zucchini

Ingredients 1 tbsp coconut oil2 pcs zucchini, cut into chunks1 head garlic, minced1/4 cup coconut vinegar2 tbsp soy sauce1 block tofu, cut into cubes1 tsp whole peppercornshandful French beans, cut into 1″ slices1 stalk onion leek, chopped Procedure In a wok or pan over high heat, pour oil. Make sure oil is hot before adding

Chinese Lumpia

Yield 6 servings Feb 4, 2021 team lunch by Char. One that I think will be on our list of top meals of the year! This was especially prepared for Cara’s pre-birthday celebration by the Tan household, with Tita Helen and Ate Sinta dancing while cutting the veg. No wonder we all enjoyed the food!

Miso Alugbati RECIPE

Check out our Japanese-inspired alugbati recipe. It has sauteed cabbages, leeks, celery and alugbati that is deglazed with soy sauce, miso and mirin.

Black Rice Squash Risotto with Buttered Leeks

Ingredients2 tbsp olive oil1 stalk onion leeks, chopped300g black or red rice1L vegetable stock, hot1 pc small squash, diced, roasted Procedure Heat olive oil in a deep pan. Saute onion leeks until soft and translucent. Add rice, mix until rice grain is covered in fat. Pour hot vegetable stock, 1 ladle at a time. Stir

Korean soybean paste stew (DOENJANG JIGAE)

by Me & My Veg Mouth 5-7 pcs dried mushrooms1 T vegetable oil1 large onion, diced3-4 potatoes, diced (equivalent of 1 cup)1 piece sayote, diced (equivalent of 1 cup)4 garlic cloves, minced3 c water (or 2 c water and 1 c mushroom soaking liquid)5 T Korean soybean paste (doenjang)1 T soy sauce 1 T muscovado sugar1/2

Corn Fritters

Yield: 4 servings Ingredients1 1/2 cup sourdough discard1 cup corn kernels (around 2 small cobs, cooked)50g chives, chopped1 pc habanero pepper, minced (optional)1 tsp cuminTo taste saltTo taste pepper Procedure Combine all ingredients in a bowl. Mix well. Heat a non-stick pan and drop a spoonful of the batter in batches. Cook until you see

Corn Chowder

Yield: 4 servings Ingredients2 pcs corn ears1 tbsp oil1 tbsp butter4 cloves garlic, minced2 stalk onion leeks, chopped2 pcs medium potato, diced1 pc medium carrot, diced1 pc medium bell pepper, diced2 cups vegetable stock2 tbsp shio koji (optional but makes a world of difference!)1/4 cup cheddar cheese (optional, any hard cheese will do)To taste saltTo

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