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.

Langka Steak with Mushroom Gravy

“This would make me vegan.” This was largely the reaction when we served this smoky, hearty event of a plant steak from Jjoyce’s neighbor’s jackfruit tree. Hyperlocal!

Ingredients
Steak:

  • 1 pc whole langka, peeled, halved lengthwise and cut into 2″ thick wedges
  • To taste steak rub (recipe to follow)
  • To taste salt
  • To taste black pepper
  • As needed oil for searing

Mushroom Gravy:

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/2 kg oyster mushroom, chopped
  • 5 cloves garlic, minced
  • 2 stalks onion leeks, chopped
  • 1 pc carrot, small diced
  • 1 stalk celery, small diced
  • 1 tbsp tomato paste
  • 1/4 cup red wine
  • 1 L vegetable stock
  • 1 tsp oregano
  • 1 tsp thyme
  • To taste salt
  • To taste black pepper

Procedure

  1. Generously season the langka steaks with salt, pepper and steak rub. Place in a roasting pan and cover with foil. Marinate overnight or at least 3 hours.
  2. When ready to cook, pre-heat oven to 350F and roast until tender, about 45 minutes.
  3. Lightly oil a grill pan and sear the steaks until nicely charred. Serve with mushroom gravy.
  4. For the gravy: Heat olive oil and butter in a pot. Add the mushrooms, let it brown in one side before stirring to have a nice caramelized flavor.
  5. Add garlic and onion, sauté until aromatic.
  6. Add carrots and celery sautéing until tender.
  7. Add tomato paste, let it caramelize before deglazing with red wine. Cook until wine has almost dried out.
  8. Pour in vegetable stock, add herbs and season with salt and pepper. Bring to a boil and reduce to a simmer for 30 minutes.
  9. Remove from heat and puree mixture using an immersion blender. Return to heat and reduce until it reaches your desired consistency. Ideally, it should be thick enough to coat the back of a spoon.

You may also use camansi with very similarly satisfying results!