This was our family lunch on January 28. It was goooood. No doubt inspired by Ernest’s Christmas party offering which was in turn inspired by the great Kitchen Goddess Lea Co, our nourishment practice finds itself in a growing tradition of good food.
Yield: 4 servings
Palak na walang Paneer Ingredients:
1 tsp fennel 1/2 pc cinnamon bark 1 pc star anise 3 tbsp ghee/butter 2 stalks onion leeks, chopped 1 tbsp ginger, pounded into a paste 4 cloves garlic, pounded into a paste 4 pcs tomatoes, diced 1 pc red chili 1 cup yoghurt 600 g spinach leaves, blanched, squeezed until fully drained (reserve stems) To taste salt To taste pepper
Grind the fennel, cinnamon bark and anise using a mortar and pestle or spice grinder. Toast the spices in a hot pan. (Traditionally, it should have cloves and cardamom, but I didn’t have any.)
Add ghee/butter to the same pan and sauté the onions, ginger and garlic until aromatic.
Add tomatoes and cook until soft.
Add chili and yoghurt. Let it simmer for 2 minutes.
Add spinach and give a quick stir. Season with salt and pepper.
Transfer to a blender or use a hand mixer to puree the mixture. Serve.
Vegetable Fritters Ingredients:
3 pcs carrots, grated 1 pc zucchini, grated 4 pcs medium-sized red radish, grated 1 pc broccoli head, blanched, chopped finely Spinach stems from the Palak recipe, blanched, chopped finely 1/2 cup egg replacer (or 1 pc egg) To taste salt To taste pepper
Combine all ingredients in a bowl. Mix well.
Do a test fry to check seasoning. Adjust accordingly.
You can fry it: heat oil in a pan, use a spoon to scoop out the mixture and scrape it off directly to the pan. Or bake it like what we did. Pre-heat your oven to 400F. Mould the mixture into patties in a baking tray. Bake it for 20 minutes and broil for 10 minutes to brown the top.
We served this with sour cream. Goes really well with the palak and turmeric rice!
Turmeric Rice Ingredients:
1 cup brown rice 1.5 cups water 1/2 tsp turmeric powder
Combine everything and cook stovetop or in your rice cooker.
I have come to believe that with a jar of gochujang you can do anything. Ate Celia seems to agree. And we do know that what Ate Celia says is Truth with a capital T. This family lunch was memorable because of the no-nonsense way that Ate Celia shoveled the rest of this dish unto her plate.
1 tbsp olive oil
1 stalk onion leek, coarsely chopped
1 tbsp ginger, julienned
2 pcs Korean radish, peeled and sliced in batons
1 pc carrot, peeled and sliced in batons
1 pc zucchini, sliced in batons
1 pc patola, diced
200 g rice noodles, pre-cooked
1 tbsp gochujang
1 bunch sayote tops, chopped in 1/2” sticks
Handful of spinach, coarsely chopped
To taste coconut aminos
1 tbsp sesame oil
1 tbsp sesame seeds, toasted
Heat oil an a deep pan and sauté the aromatics: leeks, ginger.
Add radish, carrots, zucchini and patola. Sauté until slightly cooked.
Add the noodles and gochujang, stir until noodles are coated with gochujang.
Add sayote tops and cook for 1 minute.
Add spinach and give a quick stir until spinach is just slightly wilted.
Season with aminos and sesame oil. Garnish with sesame seeds.