Taro in Black Bean Coconut Sauce

2 tbsp oil1 pc zucchini, cubed5 cloves garlic, minced1-inch knob ginger, grated1 pc taro, cubed and boiled1/4 cup black bean sauce1/4 cup water1/2 cup coconut milk1 bunch kamote topssalt and pepper to taste Heat oil in a pan and sear the zucchini. Set aside. In the same pan, sauté garlic and ginger until aromatic. AddContinue reading “Taro in Black Bean Coconut Sauce”

Carrot-Radish Kimchi Pasta with Gabi Cheese

One of our team’s go-to pasta dishes. Try this with our Quarantine Kimchi or make a quick and easy version: shred carrot and radish (ratio depending on what you want, more carrots for a sweet undertone, or radish for a crisp/spicy note), add some Korean red pepper flakes, garlic and ginger paste, sesame seeds, sesameContinue reading “Carrot-Radish Kimchi Pasta with Gabi Cheese”

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 canContinue reading “Taro Cake”

Wing-It BBQ Mushroom Burger on Rice Buns

Working with whatever we have from our tampipi and some pantry staples. Rice bun: black rice cooked (1:1.5 rice:water ratio)—knead and shape into patties, grill/fry Coleslaw: thinly sliced cabbage, carrots, yacon, lemon juice to soak the yacon, japanese mayo, togarashi—combine everything Char’s burger: equal parts gabi (boiled and mashed) and oyster mushroom (seared), onion leeks, garlic,Continue reading “Wing-It BBQ Mushroom Burger on Rice Buns”