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

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

Thai Inspired Sitaw at Sayote

TVN food sharing dish. Sauté onion, garlic, turmeric, lemongrass until aromatic. Add kasuy and kaffir lime leaves, stir until toasted. Add siling panigang, sayote and cook for a minute or so. Add sitaw, do a quick stir. Add some bean stock, bring to a boil, reduce to a simmer until sauce thickens. Season with salt

Southeast Asian Curry Paste from Scratch

by Mabi David, Curry Head You can check out Bon Appetit’s turmeric and lemongrass curry paste recipe. www.goodfood.com.au also has an easy turmeric curry paste. 🙂 One kitchen’s trash is another kitchen’s treasure—and cilantro roots are a great example. The root ends of wansoy are a powerhouse of flavour and make for a delicious Southeast Asian curry

Brown Rice Turmeric Lugaw

Ingredients1 cup brown rice2 cups water1″ knob turmeric, grated Procedure Combine all ingredients in a pot. Let it boil, bring down to a simmer. Mix occasionally. Add more water if needed. Serve with soy egg, kimchi, onion leeks, fried garlic, sesame seeds, sesame oil.

Pineapple Rice

Ingredients2 tbsp coconut oil3 cloves garlic, minced1 pc red onion, minced1 stalk onion leeks, chopped1 stalk celery, diced1 pc bell pepper, diced1 pc carrots, diced50g cashew1 pc pineapple (small), diced2 cups cooked rice1 tsp turmeric powderto taste salt1pc egg Procedure Heat oil in a wok. Add garlic and sauté until aromatic. Add the leeks, celery,

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.

Batwan Kamote Tops Iced Tea

Check out our easy, four-step drink recipe with camote tops and batwan. Perfect for hot summers!

Palak Na Walang Paneer, Vegetable Fritters, Turmeric Brown Rice

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 PaneerIngredients: 1 tsp fennel1/2 pc cinnamon

5-Minute warming Mirepoix

French cooking always uses a flavor base of carrots, celery and onions. What is our local flavor base? Jjoyce uses turmeric, leeks and ginger and shows us a simple everyday way we can harness the natural sweetness and texture of the vegetables. Enjoy! Today’s lunch from some of yesterday’s farmshare. Saute leeks, ginger and turmeric