Indigenous Veggie Cooking

Recipe Name: Indigenous Veggies Chopsuey

Part Used or Main Ingredient: Indigenous Veggies

Cooking Method: Sauté and stir-fry

Serving Size/Portion: 100g/pax

Recipe Serves: 8-12 pax

Ingredients:
Name Mise en Place Amount

Indigenous veggies e.g.

Patola. Upo, kulasi,
katuray, saluyot, etc washed and cut 1 kg

Togue 100g

Patis to taste

Itag or salted Pork Kasim 100g

Chicken or pork liver 50g

Left-over meats If Available

Cooking oil 60ml

Onion minced 1 pc

Garlic minced 3 cloves

Squid balls quartered 6 pieces

Cornstarch slurry as needed

Salt and pepper to taste

Sesame oil a few drops

Sesame seeds a pinch

Leeks leaves a few slices

Procedure:

1. Wash and trim veggies and cut into bite size pieces. Wash togue and other ingredients well. Drain and set aside.

2. Heat up a sauté pan and sauté meats and liver until done. Fry squid balls. Set aside. Sweat onions and garlic then add in the veggies according to their cooking times. We can blanch the veggies first before stir-frying for faster cooking. add in the cooked meats. Stir fry further for a few minutes until Veggies are crisp tender.

3. Season with patis or fish sauce and thicken with a bit of cornstarch slurry. Ddd some pepper.

4. Check seasoning and serve hot. Top with a few sesame oil drops, sliced leeks and sesame seeds for garnish.

Kulitis and Saluyot Fritters with Dill Aioli

Kulitis, Saluyot at Talbos ng Kamoteng Kahoy Fritters with Dill Aioli

You will need the following:

Saluyot leaves, freshly picked
Kulitis leaves, freshly picked
Cassava tops, tender leaves
Sweet Potato Tops, tender leaves
Any Indigenous Vegetable e.g. Eggplants, Okra, Sweet Potato, Cassava root: sliced thinly 1/4 inch thick and patted dry
Mallunggay Fruit, Peeled and cut to 2 inch length
cooking oil for deep frying

For the batter:
All purpose flour, Half a cup
Cornstarch, 2 Tbsp
Cold Iced Water, as needed

For Dill Aioli:
Mayonnaise, Half a cup
Garlic cloves, 2pcs chopped really finely
Dill leaves, 1 tbsp
Salt and white pepper; to taste
Kalamansi juice, as needed

Procedure:
Heat up your cooking oil in a frying pan.

Mix together all purpose flour and cornstarch, pour in cold iced water until mixture has the consistency of thick cream. Please do not over mix because the gluten will develop and the batter will turn out gummy and the fritters won't be as crispy.

Wash the leaves and other veggies, pat dry so batter will stick well.

When oil is hot at about 350 - 375 degrees Fahrenheit or 150-160 degrees Centigrade. Begin to prepare for frying.

Dip leaves or veggies one at a time in the batter making sure all the leaves are well and evenly coated with the batter, not too thick.

Drop in the hot oil and fry for several of seconds for the leaves and couple of minutes for the veggies or until batter is crispy but not browned.

Drain on absorbent paper towels and serve with the aioli.

For Dill Aioli DIP:
Mash the garlic until its very fine.
Mix with the mayonnaise and add in the Dill leaves minced.
Season with salt, white pepper and kalamansi juice.
garnish with a leaf of dill.
Serve with the fritters as a dipping sauce.

Note: Talinun and Alugbati leaves doesn't work well because of the water they have present in their leaves. They make the oil sputter and its a bit dangerous because the oil is really hot.

Aioli dip is good for fried fish and onion rings also.

Try out if Ampalaya leaves are good for fritters also. Send me your comments.

HAPPY COOKING!

mga halamang damo na nakakain

Eto ang ilan sa mga putahe na inihanda ko para sa demo ng mga lokal nating gulay. Saluyot, pancit-pancitan, talbos ng kamoteng kahoy, gabi, kulasi, santol, balimbing at mga bulaklak ng katuray, mallunggay, caballero at gumamela. Marami tayong tinatawag na "indigenous vegetables." Umaabot ito sa higit kumulang limangpung klase, ampalayang ligaw, saluyot, hanggang talinum. Karamihan nito ay napipitas ko lamang sa tabing daan at bakanteng lote. halos libre siya dahil ang pagod at tiyaga mo sa paghanap o "hunting or gathering."

natatandaan ko kapag nababaskyon kami sa Aurora, Isabela. ang daming gulay ang pinapakain sa akin ni Lolo Pedring. Nakasakay pa kami sa kalabaw niya na sobrang laki. ang sarap sumakay sa kalabaw. Ang pakiramdam ko ay para akong nasa ibabaw ng mundo. isang higante sa umano'y maliit na daigdig. Kaya siguro lumaki ako ng ganito. mahilig kumain ng kahit anong ihain sa harap ko. basta sabihin lang nila na nakakain at mahusay sa katawan at isipan ay sigurado titikman ko.

ang aking mga putaheng naituro ay Puso ng saging Burger patties; Saluyot, Kulasi, talbos ng kamoteng kahoy at bunga ng mallunggay fritters at Dill Aioli; Sinantolan at kuhol; Fresh Garden Flower salad w/ Nouc Nam dressing, at Gumamela jam na toppings sa sorbetes o kaya ay palaman sa tinapay.

Madadli lang naman lutuin ang mga ito. isusunod ko ang mga recipe nila..