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A riff on Kenji's scallion oil noodles (video). No calamansi, so I used thinly sliced burong kamias.

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In a pot over low heat, mash 4 medium ripe bananas and 1/2 cup muscovado sugar with a fork until everything becomes somewhat homogenous and "syrupy". Add a pinch of salt and the zest and juice of one dalayap. Keep mixing until it thickens and becomes jammy. Use an immersion blender if you want a smooth consistency. This is so good.

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Made ginataang sigarilyas but loaded it with around 250 grams of thinly sliced siling haba. Added langka too as meat sub.

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Cassava balls and sitsaro in papaya sweet and sour sauce

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Cassava balls and sitsaro in papaya sweet and sour sauce

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I breaded yesterday's cassava balls and deep fried them. To make the papaya sweet and sour sauce:

1) In a pan sauté: 3 garlic cloves, minced; 3 thinly sliced leeks, 1-inch ginger, minced.
2) In a blender, puree ripe papaya to yield 1 cup (use the rest in a smoothie or multiply this recipe). Add 2 ripe saging bulkan, 2 Tbsp tomato paste, 2 Tbsp muscovado sugar, and blend.
3) Transfer fruit puree into the pan and add 1/4 c rice vinegar and 6 Tbsp water. Mix and let cook for 5 minutes over low heat.
4) Remove from heat. Use as you would any sweet and sour sauce.

Note that blended papaya tends to gelatinize as it cools, so just whisk with a fork and add 1 to 2 Tbsp of water to loosen it. If you don't have ripe bulkan, add 2 more Tbsp of sugar. Or adjust to taste.

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Boil 1 large peeled cassava. Drain and mash, making sure to remove the stringy part in the middle. Add sliced leeks, minced garlic, minced red radish, salt and pepper. Taste the mixture and adjust. Shape as balls or flatten into patties. Deep fry or pan fry or air fry or bake. Serve with kimchi or atchara.

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Spag with kale-basil pesto and roasted kalabasa

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Spag with kale-basil pesto and roasted kalabasa

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Used Good Food's simple pesto recipe using celery, but switched it out to basil and kale and used walnuts.

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Using Good Food's potangher recipe, which was adapted from the Dumagats, here with kamote tops, kangkong, kale, and kalabasa. To prep the greens, I massaged them with salt then sliced them into small pieces. I used roasted kalabasa for this dish.

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It's either kamote or saging bulkan for dinner for me. I've taken to eating really lightly for dinner.

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You can use AstigVegan's easy and delicious recipe (video) for vegan kare-kare. I used tengang daga (wood ear mushroom), eggplants, and sayote tops. To make vegan bagoong, I combined miso, vegan fish sauce, and garlic chili oil. So good!

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Always massage your kale (how-to) when eating it raw. Here I mix it with green ice lettuce torn to pieces, chopped red onion, chopped walnuts, and chopped dates. To make tahini dressing, just mix tahini with lemon juice, muscovado or coconut sugar, and a bit of salt. Then thin with water to pourable consistency. You can also use a simple olive oil and lemon juice dressing.

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I used the remainder of my parsley-walnut pesto (see previous post) for this pasta recipe.

To make the dish:
1. Cook spaghetti (or pasta of choice) according to package directions. Set aside 1/2 cup of pasta cooking water.
2. Mince the needles of 2 rosemary stalks and 2 cloves of garlic.
3. In a pan over medium-low heat, add olive oil, rosemary, garlic, and a bit of chili flakes. Cook until fragrant. Be careful not to burn them.
4. Add 4 Tbsp of the parsley walnut pesto and sauté until it begins to stick to the pan.
5. Add pasta and toss the pesto evenly into the noodles. Increase heat to medium high and add the pasta water. Mix until much of the liquid has evaporated and you get a creamy, glossy sauce coating the pasta.
6. Turn off the heat, drizzle some lemon juice, and enjoy. This is good for two, sharing optional.

* Do not over do the rosemary as the aroma can be overpowering. Adding lemon brightens this dish, and is flavor affinity of rosemary and parsley.

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I followed Good Food's recipe Patani Picnic Stew but used kadyos and added eggplants. Here served with black rice, cucumber slices, and a drizzle of lemon.

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Douhuafan is a Sichuanese dish where the star is the chili oil/paste and I just love the very idea of it. Steaming hot rice and creamy silken tofu (it's there under the oil) serve as its canvas. If you want to add veggies, best to simply blanch them in salted water. This is a simple dish but so satisfying.  Of course it helps to use quality rice, tofu, and vegetables.

To make your own Chinese chili oil, here's an easy recipe from Yeung Man Cooking. I then made chili bean paste dip, following the video by Chinese Cooking Demystified.

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Toast 1/2 cup of walnuts in a dry pan. In a mortar and pestle, pound 1-2 cloves of garlic with a pinch of salt. Add the toasted walnuts, chopped parsley (200 to 250 grams), juice of half a lemon, 2 Tbsp of extra virgin olive oil, and pound until you reach your preferred texture. Taste and adjust.

You can use a food processor for this but I find that it makes my EVOO bitter. Cook's Illustrated says it's the dispersal of polyphenols because the blending breaks the fat molecules, although Serious Eats says that other factors may be at play. So I prefer elbow grease but that also means the pesto is rather chunky.

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I follow Inga Lam's easy recipe for scallion pancakes (video) whenever I make this, but if you can't be bothered to take the additional step of making roux, you can skip it and just use oil. The roux helps with the flakiness tho!

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Black rice congee and bola-bola + cucumber salad

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Black rice congee and bola-bola + cucumber salad

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In a pot, add 1 cup malagkit black rice and 4 cups of water, minced garlic and ginger according to preference, salt and pepper. Let boil then reduce to a simmer.* When you have the consistency of lugaw add mushroom bola-bola and let them cook for 5 to 7 minutes. Serve topped with chopped spring onions or the green parts of leeks, and soy sauce, chili oil, and calamansi (I used Bauko lemon) on the side.

To make the smashed cucumber salad, check out this video from Seonkyoung Longest.

* You can also cook 1 cup leftover rice in 2 to 3 cups of water until you reach lugaw consistency.

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Balsamic vinegar sweet & sour sauce. Makes sense.

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Balsamic vinegar sweet & sour sauce. Makes sense.

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The sweet and sour sauce is adapted from June Xie's Budget Eats video on lunar new year recipes from pantry leftovers (day 3). I think it will now be a go-to sweet and sour sauce recipe, and it's versatile enough for vegetables, tofu, mushrooms, and tempeh.

1. In a pan, heat 2 Tbsp neutral oil with a bit of chili oil, depending on your preference.
2. Add 1 Tbsp minced ginger, 2 Tbsp minced garlic, and 1 Tbsp miso. You can use tausi like June did.
3. Once the aromatics are fragrant, add 1/4 cup coconut or muscovado sugar and let it caramelize. Lower heat if needed.
4. Once the sugar has melted, add 1/4 cup balsamic vinegar, 2 Tbsp soy sauce, 1 Tbsp tomato paste (June used ketchup), and 2 Tbsp water. Cook until glazy. Remove from heat and use as you would any sweet and sour sauce.

June used cornstarch slurry to thicken the sauce but I found the consistency to be thick enough so I skipped it.

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Saging bulkan from Good Food's partner farmers in Capas, named such because they appeared after the Pinatubo eruption.

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Patalbog is my mother's term for any dish she cobbles together with ingredients on hand and without using a recipe (her other category, being Bicolana, is pataranta, ie, be warned, it's spicy). Here is an easy noodle soup I made this morning.

Soak dried mushrooms in hot water. Cook your aromatics in neutral oil until fragrant. Drain mushrooms and add the soaking liquid with the aromatics. Chop the mushrooms and add to the pot with some goji berries (optional, I added this mainly for color). Add soy sauce, salt, a bit of sugar, and rice noodles. Once the noodles are cooked, toss in some chopped Baguio beans (or leafies like bokchoy). Turn off heat when the beans are bright green but still crunchy. Taste and adjust to preference. Serve in a bowl with chopped green parts of the leeks and sesame seeds.

Ingredients: Neutral oil, leeks, ginger, garlic, wood ear mushrooms, goji berries, green beans, rice noodles, soy sauce, salt, sugar, black pepper, sesame oil, sesame seeds

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I used Good Food's recipe for beer-battered sigarilyas but with talbos ng sayote instead. I loved how the tendrils and leaves got really crispy. My brother and I enjoyed this a lot the first time I made it, and while we try to avoid deep-fried food, it's now up there as our go-to recipe for sayote tops (along with the more virtuous steamed sayote tops with toyomansi). Grated some radish into our homemade tempura dipping sauce (using vegan dashi, mirin, soy sauce, and sugar).

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Here's a basic recipe for ginataang pako. I added red bell pepper for a pop of color, roasted kalabasa for sweetness, and tengang daga/wood ear mushrooms for texture. So good with hot rice.

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calamansi fried rice, garlicky sayote tops, and patani in tomato sauce

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calamansi fried rice, garlicky sayote tops, and patani in tomato sauce

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Calamansi fried rice is a revelation. It's a simple and local take on the Indian lemon rice. You just need day-old rice, garlic, burong kalamansi, and oil. Dried red chilies are optional.

To use the burong calamansi, wash it to remove the pulp and excess salt. Slice the calamansi peel into strips or smaller pieces. You will fry the burong calamansi in the oil along with the garlic and dried chilies (if using), then proceed to make sinangag. The burong calamansi is salty enough and adds a citrusy aroma to the fried rice without the sourness. It's so good!

Here is the recipe for the burong calamansi.

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Everytime I get dried beans in my tampipi, I store them in an airtight container in the freezer until I have at least a kilo. Beans take a while to cook so it is best to batch cook them. I then portion them in smaller containers, keep them in the freezer, and thaw as needed. This dish features red Kalinga beans from previous farmshares.

Beans are among the most nutritious food. However they also contain phytates which impairs the absorption of certain nutrients. The best way to remove phytates are by soaking and sprouting, which then improves digestion and nutrient absorption. Soaking and sprouting reduce the cooking time of beans. Here is a thorough guide on this essential step when cooking beans from Blender Girl.

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Why not.

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baked beans w/ yacon cucumber slaw + easy flatbread

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baked beans w/ yacon cucumber slaw + easy flatbread

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Baked beans: In a cast-iron skillet, sauté finely chopped onion and garlic in oil. Add cumin, oregano, chili flakes, and roasted tomatoes. Add cooked beans, vegan cheese sauce, and a bit of water. Season with salt and pepper. Cook for 5 to 7 mins until flavors combine. Turn off heat and add dollops of cheese sauce.

Make your own vegan cheese sauce using Connoissseurusveg's recipe. I used gabi instead of kamote and added chipotle pepper.

To make the slaw, mix cucumber and yacon strips in a bowl and season with calamansi juice, salt, and pepper.

Here's a video of an easy vegan flatbread recipe from Simple Food.

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I've never been a big fan of papaya. Then I tasted organic papaya from Good Food's farmers and I realized I've just been tasting bad papaya. Growing up I always thought it tasted plasticky, with a begrudging hint of something almost like sweetness that is immediately overpowered by something mildly, er, vomity (I mentioned this to my sister and she agreed with the last description). These days I can polish off an entire fruit easily except that my mother guards papaya from Good Food protectively, making sure we share each time. When it's available from the farmers, I make sure to top up my farmshare with it.