tag:blogger.com,1999:blog-57864064240420244902024-02-08T03:34:52.868+08:00that short guy's kitchenkitchen shenanigans of a dude who really, really likes vegetablesLudwig Bon Quirog y Migriñohttp://www.blogger.com/profile/02023790488154955946noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-5786406424042024490.post-30958488151907840702019-03-13T20:40:00.002+08:002019-03-13T20:45:48.910+08:00Maja Banana (manjar de plátanos con canela)I wanted to make a traditional Filipino dessert called <i>maja blanca</i>. It's made with coconut milk and corn kernels, cooked and set in corn flour. Mmmmm! However, living in the Sub-Himalayan part of the Indian Subcontinent means I get snow and little access to fresh coconuts because they don't grow here. I could buy tinned coconut milk from the local supermarket but they're imported from Thailand and that just defeats the whole reason this food item was invented in the first place. This dessert is an adapted version of the Spanish <i>manjar blanca</i>, which means white delicacy, made with dairy milk. Since we Southeast Asians didn't have a prevalent cow-milking culture before and during the days of colonisation, we made use of what was available to us -- coconuts -- thus <i>maja blanca</i> was born. In channelling the spirit of those who came before me, I simply couldn't make do with something flown in from Thailand -- at least for this food item -- so I decided to use what was in the pantry: bananas and cinnamon.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlCoGJtawv8wYHCIaINvGi-Zf6a7X07nQU9M5KZyys9KpjeguG6xrKgrP-HPpCLbN1kO6Z7yVso4Cu4YKxvOblYMU12jdNef_FRTzqJK4Ox9Ph7tSdOGAv7R9mhGvSvE5wuyjgGx4Yw8L/s1600/banana+maja.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="maja blanca" border="0" data-original-height="873" data-original-width="1164" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlCoGJtawv8wYHCIaINvGi-Zf6a7X07nQU9M5KZyys9KpjeguG6xrKgrP-HPpCLbN1kO6Z7yVso4Cu4YKxvOblYMU12jdNef_FRTzqJK4Ox9Ph7tSdOGAv7R9mhGvSvE5wuyjgGx4Yw8L/s640/banana+maja.JPG" title="manjar de platanos con canela" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">maja banana</td></tr>
</tbody></table>
<br />
<b><br /></b>
<b>This recipe makes</b><br />
<br />
- 1 small bowl mold good for 4 people if served as a dessert or snack<br />
<br />
<br />
<b>You will need:</b><br />
<b><br /></b>
<br />
<blockquote class="tr_bq">
- 2 tablespoons of <b>corn flour</b> (also known as corn starch)</blockquote>
<blockquote class="tr_bq">
- 3 large <b>bananas</b>, mashed to oblivion or blended</blockquote>
<blockquote class="tr_bq">
- ½ teaspoon of <b>powdered cinnamon</b><b> </b></blockquote>
<blockquote class="tr_bq">
- 2 tablespoons of <b>granulated sugar </b>(adjust to taste)</blockquote>
<blockquote class="tr_bq">
- 1 cup (450ml) of <b>water </b></blockquote>
<blockquote class="tr_bq">
- 1 tablespoon of neutral <b>cooking oil</b> (sunflower and corn oil are good)</blockquote>
<blockquote class="tr_bq">
- ⅛ teaspoon (or a small pinch) of <b>salt</b> </blockquote>
<blockquote class="tr_bq">
<br /></blockquote>
<b>Let's do this!</b><br />
<blockquote>
<b>1. </b>In a small frying pan (ideally non-stick), heat some oil and lightly fry the bananas with a tiny pinch of salt. After 2 minutes, add powdered cinnamon and sugar, and stir to incorporate well. Cook over medium heat with constant stirring for 3 minutes until aromatic.</blockquote>
<blockquote>
<b>2. </b>Mix the corn flour and water well to make a slurry and pour it into the pan. Cook in high heat with constant stirring until the mixture becomes very thick. Not sauce-thick, not batter-thick. I mean sticking-to-the-spatula and difficult-to-stir-thick. But be careful not to burn it or dehydrate it too much. Use wise judgement, for heaven's sake!</blockquote>
<blockquote>
<b>3. </b>Transfer to a greased mold or bowl and refrigerate covered for at least 3 hours to set.</blockquote>
<blockquote class="tr_bq">
<b>4.</b> Invert the mold onto a plate to reveal the set <i>maja banana</i>. Serve as a snack or dessert. </blockquote>
<br />
<br />
<b>Tip:</b> Best served with tea, coffee or hot chocolate.Ludwig Bon Quirog y Migriñohttp://www.blogger.com/profile/02023790488154955946noreply@blogger.com0tag:blogger.com,1999:blog-5786406424042024490.post-17347942777607178862019-03-12T23:37:00.001+08:002019-03-13T02:51:47.992+08:00A Day for HempWith the prospect of returning to the Philippines where growing even THC-free cannabis is illegal, I decided to play with some of the live hemp seeds I bought at a supermarket here in Kathmandu. Yes, a supermarket. A big grocery store part of a local chain that has branches all over Nepal. Not an independent distributor, not a dealer, not a cannabis shop, not a local fresh market, not even a specialty health food store. Freaking Bhat Bhateni Supermarket.<br />
<br />
It's well-known that hemp seeds are a serious super food but I read that sprouting them spikes up their nutritional value to a whole new level. Sort of like sprouting mung beans or chia seeds. So I spread them out on a plate lined with wet kitchen paper, watered them daily and after two weeks of patience and perseverance, here they are on three vegan food items.<br />
<br />
I hope one day the people who run our country would come to their senses and stop being paranoid sourpuss control freaks over things they don't understand. It is backed by legitimate scientific research conducted by reputable universities that hemp <span style="font-size: x-small;">(a)</span> does not alter one's consciousness and <span style="font-size: x-small;">(b)</span> is very rich in fibre, protein, vitamins and minerals. Why people are up in arms over this humble plant is beyond me.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiry-sQC7l8pP2a90vRT6MvaRSbDrQLBPxw9xAxdV2DtS7PIXImUBnPmNxU09kpfe5xflEFB5MEUR0J7dwyK2MMR9EukJAD7KmSV54f8_wTtHiqG6M5u1-N7Vu3Au2tn2cn6bUv1EB30elJ/s1600/IMG_20190312_203704_011.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiry-sQC7l8pP2a90vRT6MvaRSbDrQLBPxw9xAxdV2DtS7PIXImUBnPmNxU09kpfe5xflEFB5MEUR0J7dwyK2MMR9EukJAD7KmSV54f8_wTtHiqG6M5u1-N7Vu3Au2tn2cn6bUv1EB30elJ/s400/IMG_20190312_203704_011.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quinoa salad with hemp sprouts and roasted hemp seed,<br />
dressed with homemade toum (allioli)</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8bA5Z83ym8HE4wm8nM1q_lKtek3RJSB-tsAlPV5Jj7WGwvjtTHR1G9hvoOjtH-XpLKjuFdkXKcEF-v3S05u6IDbHKyRTV0awH-a-kzHjh_LDnXlt7PZEZ2yErmgCeAwmocjENijwT_yU2/s1600/IMG_20190312_205411_484.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="487" data-original-width="864" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8bA5Z83ym8HE4wm8nM1q_lKtek3RJSB-tsAlPV5Jj7WGwvjtTHR1G9hvoOjtH-XpLKjuFdkXKcEF-v3S05u6IDbHKyRTV0awH-a-kzHjh_LDnXlt7PZEZ2yErmgCeAwmocjENijwT_yU2/s400/IMG_20190312_205411_484.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crepe with tomato chutney and hemp sprouts</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6CVsvTxfN3siUmgW2aaQlCFSFX2isI3YhZ3U4jUUDfPHywFAc2eI54JC9JdDijLtAUND49uU8gC6NGrHjqPdpW0H6_nIYeziwUgbz2hI8YH5sHXsQZmUQn9kLkuVo8yFqB2hKhY1epQcW/s1600/IMG_20190312_205411_486.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="501" data-original-width="892" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6CVsvTxfN3siUmgW2aaQlCFSFX2isI3YhZ3U4jUUDfPHywFAc2eI54JC9JdDijLtAUND49uU8gC6NGrHjqPdpW0H6_nIYeziwUgbz2hI8YH5sHXsQZmUQn9kLkuVo8yFqB2hKhY1epQcW/s400/IMG_20190312_205411_486.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crepe with toum (cut) and hemp sprouts</td></tr>
</tbody></table>
Ludwig Bon Quirog y Migriñohttp://www.blogger.com/profile/02023790488154955946noreply@blogger.com14tag:blogger.com,1999:blog-5786406424042024490.post-75208594622251439802019-03-10T23:15:00.000+08:002019-03-10T23:15:56.274+08:00A Day's Groceries for under €1<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_qJ1V7ElFp4gtvDZJY10w-OMsxJ8uOvoL5ut3fbmJPdlHYabwyWYVbujbA7cUyFhicg_113JCsZ_OQLx261ZuxD2zzxlAAdA28jI2mI6B3Xu7gxpMciAL_ydRCJwmH3tS8X0IXDqOYKY/s1600/IMG_20190310_193629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="873" data-original-width="1164" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_qJ1V7ElFp4gtvDZJY10w-OMsxJ8uOvoL5ut3fbmJPdlHYabwyWYVbujbA7cUyFhicg_113JCsZ_OQLx261ZuxD2zzxlAAdA28jI2mI6B3Xu7gxpMciAL_ydRCJwmH3tS8X0IXDqOYKY/s400/IMG_20190310_193629.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnjuorieZb0OZXSMlSg6c-t7gk0u88ATMzrXF_iwIOUbK7eEym4vBewjOotbhtp6am4evzkxpq2IHdJDgc1C7SobDzV0YWjVycRASID69oY6mdTSJPsrJsvmYJ9nd_vsB38O-8BS6b9FG/s1600/IMG_20190310_202951.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="873" data-original-width="1164" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnjuorieZb0OZXSMlSg6c-t7gk0u88ATMzrXF_iwIOUbK7eEym4vBewjOotbhtp6am4evzkxpq2IHdJDgc1C7SobDzV0YWjVycRASID69oY6mdTSJPsrJsvmYJ9nd_vsB38O-8BS6b9FG/s400/IMG_20190310_202951.JPG" width="400" /></a></div>
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While the prospect of returning home to Bohol excites me for things that I don't get in Nepal -- fresh island breeze, the ocean, deep diving and walking around the beach under the sun without a shirt on -- I will really miss this country for cheap vegetables. More than staring at the snow caps of the majestic Himalayas. This basin with a sprig of coriander leaves, two big bunches of radish greens, two sprigs of scallions, a quarter kilo of mushrooms, half a kilo of tomatoes and half a kilo of onions cost me just 120 NPR. About 60 PHP. That's less than 1 EUR for all this. This just would not happen back home.<br />
<br />
In a country where vegetarianism is considered the ideal way of living and with a considerable chunk of the population turning vegan, the demand for plant-based food is high and thus prices are maintained at a constant low. Even artisan vegan restaurants are relatively cheap. This debunks the idea that veganism is a lifestyle for the moneyed. The primary reason for this notion is because it is regarded as a trend in predominantly meat-eating countries where animal flesh is the primary table commodity. In order to rectify this, people must understand the fact that meat comes at a cost far higher than financial capital.Ludwig Bon Quirog y Migriñohttp://www.blogger.com/profile/02023790488154955946noreply@blogger.com0tag:blogger.com,1999:blog-5786406424042024490.post-81107902854335643682019-03-09T02:39:00.000+08:002019-03-09T19:10:17.912+08:00Basic Silken Tofu and Mushroom RamenOne of my biggest quandaries about turning plant-based is not being able to order ramen at Japanese restaurants because, even if they don't put meat cutlets or formerly live seafood in it, the broth they use is always, always, always based on meat -- usually pork. And if I ask them to omit the broth, they wouldn't know how to make it taste good, so rather than suffer eating bland noodles soaked in plain hot water, I just skip it. For years, I steered clear of the holy noodle bowl until one day someone slapped my forehead with chopsticks and I realised I could actually make it myself!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShRhzHjJEOqACsD7xfSRpXwpwTfE7sF2sfoV4jFXqQsnaXLQ2uasWyXLbbBZt9HHKRaQjz6X37d9uzBFo9WE3klSJbKMD-h9fAJT5Nt7r0DwuWWVFGTl5dvxipDAjJsf5MUoxiCesEH2f/s1600/IMG_20180705_220354_633.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShRhzHjJEOqACsD7xfSRpXwpwTfE7sF2sfoV4jFXqQsnaXLQ2uasWyXLbbBZt9HHKRaQjz6X37d9uzBFo9WE3klSJbKMD-h9fAJT5Nt7r0DwuWWVFGTl5dvxipDAjJsf5MUoxiCesEH2f/s640/IMG_20180705_220354_633.jpg" width="640" /></a></div>
<br />
<br />
<b>This recipe makes</b><br />
<br />
- 1 bowl for one person<br />
<br />
<br />
<b>You will need:</b><br />
<b><br />Mandatory Ingredients</b><br />
<blockquote class="tr_bq">
- 1 tablespoon of <b>good quality soy sauce</b> (e.g. nama shoyu, tamari, Pantai Mushroom Soy Sauce, Lee Kum Kee Premium Soy Sauce)</blockquote>
<blockquote class="tr_bq">
- ½ teaspoon of black <b>bean garlic paste</b> * alternatively: ½ teaspoon of <b>fermented black soybeans and one clove of garlic</b>, bashed into a paste with a mortar and pestle * alternatively: 1 teaspoon of <b>miso paste</b></blockquote>
<blockquote class="tr_bq">
- 1 teaspoon of <b>instant vegetable broth paste or powder</b> * alternatively: <b>mushroom powder </b></blockquote>
<blockquote class="tr_bq">
- 100-120g of <b>dry ramen noodles</b></blockquote>
<blockquote class="tr_bq">
- 500 ml (2 cups) of <b>boiling water </b></blockquote>
<blockquote class="tr_bq">
- 50g of <b>silken tofu </b>(or any kind of tofu), cut into cubes</blockquote>
<blockquote class="tr_bq">
- 50 g of <b>mushrooms </b>(ideally shiitake, but any kind will do), whole or cut, you decide </blockquote>
<blockquote class="tr_bq">
- 1 teaspoon of <b>sesame oil </b></blockquote>
<blockquote class="tr_bq">
- ½ sheet of <b>nori</b>, thinly cut </blockquote>
<blockquote class="tr_bq">
- 1 tablespoon of <b>scallions</b>, chopped </blockquote>
<blockquote class="tr_bq">
- 1 teaspoon of <b>crispy fried garlic</b>, finely chopped</blockquote>
<br />
<b>Optional Ingredients</b><br />
<blockquote class="tr_bq">
- ½ teaspoon of <b>chilli oil</b></blockquote>
<blockquote class="tr_bq">
- 1 tablespoon of<b> cabbage</b>, finely chopped </blockquote>
<blockquote class="tr_bq">
- 1 tablespoon of <b>sweet corn kernels</b></blockquote>
<blockquote>
- 1 teaspoon of <b>roasted sesame seeds</b></blockquote>
<blockquote class="tr_bq">
- 1 tablespoon of <b>mung bean sprouts</b></blockquote>
<blockquote class="tr_bq">
- ½ teaspoon of crushed (pulverised) S<b>ichuan pepper corn</b></blockquote>
<br />
<b>Let's do this!</b><br />
<blockquote>
<b>1. </b>In a large serving bowl, add soy sauce, vegetable broth paste/powder, black bean garlic paste (or miso if using it as an alternative) and dry ramen noodles. Add boiling water. Cover the bowl with a lid and leave for 5 minutes.</blockquote>
<blockquote>
<b>2. </b>Open and stir everything to mix well. When the noodles have swollen up and the pastes and broth powders have dissolved, add silk tofu, mushrooms and sesame oil. Sprinkle nori on top, then chopped scallions and fried garlic.</blockquote>
<blockquote>
<b>3. </b>Add any or all of the optional ingredients. If not, serve.</blockquote>
<br />
<br />
<b>Tip:</b> This is best served immediately after preparing.Ludwig Bon Quirog y Migriñohttp://www.blogger.com/profile/02023790488154955946noreply@blogger.com0tag:blogger.com,1999:blog-5786406424042024490.post-67672674443949819352019-03-06T20:32:00.000+08:002019-03-06T20:37:06.245+08:00Avocado-Based Vegan Ice Cream<div class="tr_bq">
<div class="tr_bq">
<span style="font-size: large;">a </span><b><span style="font-size: x-large;">vegan</span></b><span style="font-size: large;"> dessert </span></div>
<br />
Now that summer has hit most of the Philippine Islands, let me share my Avocado-Based Vegan Ice Cream recipes even if I'm currently living in a cold city where spring has just come.<br />
<br />
There are three (3) recipes for three different flavours in this post -- <b><i>Mochavocado </i></b>(chocolate and coffee), <b><i>Mangocado </i></b>(mango), and <b><i>Avocadurian </i></b>(durian, obviously). Try all or some of them depending on what you fancy.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqFX-POouAmJjyFNJN6rSj9Z_0rm2vtGUQmOKvvpOMGrY_ISYfpJ1JesDUIoxWbU3LildOpm-ACpRpbA0AQ476vP0w6U6F9Df2iaWReJ1UR7_toP4jrqhVxm_uLVBWhgOZGOeCwzFsJ5Ni/s1600/IMG_20170907_152322_664.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqFX-POouAmJjyFNJN6rSj9Z_0rm2vtGUQmOKvvpOMGrY_ISYfpJ1JesDUIoxWbU3LildOpm-ACpRpbA0AQ476vP0w6U6F9Df2iaWReJ1UR7_toP4jrqhVxm_uLVBWhgOZGOeCwzFsJ5Ni/s640/IMG_20170907_152322_664.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>MOCHAVOCADO</b> Ice Cream</td></tr>
</tbody></table>
<br />
<br />
<b>If you follow one recipe strictly, you will be have:</b><br />
<br />
- 2 ice cream servings<br />
<br />
<br />
<br />
<b>Mochavocado </b><span style="font-size: x-small;">(pictured above)</span><br />
<blockquote class="tr_bq">
- 1 whole large avocado (flesh only) </blockquote>
<blockquote class="tr_bq">
- 1 teaspoon of nama shoyu or tamari (or plain soy sauce if you don't have either) </blockquote>
<blockquote class="tr_bq">
- 50g of melted dark chocolate (ideally 70% and above) </blockquote>
<blockquote class="tr_bq">
- 2 tablespoons of agave nectar, maple syrup or coconut sugar </blockquote>
<blockquote class="tr_bq">
- half a cup of coconut cream </blockquote>
<blockquote class="tr_bq">
- 1 shot of espresso</blockquote>
<b><br /></b><b>Mangocado </b><span style="font-size: x-small;">(pictured below)</span><br />
<blockquote class="tr_bq">
- 1 whole large avocado (flesh only) </blockquote>
<blockquote class="tr_bq">
- 1 whole ripe large mango (flesh only) </blockquote>
<blockquote class="tr_bq">
- 3 tablespoons of overnight-soaked steel-cut oats </blockquote>
<blockquote class="tr_bq">
- 1 heaped teaspoon of grated turmeric (half teaspoon if powdered)</blockquote>
<br />
<b>Avocadurian </b><span style="font-size: x-small;">(pictured below)</span><br />
<blockquote class="tr_bq">
- 1 whole large avocado (flesh only) </blockquote>
<blockquote class="tr_bq">
- 5 tablespoons of durian flesh</blockquote>
<br />
<b>To make:</b><br />
<blockquote class="tr_bq">
Throw everything in a blender and blend until smooth. Then use an ice cream maker and churn until it turns to ice cream. If you don't have an ice cream maker, freeze it for at least four (4) hours. A good tip is to take it out every half hour for the first 2 hours; lightly blend it; and put it back to freeze. This is to make sure your ice cream is well-aerated and does not harden into a solid block.</blockquote>
<br />
<b>Notes:</b> <br />
<blockquote class="tr_bq">
- For <b>Mangocado</b> - <b>Turmeric</b> is not absolutely necessary and I must say it adds a bit of a distinct flavour and you will be able to tell what it is if you know turmeric. I use it primarily to mask the persistent green colour. Plus, it's also really good for you.</blockquote>
<blockquote class="tr_bq">
- For <b>Mochavocado</b> - <b>Soy sauce </b>(<i>nama shoyu</i> or <i>tamari</i>) kicks out most of the avocado taste and enhances the flavour profile of chocolate. I've tried making the ice cream without it and while it's also good, it's not quite as good. You may omit it if you have a problem with soy.</blockquote>
<blockquote class="tr_bq">
- For <b>Avocadurian </b>- If you don't like durian, don't make it.</blockquote>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAT84AYAaU5H0zTg5B8sWoGEsoI54pvyhSq22FkXvRMQd3FzlQEn4mpRzJZOaTI70T44f1-IcMbtosFO6C17jgho51FemoPmRGMx0yF6cV4ihh0GxxVrQETdFZuYwykbNOH2xcuP3W3PSg/s1600/IMG_20170906_160056_920.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAT84AYAaU5H0zTg5B8sWoGEsoI54pvyhSq22FkXvRMQd3FzlQEn4mpRzJZOaTI70T44f1-IcMbtosFO6C17jgho51FemoPmRGMx0yF6cV4ihh0GxxVrQETdFZuYwykbNOH2xcuP3W3PSg/s640/IMG_20170906_160056_920.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>AVOCADURIAN </b>Ice Cream</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBVvv-y8DpbbaYbQ1Y5mro9A_ekTyuW-QJeb31HFPbOn9Pfc2vy-qRV5sZ4TsYEzgvoZg2xhUe6eOGvtitnniLoxnWcA2Es1GVjtiHl6h1-1hy5ncswTK9Dw9Dwa0W_XQYNe8bSl4XBE0_/s1600/IMG_20170909_124744_012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBVvv-y8DpbbaYbQ1Y5mro9A_ekTyuW-QJeb31HFPbOn9Pfc2vy-qRV5sZ4TsYEzgvoZg2xhUe6eOGvtitnniLoxnWcA2Es1GVjtiHl6h1-1hy5ncswTK9Dw9Dwa0W_XQYNe8bSl4XBE0_/s640/IMG_20170909_124744_012.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>MANGOCADO</b> Ice Cream</td></tr>
</tbody></table>
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Ludwig Bon Quirog y Migriñohttp://www.blogger.com/profile/02023790488154955946noreply@blogger.com0tag:blogger.com,1999:blog-5786406424042024490.post-88984573704222177502018-07-10T06:05:00.000+08:002018-07-10T06:35:10.191+08:00Mushroom Stir-Fry with Asian Style Tomato Sauce<div class="tr_bq">
<span style="font-size: large;">a </span><b><span style="font-size: x-large;">vegan</span></b><span style="font-size: large;"> dish</span></div>
<br />
Following the ouster of all non-European teams from the 2018 FIFA World Cup Finals season, I felt the need for a healthy distraction. What better way than cooking awesome vegan food?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVjz8jafKhLfSvSmrgKgwRDbMqTv6Oh0KMJR8655TnLwjdiPhrycbBpHS5N-Jlb9zex4bw8NV2LLKdLyLU1uZOg4rkdQNROu6lk0oY4G3iRF81j9gET3eoHIaOxv1CaNAK6V3BAr15oP4/s1600/mushroom+tomatoes2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1080" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVjz8jafKhLfSvSmrgKgwRDbMqTv6Oh0KMJR8655TnLwjdiPhrycbBpHS5N-Jlb9zex4bw8NV2LLKdLyLU1uZOg4rkdQNROu6lk0oY4G3iRF81j9gET3eoHIaOxv1CaNAK6V3BAr15oP4/s640/mushroom+tomatoes2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Oyster Mushroom Stir-Fry with Asian Style Tomato Sauce on a Bed of Lamian Noodles</td></tr>
</tbody></table>
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<br />
<b>If you follow this recipe strictly, granting that this is the only food item eaten for a meal (with your preferred carb staple, of course), you will be able to feed:</b><br />
<br />
- 1 hungry person, or<br />
- 2 not-very-hungry people<br />
<br />
<br />
<b>You will need:</b><br />
<b><br /></b><b>For the Mushroom Stir-Fry</b><br />
<blockquote class="tr_bq">
- 150 g of <b>mushrooms </b>(oyster, champignon or portobello), rough cut </blockquote>
<blockquote class="tr_bq">
- 1 teaspoon of <b>garlic</b>, finely chopped </blockquote>
<blockquote class="tr_bq">
- 1 tablespoon of <b>scallions</b>, finely chopped </blockquote>
<blockquote class="tr_bq">
- 1 tablespoon of <b>soy sauce</b> (more or less to taste because it depends on what kind and brand you use, I use <i>Lee Kum Kee Premium Soy Sauce</i>) </blockquote>
<blockquote class="tr_bq">
- 1 or 2 tablespoons of <b>neutral-flavoured oil </b>(vegetable or sunflower oil is ideal; pomace olive is acceptable; coconut oil is NOT OK as it's too overpowering)</blockquote>
<b><br /></b><b>For the Asian Style Tomato Sauce</b><br />
<blockquote class="tr_bq">
- 4 fresh medium ripe <b>roma tomatoes</b> (or <b>alicante tomatoes</b> or whatever medium ripe tomatoes you have, but make sure they are all ripe and red, otherwise, you can forget about cooking this), quartered </blockquote>
<blockquote class="tr_bq">
- 1 teaspoon of <b>garlic</b>, finely chopped </blockquote>
<blockquote class="tr_bq">
- 1 tablespoon of <b>scallions</b>, finely chopped </blockquote>
<blockquote class="tr_bq">
- 1 teaspoon of <b>ginger</b>, grated </blockquote>
<blockquote>
- 3 pieces of <b>bird's eye chilli </b>(more or less, depending on your heat tolerance; you can also use whatever spicy chilli you have), finely chopped</blockquote>
<blockquote class="tr_bq">
- 1 tablespoon of <b>soy sauce </b></blockquote>
<blockquote class="tr_bq">
- 1 or 2 tablespoons of <b>neutral-flavoured oil </b></blockquote>
<blockquote class="tr_bq">
- 1 teaspoon of <b>sesame oil</b></blockquote>
<br />
<b>Let's do this!</b><br />
<blockquote>
<b>1. </b>In a wok (or pan, if you're not Asian), heat 1 or 2 tablespoons of neutral-flavoured oil in high fire. DO NOT WAIT FOR SMOKE POINT, duh. As soon as it heats up, add scallions and stir for around 15 seconds. Add garlic and stir for 30 seconds or until it turns a bit brown. Just a bit brown, not burnt! Add mushrooms and soy sauce. Stir. Cook until the mushrooms are done. Make sure there is still quite a bit of liquid (from the mushrooms). Don't let it dry up too much; that's not what we want. Turn off the heat. Remove everything from the wok. Transfer into a bowl and set aside. </blockquote>
<blockquote>
<b>2. </b>In the same wok (no need to wash, don't be fussy), add 1 or 2 more tablespoons of neutral-flavoured oil. Throw in the chilli. Stir for 30 seconds and cover your mouth when you sneeze. Follow the same sequence of adding spices in. Add the ginger together with the garlic. Add the tomatoes in. Stir everything around in super high heat until the tomatoes are well softened. Rub the tomatoes on the sides, deglazing the caramelised bits from the mushroom thingy you just cooked. Press down on the tomatoes to release flavour and liquid. Reduce heat to low, but not super low. Simmer covered for 5 minutes. Now, I know woks don't normally have lids, so figure something out! Make sure the liquid doesn't dry up; it's a sauce, not a paste. Turn off the heat. Add the sesame oil and mix. </blockquote>
<blockquote>
<b>3. </b>Mix everything together. Adjust the taste to your liking. You may use a bowl or just the wok. Simply add the mushrooms back in after turning off the heat.</blockquote>
<br />
<b>Tip:</b> This is best eaten with rice or pre-cooked plain <i>lamian</i> (ramen) noodles. You may eat it with other types of Asian noodles like <i>saang mein</i>, <i>shahe fen</i>, <i>banh pho </i>or <i>khanom chin</i>. You may also eat it with pasta. Heck, you may even eat it with bread if you feel that you must. However, you must resist the urge to eat it with mashed potatoes. Come on, have a little respect!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnWglRHZ5FeTM2EecxWlo4ky-VxjxUEL3Dl094FXpaQ0hhfyNYYC5Xyb8ZR4TV12zBQBXJYqtoJd-KqThzhrt5RHmOJ6x028QlYZA_2cAwSu8uM0zoAkBJYGY0Vno1njdqPhNJ6znSkqw/s1600/mushroom+tomatoes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1080" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnWglRHZ5FeTM2EecxWlo4ky-VxjxUEL3Dl094FXpaQ0hhfyNYYC5Xyb8ZR4TV12zBQBXJYqtoJd-KqThzhrt5RHmOJ6x028QlYZA_2cAwSu8uM0zoAkBJYGY0Vno1njdqPhNJ6znSkqw/s640/mushroom+tomatoes.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td class="tr-caption" style="font-size: 12.8px;">Champignon Mushroom Stir-Fry with Asian Style Tomato Sauce</td></tr>
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Ludwig Bon Quirog y Migriñohttp://www.blogger.com/profile/02023790488154955946noreply@blogger.com0tag:blogger.com,1999:blog-5786406424042024490.post-57530963265548924182017-09-05T16:23:00.000+08:002017-09-05T16:23:33.328+08:00Bean Stew Secret<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOFIO-LkbKM7vg3iJ4d-caVxl-OvzQNuTxaj45nSocajgGdewI5myN3CozaaMF_kOhqzLmIMysYCYdk7rL4JFjbocVuh161J3q5k-puRDc03gve4IydRqYERJNbnq6IhIrChuNd_AQwtp1/s1600/bean+stew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1393" data-original-width="1600" height="556" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOFIO-LkbKM7vg3iJ4d-caVxl-OvzQNuTxaj45nSocajgGdewI5myN3CozaaMF_kOhqzLmIMysYCYdk7rL4JFjbocVuh161J3q5k-puRDc03gve4IydRqYERJNbnq6IhIrChuNd_AQwtp1/s640/bean+stew.jpg" width="640" /></a></div>
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A chef at a vegetarian restaurant in Bolivia once told me that the secret to great chilli is to grill the tomatoes whole until the skin burns and ruptures. Cut them in half, sprinkle a pinch of salt on the inside of each piece and let them sit for at least 15 minutes before throwing them in your pan to sauté in olive oil with onion and garlic.Ludwig Bon Quirog y Migriñohttp://www.blogger.com/profile/02023790488154955946noreply@blogger.com0tag:blogger.com,1999:blog-5786406424042024490.post-30823986508845425792017-06-20T02:46:00.001+08:002017-06-20T02:46:13.757+08:00On Coconut OilSo there's this article saying coconut oil is very bad for me.<br />
<br />
OK. Sure. I can believe that. I get it. It can potentially cause weight gain and cardiovascular problems. But, ultimately, what oil doesn't make us fat and clog our arteries if we consume it in large quantities and sit on our asses all day every single day? I'd say even the purest and "holiest" batch of oil squeezed from olive trees lining the border between Jerusalem and Bethlehem (near that damned wall) would do that. Still, though, I get it. Science says it's not as much of a miracle as it's hyped up to be. But will I stop using coconut oil? Hell to the no!<br />
<br />
<blockquote class="tr_bq">
<span style="font-size: large;"><b>A: </b>I like it;<br /><b>B: </b>I make my own because it's easy; and<br /><b>C: </b>Coconut oil, at least for those in countries like mine, is infinitely more sustainable, ecologically sound and compassionate compared to its most convenient alternatives.</span></blockquote>
<br />
Consider palm oil (<i>E. guineensis</i>,<i> E. oleifera</i>, <i>A. maripa</i>). It's a convenient source of vegetable oil that can be used for various things, but it's also depilating rainforests all over Southeast Asia, pushing orangutans and Sumatran tigers to extinction, and is indirectly inciting violence among humans. Don't challenge me; I've lived in remote villages in the mountains of Indonesia and I have some very passionate things to say about this industry.<br />
<br />
And need I say anything about how butter and lard are obtained?<br />
<br />
By all means, go ahead and stop consuming coconut oil. I really couldn't care less. But don't you dare insinuate that it's as bad as lard and beef fat because, dear, my body thrives largely on avocado, durian and copious amounts of coconut oil, but I have probably climbed more mountains than your entire Sunday running club combined with your Basic Ecclesial Community's Wednesday prayer meeting group.<br />
<br />
And have you seen my mother? She's 51; she can cycle 35km straight; she is a combat proficient martial artist; she has the skin of a 30-year-old; and guess what: she swears by coconut oil.<br />
<br />
I can say nothing to discredit any statements by the American Heart Association, an organisation created to warn US citizens against habits that lead to obesity, heart disease and stroke, nor do I want to, but I must say that merely stating that coconut oil's saturated fat content, at 82%, is 20 points heigher than butter's, is hardly a delivery of a groundbreaking scientific finding. The problem is not the consumption of coconut oil or butter or lard; it's our sedentary lifestyles which have, by and large, become the norm for city living.<br />
<br />
Eschewing the "evil slime" that is coconut oil will probably only give you an extra week, if you're lucky, before you succumb to butter, canola, lard or freaking Crisco. You're not going to live to be 102 just by dropping the <i>coco loco</i> and retaining all your other unhealthy habits. Who are you kidding?<br />
<br />
<br />
<br />
<span style="font-size: x-small;"><b>And, oh! Here are articles telling us of the sheer evils of coconut oil:</b></span><br />
<span style="font-size: x-small;">- </span><a href="http://www.iflscience.com/health-and-medicine/coconut-oil-bad" style="font-size: small;">http://www.iflscience.com/health-and-medicine/coconut-oil-bad</a><br />
<span style="font-size: x-small;">- <a href="http://www.bbc.com/news/health-40300145">http://www.bbc.com/news/health-40300145</a></span><br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;"><b>Be afraid. Be very afraid!</b></span>Ludwig Bon Quirog y Migriñohttp://www.blogger.com/profile/02023790488154955946noreply@blogger.com0tag:blogger.com,1999:blog-5786406424042024490.post-11397629507404898702017-06-06T22:26:00.000+08:002017-06-06T23:13:48.908+08:00Vegan Laing<span style="font-size: large;">a </span><b><span style="font-size: x-large;">vegan</span></b><span style="font-size: large;"> adaptation of a traditionally non-vegan Bicolano (North-Eastern Philippines) dish</span><br />
<br />
Savouring a spoonful of my most recent piece of art after it left the saucepan and moved to a serving bowl, I asked myself why I don't make it often. It's effing amazing, but the last time I cooked it was over a year ago. Then I looked at the wall clock and saw that it was 7:30pm--two hours after I had started cooking. I got my answer: It takes super long. And, on top of that, it could get very painful if you're not careful enough.<br />
<br />
Taro, as a vegetable, can categorically be considered a risky ingredient. Unlike onions and garlic that will simply turn unpalatable if you mishandle them, this stuff could actually cause harm. Kind of like cassava. Why do we use these ingredients, you ask? Because if you pull things off, they are heavenly and irreplaceable! Also, we Filipinos are adrenaline junkies! We sweat and palpitate as we stir stews in a cauldron, awaiting the very moment when we need to take a sip of the broth during the seasoning process and ultimately find out whether we would be giggling at the dinner table afterwards or bleeding from the mouth in the ER.<br />
<br />
So do yourself a favour if you decide to cook this dish and follow the full detoxification process. Don't take shortcuts. Maybe I overplayed its toxicity a bit in the previous paragraph. I hope that didn't put you off. If you, you daring kitchen diva you, still want to make this dish, read on.<br />
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVOg9ufBbsYArjWcLyzPudGD6FSP6D3FWCfLmY74mxy3TvjKDcSq_ciCUecUR8POA6e7_R9pJTAZb2Lf178Vypg1ICaQtghUkFzdbiVc8XQT0gQUxeKFUl_DmVDlz3Jpu3FEqCW0ohyphenhyphenA5-/s1600/Laing+%2528vegan%25292.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="818" data-original-width="1090" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVOg9ufBbsYArjWcLyzPudGD6FSP6D3FWCfLmY74mxy3TvjKDcSq_ciCUecUR8POA6e7_R9pJTAZb2Lf178Vypg1ICaQtghUkFzdbiVc8XQT0gQUxeKFUl_DmVDlz3Jpu3FEqCW0ohyphenhyphenA5-/s640/Laing+%2528vegan%25292.jpeg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegan Laing</td></tr>
</tbody></table>
<br />
<br />
<b>If you follow this recipe strictly, granting that this is the only food item eaten for a meal (with rice, of course), you will be able to feed:</b><br />
<br />
- 3 regular sized people,<br />
- 2 large people, or<br />
- 1 very hungry person of any size<br />
<br />
<br />
<b>You will need:</b><br />
<blockquote class="tr_bq">
- 200 grams of fresh <b>taro leaves </b>(100 grams if dried), stalks and main rib chopped off </blockquote>
<blockquote class="tr_bq">
- 6 cups of fresh <b>coconut milk</b>, ideally using the coconut water to extract it (use 1½ large coconut or 2 smaller coconuts; 3 cans if you don't have access to fresh ones)</blockquote>
<blockquote class="tr_bq">
- 4 large sheets of <b>nori</b>, roughly chopped or ripped to bits</blockquote>
<blockquote class="tr_bq">
- pieces of <b>seriously spicy chilli</b>, ideally 10 pieces of <i>bird's eye</i> or 12 pieces of <i>siling labuyo </i>or 1 <i>ghost pepper</i>, finely chopped and seeds included (you may use more or less depending on your tolerance for spicy food) </blockquote>
<blockquote class="tr_bq">
- 1 large <b>onion</b>, very finely chopped </blockquote>
<blockquote class="tr_bq">
- 9 cloves of <b>garlic</b>, very finely chopped </blockquote>
<blockquote class="tr_bq">
- 3 tablespoons of finely grated <b>ginger</b></blockquote>
<blockquote class="tr_bq">
- 2 teaspoons of <b>salted black beans</b>,<b> </b>also known as <i>tau-si</i>, <i>douchi</i> or <i>tochi</i>, mashed with a fork/spoon</blockquote>
<blockquote class="tr_bq">
- 1 cup of <b>minced tofu adobo </b>or <b>minced vegemeat adobo</b>, meaning marinated in garlic, vinegar and soy sauce, and fried<b> </b>(purely optional; I mean it's so optional that I didn't even use it) </blockquote>
<blockquote class="tr_bq">
- 2 tablespoons of <b>vegetable oil</b> (ideally coconut oil; other neutral-tasting vegetable oils will do; avoid olive oil as it has a distinct taste)</blockquote>
<blockquote class="tr_bq">
- <b>water</b> as needed</blockquote>
<blockquote class="tr_bq">
- <b>sea salt </b>for seasoning</blockquote>
<br />
<br />
Traditionally, this dish is not vegan at all. Purist omnivores in northern Philippines would spit on the ground in front of me for forgoing shrimp paste and pork shoulder, but I don't really care.<br />
<br />
To replace the oceany taste of shrimp paste, I use a combination of nori sheets and salted black beans. Married, they basically become vegan <i>bagoong</i>.<br />
<br />
To replace pork, if one feels that they must, you can use minced vegemeat adobo or minced tofu adobo. I didn't, though. I didn't feel it was necessary.<br />
<br />
For best taste, cook this dish in a pot/cauldron made of clay on top of actual wood instead of an LPG stove. Of course, not all of us have this option, so boo-hoo!<br />
<br />
<b><br /></b>
<b>First of all, let's make sure the taro leaves are edible before we cook with them:</b><br />
<blockquote class="tr_bq">
<b><br /></b><b>1. </b>Put all the leaves in a saucepan. </blockquote>
<blockquote class="tr_bq">
<b>2. </b>Push the leaves down and cover with water about 2 cm higher than the pile of leaves. </blockquote>
<blockquote class="tr_bq">
<b>3. </b>Close the saucepan with a lid and bring to the boil. </blockquote>
<blockquote class="tr_bq">
<b>4. </b> Simmer for 20 minutes. </blockquote>
<blockquote class="tr_bq">
<b>5. </b> Drain the water completely. Rinse the leaves and squeeze out remaining liquid. </blockquote>
<blockquote class="tr_bq">
<b>6.</b> Repeat this process two more times, reducing the simmer time to 10 minutes and 5 minutes, respectively.</blockquote>
<blockquote>
<b>7. </b>After squeezing for a final time, chop the leaves roughly. </blockquote>
<b><br /></b>
<b><br /></b>
<b>Now, let's make vegan laing:</b><br />
<blockquote class="tr_bq">
<b>1. </b>Heat your pan and pour in 2 tablespoons of oil. </blockquote>
<blockquote class="tr_bq">
<b>2. </b>Maintain medium heat, drop in your chopped onion and chillies together.<br />
Saute until the onion softens. </blockquote>
<blockquote class="tr_bq">
<b>3. </b>Add the garlic and ginger and sautee for 2-3 minutes, stirring continuously. Make sure nothing burns and sticks to the bottom of the pan because, god almighty, that would be a disaster!</blockquote>
<blockquote class="tr_bq">
<b>4. </b>Pour in 2 cups of coconut milk. Drop a generous pinch of salt. Add the prepared taro leaves and stir to mix everything well. Bring to the boil.</blockquote>
<blockquote class="tr_bq">
<b>5. </b> When it boils, stir in the nori and mashed salted black beans together. Add the rest of the coconut milk. If you elect to put tofu or vegemeat in your vegan laing, now would be the time to drop them in. Stir to mix everything.</blockquote>
<blockquote class="tr_bq">
<b>6. </b>Bring to the boil and simmer until the sauce reduces and thickens. When I say "reduce," I don't mean dry up. I mean around the level of the solid ingredients when you can actually see the taro popping up, not swimming but still soaking.</blockquote>
<blockquote class="tr_bq">
<b>7. </b> Season with more salt if necessary. Stir. Taste.</blockquote>
<blockquote class="tr_bq">
<b>8.</b> Take off the heat and serve. </blockquote>
<br />
<br />
<b>Note:</b> Don't worry, you'll live.Ludwig Bon Quirog y Migriñohttp://www.blogger.com/profile/02023790488154955946noreply@blogger.com1tag:blogger.com,1999:blog-5786406424042024490.post-68606109112008555602014-03-05T01:20:00.001+08:002014-03-05T01:40:11.190+08:00Peanut Butter<span style="font-size: large;">a </span><b><span style="font-size: x-large;">vegan</span></b><span style="font-size: large;"> spread</span><br />
<br />
For the 80% raw, 20% cooked food vegan that I am, this, my dear friends, is the epitome of comfort cooked food. This tops the list! I eat so much of it so I had to learn to make it myself--if not for economic reasons, then for convenience and sheer awesomeness! Any why not? It's simple and you can be absolutely sure there aren't any nasty and harmful substances in it.<br />
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I had a conversation with my Dutch friend, Dominik, a few days ago about how I make my own peanut butter. He asked if I had posted a recipe on my food blog but then I hadn't at the time so I just gave him the instructions. This posting is for the sake of pictures and for the benefit of the rest of the world.<br />
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Hey, Dominik, enjoy making your own peanut butter from now on!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhic45tGsAtkJrtPwEq5WUsAih6R4KNdnr5KqdSTsX1FFwKesSgar1lBo-HpZ-HiKFilErphL5eVDjSUfkPGHcBSnC3bZ7h14RKfqoWfgycfywT1CZvloVYmANrUTosr2ZEI_RbG_41zafQ/s1600/050320141708.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="peanut butter" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhic45tGsAtkJrtPwEq5WUsAih6R4KNdnr5KqdSTsX1FFwKesSgar1lBo-HpZ-HiKFilErphL5eVDjSUfkPGHcBSnC3bZ7h14RKfqoWfgycfywT1CZvloVYmANrUTosr2ZEI_RbG_41zafQ/s1600/050320141708.jpg" height="478" title="home made peanut butter" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Presenting: My home made peanut butter... and my Chinese visa papers? Hahaha!</td></tr>
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I made just a small batch for photographic purposes since I still have a half-full jar in my fridge good for the rest of the week. This recipe, though, will be good for about a 150-millilitre mason jar.<br />
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<b>You will need:</b><br />
<blockquote class="tr_bq">
- 2 cups of <b>raw peanuts</b> (off the shells, of course, but skin on or off doesn't matter to me) </blockquote>
<blockquote class="tr_bq">
- 2 tablespoons of <b>peanut oil</b> or <b>coconut oil</b> (I use virgin coconut oil.) </blockquote>
<blockquote class="tr_bq">
- 1 tablespoon (more or less or none) of <b>agave nectar/maple syrup/honey/sugar</b> </blockquote>
<blockquote class="tr_bq">
- ½ teaspoon of <b>salt</b></blockquote>
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<b>To make peanut butter:</b><br />
<blockquote class="tr_bq">
<b>1. </b>You may begin by dry roasting the peanuts or frying them in the coconut oil. Up to you. This takes about 5 minutes over low heat, with constant stirring to ensure even cooking. </blockquote>
<blockquote class="tr_bq">
<b>2. </b>Drop everything in a food processor along with all your other ingredients and blend for about 2 minutes or until you achieve the desired consistency. (Because I only made a tiny batch, I used a coffee grinder instead of a food processor. It works, too.)</blockquote>
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<b>NOTE: </b>To make chunky peanut butter, reserve a tablespoon of peanuts before blending and add them in afterwards, blending for only 20 seconds to make sure you get chunks.<br />
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<b>ANOTHER NOTE:</b> After making your base peanut butter (i.e. the recipe above), you can take it to the next level by adding cocoa powder or cinnamon or vanilla. You can even apply this recipe using other nuts like cashew and almond to make other types of nut butter.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhta8DaKg9lAgkNFtV7p7msYzXLU9-0VpkzmyWQ3ubbWR0h_JBCoWi9Yri0P1mU43GnncAwvbOlngRD0XfK5xSu_eEdavdUPYjDx5dhp9MB9Vc4ji2AKGjGiWFzL1aLUKIBuqxu7hIZTLwt/s1600/040320141690.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Home made peanut butter" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhta8DaKg9lAgkNFtV7p7msYzXLU9-0VpkzmyWQ3ubbWR0h_JBCoWi9Yri0P1mU43GnncAwvbOlngRD0XfK5xSu_eEdavdUPYjDx5dhp9MB9Vc4ji2AKGjGiWFzL1aLUKIBuqxu7hIZTLwt/s1600/040320141690.jpg" height="480" title="peanuts" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peanuts frying - skin on</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTbUqpY2UCU005aT1itTEhx5OLMZIWzWsL0Hrp3hV7l5le2TP5ahb7YwAHNiScaxbmtHjbR0k1Ntnp6delA812WHs0qQriSCFpv0KnASZpNDI11D6gwyZYNjUQGA6b1BQt86CZFnmwHuJv/s1600/040320141696.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="peanut butter" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTbUqpY2UCU005aT1itTEhx5OLMZIWzWsL0Hrp3hV7l5le2TP5ahb7YwAHNiScaxbmtHjbR0k1Ntnp6delA812WHs0qQriSCFpv0KnASZpNDI11D6gwyZYNjUQGA6b1BQt86CZFnmwHuJv/s1600/040320141696.jpg" height="480" title="Home made peanut butter" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">blending in a coffee grinder</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg65NCanaQ78SG45RPveLNTSeX0kR7cOGuf6KVh413k3A8-hE5urM306gcZncDVuBM829EWRmG0gLM23Vkl1MHOJ9MofcDYI7YHuA_xMdxVMn4DfKkv8ehTDwJW_GFTwTTu3lKTChsyWKgs/s1600/040320141698.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="peanut butter" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg65NCanaQ78SG45RPveLNTSeX0kR7cOGuf6KVh413k3A8-hE5urM306gcZncDVuBM829EWRmG0gLM23Vkl1MHOJ9MofcDYI7YHuA_xMdxVMn4DfKkv8ehTDwJW_GFTwTTu3lKTChsyWKgs/s1600/040320141698.jpg" height="480" title="Home made peanut butter" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Voila! It's fluid at this point because it's hot but it'll turn viscous when it cools.<br />
Those are green tomatoes from my mother's farm in the background.</td></tr>
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<br />Ludwig Bon Quirog y Migriñohttp://www.blogger.com/profile/02023790488154955946noreply@blogger.com0tag:blogger.com,1999:blog-5786406424042024490.post-65251596434783627392014-01-06T00:02:00.000+08:002014-01-06T04:38:13.980+08:00Mixed Vegetables Soup<span style="font-size: large;">a </span><span style="font-size: x-large;"><b>vegan </b></span><span style="font-size: large;">soup</span><br />
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This is my way of educating people on the basics of soup making. Anyone can make soup but the question of taste is always a concern. In this recipe, I will explain the rudiments of how to adjust ingredients and what the basics are to making it work.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLbq6mKMlBvbmOb4yreCc00wmfRr5lI4x9PFnst6FpKiaAXSePysfNbo9fLhhwb2mygyvn59_yL9olkC0gdNFa5z_Jv24EsrTXRXTWv40VfWHPY9AvfDrO5GGSU0c5_zzFlBcETFjr3Dpi/s1600/261220131477.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="vegan soup" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLbq6mKMlBvbmOb4yreCc00wmfRr5lI4x9PFnst6FpKiaAXSePysfNbo9fLhhwb2mygyvn59_yL9olkC0gdNFa5z_Jv24EsrTXRXTWv40VfWHPY9AvfDrO5GGSU0c5_zzFlBcETFjr3Dpi/s640/261220131477.jpg" title="vegetable soup" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">right before cooking</td></tr>
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<b>This particular recipe will give you a bowl good for 2 people (eating only this dish as a full meal)</b> but you can adjust it proportionately so you can make more.<br />
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There are various kinds of soup and a wide variety of ingredients you can use. <b>For this one, I used:</b><br />
<blockquote class="tr_bq">
- 2 standard-sized <b>potatoes </b></blockquote>
<blockquote class="tr_bq">
- 3 medium <b>tomatoes</b> </blockquote>
<blockquote class="tr_bq">
- 1 cup of chopped <b>broccoli head</b> </blockquote>
<blockquote class="tr_bq">
- 1 cup of chopped <b>broccoli stalk</b> (without the hard outer layer) </blockquote>
<blockquote class="tr_bq">
- 2 whole <b>onions</b>, roughly cut </blockquote>
<blockquote class="tr_bq">
- 2 cloves of <b>garlic</b>, crushed </blockquote>
<blockquote class="tr_bq">
- 1 teaspoon of dried <b>marjoram </b>(oregano) leaves </blockquote>
<blockquote class="tr_bq">
- <b>water </b></blockquote>
<blockquote class="tr_bq">
- <b>salt and black pepper</b> for seasoning (after cooking)</blockquote>
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Tools necessary are a sauce pan and a food processor or blender.<br />
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<b>The process is very simple: </b> Put all ingredients in a sauce pan; add a couple of pinches of salt; cover with about 3 to 4 cups of water (depending on how viscous or fluid you want it); bring to a boil and simmer for 15 minutes. After simmering, transfer to a food processor or blender and pulse to liquefy. Season with salt and pepper to taste and then serve.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrBgcLXufujXduiIDiW1rak2gLia4G2OEEQOOoU05Wwc1A2YN8rwpiioSA8c85lxHFJlUFJKilDjRS5svDBgv7MTm57QT6_fce6GJW2f7IWuzbsymQkUAgheCJdusgFrc79U1u4z2MO31O/s1600/261220131480.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="simmering vegan soup" border="0" height="479" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrBgcLXufujXduiIDiW1rak2gLia4G2OEEQOOoU05Wwc1A2YN8rwpiioSA8c85lxHFJlUFJKilDjRS5svDBgv7MTm57QT6_fce6GJW2f7IWuzbsymQkUAgheCJdusgFrc79U1u4z2MO31O/s640/261220131480.jpg" title="simmering vegetable soup" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">simmering</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFIYSeA7pAuaLkEtuFkVcWDSFpjJJGqO0EdjxFn03lwqVAQgFOePNq5_hPKDe6UHXtWtxHY2-H39m6Ls48vHKliZsHEbOMaWaD27OogPiUKSctLw4pVd-sngAq_36wKh6MoAnOjFX9C5ul/s1600/261220131483.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="vegan soup" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFIYSeA7pAuaLkEtuFkVcWDSFpjJJGqO0EdjxFn03lwqVAQgFOePNq5_hPKDe6UHXtWtxHY2-H39m6Ls48vHKliZsHEbOMaWaD27OogPiUKSctLw4pVd-sngAq_36wKh6MoAnOjFX9C5ul/s640/261220131483.jpg" title="vegetable soup" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">served with a garnish of cooked chopped broccoli head</td></tr>
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Depending on the available ingredients and your taste buds' preference, you can adjust what the soup contains. For example: You can use just one onion or half. You can use only one or two tomatoes, or five if it pleases you. You can omit the marjoram or use thyme. Better yet, add coriander and parsley. You can omit the broccoli and use pumpkin instead. The possibilities are endless. Just don't go crazy.<br />
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If something isn't desirable eaten in a salty scenario, don't use it—or if you have to use it, don't use too much. Take carrots, for instance. It's a good vegetable but I think it makes soup cloying if you use a lot. Don't use too much of ingredients that are strong unless they have a necessary appeal like tomatoes. They are lovely and most of us wouldn't mind a lot of them in soup. Heck, you can even make them your primary ingredient. Onions, as well, are great—as in French onion soup. More than three cloves of garlic, however, in a bowl of soup that serves two people, is not very palatable.<br />
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Your choice of herbs will affect the taste, too. Coriander, marjoram, thyme and parsley are great for soups. You can add lots of parsley and coriander but not really thyme and marjoram. They're very imposing. So are other herbs like tarragon, basil, mint, rosemary and sage. While they are acceptable in small quantities, they might give you the feeling that you're drinking an infusion rather than eating soup if you use too much.<br />
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Experimentation is necessary in the art of soup making. You'll find that the more mistakes you make, the more you get better. Mistakes are how I came up with these guidelines. Make soup making a habit and you'll get the hang of it as the days come by.Ludwig Bon Quirog y Migriñohttp://www.blogger.com/profile/02023790488154955946noreply@blogger.com0tag:blogger.com,1999:blog-5786406424042024490.post-48798602774839738072014-01-05T23:18:00.000+08:002014-01-05T23:59:02.497+08:00Hummus<span style="font-size: large;">a </span><b><span style="font-size: x-large;">vegan </span></b><span style="font-size: large;">sauce</span><br />
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To be completely honest, although I do consume a fair amount of Tahini, I'm not a huge fan of it on its own. The real reason I make it is so I could then proceed to making hummus—an awesome Middle Eastern food item that requires it.<br />
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Hummus is actually the Arabic term for chickpeas. What we're dealing with here is called <i>ḥummuṣ bi ṭaḥīna</i> in Arabic—meaning hummus with tahini. It is the non-sweet cousin of peanut butter that is commonly consumed in the region where Jesus Christ and Mohammed lived. Whether or not you adhere to an Abrahamic religion, you'll probably love this.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj12xdbv_FfIcjKdb87K82kPsZjk60hC0HNkhVdT0k8RLdWjvsbqkk_4_JHuMoopUBQ4feSwUY4WGT1ZQME_eOdTUZNl0zKe1G5vLQVyU4ADOHK6Pgl06YUEjNXG9FmcArAeskJsMMJcWj3/s1600/261220131469.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj12xdbv_FfIcjKdb87K82kPsZjk60hC0HNkhVdT0k8RLdWjvsbqkk_4_JHuMoopUBQ4feSwUY4WGT1ZQME_eOdTUZNl0zKe1G5vLQVyU4ADOHK6Pgl06YUEjNXG9FmcArAeskJsMMJcWj3/s640/261220131469.jpg" width="640" /></a></div>
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<b>Following this recipe will fill up a standard peanut butter jar or, in my case, again, a plastic container.</b><br />
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<b>You will need:</b><br />
<blockquote class="tr_bq">
- 2 cups of <b>cooked chickpeas </b>(or <i>garbanzo beans</i>, as they are otherwise called) </blockquote>
<blockquote class="tr_bq">
- 2 tablespoons of <b>tahini </b></blockquote>
<blockquote class="tr_bq">
- 1 clove or <b>garlic </b>(or 2, depending on the kick you want in it) </blockquote>
<blockquote class="tr_bq">
- ½ cup of the <b>stock </b>from cooking the chickpeas </blockquote>
<blockquote class="tr_bq">
- 4 tablespoons of <b>lemon juice</b> (or lime juice) </blockquote>
<blockquote class="tr_bq">
- 1 teaspoon of <b>salt </b>(or ½, depending on the strength of your salt) </blockquote>
<blockquote class="tr_bq">
- 2 tablespoons of <b>olive oil</b></blockquote>
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<b>To make it</b>, just blend all the ingredients in a food processor until you come up with a smooth paste.<br />
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Serve with a light sprinkle of ground black pepper and paprika and a good drizzle of olive oil.Ludwig Bon Quirog y Migriñohttp://www.blogger.com/profile/02023790488154955946noreply@blogger.com0tag:blogger.com,1999:blog-5786406424042024490.post-4078837437363882992014-01-05T22:47:00.002+08:002014-01-05T22:48:21.390+08:00Tahini<span style="font-size: large;">a </span><b><span style="font-size: x-large;">vegan </span></b><span style="font-size: large;">sauce</span><br />
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I've been playing with Middle Eastern vegan food over the last couple of days and, really, one can't function well in such a field without Tahini. It's actually Tahina, if you're gonna be strict about its Arabic pronunciation, by the way.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIhVqhWzh2Zo8KfQaOv6JR4lX4KNYIdr2NMqUWgmaiYybu9cYzGEHLCaEF82q2HLwK0TTrdQAaECjPgjAdmL8BFecssexpWiq5gnXCgsGX7TMDtz-RNZU5_ibgqbG06UT2K3mdNKEFxgMc/s1600/261220131471.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIhVqhWzh2Zo8KfQaOv6JR4lX4KNYIdr2NMqUWgmaiYybu9cYzGEHLCaEF82q2HLwK0TTrdQAaECjPgjAdmL8BFecssexpWiq5gnXCgsGX7TMDtz-RNZU5_ibgqbG06UT2K3mdNKEFxgMc/s640/261220131471.jpg" width="640" /></a></div>
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<b>Following this recipe will fill up a small jar or, in my case, plastic container.</b><br />
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<b>You will need:</b><br />
<blockquote class="tr_bq">
- 2 cups of <b>sesame seeds</b> </blockquote>
<blockquote class="tr_bq">
- 5 tablespoons of <b>vegetable oil</b> (preferably extra virgin olive oil because it is cold pressed and raw) </blockquote>
<blockquote class="tr_bq">
- <b>water </b>if necessary</blockquote>
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There are two ways to go about this: Raw or roasted. I personally prefer raw because I think it's healthier but roasting is traditional so I'm not adverse to it. There are two attitudes you receive this food item with—you either like it or you don't—and raw or roasted won't make much of a difference. Either way, you'll be needing a good food processor or high speed blender (Vitamix or Blendtec are the best brands).<br />
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<br />
<b>Let's make Tahini:</b><br />
<blockquote class="tr_bq">
<b>1. </b>(For raw) Soak your sesame seeds in water overnight. This is done so the seeds become easier to digest in their raw state. Drain afterwards. </blockquote>
<blockquote class="tr_bq">
<b>or</b> </blockquote>
<blockquote class="tr_bq">
<b>1. </b>(For traditional) Roast your dry sesame seeds in a pan, just long enough for oil to start coming out of them. Toss or stir the seeds continuously to make sure they are evenly heated. Make sure they do not turn brown. They may turn yellow—even goldish—but never darker than that. Dark seeds will give you a very bitter tahini and, properly made, this food item is already slightly bitter to begin with. </blockquote>
<blockquote class="tr_bq">
<b>2. </b>Blend or process the seeds with the oil until it turns into a smooth paste. Add a bit of water—a tablespoon at a time—if you find it difficult to blend. Don't add too much, though, as you don't want it to become too fluid. You want considerable viscosity in your final product.</blockquote>
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<b>Note: </b>The extra water is not necessary if your blender or food processor is powerful enough or if you have the patience to smoosh it down every five seconds. You may even forgo the oil if you feel you don't need it. The sesame seeds are rich in oil so all that the extra oil really does is help with the fluidity but it's not absolutely necessary.Ludwig Bon Quirog y Migriñohttp://www.blogger.com/profile/02023790488154955946noreply@blogger.com0tag:blogger.com,1999:blog-5786406424042024490.post-89592391736015700242013-10-13T00:31:00.000+08:002019-03-06T20:37:06.258+08:00Heavenly Chocolate Brownies<span style="font-size: large;">a </span><b><span style="font-size: x-large;">vegan </span></b><span style="font-size: large;">cake <i>(or whatever category brownies fall under)</i></span><br />
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Today, I had the strongest urge to bake brownies but the last time I made them, I was still lacto-ovo. Now that I'm vegan, though, I didn't know if flax or banana would work as an egg substitute. As it turned out, they're absolutely perfect. I made mine using a banana. Flax, I read upon doing research, is a better substitute but I don't have any at the moment so I settled for the fruit-based alternative.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmwvCjZP5lDj0XhsH2E1aDJCn4ICJkEaenqr7mdj9ZeW5XJFBjac1cHR1waF8ZrCCQrXRloc8RYKOHkZ8b7p1Y_JGQ_GRFF4cFFElTgadJScw_0cAd3crltTr2knZaPmxhL4G1LBrttt9R/s1600/Vegan+Brownies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmwvCjZP5lDj0XhsH2E1aDJCn4ICJkEaenqr7mdj9ZeW5XJFBjac1cHR1waF8ZrCCQrXRloc8RYKOHkZ8b7p1Y_JGQ_GRFF4cFFElTgadJScw_0cAd3crltTr2knZaPmxhL4G1LBrttt9R/s640/Vegan+Brownies+2.jpg" width="640" /></a></div>
<br />
<b>If you follow the recipe strictly, you will come up with half a party platter.</b><br />
<br />
<br />
<b>You will need:</b><br />
<blockquote class="tr_bq">
- 2 cups of <b>all-purpose flour</b> </blockquote>
<blockquote class="tr_bq">
<b></b>- 1¼ cup of <b>agave nectar</b> or honey if you're okay with it (Adjust sweetness by adding or subtracting a tablespoon or two) </blockquote>
<blockquote class="tr_bq">
- 1 unit of <a href="http://vegetarianboholano.blogspot.com/2012/09/vegan-egg-substitute-for-sweet-breads.html" target="_blank"><b>banana-based egg alternative</b></a> OR 2 units of <b><a href="http://vegetarianboholano.blogspot.com/2012/09/vegan-egg-substitute-for-not-so-sweet.html" target="_blank">flax seed-based egg alternative</a></b> </blockquote>
<blockquote class="tr_bq">
<a href="http://vegetarianboholano.blogspot.com/2012/09/vegan-egg-substitute-for-not-so-sweet.html" target="_blank"><b></b></a>- 200 grams of <b>dark chocolate</b>, melted (Melt using the double boil method or microwave.) </blockquote>
<blockquote class="tr_bq">
- 1 cup of liquefied <b>virgin coconut oil</b> </blockquote>
<blockquote class="tr_bq">
<b></b>- 1 cup of <b>water</b> </blockquote>
<blockquote class="tr_bq">
<b></b>- 1 teaspoon of <b>vanilla extract</b> </blockquote>
<blockquote class="tr_bq">
<b></b>- 1 teaspoon of <b>baking powder</b> </blockquote>
<blockquote class="tr_bq">
<b></b>- 1 teaspoon of <b>salt</b></blockquote>
<br />
<br />
<b>Let's get baking:</b><br />
<blockquote class="tr_bq">
<b>1. </b>Preheat your oven to 350°F or 175°C. </blockquote>
<blockquote class="tr_bq">
<b>2. </b>In a mixing bowl, mix your agave nectar, egg alternative, water, vanilla extract, baking powder and salt. </blockquote>
<blockquote class="tr_bq">
<b>3. </b>Thoroughly mix your coconut oil and your melted chocolate. You may use a pan over low heat or a double boiler to do this. </blockquote>
<blockquote class="tr_bq">
<b>4. </b>Pour the chocolate and oil mixture into the mixing bowl. Throw in the flour and mix well for about a minute, preferably using a mixer but a whisk will do. </blockquote>
<blockquote class="tr_bq">
<b>5. </b>Lightly grease a baking tray (23cm x 34cm or 9" x 13") and line the surface and sides with baking paper. </blockquote>
<blockquote class="tr_bq">
<b>6. </b>Pour your brownie mix onto the tray and bake for 30-35 minutes. </blockquote>
<blockquote class="tr_bq">
<b>7. </b>Check if it's done using a cocktail stick or toothpick (i.e. it should come out clean when poked). If done, take it out of the oven and allow to cool for at least 20 minutes before cutting to squares. </blockquote>
<blockquote class="tr_bq">
<b>8. </b>Serve heaven.</blockquote>
Ludwig Bon Quirog y Migriñohttp://www.blogger.com/profile/02023790488154955946noreply@blogger.com0tag:blogger.com,1999:blog-5786406424042024490.post-80579643785980943702013-10-02T15:07:00.003+08:002013-10-02T15:13:14.851+08:00Refried Beans<span style="font-size: large;">a </span><b><span style="font-size: x-large;">vegan</span></b><span style="font-size: large;"> sauce</span><br />
<br />
I made bean stew and soaked way too much beans for the folks in the house to consume in a single sitting. They were beginning to sprout in the bowl so I had to do something with them and I didn't want to make the same dish again. I remember my vegan friend, <b><i>Chef Marla</i></b> (who now resides in Bali), brought refried beans at a dinner party we were in. I particularly relished that stuff so I made some myself!<br />
<br />
It kind of looks like peanut butter, doesn't it? If you make it without the spices, reduce the salt and use a sweetener (e.g. honey or agave nectar), it's actually going to taste a lot like peanut butter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxc0DPblptz8ixx46Ts07ECW-CEb1oDKXJgthRCSFBJcoCu42RaB14hcdnsIWBNkWS6vpRSN9DlTk608Ucoce5gucQG-GQYZ84TC-Lmf4XLMl7s6UHTjLPcQb3wxzSWaSI3Ss3bQbwhgCM/s1600/Refried+Beans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="beans" border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxc0DPblptz8ixx46Ts07ECW-CEb1oDKXJgthRCSFBJcoCu42RaB14hcdnsIWBNkWS6vpRSN9DlTk608Ucoce5gucQG-GQYZ84TC-Lmf4XLMl7s6UHTjLPcQb3wxzSWaSI3Ss3bQbwhgCM/s640/Refried+Beans.jpg" title="refried beans" width="640" /></a></div>
<br />
<b>This recipe makes a bowl good for I don't know how many people.</b><br />
<br />
<b>You will need:</b><br />
<blockquote class="tr_bq">
- 1 cup of dried <b>beans </b></blockquote>
<blockquote class="tr_bq">
- 3 cloves of <b>garlic</b>, coarsely chopped </blockquote>
<blockquote class="tr_bq">
- ½ medium sized <b>onion</b>, coarsely chopped </blockquote>
<blockquote class="tr_bq">
- ½ teaspoon of <b>marjoram </b>(dried or fresh) </blockquote>
<blockquote class="tr_bq">
- 2 tablespoons of <b>olive oil</b> </blockquote>
<blockquote class="tr_bq">
- <b>salt and pepper</b> for seasoning </blockquote>
<blockquote class="tr_bq">
- <b>water</b></blockquote>
<br />
<br />
<b>To make it:</b><br />
<blockquote class="tr_bq">
<b>1-3. </b>Soak the beans on 4 cups of water overnight. </blockquote>
<blockquote class="tr_bq">
or </blockquote>
<blockquote class="tr_bq">
<b>1. </b>Add beans to 4 cups of boiling water. </blockquote>
<blockquote class="tr_bq">
<b>2. </b>Bring back to the boil and boil for 5 minutes. </blockquote>
<blockquote class="tr_bq">
<b>3. </b>After 5 minutes, turn the heat off; put the lid on and leave for 2 hours to cool. </blockquote>
<blockquote class="tr_bq">
<b>4. </b>Drain and rinse with cold water. </blockquote>
<blockquote class="tr_bq">
<b>5. </b>Put the beans back in a pan and cover it well with water. Make sure the water lever is about an inch above the beans. </blockquote>
<blockquote class="tr_bq">
<b>6. </b>Add garlic, onion, marjoram and 2 pinches of salt and a pinch of pepper and bring to the boil. </blockquote>
<blockquote class="tr_bq">
<b>7. </b>When it comes to the boil, bring the heat to low. Cover with a lid and simmer for 2 hours to tenderise the beans. Check periodically to make sure the water does not dry up. </blockquote>
<blockquote class="tr_bq">
<b>8. </b>Drain the water out. </blockquote>
<blockquote class="tr_bq">
<b>9. </b>Heat your olive oil in a pan over low heat. </blockquote>
<blockquote class="tr_bq">
<b>10. </b>Drop in a cup of beans at a time and mash it with a masher. </blockquote>
<blockquote class="tr_bq">
<b>11. </b>Add water to increase fluidity--about ¼ cup or more based on your judgement--just not too much. </blockquote>
<blockquote class="tr_bq">
or </blockquote>
<blockquote class="tr_bq">
<b>9-11. </b>Put beans with olive oil and ¼ cup of water in a food processor and blend away. </blockquote>
<blockquote class="tr_bq">
<b>12. </b>When all the beans have been mashed to perfection, check seasoning and serve.</blockquote>
Ludwig Bon Quirog y Migriñohttp://www.blogger.com/profile/02023790488154955946noreply@blogger.com0tag:blogger.com,1999:blog-5786406424042024490.post-65512857872889975432013-10-01T02:30:00.002+08:002014-01-06T02:29:19.833+08:00Beans in Spicy Tomato Sauce<span class="tr_bq" style="font-size: large;">a </span><span style="font-size: x-large;"><b>vegan </b></span><span style="font-size: large;">dish</span><br />
<div>
<br /></div>
<div>
I've been itching to eat vegetarian tomato sauce beans but I didn't want to have the canned ones anymore; they're rather cloying. Also, fresh is always best, so I decided to whip up my version of the tinned favourite. Guess what, it tasted awesome! It takes a lifetime to make but it's totally worth it.</div>
<div>
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8IIzlHlpC4y9DnXo07-rU3NdfcVkhR-FZLtjCSJ1aOU40OJ5_Er8emoEuvvQtBGaMbCQhSA2Acdup5GqHnC_Ii2Qk6bF5gbbGchn6POi6OMiRXfqHUtzmQOb0GYHxbttDceJr4hBt4Zv/s1600/Beans+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="beans" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8IIzlHlpC4y9DnXo07-rU3NdfcVkhR-FZLtjCSJ1aOU40OJ5_Er8emoEuvvQtBGaMbCQhSA2Acdup5GqHnC_Ii2Qk6bF5gbbGchn6POi6OMiRXfqHUtzmQOb0GYHxbttDceJr4hBt4Zv/s640/Beans+1.jpg" title="beans" width="640" /></a></div>
<div>
<br /></div>
<div>
<b>This will feed:</b></div>
<div>
<br /></div>
<div>
- 2 to 3 people</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<b>You will need:</b></div>
<blockquote class="tr_bq">
- <b>a burning passion for cooking</b> (otherwise this dish will taste like cardboard marinated in sweat squeezed from wet old socks) </blockquote>
<blockquote class="tr_bq">
- 1 cup of<b> dried beans</b> (In my case red beans, but you can use any type you want.) </blockquote>
<blockquote class="tr_bq">
- 4 large<b> tomatoes</b>, coarsely chopped or pulsed to chunky bits in a food processor, seeds included (If you don't think they're large enough, add more.) </blockquote>
<blockquote class="tr_bq">
- 3 cloves of<b> garlic</b>, coarsely chopped </blockquote>
<blockquote class="tr_bq">
- 1 medium sized<b> onion</b>, coarsely chopped </blockquote>
<blockquote class="tr_bq">
- 3 cloves of<b> garlic</b>, halved </blockquote>
<blockquote class="tr_bq">
- 1 medium sized<b> onion</b>, quartered </blockquote>
<blockquote class="tr_bq">
- 3 <b>cayenne peppers</b>, halved, de-seeded and cut crosswise (You can omit, reduce or increase based on your tolerance for spicy food.) </blockquote>
<blockquote class="tr_bq">
- 1 tablespoon of <b>olive oil</b> </blockquote>
<blockquote class="tr_bq">
- <b>salt and pepper</b> for seasoning </blockquote>
<blockquote class="tr_bq">
- <b>water </b>(and lots of it) </blockquote>
<blockquote class="tr_bq">
- ½ teaspoon of chopped <b>basil </b></blockquote>
<blockquote class="tr_bq">
- ½ teaspoon of dried or chopped <b>marjoram</b>/oregano</blockquote>
<div>
<br /></div>
<div>
<br /></div>
<div>
<b>Let's make it:</b></div>
<div>
<br /></div>
<blockquote class="tr_bq">
Cooking this dish has three parts: preparing the beans, preparing the tomato sauce, and cooking them together</blockquote>
<br />
<blockquote class="tr_bq">
<b>Preparing the beans:</b> </blockquote>
<blockquote class="tr_bq">
<b></b><b>1-3. </b>Soak the beans on 4 cups of water overnight </blockquote>
<blockquote class="tr_bq">
or </blockquote>
<blockquote class="tr_bq">
<b>1. </b>Add beans to 4 cups of boiling water. </blockquote>
<blockquote class="tr_bq">
<b>2. </b>Bring back to the boil and boil for 5 minutes. </blockquote>
<blockquote class="tr_bq">
<b>3. </b>After 5 minutes, turn the heat off; put the lid on and leave for 2 hours to cool. </blockquote>
<blockquote class="tr_bq">
<b>4. </b>Drain and rinse with cold water. </blockquote>
<blockquote class="tr_bq">
<b>5. </b>Put the beans back in a pan and cover it well with water. Make sure the water lever is about an inch above the beans. </blockquote>
<blockquote class="tr_bq">
<b>6. </b>Add halved garlic, quartered onion, 2 pinches of salt and bring to the boil. </blockquote>
<blockquote class="tr_bq">
<b>7. </b>When it comes to the boil, bring the heat to low. Cover with a lid and simmer for about 1 hour. We're not looking to tenderise too much because we will put them through another cooking stage later on. </blockquote>
<blockquote class="tr_bq">
<b>8. </b>After an hour of simmering, drain the beans and set them aside.</blockquote>
<br />
<blockquote>
<b>Preparing the tomato sauce:</b> </blockquote>
<blockquote>
<b></b><b>1. </b>In a saucepan, wok, or frying pan of considerable depth, sauté the chopped garlic and onion for about a minute. </blockquote>
<blockquote>
<b>2. </b>Add in your cayenne pepper and sauté for 30 seconds. </blockquote>
<blockquote>
<b>3. </b>Add in your juicy tomatoes and mix well. </blockquote>
<blockquote>
<b>4. </b>Season with salt and pepper and bring to the boil. </blockquote>
<blockquote>
<b>5. </b>When it comes to the boil, add in your herbs (basil and marjoram) and mix well. </blockquote>
<blockquote>
<b>6. </b>Reduce the heat very low; cover the pan and simmer gently for about 1 hour. Check on the sauce every 20 minutes to make sure the sauce doesn't dry up. It should get thick but not to the point where it can potentially burn, so if you think it lacks fluidity, stir in 2 tablespoons of water at a time.</blockquote>
<br />
<blockquote>
<b>Putting the two together:</b> </blockquote>
<blockquote>
<b>1. </b>Add the beans to the pan where the tomato sauce is simmering. </blockquote>
<blockquote>
<b>2. </b>Cover and allow to cook with the same low heat for about 15-30 minutes, until the beans are comfortably tender to the bite. Test by biting on a bean after every once in a while. </blockquote>
<blockquote>
<b>3. </b>Season as deemed necessary and serve.</blockquote>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha60pQa2OdKf5v7HI6T9zx4kYQUu9wXTELcPg9Org7hOKyOsKvsnNOFKGU_KQhbedgFMcO1Nm5BMu91N_JxBaWzdNBfZcen7qIqGBrhR5aO2-e2t81veVYy8MGwSLooqIW-VjMj3ZYlRr8/s1600/Beans+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="tomato sauce beans" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha60pQa2OdKf5v7HI6T9zx4kYQUu9wXTELcPg9Org7hOKyOsKvsnNOFKGU_KQhbedgFMcO1Nm5BMu91N_JxBaWzdNBfZcen7qIqGBrhR5aO2-e2t81veVYy8MGwSLooqIW-VjMj3ZYlRr8/s640/Beans+2.jpg" title="beans in tomato sauce" width="640" /></a></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyaRjAhUAy5OFANJI4Afx2jYkAktGwblDDogPP6jfyxLWs1_An4tzT3xcPhFdzMnAJiyogDrXswjVs5XFxzt7RD6T0NqjVmjuJcJPokmWnRB1fvq-Zu-euTS7J_tb8-i-zDtWhANCAT-QX/s1600/Beans+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="beans in tomato sauce" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyaRjAhUAy5OFANJI4Afx2jYkAktGwblDDogPP6jfyxLWs1_An4tzT3xcPhFdzMnAJiyogDrXswjVs5XFxzt7RD6T0NqjVmjuJcJPokmWnRB1fvq-Zu-euTS7J_tb8-i-zDtWhANCAT-QX/s640/Beans+3.jpg" title="red beans" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here's a green tomato version of such awesomeness! Slightly more tart but no less blissful.</td></tr>
</tbody></table>
<div style="text-align: center;">
<br /></div>
<br />
<div style="text-align: center;">
<span style="font-size: x-large;"><b>HAPPY WORLD VEGETARIAN DAY!</b></span><br />
<span style="font-size: x-large;"><b><br /></b></span>
<span style="font-size: x-large;"><b><br /></b></span></div>
Ludwig Bon Quirog y Migriñohttp://www.blogger.com/profile/02023790488154955946noreply@blogger.com0tag:blogger.com,1999:blog-5786406424042024490.post-15420989379533250652013-09-15T22:41:00.000+08:002013-09-15T22:41:03.429+08:00Oat Flour Crepe<b><span style="font-size: large;">a </span><span style="font-size: x-large;">vegan </span><span style="font-size: large;">quick bread</span></b><br />
<br />
I had some mango chutney (<i style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">achār</i><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"> </span>or whatever) left from last night but I didn't have any more chapati to eat it with and I didn't want to settle for ordinary bread. I was basically looking for an excuse to play with the stove so I decided to make some crepes. The bummer was I didn't have flour anymore so I improvised. Thus, I came up with something vegan, gluten-free and awesome!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioPWOzQq__Gs3fTVeSby2WqJg3Hm2pjM4G3EHa8V_le4L89I7R1UPM4X0JZVTgNTsSjG77xQb0r-SjPcIJ93nLzJ5MMGnzG-iLmHglD7BXHG6eRgfHArtIrVHcJ8MoakZvJ5PqJ_HrsgtM/s1600/150920131280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioPWOzQq__Gs3fTVeSby2WqJg3Hm2pjM4G3EHa8V_le4L89I7R1UPM4X0JZVTgNTsSjG77xQb0r-SjPcIJ93nLzJ5MMGnzG-iLmHglD7BXHG6eRgfHArtIrVHcJ8MoakZvJ5PqJ_HrsgtM/s640/150920131280.jpg" width="640" /></a></div>
<br />
<br />
<b>If you follow the recipe strictly, you'll come up with:</b><br />
<br />
- 2 medium sized crepes<br />
<br />
<br />
<b>You will need:</b><br />
<blockquote class="tr_bq">
- 150 grams (1 cup) of <b>oat flour</b> * You can make it yourself by grinding oatmeal in a coffee grinder until it becomes completely powdered. </blockquote>
<blockquote class="tr_bq">
- 250 millilitres (1 cup) of soy/almond/coconut or any <b>non-dairy milk</b> * In my case, I used organic soy milk. </blockquote>
<blockquote class="tr_bq">
- 1 tablespoon of <b>olive oil</b> * If you use coconut milk, omit this ingredient. </blockquote>
<blockquote class="tr_bq">
- 1 tablespoon of <b>agave nectar</b> or maple syrup (or honey, if you're okay with it) </blockquote>
<blockquote class="tr_bq">
- 1 unit equivalent of <b><a href="http://vegetarianboholano.blogspot.com/2012/09/vegan-egg-substitute-for-sweet-breads.html">banana-based</a> egg substitute</b> * Click on the link to know how to make it.</blockquote>
<blockquote class="tr_bq">
- ¼ teaspoon of <b>salt</b> </blockquote>
<blockquote class="tr_bq">
- 1 tablespoon of <b>baking powder</b></blockquote>
<br />
<br />
<b>To make pancakes:</b><br />
<blockquote class="tr_bq">
<b>1. </b>Mix all the wet ingredients in a bowl, including the banana egg substitute. </blockquote>
<blockquote class="tr_bq">
<b>2. </b>Add in all the dry ingredients to the mixing wet ingredients in this order: Flour, salt, and baking powder </blockquote>
<blockquote class="tr_bq">
<b>3. </b>Make sure your batter is a little bit runny. If, by your good judgement, it's not runny enough, mix in a bit more vegetable milk. Make sure it doesn't become too fluid because then it will fall apart when you flip it since it's completely gluten-free. </blockquote>
<blockquote class="tr_bq">
<b>4. </b>Cook over low heat with a non-stick or greased pan. Spread it fairly thin all over the surface. A minute on each side will likely do. Make sure you flip it carefully since it won't hold as well as normal gluten-filled crepes would.</blockquote>
Ludwig Bon Quirog y Migriñohttp://www.blogger.com/profile/02023790488154955946noreply@blogger.com0tag:blogger.com,1999:blog-5786406424042024490.post-56095300041291422272013-09-14T23:20:00.002+08:002013-09-15T20:18:31.047+08:00Mango Chutney (or Achar or Whatever)<b><span style="font-size: large;">a </span><span style="font-size: x-large;">vegan </span><span style="font-size: large;">sauce</span></b><br />
<br />
I wanted to make mango chutney but I didn't have all the right spices so I thought I'd simplify it and make <i>achār </i>instead. Then again, I wanted it to be sweet, so I decided to improvise using simple ingredients. If Mango chutney and mango <i>achār</i> were to make love and have babies, at least one of them would probably taste like this.<br />
<br />
If any Indians are reading this, please don't get mad. I love you!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibqwh8H8AALbLFjAab_ozIGlG4rFNVisSBX_Y4HjXj0u8Uw7o3Bd2av-twvXuGD1REjyTJiFRsyfBKgaXvCwZMVReC4BE_KR219hM4PrzLFNi8tQFA33_5Fcfa7TEg3majVpFcaxeFpu9O/s1600/140920131274.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="mango achar" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibqwh8H8AALbLFjAab_ozIGlG4rFNVisSBX_Y4HjXj0u8Uw7o3Bd2av-twvXuGD1REjyTJiFRsyfBKgaXvCwZMVReC4BE_KR219hM4PrzLFNi8tQFA33_5Fcfa7TEg3majVpFcaxeFpu9O/s640/140920131274.jpg" title="mango chutney" width="640" /></a></div>
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If you follow this recipe strictly, you'll come up with about <b>half a small jar</b> of whatever this thing is.<br />
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<b>You will need:</b><br />
<blockquote class="tr_bq">
- 1 large <b>mango </b>(flesh only), roughly chopped </blockquote>
<blockquote class="tr_bq">
- 2 teaspoons of <b>ginger paste</b> or shredded ginger * If you don't like ginger, reduce it to 1 teaspoon. Remember that a little ginger goes a long way.</blockquote>
<blockquote class="tr_bq">
- ½ teaspoon of <b>turmeric </b>(paste or powder) * This is for colour. </blockquote>
<blockquote class="tr_bq">
- 1 tablespoon of <b>apple cider vinegar</b> or white vinegar </blockquote>
<blockquote class="tr_bq">
- 1 tablespoon of <b>olive oil</b> </blockquote>
<blockquote class="tr_bq">
- 1 tablespoon of <b>agave nectar</b> (or honey if you're not opposed to the idea)</blockquote>
<blockquote class="tr_bq">
- ⅓ cup of <b>water </b></blockquote>
<blockquote class="tr_bq">
- ¼ teaspoon of <b>salt </b>(or a little less)</blockquote>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy6SvQWSwyLDemkLFRgEw4zXfnBcuiRx1Bw14ed_kDz6NZyYOFdjAUkLq58O0z9UEQQmL7g9KwnFLk3uY5Mh61E1hO8Yx_0VqE-RLYQ8oxy0wJpv10CoMnL2Ii2sTpEYSw3QEUU3lYwWTc/s1600/140920131259.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy6SvQWSwyLDemkLFRgEw4zXfnBcuiRx1Bw14ed_kDz6NZyYOFdjAUkLq58O0z9UEQQmL7g9KwnFLk3uY5Mh61E1hO8Yx_0VqE-RLYQ8oxy0wJpv10CoMnL2Ii2sTpEYSw3QEUU3lYwWTc/s320/140920131259.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mango</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ydGp4O_g8c5CbG5VuzvyBFi4Dxjv7dvb85suJMMR46hnhDCxd3lQPFFcphVbqSKriby_gS-XhcVEEVUbTnxvisF6ffMwtFqoc9D5B69NIRhmokbP5moKeVtTVYnO2JwepA-smO2yZoMw/s1600/140920131265.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ydGp4O_g8c5CbG5VuzvyBFi4Dxjv7dvb85suJMMR46hnhDCxd3lQPFFcphVbqSKriby_gS-XhcVEEVUbTnxvisF6ffMwtFqoc9D5B69NIRhmokbP5moKeVtTVYnO2JwepA-smO2yZoMw/s320/140920131265.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">shredded ginger</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5XUAycZHKMG5S-ENi8L-7NLP0UDn5HB8rgDPFnU5eDEvkMeLGlzGk8u5nhTXPUSBrrIUM702cCXzPb84StTsGaKm6IOPLZJM_JY6oK2Pim3tQrr0HEqCKLO68u-an4Hm71U1CXBj1HDK1/s1600/140920131268.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5XUAycZHKMG5S-ENi8L-7NLP0UDn5HB8rgDPFnU5eDEvkMeLGlzGk8u5nhTXPUSBrrIUM702cCXzPb84StTsGaKm6IOPLZJM_JY6oK2Pim3tQrr0HEqCKLO68u-an4Hm71U1CXBj1HDK1/s320/140920131268.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">turmeric powder</td></tr>
</tbody></table>
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<b>To make it:</b><br />
<blockquote class="tr_bq">
<b>1. </b>Sauté the ginger paste in olive oil over low heat for a few seconds. </blockquote>
<blockquote class="tr_bq">
<b>2. </b>Add in your mango and sauté for about a minute. </blockquote>
<blockquote class="tr_bq">
<b>3. </b>Add in the turmeric and sauté for 2 minutes. </blockquote>
<blockquote class="tr_bq">
<b>4. </b>Stir the salt, vinegar and sweetener in. </blockquote>
<blockquote class="tr_bq">
<b>5. </b>Stir in water and simmer over very low heat (with occasional stirring) until thick.</blockquote>
<br />Ludwig Bon Quirog y Migriñohttp://www.blogger.com/profile/02023790488154955946noreply@blogger.com0tag:blogger.com,1999:blog-5786406424042024490.post-65605949411252457272013-09-10T15:14:00.000+08:002019-03-06T20:37:06.221+08:00(Raw) Vegan Chocolate Pudding<b><span style="font-size: large;">a </span><span style="font-size: x-large;">vegan </span><span style="font-size: large;">dessert</span></b><br />
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This is an adapted version of <i><b>Laura Miller</b></i>'s "not gross avocado chocolate pudding." It's simple; it's delicious; it's vegan! So, go make it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTn4g-4zZi_CyaseYDranvoL6Nd8NXOnn3oBZBzp-nhuT2tPCzGil50JsHRTIZI66ewBPVFzmDl8knzBuOA01Y1bqmKFaIS5VlSO3i4eIKrv6f-tNnWg8fzMIySJMj9T300GewS1rdXYsc/s1600/100920131250.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTn4g-4zZi_CyaseYDranvoL6Nd8NXOnn3oBZBzp-nhuT2tPCzGil50JsHRTIZI66ewBPVFzmDl8knzBuOA01Y1bqmKFaIS5VlSO3i4eIKrv6f-tNnWg8fzMIySJMj9T300GewS1rdXYsc/s640/100920131250.jpg" width="640" /></a></div>
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This recipe is good for a whole bowl of pudding, which will feed a varied number depending on how hungry or greedy the diners are.<br />
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<b>You will need:</b><br />
<blockquote class="tr_bq">
- 2 <b>large ripe avocados</b> (of course just the flesh) </blockquote>
<blockquote class="tr_bq">
- ½ cup of <b>agave nectar</b>, <b>maple syrup</b>, or <b>honey </b>(Now, maple syrup may not be technically raw but it's still used in a lot of raw food recipes. Honey may be raw but not exactly pure vegan. You can use it if you're not hardcore. Just make sure it's cultured and you know the bees weren't killed in the process of collecting it.) </blockquote>
<blockquote class="tr_bq">
- ½ cup of <b>raw cocoa powder</b> or <b>melted dark chocolate</b> (Use the latter if you're not fanatic about eating raw.) </blockquote>
<blockquote class="tr_bq">
- 3 tablespoons of <b>liquid coconut oil</b> </blockquote>
<blockquote class="tr_bq">
- ½ teaspoon of <b>balsamic vinegar</b> (No other kind of vinegar will do.)</blockquote>
<blockquote class="tr_bq">
- ½ teaspoon of <b>nama shoyu</b> or <b>regular soy sauce</b> (Nama shoyu is simply raw, unpasteurised soy sauce which raw foodists use in place of regular soy sauce but you may use the latter if you don't have the raw option. It's not going to make your dessert taste like soy sauce; it simply destroys the taste of avocado and sharpens the taste of chocolate.) </blockquote>
<blockquote class="tr_bq">
- ¼ teaspoon of <b>salt </b>(You can add even less than this because you literally need very, very little. Just an itsy bitsy pinch will do.)</blockquote>
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<b>To make it:</b><br />
<blockquote class="tr_bq">
Mix everything well in a blender, food processor, or in a bowl using a fork. </blockquote>
<blockquote class="tr_bq">
Ideally, mix in the avocado, salt, nama shoyu, balsamic vinegar and coconut oil first. Add the agave nectar and cocoa powder after about a minute of blending the first batch of ingredients and blend for another minute or two.</blockquote>
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<b>END TIP: </b>If so desired, you may top it with your choice of fruits and/or nuts when you serve it.Ludwig Bon Quirog y Migriñohttp://www.blogger.com/profile/02023790488154955946noreply@blogger.com0tag:blogger.com,1999:blog-5786406424042024490.post-74696569128013709482013-07-25T06:02:00.000+08:002013-08-21T03:00:07.159+08:00Indonesia Eats: JakartaThis is the last of the three-part series ranting about food from Indonesia. Jakarta, the archipelago country's capital, gets its own segment even if it's part of the island of Java because I say so and this is my blog. Hah!<br />
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I was left alone in Jakarta after every travelling friend had flown to their home countries--except me, that is.<br />
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<span style="font-size: large;">Check out some of the food I had in <b>Jakarta</b>:</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUFjyui4gR0xcTTAT3JwfbdM7phwM_PmTH5awu07FgwfV36nWeYqMiKaY5_tvfhIIm3ZNqPZXFhHwJByOpDoYvcopZarLzbuIzhlyILefg6pCVtRTspTPSk8R7EHYP4I9NTN_3WHnGYU9A/s1600/02072013948.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUFjyui4gR0xcTTAT3JwfbdM7phwM_PmTH5awu07FgwfV36nWeYqMiKaY5_tvfhIIm3ZNqPZXFhHwJByOpDoYvcopZarLzbuIzhlyILefg6pCVtRTspTPSk8R7EHYP4I9NTN_3WHnGYU9A/s640/02072013948.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b><i>Kopi </i></b>(Coffee)</span></td></tr>
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This was the first thing I ordered upon hitting land in Jakarta, after the flight from Semarang. Like I said, there's no coffee like Java coffee and Jakarta is still in Java!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhEG22JE6oV6u5sdYxjlSXJqyq5q8nQsmkiAh4npwzaIOh7GNB0DuafwAatMphRjMDMkDJIAAiQglrbJInwEjey9vSCe0t3M1isuDaYTYDdikcm34zfVLpGDgPW-l5t0Ns5lozgw8t-JEI/s1600/03072013994.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhEG22JE6oV6u5sdYxjlSXJqyq5q8nQsmkiAh4npwzaIOh7GNB0DuafwAatMphRjMDMkDJIAAiQglrbJInwEjey9vSCe0t3M1isuDaYTYDdikcm34zfVLpGDgPW-l5t0Ns5lozgw8t-JEI/s640/03072013994.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><i><b>Tempeh </b></i>with Peanuts</span></td></tr>
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This <b><i>Tempeh</i></b> was served in what was, for me, an unusual way. They minced the <i>tempeh</i> and mixed in some spices, chilli, and peanuts. Then they added some sweet soy sauce for flavouring. It was really good, though.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjy6DIYLHurapwM5hB-bFDdVeMw0bC2lz1fxugyZpoTHjKHJvH2v2guvudNIelsCACCqIPxyJtLZ5yhj1p3EkyZu5z4km-DTQyc6dvKwVlLmZTEB-5wqmcv-3LbSEwGoDX7USVxJmnpjsg/s1600/03072013995.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjy6DIYLHurapwM5hB-bFDdVeMw0bC2lz1fxugyZpoTHjKHJvH2v2guvudNIelsCACCqIPxyJtLZ5yhj1p3EkyZu5z4km-DTQyc6dvKwVlLmZTEB-5wqmcv-3LbSEwGoDX7USVxJmnpjsg/s640/03072013995.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b><i>Terong Pedas</i></b> (Spicy Aubergine)</span></td></tr>
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This dish explains itself. That red stuff on top isn't tomato sauce; it's chilli sauce. This is very, very spicy but very, very good!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXbub3ovEKua4cqHoAVo655RgmSlkvmrp6Y6_BNJscVmf_AGiSfag4DIPBuXWZdvd66zr8Lz2whbzXmBv3zWPe3FEvIM3saulZnlfEAumLZsuvw_3_8yim_D0Y1E7gP-BnWq6cKvVH2nUX/s1600/03072013997.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXbub3ovEKua4cqHoAVo655RgmSlkvmrp6Y6_BNJscVmf_AGiSfag4DIPBuXWZdvd66zr8Lz2whbzXmBv3zWPe3FEvIM3saulZnlfEAumLZsuvw_3_8yim_D0Y1E7gP-BnWq6cKvVH2nUX/s640/03072013997.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Ancient Coffee</span></td></tr>
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I don't know what the Indonesian term for this particular coffee mix is. It just said "Ancient Coffee" on the menu. That white layer underneath is actually condensed milk, while that brownish part is espresso that has been lightened a bit by the milk.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwZMElehtevgJ-lWvdxUzu5DaZrUaZdTkvUGFO2TYA8Fw_XOn0BQ027_No4B5DEEXlM65mc49Q9cnQoGM5SFwC6zDoEODUzKxoTXZTntqDMiEKtqcn1yXhtHOP-13HwdSOzhG2CcNplPUJ/s1600/040720131036.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwZMElehtevgJ-lWvdxUzu5DaZrUaZdTkvUGFO2TYA8Fw_XOn0BQ027_No4B5DEEXlM65mc49Q9cnQoGM5SFwC6zDoEODUzKxoTXZTntqDMiEKtqcn1yXhtHOP-13HwdSOzhG2CcNplPUJ/s640/040720131036.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b><i>Gado-Gado</i></b></span></td></tr>
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This is a very good vegetarian meal! Unfortunately, I only got to eat it as my last meal in the country before I hopped on a taxi that took me to the international airport. It's rice with cabbage, lettuce, cucumber, mung bean sprouts and eggs, drenched in thick, heavenly peanut sauce. It was quite possibly the best meal item I had in Indonesia!Ludwig Bon Quirog y Migriñohttp://www.blogger.com/profile/02023790488154955946noreply@blogger.com0tag:blogger.com,1999:blog-5786406424042024490.post-1593402860298160162013-07-20T05:11:00.000+08:002013-08-21T03:01:37.275+08:00Indonesia Eats: Central JavaThe previous entry was on a few food items from North Sumatra and Aceh. The day after the wondrous night we had out in the streets of Langsa where we feasted on awesome sidewalk snacks, we flew to a place much like the one I live in--only with better roads.<br />
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<span style="font-size: large;">Feast on these food items from <b>Central Java</b>:</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKGnbAd66kVFWrvxNwBQPVHQBaR-VOM-sVGnX5D-YtJjndCRaBxj24m95wEQoS_8e9Yag68U4XF1kZpyWR9yZ2H_VaDs2d27ejNtqrU-EiXHWT0J-ZbQTjth3nPEBVzlq3CUJlvxYcY-iQ/s1600/01072013899.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKGnbAd66kVFWrvxNwBQPVHQBaR-VOM-sVGnX5D-YtJjndCRaBxj24m95wEQoS_8e9Yag68U4XF1kZpyWR9yZ2H_VaDs2d27ejNtqrU-EiXHWT0J-ZbQTjth3nPEBVzlq3CUJlvxYcY-iQ/s640/01072013899.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b><i>Pokok Jeraju Gunung</i></b> (Sawtooth Coriander / Long Coriander)</span></td></tr>
</tbody></table>
I came across this plant growing wildly among the grasses and weeds on a mountain where a coffee processing plant stood and it had an oh so familiar aroma. It took me a good minute to realise it smelled like coriander--only a lot, lot stronger. It reminded me of a green I ate while staying with the Vietnamese refugee community in Palawan several years ago. I picked a leaf and nibbled on it a bit. My conviction that it was edible and that I had eaten it before only got stronger!<br />
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It turns out the plant is called Eryngium foetidum, also called Sawtooth coriander or long coriander and it's a common herb used in Southeast Asian cuisine.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYxDJdg1JmQDg9u5NU7wh_lF_c0XYxqLk-XWb1v52Nf6xclgWEk95t-NMZ65cf0AFEMN7MsZyqGnU80rHNr-bXTXkG_OxqcsIMnUA7D5rlLnZTLDbXxMviZlgU1sJagvVGN_ddrWQ1aIyW/s1600/25062013741.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYxDJdg1JmQDg9u5NU7wh_lF_c0XYxqLk-XWb1v52Nf6xclgWEk95t-NMZ65cf0AFEMN7MsZyqGnU80rHNr-bXTXkG_OxqcsIMnUA7D5rlLnZTLDbXxMviZlgU1sJagvVGN_ddrWQ1aIyW/s640/25062013741.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b><i>Sop Buah</i></b> (Fruit Soup)</span></td></tr>
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On the last night of one of our fellow travelling friends, we went to the city centre square of Pati City, called <i>Alun-Alun</i> and got our first taste of Javanese street food. This fruit soup is made with various sliced fruits, condensed milk, pink food colouring and ice. Stir and experience awesomeness!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DF6qAqhQixmwWikeG5t2YohRSeUqM-6EOYWAzLPO7a_FkEximtTCjtvTAsXC66yuEJGKplzywECPkwWl32YY5PWGdCffoXKIK3YFWdPZr82n0_DPjQQ2FRZQ_9Ry609xBWEtl4JalfDI/s1600/25062013747.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DF6qAqhQixmwWikeG5t2YohRSeUqM-6EOYWAzLPO7a_FkEximtTCjtvTAsXC66yuEJGKplzywECPkwWl32YY5PWGdCffoXKIK3YFWdPZr82n0_DPjQQ2FRZQ_9Ry609xBWEtl4JalfDI/s640/25062013747.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b><i>Bakmi Jawa</i></b> (Javanese Noodles)</span></td></tr>
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This is basically boiled noodles with sweet soy sauce, scrambled eggs, cabbage and chilli. It's a meat-free version of what everyone else on my table was eating. We ate this along with the item above.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b><i>Tempeh</i></b>, <b><i>Taho </i></b>(Tofu), & <b><i>Telur </i></b>(Eggs)</span></td></tr>
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This is a typical breakfast plate for me in Central Java. <i><b>Tempeh</b> </i>is caked fermented soy beans. It is Indonesian in origin and is much richer in plant protein content than its Sinosphere cousin, tofu--which here is simply plain fried. The egg is an omelette with scallions and bits of tomato.</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b><i>Kacang Buncis</i></b> (Green Beans) stir-fry</span></td></tr>
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The dish you see is another one of the pure vegetarian options found in a typical lunch table in Pati, Central Java. It's basically green beans, hot chilli pepper and carrots stir-fried in oil with garlic. I like to drizzle it with a molasses and soy-based sweet Indonesian sauce called <i>Kecap</i>.<br />
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Right next to the stir-fry, you can see small cucumber halves. They are eaten like a fruit to pipe down the heat of your meal (since Indonesian food is very spicy). It really helps your mouth cope with the heat especially if you are not used to chilli sauce in literally every single meal.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b><i>Tempeh</i></b>, <b><i>Telur </i></b>(Eggs), & <b><i>Perkedel Kentang</i></b> (Fried Potato Balls)</span></td></tr>
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I love the way they cooked this <i><b>Tempeh</b></i>--thinly sliced, marinated in brine and soy sauce, and deep fried to a heavenly crisp. The dark liquid sitting on it is called <i>kecap</i>, the sweet soy and molasses-based Indonesian sauce.<br />
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My favourite item on this photo is the one closest to the camera--that thing that looks like a dumpling. It's mashed potatoes with herbs and a special vegetarian sauce, rolled into a ball, drenched in beaten egg and deep fried. Mmmmm! Amazing!<br />
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The brown stuff above are tea eggs--just hard boiled eggs marinated in black tea.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b><i>Es Kelapa Muda</i></b> (Iced Coconut Milk)</span></td></tr>
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This is coconut water with coconut milk and shredded young coconut flesh. I remember there being a gelatinous thing in there--that pink fleshy thing on top. They said it's made from seaweed. So, yeah, vegetarian--except perhaps for the pink food colouring but I didn't give it much of a thought anymore.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b><i>Es Jus Jeruk</i></b> (Iced Tangerine Juice)</span></td></tr>
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This is iced tangerine juice. It's served with a heap of sugar which they leave you to stir for yourself with a spoon. People who don't like their tea too sweet just leave the sugar alone without stirring and take gentle sips. Either way, it's really good.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b><i>Nasi Goreng Vegetarian</i></b> (Vegetarian Fried Rice)</span></td></tr>
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Fried rice sold on the streets usually has chicken or beef in it when eaten by most people but you can tell the vendors not to put any. What amazed me about this dish is they actually fried the rice in a wok and added the toppings only after we placed our orders. It was very fast and very efficient. You always know you're eating freshly cooked food because you see it being made everytime.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b><i>Martabak Manis</i></b> (Sweet Stuffed Pancake)</span></td></tr>
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<b><i>Martabak</i> </b>is of Indian origin, much like most of Indonesian cuisine. There are two types of stuffed pancake: sweet and mealy. What you see in the photo is the sweet kind, eaten as a snack. <i><b>Manis </b></i>means sweet. It brushed with chocolate and peanut syrup and then folded in half before being sliced, ready for eating.<br />
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The mealy kind is filled with a salty and spicy type of sauce with vegetables, herbs, chilli, and sometimes meat. It is eaten as a meal, obviously. It is usually sold in the same stall that the sweet kind is found.<br />
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<br />Ludwig Bon Quirog y Migriñohttp://www.blogger.com/profile/02023790488154955946noreply@blogger.com0tag:blogger.com,1999:blog-5786406424042024490.post-58924692375311025032013-07-17T19:13:00.000+08:002013-08-18T06:09:51.859+08:00Indonesia Eats: North Sumatra and AcehFor the whole month of June, I was in Indonesia for a month-long exposure-cum-training with the Alternatives to Violence Project. Before flying in, I was honestly a bit worried that I might not be able to maintain vegetarianism while there. The principle is compassion, not fanaticism, so I don't want to bother people about it and if they had to go out of their way to make special food just for one person (me), that wouldn't be very nice. I was there to make friends, not to become a burden just because of my eating habits.<br />
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I must say, though, that food was such a pleasant surprise. Every single meal had a vegetarian option--a lot of times even vegan--so I didn't have to violate vegetarianism to survive. On top of it, they have amazing food! Very, very spicy and too much for those with sensitive palates--as in they spend close to an hour making chilli sauce with about 50 chillies in a mortar and pestle right before they start cooking a meal--but amazing nonetheless!</div>
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<span style="font-size: large;">Here are some food items from <b>North Sumatra</b> and <b>Aceh Province</b>:</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><i><b>Es Teh Manis </b></i>(Sweet Iced Tea)</span></td></tr>
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This is the only food item photo I have from North Sumatra. It's black tea, which they simply refer to in their language as <i><b>teh</b></i>, meaning "tea." This photo was taken in a village called <i>Barak Induk</i> in the mountains of Langkat, North Sumatra. It took me over five minutes to order this at a road-side shanty cafe because I went there alone, with no Indonesian-speaking friends, and the woman running the shop spoke absolutely no English. I had fun communicating with hand gestures and my less-than-a-shotglass of Indonesian words. I'm glad she was very kind and patient with me.</div>
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This tea is made by soaking dried black tea leaves in very hot water before transferring it onto a mug, with the leaves strained. Then ice and two to three tablespoons of sugar are added. I'm not even joking about the sugar.</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b><i>Kopi</i> </b>(Coffee)</span></td></tr>
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This is <i><b>kopi</b></i> (coffee) prepared the traditional Javanese way. Although we were in Aceh, we stayed in a place run by a mix of Javanese and Acehnese people and they always make their coffee this way. I guess nobody can beat a cup of Java the way the Javanese make it! Hah!<br />
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They grind the roasted coffee beans to powdery bits, put a tablespoon or so in a tall glass and pour hot water in it before spooning in heaps and heaps of sugar. The Indonesians seriously love their sugar! It's interesting to note that, in Sumatra, they always use a handle-less glass to contain coffee even with ceramic mugs lying around.<br />
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This is <i style="font-weight: bold;">Roti Cane</i>, a type of grease layered, popped flat bread. This is the exact same type of bread Malaysians call <i><b>Roti Canai</b></i>. There is no difference in the composition and way of cooking, just the way the name is said in both <i>Bahasa</i> variations.<br />
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This bread is more commonly prepared to go with a meal. Usually, there is a bowl of some sort of curry or stew where you dip pieces of bread in after tearing them off from the rest of the plate. In this case, however, the bread was sprinkled with sugar to be eaten as a snack on the roadside of the City of Langsa in Aceh, just opposite the city centre square where a festival was going on.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><i><b>Teh Tarik</b></i> (Pulled Milk Tea) with ice</span></td></tr>
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This is <i><b>Teh Tarik</b></i>, pulled milk tea of Indian origin. They make it by pulling milk tea onto one container from another, back and forth for what seems like an eternity to form bubbles and create a heavenly taste. It's usually just served hot but it isn't a culinary crime to drink it with ice.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn5iw5T22P6845YLRDiQvUtWK8ih8qXNLai4CvAsSutAElfh6Pks0DJGp5lA7zJmxZ2iqMrDz59x9R2DdOWeeehYqvqwKXfOc9syk4K0lGtY9ljhZK8gvLMkma7r_k1DMFVh7C0zhsaFwj/s1600/21062013720.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn5iw5T22P6845YLRDiQvUtWK8ih8qXNLai4CvAsSutAElfh6Pks0DJGp5lA7zJmxZ2iqMrDz59x9R2DdOWeeehYqvqwKXfOc9syk4K0lGtY9ljhZK8gvLMkma7r_k1DMFVh7C0zhsaFwj/s640/21062013720.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><i style="font-weight: bold;">Roti Bakar </i>(Grilled Bread)</span></td></tr>
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This is <i><b>Roti Bakar</b></i>, grilled bread. It tastes kind of like waffles from heaven. I mean, seriously, this was seven times better than the western style waffles I'm used to! The waffle-like bread is grilled, sliced and then served with some sort of filling. In this case, the filling is pineapple jam and chocolate syrup. What was particularly awesome about it was that the chocolate syrup tasted really close to the traditional cacao preparation I'm used to back home.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2Hfu9AGpsznUO3ep8zZv6U_IEPYYbRhN5SneuFlsKVt0_DKgZGISCLWRDpQGZO-5nIwgNtSdeO3HOb86EyBp-cDlBypgZfd52lqFBnzpBiCXyr-FQ6CfbJOeHSe-bMr-SKRRQaei7rzY/s1600/18062013680.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2Hfu9AGpsznUO3ep8zZv6U_IEPYYbRhN5SneuFlsKVt0_DKgZGISCLWRDpQGZO-5nIwgNtSdeO3HOb86EyBp-cDlBypgZfd52lqFBnzpBiCXyr-FQ6CfbJOeHSe-bMr-SKRRQaei7rzY/s640/18062013680.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-size: large;">Acehnese Vegetarian Meal</span></span></td></tr>
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This was an Acehnese vegetarian meal with a mystery vegetable that was probably a member of the cabbage family. It tasted really, really good. It was composed of rice as a staple, fried diced potato in sweet sauce, green beans, cassava leaves (which I didn't even know were edible before I went to Indonesia), spicy omelette, and the mystery vegetable (the green flowery thing).</div>
Ludwig Bon Quirog y Migriñohttp://www.blogger.com/profile/02023790488154955946noreply@blogger.com0tag:blogger.com,1999:blog-5786406424042024490.post-34464683096212763212013-04-18T14:31:00.001+08:002013-04-18T14:31:34.684+08:00Making Basil & Garlic Pita Bread (Photos Only)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Of89O9LNMYoEQS_NCEdGQg5jI-c3cINWv_jQBpDZWsdC1NYUdtuh-d30Quq8zRPvJiOtMRpoWxT0EcNFWisdX7xE0ueQkL2Zxlx856Q6jZtkfonl-g0ZhDtjG3smZimDLcCbTkVuCUca/s1600/SAM_3116.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="dough" border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Of89O9LNMYoEQS_NCEdGQg5jI-c3cINWv_jQBpDZWsdC1NYUdtuh-d30Quq8zRPvJiOtMRpoWxT0EcNFWisdX7xE0ueQkL2Zxlx856Q6jZtkfonl-g0ZhDtjG3smZimDLcCbTkVuCUca/s640/SAM_3116.JPG" title="pita dough" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dough after rising... See the bits of basil leaves sticking out?</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgehqwzY2wtugjFKyxGHohDclwoBgRcXhYdgLiZZbj-S1JI4GuidOLtR7OLNXKKynCSE1mSK7GXHIVqR0Fda8573kL_FfQwhviED-CaL7UnQeyh5JVk7rn0UchShS7jMckbRpnaeGaUdi3I/s1600/SAM_3117.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="pita dough" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgehqwzY2wtugjFKyxGHohDclwoBgRcXhYdgLiZZbj-S1JI4GuidOLtR7OLNXKKynCSE1mSK7GXHIVqR0Fda8573kL_FfQwhviED-CaL7UnQeyh5JVk7rn0UchShS7jMckbRpnaeGaUdi3I/s640/SAM_3117.JPG" title="pita dough" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I knead you so much! LOL!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCV5rCnX2nOni-QoPbOK1wrZRzgyV7HLj2oG-UVBrMbD8CesrNNkkSs9xLJSEh98MOd-17sJE0kD_rRtiEdTe6L5ZoQq3RETiLbya1JSCdYb8f12wdLtaIF9uuKLaDDvQwqAfBi5M-_xg3/s1600/SAM_3115.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="roasting sesame seeds" border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCV5rCnX2nOni-QoPbOK1wrZRzgyV7HLj2oG-UVBrMbD8CesrNNkkSs9xLJSEh98MOd-17sJE0kD_rRtiEdTe6L5ZoQq3RETiLbya1JSCdYb8f12wdLtaIF9uuKLaDDvQwqAfBi5M-_xg3/s640/SAM_3115.JPG" title="sesame seeds" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dry-roasting sesame seeds</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuB7AjLRNQ2LHzmHDcyRKenKG821qqqXuI6tpR8weloQuEIY633lZsAE4zwmZNtjVM3XEDXbecW7Eh8fpQ5rVrfwE1RbreRDv0jiA0aJs7LlY2p3Qg8i0e5QfuyFW8EXmu6Pbjc9V51w5f/s1600/SAM_3125.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="pita bread" border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuB7AjLRNQ2LHzmHDcyRKenKG821qqqXuI6tpR8weloQuEIY633lZsAE4zwmZNtjVM3XEDXbecW7Eh8fpQ5rVrfwE1RbreRDv0jiA0aJs7LlY2p3Qg8i0e5QfuyFW8EXmu6Pbjc9V51w5f/s640/SAM_3125.JPG" title="pita bread" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Pita Bread after getting pressed down</td></tr>
</tbody></table>
<br />Ludwig Bon Quirog y Migriñohttp://www.blogger.com/profile/02023790488154955946noreply@blogger.com0tag:blogger.com,1999:blog-5786406424042024490.post-30993079328977915002013-04-18T14:21:00.002+08:002013-04-18T14:21:59.174+08:00April 16th, 2013 Lunch (Photos Only)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji0JbeAtaZrv5jyXYHOITuNmFRCUGwrQx-z9AARQwxA_8oLXX24dZc8nU9oYF8sBSIUg8lm30cEhNkScU_OM02JpbTjDXIeLBztfla-j7RWe8Q68trDP4Msi39n1PydP8_7ClnJrUNYsKG/s1600/SAM_3098.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="roti" border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji0JbeAtaZrv5jyXYHOITuNmFRCUGwrQx-z9AARQwxA_8oLXX24dZc8nU9oYF8sBSIUg8lm30cEhNkScU_OM02JpbTjDXIeLBztfla-j7RWe8Q68trDP4Msi39n1PydP8_7ClnJrUNYsKG/s640/SAM_3098.JPG" title="roti" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roti</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTChRDCAMA6LNTvscWhyBqjuxKtNZWSOjInm1MXrAufFl8ZN7jnH1yrpwvzztrW13C0kB4Le8aIpXX-ibZXx8UHmYFdBmBqt3YgWVuqLjuLIxZlPGb2yhi56PkzLIQfmTA5ZpFUXKV-ERI/s1600/SAM_3104.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="vegan curry" border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTChRDCAMA6LNTvscWhyBqjuxKtNZWSOjInm1MXrAufFl8ZN7jnH1yrpwvzztrW13C0kB4Le8aIpXX-ibZXx8UHmYFdBmBqt3YgWVuqLjuLIxZlPGb2yhi56PkzLIQfmTA5ZpFUXKV-ERI/s640/SAM_3104.JPG" title="vegan masala" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegan Masala</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYjBqQCDt3fNfWEH9vFgPS7y2DGC3iH7lWj0v8q6lVVuL2wwZIyoyfwbQpr4jfNwItj1XZFNjtA0yKGm1yUwa4Uro8xaManYZwZQDrkpu49PaqVo6NxfqrBE0B0oKpCe1njYijwArxzQOr/s1600/SAM_3106.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="cold salabat" border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYjBqQCDt3fNfWEH9vFgPS7y2DGC3iH7lWj0v8q6lVVuL2wwZIyoyfwbQpr4jfNwItj1XZFNjtA0yKGm1yUwa4Uro8xaManYZwZQDrkpu49PaqVo6NxfqrBE0B0oKpCe1njYijwArxzQOr/s640/SAM_3106.JPG" title="ginger iced tea with pineapple" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ginger Iced Tea (Salabat) with Pineapple Bits</td></tr>
</tbody></table>
<br />Ludwig Bon Quirog y Migriñohttp://www.blogger.com/profile/02023790488154955946noreply@blogger.com1tag:blogger.com,1999:blog-5786406424042024490.post-21351925082455313882013-02-26T18:04:00.000+08:002013-02-27T03:24:46.051+08:00Vegetable Red Curry<div class="separator tr_bq" style="clear: both; text-align: left;">
<b><span style="font-size: large;">a </span><span style="font-size: x-large;">vegan </span><span style="font-size: large;">dish</span></b></div>
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I went to Siem Reap last year and bought a few spices for my kitchen. There was this packet I picked up which said <i>Red Curry</i> and the shop keeper said it was the basic ingredient of <i>Thai Red Curry Paste</i> but that we needed to add garlic, onion, shrimp paste and fish sauce when the actual cooking happens. It even came with instructions on a little piece of paper stuck on one side. I asked if the thing I was holding was vegetarian. She said, "yes because no shrimp, no fish yet." She said the same thing for another packet labeled <i>Amok Powder</i>. I couldn't have been happier putting the packets in my bag and paying a measly dollar for each.</div>
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It's now almost the end of February and the Red Curry powder is extinct. Well, at least in my own kitchen. I do, however, know how to make red curry without depending on a pre-mixed condiment so I did. It's not quite as blissful as the real thing but it's pretty close. Let me teach you how!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVeiZNRxKt8gO5UsNrdSmoNVMa5J25VmpV0gXwBuo5mfa2kF2PyFzd6nOckCxUyyOAbVHsf4UXj26chpC0-Z7-rtyKGlimABrI6RL5D6Od37d7qhjspt0VjxowP4qIv_r2R__rsNWiU6ej/s1600/SAM_3036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="vegetable red curry" border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVeiZNRxKt8gO5UsNrdSmoNVMa5J25VmpV0gXwBuo5mfa2kF2PyFzd6nOckCxUyyOAbVHsf4UXj26chpC0-Z7-rtyKGlimABrI6RL5D6Od37d7qhjspt0VjxowP4qIv_r2R__rsNWiU6ej/s640/SAM_3036.JPG" title="vegetarian red curry" width="640" /></a></div>
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<b>If you follow these instructions strictly, you will be able to serve:</b><br />
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- 3 people<br />
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<b>You will need:</b><br />
<blockquote class="tr_bq">
<b>For the Curry Paste: </b></blockquote>
<blockquote class="tr_bq">
- 4 cloves of garlic, peeled </blockquote>
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- 1 shallot or one medium red onion, chopped </blockquote>
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- 2 or more chilli peppers (depending on the size and how spicy you want the dish to be), chopped </blockquote>
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- 1 tablespoon of grated ginger </blockquote>
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- ½ teaspoon of salt </blockquote>
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- 1 teaspoon of lime or kalamansi zest </blockquote>
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- 1 tablespoon of chopped fresh coriander leaves (½ teaspoon if using coriander powder) </blockquote>
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- ½ teaspoon of cumin powder </blockquote>
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- ½ teaspoon of ground black pepper </blockquote>
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- 2 tablespoons of grated lemongrass bulb </blockquote>
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- ¼ cup of chopped peeled tomatoes </blockquote>
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- 1 tablespoon of chilli powder (or more if you want it extra spicy) </blockquote>
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- 1 tablespoon of raw muscovado sugar (or a vegan sweetener of your choice) </blockquote>
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- 1 tablespoon of olive oil </blockquote>
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- 2 tablespoons of fresh lime or kalamansi juice</blockquote>
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<b>For the rest of the curry: </b></blockquote>
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- 2 tomatoes, peeled and chopped into chunks </blockquote>
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- 350-400 grams of an assortment of vegetables of your choice (in my case, aubergine and luffa) </blockquote>
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- 1 bay leaf (laurel leaf is another term for this)</blockquote>
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- a handful of chopped fresh basil leaves </blockquote>
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- 1 tablespoon of olive oil </blockquote>
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- salt and pepper for seasoning </blockquote>
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- 1 cup of coconut milk or ½ cup of coconut cream </blockquote>
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- 1 tablespoon of mushroom sauce (optional)</blockquote>
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<b>Curry up:</b><br />
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<b>1. </b>To make the curry paste: mix and bash all your paste ingredients using a mortar and pestle. Spend at least 7 minutes doing this to make sure everything is crushed and ready. Do it with love or don't do it at all. </blockquote>
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Of course, you may use a food processor or a coffee grinder if you're not skilled or courageous enough to use the traditional sacred tool or if you aren't in possession of it. This is a quicker option because you only need a couple of pulses and you're done. 30 seconds, maybe. Don't liquidise it, though. You want a paste, NOT a purée.</blockquote>
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<b>2. </b>Heat one tablespoon of olive oil in a pan and sauté your vegetables along with the bay leaf for about 30 to 45 seconds. </blockquote>
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If you're a diva like me, use that pan skill to toss the vegetables without using a ladle and show off. This is best done when people are watching you cook—especially a date you're trying to impress! Just make sure you don't miss the veggies when they come down after airtime because you're in for a big clean up job that your audience won't likely be glad to help you with.</blockquote>
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<b>3. </b>Add the tomato chunks and sauté for a minute. </blockquote>
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<b>4. </b>Pour in the red curry paste. Add the coconut milk or cream to the pan, mix everything well and bring to the boil. </blockquote>
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<b>5. </b>When it comes to the boil, you have an option to add 1 tablespoon of mushroom sauce. Whether you add any or not, though, your next step is to pour in ½ cup of water. </blockquote>
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<b>6. </b>Bring to the boil and simmer gently for about 7 minutes or until the water has reduced considerably and the sauce is thick enough. </blockquote>
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<b>7. </b>Season with salt and pepper to taste. </blockquote>
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<b>8. </b>Turn off the heat, take out the bay leaf and mix in your fresh basil leaves. If you don't have fresh basil leaves, don't even bother adding anything else. Dried leaves are absolutely unacceptable! You hear me? UN-AC-CEP-TA-BLE!</blockquote>
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<b>9. </b>Serve by itself or with a staple carbohydrate-rich food of your choice: rice, pasta, couscous, potatoes, chapati, pita, naan, tortilla or whatever else.</blockquote>
Ludwig Bon Quirog y Migriñohttp://www.blogger.com/profile/02023790488154955946noreply@blogger.com0