So I’ve been a bit vacant recently. This year got off to a bad start and I’ve lost the drive for a lot of things I loved with other things taking priority such as concentrating on my new job.But one of my most happiest times of the year was when I went to the Philippines with George. Below is probably the only photo we have together as we literally spent our whole time exploring.
So tonight I’m having George round post Yoga and having a throw back to when we were in The Philippines.
Not going to lie whilst we were there, food was a bit limited, to fresh fruit, plain boiled rice and a soy sauce mix with tomatoes, cucumbers and onions that everyone just seemed to live off! But there were a few dishes that stuck out at us that we decided to combine a few of them.
Ever being the greedy lass that I am, I took a cooking lesson out there, and one of the dishes was a “Moong bean” vegetable dish. basically like lentils but me and George LOVED this so this was an obvious choice for me to try to recreate. Below is the original recipe but I had to tweek it a bit!
Secondly asian aubergines are like no other, uk aubergines don’t compare, and that sounds pretty intense for an aubergine comparison but I guess this is as interesting as my life gets now. battle of the aubssss. Or egg plant if you’re american (aka wrong).
……and then it would be an insult to serve it with anything but plain ass rice and aforementioned soy sauce concoction.
This ones just a bit of fun and mainly for cheer up purposes, but yummy all the same!
Ingredients for the Moongo beans
- 200g dried moongo beans
- 700ml veegtable stock
- 2 cloves on garlic fienly chopped
- 1 tbsp grated ginger
- 1 can of coconut milk
- handful of spinach
Instructions for beans
- Add the beans and the stock to a pan, bring to the boil and simmer for 40 mins. checking on them regularly and giving them a stir as they can begin to stick.
- In another pan add some oil, the onion, garlic and fry until soft.
- Add to the bean mix and keep simmering.
- Stir in the coconut milk and the spinach leaves.
- Season with plenty of salt and yarsssss its ready
Ingredients for the Breaded Aubergine -serves 2-3
- 5 Tiny asian aubergines sliced, i got mine from the world food store on bold street Liverpool, but non pretentious aubergines will do too probably 1 big one!
- 100g of chickpea flour(or normal flour will work too i just have too much of this stuff! honest)
- 1/2tsp turmeric
- 1tsp cumin
- 1 tsp ground coriander
- 1/2 tsp baking powder
- 1 tbsp lemon juice
- 1 tsp salt
- 10 tbsps of water
- coconut oil to fry in
- Get friend slave to slice said aubergines…..
- Mix together the flour, spices, lemon juice, baking powder and water in a bowl until a thick smooth batter is formed.
- Lay out ya dishes in an orderly manner. no messin’ and get dunking in said orderly manner. first into the batter and next into the bread crumbs. obvs
- put about a tbsp of coconut oil in the pan, and wait for it to melt, then fry the aubergines for a couple of minutes on each side until golden on the outside and soft in the middle.
- Serve with the rice and the beans and the soy sauce mix! (not very fillipino to say , but they go fab with sweet chilli sauce too 😉 )
Soy sauce ingredients
- Soy sauce
- 4 cherry tomatoes or a couple of big tomatoes
- a couple of spring onions
- quarter of a cucumber
- cube all the ingredients and place in a bowl.
- stir in the soy sauce, i did this by eye until there was enough to cover the veg.
Well that was a lengthy one but this was the final product ! it actually looks authentic, and to anyone whos not been to the phillipines I highly recommend you go! you wont regret it… but im not going to lie you’ll be fed up of the rice and fried food by the end of your trip hahaah