Nanay Pinay’s Gulay na Mais (Grandma Josephine’s Corn Soup)

My grandma (Nanay Pinay [read as Peeenay]/Josephine) from Laguna taught me this simple yet very comforting soup. Aside from the corn cooked in their husks this soup is what she serves us to get an appreciation of the corn harvest season.

I don’t know what it is called but the ideal variety for this recipe is the white kernelled corn rather than the more common yellow sweet corn.

“White” corn is less fibrous but more starchy and just perfect for this dish. It gives the finished soup a creamy consistency sans the fatty cream.

But there was no white corn to be found. I had to settle for what’s available…

Like the Tinola we use ‘chilli leaves’ to finish this dish. The leaves might come from the chilli plant but they’re by no means spicy. Actually, chilli leaves have no taste at all. Spinach is probably a good substitute.

It doesn’t require a lot of ingredients but if you want to make it heartier just add minced chicken or even seafood.

Nanay Pinay’s Gulay na Mais (Grandma Josephine’s Corn Soup)

3 ears of fresh corn, kernels cut from cobs
2 cloves garlic chopped
1 bunch of chilli leaves
3-4 cups stock or water
Salt/fish sauce to taste
A bit of oil

1. Heat up a bit of oil in a pan. Sauté the garlic until golden brown.
2. Add the corn and cook for about a minute
3. Add the stock/water. Let it boil and then simmer for about half an hour. Just adjust the amount of stock to your liking.
4. Adjust the taste by adding fish sauce or salt.
5. Throw in the chilli leaves just before serving.

Lunch Club - Vegetarian Stir Fry with Tofu

This would have to be the quickest (and probably healthiest) stir fry to make. Not only is it easy it also calls for only a few ingredients.

There’s a long winded version of making this dish but for the purpose of Lunch Club I took a shortcut. If this was to be eaten at home I would have used a different type of tofu. First of all, it would have to be the silken variety. As silken tofu is very delicate it needs a light coating of cornflour before frying. Also, it is only good as soon as it is cooked, not the next day.

I think it was a hit as nothing was left over for our Friday leftover lunch.

Here’s how you make it:

Ingredients
Oil (whatever you prefer but I use Sunflower)
2 cloves of garlic
10 dried shiitake mushrooms (soaked in hot water for about an hour or so then quartered)
3-4 blocks of fried tofu quartered
Broccoli
Snow peas
2 tablespoon Oyster sauce
1 tablespoon Light soy sauce
Sesame oil
A bit of water

You can actually modify this dish quite easily by using your favourite vegetables or whatever is in season.

Procedure

1. Heat up the oil then add the garlic.
2. Add the mushrooms and stir fry for about a minute or so. Add a bit of water to cook the mushrooms further.
3. Just before all the water evaporates add the vegetables. Stir fry for a few seconds then add the oyster sauce and the soy sauce.
4. Add the fried tofu. Wait for the vegetables to get cooked.
5. Take it off the heat then add a few drops of sesame oil.
6. Serve hot with a steaming bowl of jasmine rice.

Lunch Club – Sarah’s Potato Frittata (Tortilla de Patatas)

This dish is definitely Spanish influenced. But to make it lighter than the original recipe Sarah boiled the potatoes rather than frying them.

The original Spanish recipe also calls for only 4 ingredients (oil, potatoes, eggs and salt). But to add to the texture and taste to the dish Sarah added other vegetables like leeks, mushroom and peas.

I did reminisce about the time I used to have this omelette as a child. I used to put tomato sauce and eat it with rice!

Thanks Sarah!

Here’s her recipe:

Ingredients

4 potatoes (boiled and sliced)
Leeks
Garlic
Mushrooms (lightly fried)
Peas
6 eggs
A little milk


Arrange the potatoes at the bottom of a frying pan
Pour over leeks, garlic and mushrooms (lightly fried) mixed with peas, eggs and a little milk
Fry on one side for 5 mins, then flip over and fry on the other for 5 mins.


You can find the Spanish version of this omelette by following the link:

http://www.sbs.com.au/food/recipe/84/Potato-omelette-(tortilla-de-patatas)

Lunch Club – Sarah’s Tofu Flan

I don’t know if you’ve noticed but since we started Lunch Club we have been serving foods that are quite rich. The only time we get to eat something light and healthy is when it is Sarah’s turn to cook.

We've all agreed that we should change direction a little bit. So beginning this week each of us will endeavour to prepare something “not too rich”.

Let’s me first revisit Sarah’s Tofu Flan. The recipe is actually for a Spinach-Mushroom Quiche but i like Sarah's name for it better. It soounds a lot more artery friendly! The recipe can be found in 101 Cookbooks. I would have copied it below (just to add to the length of the post) but i'm not sure sure if i might be violating some copyright rule. Just follow the link!

For the crust, rolled oats and sesame seed were used instead of flour. For the filling, tofu was substituted for eggs and cheese. The result was this amazingly light and tasty flan (or quiche)!



I’ve bought some salad mix and some marinated bocconcini to serve with the quiche.

Lunch Club – Sarah’s Mixed Bean Burger

Having a vegetarian meal makes me feel good all over! It creates a sense of satisfaction akin to what I feel when I know I have done something right!

So, it was quite a treat for me today to have something vegetarian for lunch!

Greek yoghurt on top, then cucumber, then beetroot, then tomato, then the bean burger served on Turkish bread

Sarah has prepared a mixed bean burger for lunch. It was served with beetroot, some fresh cucumber salad and then topped with Greek style yoghurt.

It was quite tasty indeed! A meal like this could actually turn me vegetarian full time!

a different view of the same burger cut in half

Here’s the recipe (courtesy of miss Sarah):

450g mixed beans (either tinned or pre soaked, then mashed however you like)

1 onion (chopped and fried)
2/3 cloves garlic (crushed and fried)
1 tsp cumin (added to the onion and garlic)
chilli (as much as you like! added to the onion and garlic)

(add all to the beans)

1 carrot (grated, added to the beans)

you can also add a little tomato sauce if you like the flavour, or use half and half beans and brown lentils.

shape in to burgers or rissoles, then chill for 1 hour. fry in a little oil, or on a hot plate, or bake in the oven.

serve with . . . anything you like!