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"Blimey ridiculous, eggplant & squash are as limed as they are delicious all in a chicken stew..."

  • Danny Peter Flores
  • Jun 11, 2022
  • 1 min read

Updated: Oct 14, 2022

The future will tell about the prospects of plant cell calli fusion with modern biotech, the e. g. here being eggplant, long squash and citrus lime as the "star" vegetable. But what comes next. A stew will do with a "thai touch" and distinctly Pinoy in flavour!


And here's the recipe: (partially adapted from the thai recipe in the Pinoy way)


Ingredients:

-1/4 c. olive oil to sautee

-5 c. chicken broth

-5 c. white chicken breast cubes

-1 tblsp. sugar

-2 tblsp. sweet chillies (minced)

-4 of each vegetables: eggplant + long squash + med. tomatoes (cubed)

-1/4 c. lime juice

-1/4 c. thai fish sauce

-2 tblsps. of onion, garlic and ginger (all minced)

-2 tblsps. top-dressed each of cilantro and spring onions


Instructions or Method:

-Pour oil over med. heat

-Sautee white chicken cubes, onion, garlic, ginger and red chillies

-Add in chicken broth and then

-Add in sugar, thai fine fish sauce (umami), lime juice

-Add in eggplant + long squash + med. tomatoes

-Cover tightly and bring to boil and simmer for 25-35 mins over low heat

-Serve (makes 3-4) and chop cilantro and spring onion finely and top liberally


Suggested serving:

-Serve as an Asian all-soup meal with some BBQ skewers and either brown (dietetic) or white rice.

 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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