Hydro Veggies

Hydroponic Produce from Philippines

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Basil Cream Soup

basil soup

After a long and cold day, one of the most comforting things you can do when you get home, besides changing into warm clothes and drinking a cup of tea/coffee/hot chocolate, is having a homey meal. To us, this soup enters into this category. Today’s recipe is for our friends in the southern hemisphere who recently started winter.


1 cup fresh basil

2 cups (500ml) chicken stock

2 tbsp (1/8 stick, 28g) butter

3 tbsp cornflour

4 cups (1L) milk

ground pepper and salt to taste

Serves: 6


Heat the chicken stock in a small pot, bring to a boil, then reduce to simmer. Add the basil (if you wish, you may save some of the smallest leaves for decorating). In a drinking cup mix the cornflour with 1/3 cup of milk, stir thoroughly to avoid lumps. In a saucepan melt the butter; add the cornflour-milk mixture; pour in the remaining milk and stir. Add the chicken stock with basil. Check flavor, you may add ground pepper and salt if needed. Cook until thickened, and stir constantly to prevent from sticking in the bottom of the pan. Optional: sprinkle some shredded cheese.

Source: Adapted from Taste of Home.

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Hot Pepper Chicken with Cashews

Hot Pepper Chicken

We are spicing up things today with this recipe, thanks to the hot peppers. Did  you know that besides giving a “punch” to your meals, they are beneficial to your health? You can check their benefits here.

This recipe is very easy to follow and quick to make, perfect of dinner or lunch. You may serve it alone or complement it with steamed white rice.


2 tbsp oil

2 cloves garlic, minced

1/2 onion

4 hot peppers, sliced and seeds removed

1/2 cup (60g) roasted cashew nuts

230g chicken breasts, cut into cubes

1 scallion

1 1/2 tbsp soy sauce

1 tsp fish sauce

1 tsp cornstarch (corn flour)

2 tbsp water

Serves: 4


Place a wok (or frying pan) in medium heat and drizzle the oil. When it is hot enough, add the garlic, onion and hot peppers and cook until onion is becoming tender. Incorporate the chicken and toss often until cooked through. Add the cashews and stir.

In the meanwhile, in a small bowl combine the sauces with the cornstarch and water; mix well. Pour the sauce into the pan and stir until it becomes thickened.

Serve immediately and sprinkle with chopped scallion.

Source: Adapted from Rasa Malaysia.

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Ginisang Pechay

bok choy pork

Today’s recipe features Pechay. It has two great benefits: it is budget friendly and takes less than 30 minutes to prepare. You may substitute the pork with beef or chicken. It may be served alone or if you would like, you could add a spoonful of rice.


455gr pechay

230g pork

1 medium tomato

1 medium onion

2 tbsp fish sauce

2 cloves garlic (minced)

1 cup water

Serves: 4


Chop the pechay, tomato and onion into large chunks. Cut the pork into fine strips. Heat a frying pan and drizzle with cooking oil. Add the onion and garlic, cook for a couple of minutes then add the pork. Keep cooking for 5 minutes while tossing the ingredients. Pour the fish sauce and water, stir and let it simmer for 15 minutes. When the pork has cooked through but is still tender, add the pechay . Toss everything together and turn the heat off. Set aside and leave it to rest for the juices to combine. Serve hot.

Source: Slightly adapted from Panlasang Pinoy.

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Chicken Primavera Tagliatelle

Chicken Primavera Tagliatelle

We have found this recipe to provide an easy way of incorporating vegetables into a main course. The vegetables in this dish, such as the broccoli, have a leading role and are not overshadowed by the sauce. We were inspired by Recipe Girl’s baked version, though we have simplified it by only cooking it. We have also made a few changes, for instance, we blanched the vegetables, to keep them a bright and bit crispy and used tagliatelle instead of spaghetti.


1 cup broccoli florets

2 medium carrots

1 red bell pepper

4 garlic cloves

2 medium tomatoes or 10 cherry tomatoes

400gr cooked chicken breasts

250gr Tagliatelle a nido

2 cups white sauce

4 tbsp mozzarella cheese

salt to taste

Serves: 8


Cut the broccoli florets into halves and blanch them. Peel the carrots, slice and blanch them. Cut the bell pepper into strips. Cut the tomatoes in a vertical sense into quarters and each of these into thirds. Or if you are using cherry tomatoes, then halve them.

Prepare the tagliatelle according to the manufacturer’s instructions, and remove from the heat and strain when it is al dente.

In the meanwhile, heat a pan and drizzle with olive oil. Mince the garlic cloves and stir them into the pan and cook until lightly golden. Add the vegetables and cook for about 2 minutes. Shred the cooked chicken breasts, and put them into the pan; add the tagliatelle and toss everything together. Pour the white sauce and mix again until fully incorporated. Add salt to taste.

Serve into the dishes and sprinkle with cheese.

Source: adapted from Recipe Girl.

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Sopa Azteca (Mexican Tomato Soup)

Sopa Azteca

This Sunday is May 5th, in Spanish: “Cinco de Mayo”, on this day people celebrate Mexican culture and heritage though it is not Mexico’s Independence Day. Since food is part of a society’s culture, we think it is a good reason for joining in the celebration with a dish made with our hydroponic vegetables!

This tomato soup is known as Sopa Azteca; it is an excellent option for lunch or dinner and it is always gentle on your stomach. There is a debate on whether it is best runny, like a broth, or dense (creamy). We prefer the latter.


1 onion

2 tomatoes (medium size)

300gr cooked chicken breast, shredded

1 sachet of dehydrated tomato soup (76gr)

1 cup (250ml) water

3 cups (750ml) chicken stock

tiny splash of olive oil

coriander for garnish

salt to taste (if needed)

hot pepper sauce to taste

Serve with:

1 ripe avocado

fried corn tortilla chips.

cheese (as much or as little as you like)

Serves: 4


Finely chop the onion and dice the tomatoes. Put a pot over medium heat with a tiny splash of olive oil, add the chopped onion, cook until crystalized, then add the diced tomatoes. Cook until tender, add the shredded chicken.

In a small bowl pour the contents of the sachet and mix in with the cup of water until homogeneous. Then add 1 cup of chicken stock. Mix in and pour over the pot, add the remaining 2 cups of chicken stock. –Here is a variation, if you are not able to find a sachet of dehydrated tomato soup, you may substitute it for 2 small cans of tomato soup, eliminate the cup of water and use 1 1/3 cups (332ml) of chicken stock.–

Stir constantly, bring to a boil. Carefully check if it needs any more salt, it may not be the case if the chicken stock is already quite salty.

If you are brave, you may add hot pepper sauce to give it a “little kick” or serve it on the side so each one may add it according to their taste or tolerance to heat. Serve, sprinkle the cheese and add the coriander leaves as garnish.

For serving, there are two options: 1) sprinkle the tortilla chips and add a diced quarter of the avocado; 2) serve the tortillas and avocado on the side and when you are ready to eat, then take a bit of the avocado with your spoon, dip it in the soup and top with tortilla chips. Either way, is the perfect bite!

Happy Cinco de Mayo!

Source: Original.


Chicken Sandwich

Chicken Sandwich

We like today’s recipe as it incorporates four of our hydroponic veggies: celery, scallionbell pepper and lettuce. We also like it because it is very fulfilling and practical for making a quick lunch or dinner.


1 1/2 cups chopped cooked chicken

1/2 cup chopped celery

1/2 cup bell pepper

2 scallions

1/2 cup natural yogurt

1/8 tsp salt

1/8 tsp pepper

4 whole wheat sandwich buns, split

4 lettuce leaves

4 slices of mild cheese

Serves: 4


In a medium bowl combine the first seven ingredients. Warm the sandwich buns. Place a slice of mild cheese, like Provolone, and a lettuce leaf on each of the buns. Fill with the chicken salad and you’re done!

Source: Original.