We have news, fresh from the farm!
We are introducing our newest and sweetest addition to our range of hydroponic produce: the Melon.
A spicy philippine chicken broth with pechay.
2 Tbsp oil
5 cloves garlic
1 small onion
ginger (1inch ~ 2.5cm)
2 tsp fish sauce
5 cups water
2 cups (100g) pechay
Wash the pechay and set aside. Cut the chicken into pieces. Mince the garlic and ginger, and finely dice the onion.
Place a large pot over medium heat. Pour the oil and cook garlic, ginger and onion until garlic turns golden and onion becomes translucent. Add the chicken and toss. Cook for about 5 minutes. Pour the water and fish sauce; season with pepper. Bring to a boil and then reduce to a simmer and cook until chicken is tender. Optional: once the chicken has cooked through, remove from the pot to shred it and place it back in the pot.
Turn off the heat and add the pechay. Mix well until it has wilted. Serve with rice or noodles.
Source: Adapted from Authentic recipes from the Philippines; Periplus Editions.
People have been inquiring information about our pechay lately. Today’s recipe features our hydroponic veggie along with salmon. We know that salmon may be pricey, particularly if you are not close to where they are produced. So don’t discard this recipe, you may try substituting the salmon for another type of fish, for instance, sea bass.
fresh ginger (about 2.5cm)
1/4 cup soy sauce
1 tsp sesame oil
2 tsp sugar
1 tsp chili sauce or crushed pepper flakes
4 skinless salmon fillets
2 garlic cloves
4 small pechay
6 small scallions
2 tbsp olive oil
salt and pepper to taste
Peel the ginger and grate, place in a medium bowl. Pour the soy sauce, sesame oil, sugar and chili sauce. Mix well. Place salmon fillets in a plastic bag, pour in the sauce, seal and shake well. Place in the fridge and let marinate for 5 minutes. Heat a pan and drizzle with 1 tbsp olive oil, place the salmon and cook for about 8 minutes, 4 on each side, until opaque in center. In a separate saucepan, bring the marinade to a boil, turn off and set aside.
Peel the garlic cloves and thinly slice. Cut the pechay lengthwise into quarters. Cut the scallions diagonally. Heat a pan and drizzle with the remaining olive oil. Add the garlic, pechay and scallions. Stir fry for about 4 minutes. Add salt and pepper to taste.
Transfer the vegetables and divide into 4 dishes, place the salmon fillets and drizzle everything with the marinade.
Source: adapted from Epicurious.