Hydro Veggies

Hydroponic Produce from Philippines

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Cream of Cauliflower soup

Cauliflower cream soup

This soup serves well as a starter or main, no matter the season.


25g butter

2 medium cauliflowers

250g potatoes

1 onion

1L chicken or vegetable stock

400ml skim milk

100ml evaporated milk

salt and pepper to taste

Serves: 8


Wash your veggies. Peel and roughly chop the potatoes; do the same for the onion. Cut the cauliflowers into florets. In a saucepan melt the butter, put in the vegetables and cook until they start to soften. Pour in the stock; bring to a boil until the vegetables are soft. Pour in the skim milk and evaporated milk; stir constantly until it boils again then reduce the heat to a simmer for 5min and turn off.

Transfer to a blender and purée until smooth. Return the soup to the pan and reheat stirring constantly; check and adjust seasoning if needed. Serve. Top with shredded cheese, croutons or chopped scallions.

Source: Adapted from Good to Know Recipes.

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Butternut Squash Gnocchi

Butternut Squash Gnocchi

If you like gnocchi, you should try these!


1kg butternut squash – (2 cups purée)

1/2 tbsp olive oil

1 egg

3/4 cup (75g) grated Parmesan cheese

1 1/2 teaspoons freshly grated nutmeg

1 teaspoon salt

2 cups (256g) flour, plus more for rolling

1/2 stick (57g) butter

6-8 basil leaves

salt and pepper to taste

Serves: 6-8


For making the gnocchi: To make the butternut squash purée, you may follow the same instructions for pumpkin found here. When you have your purée ready, place it on a lightly greased (1/2 tbsp olive oil) saucepan and cook over medium heat stirring constantly until liquid evaporates. Set aside to let cool.

Once the purée is tepid, beat the egg in a separate medium bowl; then add the squash, 1/2 cup Parmesan, nutmeg and salt, mix everything together. Gradually add the flour, one cup at a time until the dough separates from the side of the bowl. Transfer to a floured surface and knead gently. Only if it is very sticky, you may add flour; it is normal for it to be sticky; if you add too much flour they will end up tasting more like flour and less like squash and the consistency would be affected too.

Roll the dough and shape it like a rope about 1.25cm (half an inch) thick. Cut out pieces about 2cm (3/4 inch) long. Take each piece and roll through a ridged wooden board (if you have one) or use the back of your fork as shown in this tutorial. Transfer the gnocchi to floured surface.

For cooking the gnocchi: Heat water in a medium pot until it boils, add salt. Cook about 1 cup of gnocchi at a time until the gnocchi float, about 4 minutes. While the gnocchi cook, melt butter in a skillet, add salt and pepper and chopped basil leaves. Once the gnocchi are cooked, transfer to the skillet to coat them with the sauce. Serve warm, sprinkle remaining Parmesan cheese.

Source: Adapted from Iowa Girl Eats.

Disclaimer: we are not promoting a brand nor are affiliated with Amazon, HIC Brands That Cook, All recipes or YouTube. We have included the links only for demonstration purposes.

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Salmon with Pechay

salmon pechay

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

plastic bag

4 skinless salmon fillets

2 garlic cloves

4 small pechay

6 small scallions

2 tbsp olive oil

salt and pepper to taste

Serves: 4


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.

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Butternut Squash Risotto

butternut squash risotto

The weekend is here, and perhaps some of you may have more time available to enjoy preparing a meal. Though we have to admit this recipe takes time, we also know that you will show off with this recipe. The result is a creamy and heart warming meal.

This recipe has two stages: cooking the squash and making the risotto. Some recipes use squash purée, but we prefer having little chunks of squash. You could also substitute the chicken stock for vegetable stock. Notice that we didn’t put salt in the list, as the stock already provides enough salt. You may serve it as a main dish, accompanied by a fresh salad, or as a side for protein.


1 whole butternut squash

4 tbsp butter

1/4 tsp ground black pepper

1/2 medium onion

2 garlic cloves, minced

1 cup (200g) arborio rice

4 cups (1l) chicken stock

1/4 cup dry white wine

1/4 cup cream

1/8 tsp ground nutmeg

Serves: 4


Cooking the squash: Cut off the top and bottom of the squash. Peel of the skin, either with a knife or a potato peeler, until you reveal the bright orange flesh. Cut in half, and cut open lengthwise. Discard the seeds. Dice. Place a pan over medium heat, melt 2 tbsp butter, throw in the squash, keep tossing and cooking until tender, remove it to a medium bowl and set aside.

Making the risotto: Heat the chicken stock in a pot, bring to a boil and turn off. In the same pan in which you cooked the squash, melt the other 2 tbsp butter, throw in the chopped onion and minced garlic. Cook and stir until crystallized. Add the rice and cook for about 2 minutes. Pour the wine and stir until it is absorbed. Reduce the heat to medium-low. Pour 1 cup of chicken stock and stir gently and constantly, when it is absorbed, add another cup and so on. The key to having a tender risotto is the liquid, that is why we use a liter. By stirring constantly, the starch molecules are released into the liquid and create a creamy texture. Check the texture, it should be tender, but slightly firm in the center. If it is still hard, then it requires more liquid, if you have used all the broth, you may add some boiling water.

Stir in the squash, pour the cream, sprinkle the nutmeg and mix, taste and adjust salt and pepper if necessary. Serve. If you wish, you could add 1 teaspoon saffron threads, parmesan shavings, sage leaves, arugula or it also tastes perfectly fine alone.

Source: adapted from The Pioneer Woman Cooks.

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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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Eggplant Lasagna

eggplant lasagna

Today we have a twist on lasagna! We are not using any pasta and are using our hydroponic eggplant instead. Some people are reluctant about eggplants because they are somewhat bitter. Nevertheless, we have the solution for it: salt. Before you begin preparing your recipe, you should follow a few simple steps for removing its bitterness. That is, you cut the eggplant in the form requested in the recipe, place the pieces in a strainer, sprinkle with a generous amount of salt and leave to rest for at least half an hour. Make sure you put a container underneath to collect the liquids. Remove the salt by washing it off with cold water, and you are set!

Now, back to the recipe. The combination of the vegetables with sauce and cheese is very tasty. It is fairly easy to make, and we grant that it may take a while to prepare (so make sure you are not terribly hungry at that time), but it sure will be worth it!


3 medium eggplants, cut lengthwise

2 red bell peppers

1 tsp dried oregano

olive oil

1 medium onion

5 garlic cloves, minced

4 cups (32 oz) of pasta sauce (tomato sauce)

1/2 cup basil leaves, chopped

2 cups (16 oz) of low-fat ricotta cheese

30g shredded mozzarella cheese

Serves: 6


Roast vegetables – Preheat oven to 180° C. Prepare the eggplants as suggested above to remove the bitterness. Cut the bell peppers into strips. Place each in separate baking sheets, drizzle with olive oil and dried oregano. Bake until softened and golden.

Prepare the sauce – While the vegetables are in the oven, heat 1 tbsp olive oil in a saucepan, add chopped onion and minced garlic cloves until onion is crystalized and garlic becomes lightly golden. Pour the pasta sauce, when it comes to a boil, reduce the heat and simmer for a couple of minutes; remove from heat.

Assemble the lasagna – Lightly grease a deep ovenproof dish. Spread 1 tbsp of the pasta sauce (thin layer) to avoid the bottom layer to stick to the dish, place a layer of eggplant slices. Scoop about a third of the ricotta cheese. Ladle a third of the pasta sauce. Place half the peppers and half of the chopped basil leaves. Repeat the process. Finish with sauce and sprinkle with the shredded mozzarella cheese. Pop back in the oven and bake until mozzarella has melted and lasagna has cooked through; about 30min. Serve.

Source: Adapted from Country Living.