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Umami Days: Cooking

Umami Days: Cooking

Meaty with a dash of veggies

  • Recipes
    • Appetizers
    • Salads
    • Soups
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    • Side dishes
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  • Recipes
    • Appetizers
    • Salads
    • Soups
    • Main courses
    • Side dishes
    • Sweets
    • Beverages
  • Cooking tips
  • Food Stories
  • Newsletter

Recipes with vegetable / fruit

Watermelon iced tea

Watermelon iced tea

Brewed jasmine tea is cooled in a pitcher, pandan-infused sugar syrup is stirred in, ice is added and cubes of fresh watermelon are dropped in.
Cook time: 3 minutes minutes
Servings: 4 people
Chicken miso soup

Chicken miso soup

Think of miso soup as a canvas. When you want it chunky, add meat and vegetables. That's the idea behind this delicious chicken miso soup. Filling but still light enough for warm days.
Cook time: 20 minutes minutes
Servings: 4 people
Kani salad

Kani salad

Make kani salad with kanikama (imitation crab meat), cucumber, carrot, fresh ripe mangoes, lettuce, Japanese mayonnaise and a little sesame seed oil. It’s outstanding!
Cook time: 0 minutes minutes
Servings: 4 people
Milkfish (bangus) belly and moringa (malunggay) miso soup

Milkfish (bangus) belly and moringa (malunggay) miso soup

Fatty milkfish belly is cut into small cubes and combined with freshly stripped moringa leaves in this Filipinized miso soup. Chunky enough to be served with rice as a main course.
Cook time: 10 minutes minutes
Servings: 4 people
Pork, spinach and pineapple rice paper spring rolls

Rice paper spring rolls

Stir fried ground pork, swamp spinach, chilies and pineapple seasoned with Vietnamese mixed fish sauce are wrapped in rice paper. Enjoy as a snack or side dish.
Cook time: 10 minutes minutes
Servings: 2 people
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