Ingredients with Measurements:
- 1 pound of kundong, peeled and cut into bite-sized pieces
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of olive oil
- 2 cups of vegetable broth
- 1 can of diced tomatoes (14.5 oz)
- 2 cups of chopped mixed vegetables (carrots, celery, bell peppers)
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until the onion is translucent.
3. Add the kundong pieces and sauté for another 5 minutes until they start to brown.
4. Pour in the vegetable broth and diced tomatoes, and stir to combine.
5. Add the chopped mixed vegetables, dried thyme, and dried oregano, and stir to combine.
6. Bring the stew to a boil, then reduce the heat to low and let it simmer for 30-40 minutes until the vegetables are tender.
7. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 150
Fat: 4g
Carbohydrates: 25g
Protein: 5g
Fiber: 6g
Sodium: 600mg
Substitutions for ingredients:
- Kundong can be substituted with any other root vegetable, such as potatoes or sweet potatoes.
- Vegetable broth can be substituted with chicken or beef broth.
- Dried thyme and oregano can be substituted with any other dried herbs of your choice.
Variations:
- Add cooked chicken or beef for a meatier version of the stew.
- Add a can of chickpeas or white beans for extra protein and fiber.
- Use different vegetables depending on what's in season or what you have on hand.
Tips and tricks:
- To save time, you can use pre-cut mixed vegetables from the grocery store.
- If the stew is too thick, add more vegetable broth or water to thin it out.
- Serve with crusty bread or over rice for a heartier meal.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls and garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, such as parsley or cilantro
Pairings:
Crusty bread or rice
Suggested side dishes:
Green salad or roasted vegetables
Troubleshooting advice:
- If the stew is too thin, let it simmer for a few more minutes to thicken.
- If the vegetables are still too hard after simmering for 30-40 minutes, let it simmer for a few more minutes until they are tender.
Food safety advice:
Make sure to cook the vegetables until they are tender to avoid any risk of foodborne illness.
Food history:
Kundong is a root vegetable that is native to Southeast Asia and is commonly used in Filipino cuisine.
Flavor profiles:
The stew has a savory and slightly sweet flavor from the kundong and mixed vegetables, with a hint of acidity from the diced tomatoes.
Serving suggestions:
Serve the stew as a main dish for lunch or dinner.
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Taste: Savory, Tangy, Herbaceous, Earthy, Spicy