Bowls of food are all the rage, and I think I’ve figured our why. There is something comforting about having your food squashed into one little space, flavours mixing in every bite. It is important to have the right mixture of sweet, sour, salty and creamy to make the bowl of food enjoyable. We’ve decided to start a series of bowls, making use of our much loved Filipino ingredients. This one in particular features a fruit-the pineapple, but presented in a savoury way. When grilled, the pineapple takes on a sweet caramel flavour that compliments the beans and squash so well. The great thing about these bowls is the way the flavours mix when eating them. The trick is to make each part of the bowl tasty !
- 1 cup kale
- 1 slice round of pineapple cut into 2
- 1/2 avocado
- 1 cup rice of your choice
- 1 cup cooked kadyos
- 1/2 cup stewed tomatoes
- 1 tsp paprika
- 1/2 tsp cumin
- 1 clove garlic
- 1 tsp chopped onion
- 1 cup kalabasa
- 1/2 cup gata
- 1 Tbsp chopped onions
- 1 slice ginger
- 1 cup chopped greens of your choice
We created a 'chilli' type of mix. Sautee garlic and onions in a little oil. Add 1 tsp of paprika and 1/2 tsp of cumin and create a spice paste. Add the cooked kadyos and coat it in the spice mix. Add the crushed tomatoes and let stew for 15 minutes.
Sautee the garlic and onions in a little oil. Add the kalabasa. Add the gata and simmer till the kalabasa is soft. Add the ginger last to mellow out the flavour. Kalabasa can be mashed by pressing down on it with a fork, so as not to take up space in the bowl.
Cut the pineapple round into half. Grill both sides until the pineapple is tender.
Greens of choice can range from kale, spinach, kangkong- whatever you like! Steam the greens for 5 minutes or until tender. They will not need much seasoning as the kalabasa and kadyos will carry the flavours of this dish.
Place the rice at the bottom of the bowl
- Next, place the kadyos on one side. Lay down the steamed greens in the middle and top with the avocado
- Place the kalabasa in the bowl next.
Finally, cover the remainder of the rice with the two pieces of pineapple.