Halang-halang, vegan style

Spicy hot, creamy, aromatic and delicious. Halang-halang is a Visayan dish traditionally cooked with chicken or pork. It is served either as a stew or as a soup. Despite the many variations, there are two ingredients that define halang-halang — coconut milk and chilies. The name of the dish itself, according to Visayan readers, literally translates to anghang-anghang (or hot-hot, in English).

This is vegan style halang-halang. Instead of chicken or pork, I used tofu. And in place of sili leaves, I added spearmint leaves. Why mint leaves? The cooling sensation of mint goes terribly well with both the creaminess of the broth and the heat from the chilies. I would have added Thai basil too but our Thai basil in the garden is almost bald so I should give it time to grow more leaves before I start plucking again.

Print

Halang-halang, vegan style

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 1

Author Connie Veneracion

Ingredients

• 1 tablespoon cooking oil
• 4 cloves garlic crushed
• 1 small onion thinly sliced
• a knob of ginger sliced
• 2 finger chilies cut in halves
• salt to taste
• pepper to taste
• 1 cup coconut milk
• 1 small chayote peeled, cored and cut into wedges
• 100 grams firm tofu cubed and fried (see tips)
• a few sprigs of spearmint

Instructions

1. Heat the cooking oil in a pot. Saute the garlic, onion, ginger and chilies with a little salt and pepper until softened and fragrant, about five minutes with occasional stirring.
2. Pour in the coconut milk.
3. Add the chayote wedges. Bring to the boil, lower the heat, cover the pan and simmer for about 10 minutes.
4. Taste the broth, add more salt and pepper, if needed.
5. Add the fried tofu. Simmer for another four minutes or until the tofu is heated through.
6. Taste the broth once more. The tofu would have soaked up the salt so you may need to ajust the seasonings.
7. Add the spearmint and simmer for another minute.
8. Serve as a soup or with rice.Heat the cooking oil in a pot. Saute the garlic, onion, ginger and chilies with a little salt and pepper until softened and fragrant, about five minutes with occasional stirring.
9. Pour in the coconut milk.
10. Add the chayote wedges. Bring to the boil, lower the heat, cover the pan and simmer for about 10 minutes.
11. Taste the broth, add more salt and pepper, if needed.
12. Add the fried tofu. Simmer for another four minutes or until the tofu is heated through.
13. Taste the broth once more. The tofu would have soaked up the salt so you may need to ajust the seasonings.
14. Add the spearmint and simmer for another minute.
15. 
16. Serve as a stand-alone soup or with rice.