Halang-halang, vegan style
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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

  • 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.
  • Pour in the coconut milk.
  • Add the chayote wedges. Bring to the boil, lower the heat, cover the pan and simmer for about 10 minutes.
  • Taste the broth, add more salt and pepper, if needed.
  • Add the fried tofu. Simmer for another four minutes or until the tofu is heated through.
  • Taste the broth once more. The tofu would have soaked up the salt so you may need to ajust the seasonings.
  • Add the spearmint and simmer for another minute.
  • 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.
  • Pour in the coconut milk.
  • Add the chayote wedges. Bring to the boil, lower the heat, cover the pan and simmer for about 10 minutes.
  • Taste the broth, add more salt and pepper, if needed.
  • Add the fried tofu. Simmer for another four minutes or until the tofu is heated through.
  • Taste the broth once more. The tofu would have soaked up the salt so you may need to ajust the seasonings.
  • Add the spearmint and simmer for another minute.
  • Halang-halang, vegan style
  • Serve as a stand-alone soup or with rice.