Abundance of Vegetables Soup (Cabbage Soup)

12/17/21:

I just made this soup again in slight variation, according to what I had in the kitchen.  The basic recipe is the same.  I just changed up some of the vegetables and sausage type.

IG post of video: Abundance of Vegetables Soup (sped up for IG)
New YouTube video: Abundance of Vegetables Soup (full video with captions)

Original post on 6/8/2020:

 

Idk, I don't have much to say about this.  It's a soup with an abundance of vegetables and a chicken apple sausage that I slightly burned. Lol!  Don't burn your sausage. Haha! 😝

Ingredients:

• 1 chicken apple sausage, cut into bite-sized pieces and air fried
• 2 cloves garlic, sliced
• 1/2 onion, chopped into big pieces
• 1/2 bunch celery, cut into bite-sized pieces
• 1/2 cup cherry tomatoes, halved
• 1 cup carrots, chopped into bite-sized pieces
• 4 cups cabbage, sliced
• 1/2 cup bell pepper, chopped into bite-sized pieces
• 2 Tablespoons tomato paste
• 4 teaspoons chicken boullion paste
• 4 cups water
• 4 bay leaves
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1 Tablespoon dried parsley

Instructions:

1. Prepare ingredients as indicated above (chop, slice, etc.)
2. Add everything to slow cooker.
3. Cook on low for 8 hours.
4. Enjoy!

IG: @abundanceofvegetables
IG post of video: Abundance of Vegetables Soup (sped up for IG)
YouTube post of this video: Abundance of Vegetables Soup (full video with captions)

Dinengdeng with Shrimp Experiment

I wasn't sure what the proper spelling was.  I had spelled it "diningding" before.  But when I did an internet search,  it returned results for both "diningding" and "dinengdeng", but mostly the latter.

From my understanding, this dish is essentially a mixture of vegetables simmered in a fish broth and topped with fish.  This version that I made is just squash as the vegetable and shrimp instead of fish.

Certain vegetables match better with each other.  I had a big squash, so I definitely wanted to use that.  I bought a a kabatiti (gourd) thinking that it might go well with this, but I wasn't sure.

I am of filipino descent, so I should know this.  But I don't.  I was born and raised in America and am Americanized.  I enjoy watching food shows and documentaries and they often mention old traditions, customs, and recipes being lost with the older generation.  This makes me think of myself.  I am slowly working on learning how to create authentic filipino dishes and need to learn as much as I can from my parents and grandparents.

So, I texted my dad up a storm asking him about my veggie combo selection.  His recommendation was to save the kabatiti when I cook eggplant and to call my mom because she knows better. Haha! 😂

My mom was busy when I called, so I just got started cooking.  I found out I put too much water because squash releases a lot of liquid when cooked.  She stayed on the phone with me for a while until I felt comfortable enough to hang up.  I sent them some pictures and they both said it looked good.  It was delicious!  I also gave some to my friend and she enjoyed it. Yay!

Here is my recipe.  You could use half the water and patis if you like it less soupy.  Take a look at my video to see how much liquid it made.

Ingredients:

• 1 squash, cleaned and cut up into bite-size pieces (approximately 8 cups)
• 1 small tomato, sliced into wedges
• 1/4 large onion, sliced (authentic filipino recommendation would be the little shallots)
• 1 cup of shrimp, peeled and de-veined 
• 1/3 cup patis
• 2 cups water

Instructions:

1. Bring water and patis to a boil.
2. Add onion, tomato, and squash to broth.  Cover and let simmer until translucent (about 10 minutes), stirring halfway through.
3. Add shrimp.  Cover and let simmer for 5 minutes.
4. Serve.

IG: @abundanceofvegetables
IG post of this video: Dinengdeng with Shrimp