Seeds are like people. And like people, seeds have different ways of getting up from their cosy beds. Some seeds, like the mongo, can’t seem to wait very long to burst out of their case after just an overnight soak in water. Some seeds, like basil, come up with two tiny baby leaves stretched out as if to say hello world.
And there are seeds, like chico and other fruit tree, that take their sweet time straightening first their spine-like stems before they leaves shyly take a peek.
Their long sleep have caused me to despair and often I am turned between digging them out or patiently continuing to water their barren beds.
Like people, all seeds once awaken need nurturing. You have to give them nice cool shower, time to sun, time to rest in the shade and give them a once over to check for pesky bugs.
Like people, the treatment you give your a come-alive seedling can very well determine how that seedling will turn out in life.
Sounds familiar?
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Seeds are not only for planting but if done right, are good to eat. Steamed soy beans, crushed pepper-corn steaks, popped corn, and boiled jackfruit seeds.
And here's a seed of a recipe. A favorite during Sunday lunches at home is a soup made of mongo beans, flaked dried fish and coconut milk. This soup is usually paired with grilled meat.
Mongo in Coconut Milk (Ginatang/Linubihan na Mongo)
1 cup of mongo beans, soaked over night in water
½ cup of flaked dried fish (bisugo or other fleshy dried fish works well)
½ cup coconut cream (the resulting milk when you squeeze grated meat from a large coconut for the 1st time—add about ¼ c warm water)
2 cups coconut milk ( the resulting milk when you squeeze grated coconut for the 2nd time—add about 1 ½ c warm water)
1 sliced medium size onion
1 minced clove of garlic
Optional:
Some chopped green onions or leeks (sibuyas dahonan)
A handful of mallongay leaves or ampalaya leaves
Procedure
Drain your mongo beans and put in a pot with some water to cover. Bring to a quick boil then let simmer until beans are very soft. Set aside.
In another pot, sauté in a little oil the garlic, onions and then add the flaked dried fish. When done, add the cooked mongo beans (including the resulting stock).
Add the coconut milk, bring to a boil then reduce heat to a simmer.
Once the flavors have mingled, turn off the heat, add the mallongay or ampalaya leaves (optional) and pour in the coconut cream.
Ladle into a lovely soup bowl and sprinkle the top with chopped green onions.
