Kulinarya Coocking Club


   Kulinarya Cooking Club was started by a group of Filipino foodies living in Sydney who are passionate about the Filipino culture and its colourful cuisine.
   Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino food as we do.
   If you’re interested in joining our Kulinarya Cooking Club, please feel free to drop by our foodblogs and leave a comment. We would love to hear from you!

Kulinarya March Challenge:  Vegetarian Dish
  This is my first entry ever, however I am so happy and humbled!  Everyone here have been so gracious in sharing their specialties.   I got inspired by Cusinera's entry about Mung beans.  I have been avoiding the dish for quite sometime now, my kids don't like the texture ones it's cooked, they only like the liquid part,  only if bacon is sauteed with it.   Me, I love munggo, specially if there's "ampalaya" leaves.   Only if I can be vegetarian, but i can't and i don't plan to, yet.   I cook for my husband, four kids and my employees, so I usually put meat or fish on any vegetable dishes I cook.  Sometimes, even though I cooked for everyone, I would still make a salad just for my self.  
   For days now I've been seeing a pack of  Lentils, which my mother sent for my birthday from Milan. 
Today it was my daughter's birthday.   While planning to cook something for "meryenda" or perhaps dinner I decided to cook this for lunch.  
Supposedly, this entry is an all veggie.   This can be, however, this is how I did this.

Lentil Soup
1/2 Kilo of Pata
250 g Lenticchie (Lentils), pre-soaked in water (1 hour)
1 big sayote, cubed
1 large onion, chopped
2 cloves of garlic, chopped
Boil or pressure cook the Pata or Pork Legs.  Once the meat is soft and cooked, put the garlic and onion.   After 5 minutes put the lentils, without the water.   This will take about 30 minutes to cook.  Try to taste the lentils if they are soft enough outside and a bit hard inside, put the Sayote cubes.  Season to taste.
Sounds easy to make.  But everything including timing has to be considered.
Well guess what my husband liked it and so does my kiddos.