Filipino-style Metemgee

Ingredients

In this Filipino-style adaptation of Metemgee, we incorporate the flavors and ingredients commonly found in Filipino Chinese cuisine. While the original Guyanese Metemgee uses ingredients like cassava and plantains, we substitute them with taro, sweet potatoes, and yam, which are more readily available in Filipino markets. Additionally, we infuse the stew with Filipino spices and seasonings, giving it a distinct Filipino Chinese flavor profile. We alse have the original recipe for Metemgee, so you can check it out.

• 2 cups (400g) taro, peeled and cubed 2 cups (400g) taro, peeled and cubed
• 2 cups (400g) sweet potatoes, peeled and cubed 2 cups (400g) sweet potatoes, peeled and cubed
• 2 cups (400g) yam, peeled and cubed 2 cups (400g) yam, peeled and cubed
• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 70g, 8g
• Protein: 6g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
2. 2.
   Add the taro, sweet potatoes, and yam to the pot. Stir well to coat the vegetables with the aromatic mixture.
3. 3.
   Pour in the vegetable broth, soy sauce, oyster sauce, and five-spice powder. Season with salt and pepper to taste. Bring the mixture to a boil.
4. 4.
   Once boiling, reduce the heat to low and simmer for 15 minutes, or until the root vegetables are tender.
5. 5.
   Stir in the jasmine rice and continue to simmer for an additional 10-15 minutes, or until the rice is cooked and the stew has thickened.
6. 6.
   Adjust the seasoning if needed. Serve the Filipino-style Metemgee hot, garnished with chopped green onions.

Treat your ingredients with care...

• Taro — Make sure to peel the taro thoroughly as the skin can be tough and fibrous. Wear gloves while handling taro as it can cause skin irritation for some individuals.
• Jasmine rice — Rinse the jasmine rice under cold water before adding it to the stew to remove excess starch and prevent clumping.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a chopped chili pepper to the stew.
• Feel free to customize the vegetable selection based on your preference and availability.
• Serve the Filipino-style Metemgee with a side of pickled vegetables for added tanginess.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.
• Experiment with different herbs and spices to personalize the dish to your taste.

Serving advice

Serve the Filipino-style Metemgee as a main course, accompanied by steamed white rice or crusty bread. It can also be enjoyed on its own as a hearty and satisfying stew.

Presentation advice

Garnish the Filipino-style Metemgee with a sprinkle of chopped green onions to add a pop of color. Serve it in individual bowls, allowing the vibrant colors of the root vegetables to shine through.