It is true that cooking is an art. Like Chef Michael Smith, my cooking secret is cooking without a recipe. When doing grocery shopping, I buy ingredients that I either love to eat or like to try. I would then build my recipe out of what I have. I usually check the vegetables first since they have a very short shelf life. I know we all hate to buy things, bring them home and just eventually throw them into the garbage.
I was thinking about what we have been eating for the past few days and realized we have been eating more meat and fewer vegetables. It was time to cook for dinner so I checked on the vegetables on hand and found I have on whole squash on hand. Aha! I checked and I have Chinese okra, basil, ginger , small shrimps and coconut milk. I made a delicious and hearty squash soup or “dinuldog” in Cebuano with a hint of Thai basil and nutmeg. That was what we had for supper and it went well with the leftover grilled milkfish.

When cooking a very flavourful dish like squash soup, the possibilities are endless. You can sneak in green vegetables into the dish and it would still taste great. Okra, green beans, string beans, spinach or any other green leafy vegetables work well with the dish.





