Equipment needed:

• Fine sieve/strainer
• Blender
• Silicon spatula

Ingredients:

• Handful of wansoy leaves
• 2-3 cups of water
• 1/2 cup evaporated milk
• 1 cup boiled taro (diced)
• 1 cup cauliflower (blanched)
• 4-5 cloves grated garlic
• 1 small white onion (minced)
• 2 tbsp vegetable oil
• 1 bay leaf
• HG Seaweed Salt
• Pepper

Procedure:

• Boil a handful of wansoy leaves in water over low heat for 7-10 minutes. Set aside.
• In a non-stick pot, heat some vegetable oil over low- medium heat.
• Sauté onion until translucent and garlic until fragrant. Add bay leaf.
• Add diced taro and blanched cauliflower. Sauté for a minute and season with some seaweed salt and pepper.
• Add wansoy water. Simmer for 4-5 minutes over low-medium heat.
• Remove bay leaf and transfer in a blender and purée mixture.
• Bring the mixture back slowly in the pot while straining using a sieve and silicon spatula. Add evaporated milk. Simmer for a minute and serve.