Cooking Blog: Munggo With Fried Galunggong For Our Lunch

Hello, how are you? It has been a week since I last posted, and that was intentional. I took a break from everything I did, and I am thankful that I listened to myself this time. I have a lot of things I achieved and did this past week, and I am ready to post again with a clear and fresh me LOL.

And having the sun be back again after a couple of weeks of rain, making us clean and cook in peace for the first time, and we can go to market for weekly food

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Ingredients I Used:

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Let's Cook!

In a hot pan, I pour 2 tablespoons of cooking oil, then I add the meat. I use chicken wings because they are the only meat we have.

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Break it into pieces so it can cook easily, and cook it until it is crispy.

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Add the aromatics like garlic, red onion, and ginger. Sauté them until the aroma comes out.

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Add the tomatoes afterward, and cook it until the texture of it turns mushy.

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Then I added two tablespoons of fish sauce and let that seep into the meat and tomatoes for extra flavor.

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In a pot, I boil the munggo beans until the skin comes off, wash them off with running water until all the skin is off, then I add 1.5 litres of hot water, and then I add the tomatoes and meat.

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Then, for extra flavor, I am going to add a chicken broth cube.

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Mix everything until well combined, and then I am going to add green chilis.

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Cook it for about 15-20 minutes with the lid on.

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After that, I added malunggay leaves and then cooked it for about a minute, long enough to cook the leaves.

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Perfect to eat while it is still hot.

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Here is the close-up look.

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Frying The Galunggong:

I marinate the fish with fish sauce to remove the fishy smell and add flavor to it, too.

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In a very hot pan, I add half a cup of cooking oil and add the fish.

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Let it fry until crispy on the side, then flip it and do the same thing.

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Happy eating, perfect for dipping sauce of your choice.

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Thank you for visiting, see you on my next blog. :D
Please take care of your mental health as well.
I hope you are okay today :))

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