Greetings Foodies Bee Hive!
It's the weekend and this is a chance for me to cook for my family. We all love food, and most of us always taking the weekend as an opportunity to cook for our family since it is a rest day for all of us. The dish that I am going to cook for today is one of my favorites, it is called "Sarsiadong Galunggong".
Since I was a child sarsiadong galunggong is always been my favorite because it is very delicious. It may be a very simple dish, but oh my, this dish is very delicious and healthy too.
A sarsiado dish has many variants, you can cook sarsiado using milk fish (bangus) and will be called "sarsiadong bangus" or use tilapia and will be called "sarsiadong tilapia" all of them has their own distinct taste but all of them are very delicious.
Ingredients:
- Galunggong (Blue Mackerel Scad)
- Eggs
- Tomatoes
- Onion
- Garlic
- Cooking oil (for sauteeing)
- Salt (to taste)
Preparation
1. Wash the Galunggong (Blue Mackerel Scad), remove the gills and all of its stomach.
2. Wash and slice the tomatoes
3. Peel and slice the onion
4. Feel and slice the garlic
5. Beat the egg
Cooking
1. Fry all the Galunggong (Blue Mackerel Scad) on both side until golden brown then set aside
2. Sautee onion and garlic in cooking oil until you smell their aroma
3. Add the sliced tomatoes when you start to smell the aroma of onion and garlic
4. Stir it occasionally until the tomatoes render their sauce like this
5. Add the beaten egg then stir a little to combine the egg with the tomatoes.
6. Add all the fried Galunggong (Blue Mackerel Scad) add some salt to taste and let it boil in low heat. Optionally, you can add 1 cup of water if you want some soup. I did add 1 cup of water because my toddler son wants soup with his rice.
DELICIOUS TIP: If no one wants more soup in your family, this dish is much more delicious if you do not add water because the taste will be concentrated on the soup naturally coming from the tomatoe's water content.
7. Push down all the fried Galunggong (Blue Mackerel Scad) so that they will be submerged in the soup. If you did not add water they will eventually be submerged once it starts to boil.
8. Let it boil in low heat until the soup is reduced based on your preference. Don't worry if the soup is almost gone, it will be more delicious since the taste will be concentrated on the remaining soup and on the Galunggong (Blue Mackerel Scad). As for me, I prefer this dish with almost no soup, I just added some water because my toddler son needs soup on his rice.
Finished Product
