GINATAANG MONGGO WITH DRIED FISH
Normally, we (Filipino) prefer green lentils over yellow lentils, however yellow lentils are the finest for this cuisine. This is one of my favorite menus, especially when my Lola Demet prepares it.
I'll show you how she makes it, and I know you'll adore it as soon as you try it at home.
Ingredients: (Good for 4 Persons)
1 cup Yellow Lentils
2 pcs. dried Bisugo fish (Tuyo in Tagalog but we call it Oga in Iloilo)
2 medium onions (chopped)
1 medium tomato (chopped)
6 garlic cloves (chopped)
1/4 kg. green jackfruit (cut into small pieces) If you don't have jackfruit, try using green papaya instead.
1 bundle malunggay leaves (if no malunggay (Horseradish) you can use sweet potato leaves)
1 1/2 cups fresh or canned coconut milk
2 tbsp. oil
2 tsp. Fish sauce
season with salt to taste
Ground Black Pepper
Procedure
1. I'll start by showing you how to clean the lentils. When the lentils is still dry, place it in a large mixing bowl with salt and try to squish it. After 1 minute, add 1 cup of water and squish again to remove any dirt. And then drain after adding more water.
2. In a pot with 3 cups of water and yellow lentils, bring to a boil; once boiling, reduce the heat to low and cook until the yellow lentils is barely cooked. After that, put it aside.
3. In a separate pot, sauté the garlic, onions, and tomato in 2 tbsp. oil until softened, then add the less cooked lentils, 1/4 tsp. salt, pepper, and fish sauce. After 3 cups of water has been added and the water has been brought to a boil, add the green jackfruit and cover it.
4. Stir in the dried fish and coconut milk after 10 minutes. Taste to see if more salt or fish sauce is required.
5. Check to see if it's ready, then add the malunggay (Horseradish) leaves and cover for another 2 minutes.
Enjoy your meal! (Note: don't forget to cook the rice; it's the perfect partner.)
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