GINATAANG MONGGO

Fish, Onion, tomato, Garlic, Jackfruit-Green, Papaya-Green, Horseradish, Malunggay, Coconut-Milk, Oil, Fish-Sauce, Salt, Pepper, Potato-Leaves

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.)

Buy ingredients and other useful items here
4 comments:

PORK SINIGANG

Onion,Tamarind,Pepper,Green-Chili,radish,Lady Finger,tomato,Kangkong,Fish-Sauce,Taro,Okra,Water-Spinach,Salt,string-beans,Pork,eggplant,

PORK SINIGANG WITH GABI 

Cook in a tamarind-based sour soup.
To make this meal thicker and tastier, my Lola Demet uses gabi (Taro). This meal brightens up my day. This is one of my favorite things to eat, especially when served hot.
 

Ingredients: (Good for 4 Persons)

1/2 kg pork (belly and ribs preferred) cut into cubes
2 onions, medium (cut into 4 pcs)
1 tomato, medium (cut into 4 pcs)
2 taro (Gabi) cubes, cut into small cubes
5 pcs. String beans (Sitaw) cut into 100mm
1 radish (labanos) of medium size, cut into rounds
1 eggplant, medium size (cut in rounds)
10 lady fingers (okra) cut in half diagonally if too long
2 kangkong (water spinach) bans with leaves cut into a 100mm stem
2 pcs. Green Chili,  (Silinghaba)
Tamarind (either unripe tamarind or a powdered tamarind mix made for Sinigang) depends on how sour you want it.
2 tsp. pepper corn
2 tbsp. Fish sauce
Season with salt to taste

Procedure

1. Bring a pot of water to a boil, then add the 1/2 kg. pork and a pinch of salt, cover, and cook for 20 minutes.

2. Add the onions and tomato, then the taro after 10 minutes.

3. Add the string beans, eggplant, and Lady Finger after another 10 minutes, as well as the fish sauce and salt.

4. Add the radish, kangkong, and green chili after 5 minutes.

5. After 2 minutes, add the tamarind and taste to see if it's to your liking.

Enjoy! (Note: don't forget to cook the rice; it's the perfect partner for this dish.)

Buy ingredients and other useful items here
1 comment:

PANCIT MOLO

Water,Wrapper,Bouillon,Green-Onion,Egg,Onion,Pepper,Fish-Sauce,Molo-Wrapper,Salt,Chicken-Broth,Ground-Pork,Soy-Sauce,Chicken,Garlic,Shrimp,Pork,Chives,

PANCIT MOLO

Because my Lola Demet is from the Molo district of Iloilo City, Philippines, where this pancit molo originated, I decided to post it first.

It's similar to a dumpling soup, with chicken and shrimp as the main ingredients and molo balls made of ground pork and shrimp wrapped in molo wrapper.

Molo Balls Ingredients

1 kg. Ground pork
200 g (ground/chopped) shrimp
1/2 cup garlic, minced
1/2 cup onion, minced
1/4 cup chopped kusay (chives), which resembles a flat spring onion.
1 large egg
Salt
Ground Pepper
Patis (Fish Sauce)
Soy sauce

Molo Balls Procedures

1. Combine all of the ingredients in a large mixing bowl. Mix thoroughly.

2. Prepare the molo wrapper and use egg white to secure the wrapped molo balls. (You can get these wrappers at the supermarket)

3. Begin wrapping the mixed meat until all of it is wrapped.

Ground pork, shrimp, garlic, onion, kusay, chives, spring onion, egg, Salt, Ground Pepper, Patis, Fish Sauce, Soy sauceGround pork, shrimp, garlic, onion, kusay, chives, spring onion, egg, Salt, Ground Pepper, Patis, Fish Sauce, Soy sauce

Pancit Molo Soup Ingredients

1 chicken, whole (Shredded)
300 grams peeled headless shrimp (if big size cut into half)
1 large onion, chopped
10 garlic cloves, chopped
2 chicken bouillons
1 tsp. salt
1/2 tbsp. ground pepper
Fish Sauce
2.5 liters chicken broth or water
Chopped chives/green onion leaves for garnishing

Pancit Molo Soup Procedure

1. Heat 2 tsp. vegetable or olive oil in a heated pan over medium heat, and then add the garlic. Cook until golden brown, then set aside half for garnishing.

2. Add the chopped onion and wait for it to soften before adding the shredded chicken (Note: the 1 whole chicken was cut into pieces and boiled for 20mins, the water will be used as broth and the chicken will be shredded). Season with salt, pepper and fish sauce.

3. In a separate frying pan, half-fry the peeled shrimp, then set aside.

4. Add the broth/water and cook for 15 minutes after the chicken is golden brown.

5. After 15 minutes, add the molo balls and cook for another 20 minutes before adding the peeled half-cooked shrimp.

6. Add the chopped chives/green onion leaves and fried garlic after 10 minutes. It's time to eat.
No comments:
Subscribe to: Posts (Atom)

Be My Friends