Ginisang monggo is a staple food in Filipino homes. The ingredients are readily available and inexpensive. While you can prepare it any time of the week, it is conventional to cook monggo on Fridays. Apparently, there are two theories: no-meat day, which has a historical and religious reason which dates back to the Spanish colonial era, and affordable dish to cook on Friday when there is little money left from the paycheck.
I think the last one holds at present. Monggo is cheaper to prepare, whatever day it is.
- bitter gourd (Ampalaya)
- ampalaya leaves
- alugbati leaves
- chopped onion
- garlic cloves
- chopped tomatoes
- 1/4 kilo pork kasim cubed
- 1/4 liempo cubed
- chicharon baboy (Pig skin crackling)
- Place monggo, garlic, tomato, chopped onion, pork meat in a casserole pot.
- Add a sufficient amount of water. Bring to a boil until tender.
- Add patis or salt and pepper to taste.
- Add in bitter gourd. Simmer for a few minutes.
- Add ampalaya and alugbati leaves. Simmer for a few minutes more.
- Turn off heat. Serve and add chicharon baboy as toppings.
You can pair the plain monggo with any fried fish of your choice. For hubby and I, we love monggo with fried dalagang bukid. Yum!
It’s that time of the year again to celebrate our wedding anniversary. It is special this year because we are celebrating our 25th. Following our modest tradition of not spending lavishly on occasions like this, we only ordered our food online.
We haven’t ordered from Papa John’s in a while. We ordered two of our favorites – Pizza and Calzone.
The salo-salo ended just like that. Hubby and I are looking forward to celebrating our golden anniversary and beyond.
This is my first attempt to prepare Palabok. I’ve got my inspiration from Chef Tatung’s Simpol palabok recipe on Youtube. Although I made some modifications like cooking the ground pork thoroughly before adding the sauce.
Excellent Pancit Palabok Noodles
For the sauce:
(I don’t have specific measurement for the ingredients. Tantyahan na lang. 😀 )
dried shrimp (hibi)
annatto oil/water (atsuete)
2 Knorr shrimp cube
1/4 kilo ground pork
fish sauce (patis)
ground black pepper
These are the only available ingredients for toppings I have in the kitchen. You can add variety of seafood for toppings such as, shrimps, mussels, squid.
chicharon baboy crushed
fried tofu (tokwa)
Boil pancit palabok noodles for 12 minutes to 15 minutes.
Saute ground pork in garlic and onion. Add dried shrimp. Add atsuete water mixture. Let it simmer. Add flour. Mix thoroughly. Add shrimp cube. Simmer. Add fish sauce and black pepper to taste. Simmer for a few more minutes.
Arrange the boiled noodles in a plate. Pour the sauce on the noodles. Add in toppings. Enjoy!
We have this for dinner last night and for breakfast this morning. 🙂