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)
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!
I cooked this dish a few months back. It is easy to cook but a bit longer to prepare because of shrimp deveining and cleaning mussels.
The ingredients are few. We need shrimps, mussels, corn cut into four pieces, spring onion, garlic (lots of it), butter (or margarine), salt, and pepper to taste. You can add other spices like cayenne and chili flakes.
First, boil the corn until done. In a separate pan, saute the garlic in little oil and butter. Add in mussels and let it simmer for a few minutes until the shell opens. Then add shrimps. Add salt and pepper to taste and mix well. Simmer until the shrimps turn orange. Add the other spices as you please. Simmer for a few more minutes. Turn off heat.
Add the corn to the side of a platter; arrange the shrimps and mussels. Top the dish with spring onion and the remaining sauce in the pan. You’re all set. Pair it with plain rice or fried rice. Happy eating!
My grown-up children prefer boneless milkfish over other fish. I have cooked a few dishes with milkfish or bangus as the main ingredient. So far, they love sinigang, bistek na bangus, dinaing na bangus, and rellenong bangus. On the other hand, hubby and I love paksiw na bangus with sliced ampalaya and talong.
Meantime, I recreated and modified this recipe (Kinulob na Bangus) from Kawaling Pinoy Recipe Blog. I used two milkfish instead of one and double most of the ingredients.
2 Boneless milkfish
6 pcs. tomatoes, chopped
2 big onions, chopped
3 tbsp. minced garlic
2 green chili pepper, chopped
2 red bell pepper, chopped
2 tbsp tausi
4 tbsp oyster sauce
4 tbsp soy sauce
1 tsp pepper
4 tbsp butter
2 cups of water
You will need aluminum foil and a large pan with a cover.
Combine the ingredients except for the butter and water.
Prepare foil. Spread butter to about the length of the milkfish on the lower part of the foil.
Put 2 tbsp chopped veggies over the butter.
Place the milkfish over the vegetable mixture.
Stuff the boneless milkfish with more veggies.
Spoon vegetable mixture on top of the fish.
Leave 1 tsp or more of butter on top of the veggie mixture.
Fold over the top part of foil to cover. Crimp the edges to secure.
Double pack with another foil to prevent drips.
Place the milkfish in a large pan. Add a cup of water, and cover with a tight-fitting lid.
Cook it over medium heat for 20 to 25 minutes.
Turn off heat. Transfer to a serving dish.
For the dipping sauce:
Mix soy sauce with calamansi and chili pepper. Best served with newly-cooked rice. Enjoy!