Category Archives: Vegetable

Friday Monggo Day

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.

Ingredients:

  • monggo
  • bitter gourd (Ampalaya)
  • ampalaya leaves
  • alugbati leaves
  • chopped onion
  • garlic cloves
  • chopped tomatoes
  • 1/4 kilo pork kasim cubed
  • 1/4 liempo cubed
  • patis
  • salt
  • pepper
  • water
  • chicharon baboy (Pig skin crackling)

Procedure:

  • 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!

Crispy Dulong Okoy (Dulong fritters)

My family loves fried food: fried chicken, tapa, pork chops – you name it. When my kids were young I would incorporate veggies in their meal by preparing okoy (fritters) or lumpia. So growing up, they love to eat lumpia, veggie balls, and okoy anytime of the day.

Recently, I cook dulong okoy following the simple recipe and ingredients of Panlasang Pinoy chef, Vanjo Merano. I didn’t follow the exact measurement of each ingredient because I cook more than sample recipe shown in his video.

Ingredients:

Dulong, mongo sprout (togue), scallions (young green onion leaves), flour, corn starch, baking powder, egg, water, garlic, onion, vinegar (for sauteing dulong) salt, pepper, cooking oil.

Procedure:

Instead of directly incorporating dulong in the batter, you may cook if for a bit by sauteing garlic and onion. Add in dulong. Sprinkle salt and pepper to taste. Add a small amount of vinegar. Cook for a few minutes. Let it cool.

In a bowl, combine the dry ingredients — flour, corn starch, baking powder. Mix thoroughly. Season with salt and pepper. Add in egg and water. Mix well. Add in cooked dulong and mongo sprout in the batter. Put chopped scallions. Mix some more.

Heat moderate amount of cooking oil in the pan. Put a ladleful of okoy mixture. Fry each side until golden brown. Drain the excess oil on paper towel and you’re done.  Best served with steamy cooked rice.

For dipping sauce:

You’ll need vinegar, soy sauce, onion, red chilli, pepper, sugar.

I hope you enjoy this recipe as much as I do. Thanks!