Cooking Blog: GInisang Malunggay Pods For Our Lunch

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Hello, how are you? Whenever we ran out of food, we eat our Malunggay Tree always provided us with delicious malunggay pods, which we are so thankful for, because in a week now my father is going to harvest its pods again.

Sometimes peeling the skin off is time-consuming at the same time, so my father always peels it for me LOL. So I am going to cook Ginisang Malunggay Pods for our lunch today.

Ingredients I Used:

1 tbsp. Cooking Oil
Meat
4 Cloves Garlic
Red Onion
Thumb Ginger
4 Tomatoes
2 tbsp. Bagoong Paste

3 cups Water
1 Chicken Cube
Winged Beans
Kamote
Lima Beans
1 kg Malunggay Pods
Left over Longganisa

Let's Cook!

In a hot pan, I added a tablespoon of cooking oil, and then I am going to add the meat I am going to use.

Cook it until it turns brown and crispy.

And then I am going to add the garlic, red onion, and ginger, sautee them until the fragrance of the aromatics comes out.

When the aromatics are sauteed, I am going to add the tomatoes.

Mix everything until the texture of the tomatoes turns into a mush.

I add two tablespoons of Bagoong Paste and let that seep into the tomatoes. If you don't have bagoong, you can use fish sauce.

Then I added about 3 cups of water.

Then I added a cube of chicken broth for extra flavor.

When the broth starts boiling, I add Himbabao, Lima beans, and the beans of Lima.

Then the Kamote.

And lastly, the Malunggay Pods.

Because I cook a lot, I mix everything every 5 minutes while it's cooking, so that all the malunggay pods will be cooked evenly. I mixed everything about 4- 5 times. You know when the malunggay pods are cooked when they change color from green to yellowish green. Then I forgot to film myself adding the leftover longganisa to the pan.