Cooking Ginisang Malunggay Pods from Our Malunggay Tree

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Hello, how are you? Our malunggay tree pods are ready to be harvested, which means time to cook Malunggay pods for our lunch today.

Kahit papaano, nakakaraos kami sa ulam because of our tree, and I am thankful to my grandmas that they let us know to eat malunggay pods every time, to the point that we end up loving it now that we are grown-ups.

Ingredients I Used:

1 tbsp. Cooking Oil
Half Cup Meat
Half Kilo Malunggay Pods
4 Cloves Garlic
1 Red Onion

Thumb Ginger
3 Tomatoes
2 tbsp. Bagoong Paste
2 1/2 cup of water
1 Chicken Broth Cube

Let's Cook!

In a pan, I pour about a tablespoon of cooking oil and let the oil get hot before adding the meat.

When the pan is hot enough, I add the meat to the pan.

Let the meat cook until crispy, the crispier the better.

Then I added the garlic, red onion, and ginger into the pan along with the meat, let it sautee until the fragrance comes out. I see that the meat I use produces a lot of oil, so I reduce it.

Then I added the tomatoes, the redder the tomatoes, the better.

Let the tomatoes cook, mixing one at a time, and when the mixture turns mushy, that is the sign that the tomatoes are already cooked.

Then I added 2 tablespoons of bagoong. If you don't have bagoong, you can use fish sauce. Let the bagoong seep into the tomatoes for about 10 seconds. Doing this evaporated the fishiness of the bagoong, so I recommend you do it.

Next, I added 2 1/2 cups of water.

To make the food taste better, I added 1 chicken broth cube.

When the water starts boiling, I am going to add the Malunggay Pods.

Now that everything is added, I am going to cook for about 10 minutes at medium to high heat, and then I mix everything every 5 minutes to make sure all the Malunggay pods cook evenly.