Dinengdeng Malunggay Pods For Our Lunch

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Hello, how are you? It is the season of Malunggay, you know what that means? We are going to eat malunggay pods one to three times a week. You have a lot of dish your going to cook. Malunggay pods, one of them is what we call Buridibod, it is cooked in bagoong with veggies like kamote and many more veggies that I can't name, but I will try my best.

These malunggay pods have been with us since our grandma, meaning I am still not in this world when that malunggay is growing LOL. My father harvested and peeled it for me to be ready to be cooked, and I am so thankful to him because it makes cooking easier.

Ingredients I Used:

1 Kilo Malunggay Pods
Half Cup Meat
4 Cloves Garlic
Red Onion
Thumb Ginger
5 Tomatoes
Himbabao
Lima Beans

Winged Beans
Kamote
2tbsp. Bagoong
1 Chicken Broth Cube
2 tbsp. Cooking Oil
2 1/2 Hot Water
2 Long Chilis

Let's Cook!

First, I am going to put oil into the pan. I add about two tablespoons of it.

When the pan is hot, I add the meat in, cook it until it turns brown or crispy. It tastes better if the meat is crispy, so I go for that.

I added the aromatics like garlic, red onion, and ginger, and sauteed them for about a minute or until the fragrance comes out.

Next are the tomatoes.

I cook them until the texture turns mushy, which means the juices and color come out of the tomatoes.

I added 2 tablespoons of Bagoong.

Let the bagoong seep into the tomatoes for extra flavor or to make the tomatoes less acidic. Mix everything all together.

To make cooking faster, I added about 2 1/2 cups of hot water.

When the water started boiling, I added the kamote.

Next, I added the lima beans and winged beans.

Next is the himbabao and lima beans.

Then the Malunggay Pods.

I almost forgot the chicken broth cube.

Let the chicken cube dissolve by mixing it.

And for the final, the green chilis. The chili my mom bought is so big that is why I only use two of it LOL.

Let everything cook for about 7 minutes with the lid on, medium heat.

After 7 minutes, I mix everything up. Then, after that, I like to mash the kamote to thicken the stew, and cook for about 3 minutes again to make sure the top part of the malunggay pods is cooked.