Hello, how are you? When I say we ate malunggay pods every week, I am not kidding, LOL. My dad wants us to eat it every other day, and I'm like, stop right there! I am so done eating it, maybe once every week? Hahaha, and right on time, my mom got home from Cebu for a seminar, and she bought chicharon for us to eat, and I was like, maybe to change something, I added chicharon to the dish to make the texture different.
I am going to cook ginisang bungga ng malunggay with chicharon to change the game, just pure malunggay pods, and I added kamote in it, and we usually use bagoong as our main condiment in cooking. Bagoong makes everything better.
Ingredients I Used and Prepping:
- 1 tbsp cooking oil
- chicken breast
- 4 cloves of garlic
- 1 red onion
- small ginger
- 4 tomatoes
- 10 malunggay pods
- 1 tbsp Bagoong (Fish Sauce)
- 2 1/2 cup water
- 1 tsp all in one seasoning
- 1 Kamote
- 1 chicken broth cube
- Halc cup patani (Lima Beans)
- 5 green chillis
- chicharon
Let's Cook!
In a hot pan, I added 1 tablespoon of cooking oil.
Then I added chicken into the pan, you can use pork too, but we ran out, so what we have is chicken.
I cook them until crispy brown.
After that, I added the garlic, red onion, and ginger, and let them cook until the aroma came out.
Then I added the tomatoes in, and let it cook, you know when it is already cooked when the texture of the tomatoes is soft.
After that, I added about 1 tablespoon of Bagoong (Fish Sauce).
I let it seep into the tomatoes for about a minute, or when the smell of Bagoong comes out.
I added about 2 1/2 cups of water. You can add more or less if it is too dry or watery to your liking.
After that, I added about 1 tsp of all-in-one seasoning. You can add more or less. If it is too bland, you can still add more.
I added the chopped Kamote.
Then I added chicken cube broth.
Then I added the patani (lima beans), you can peel them off, but I am too lazy, so I just add them with skin LOL.
Then I added the malunggay pods.
I added 5 green chilis.
After that, I added the chicharon.
Then I close the lid and cook it for about 10 minutes or until the malunggay pods change color.
Plated and served, and I garnished it with chicharon.
Happy Eating!
Thank you for visiting, see you on my next blog. :D
Please take care of your mental health as well.
I hope you are okay today :))
Please take care of your mental health as well.
I hope you are okay today :))
