|GINISANG MONGGO AND BAKED TAHONG|
Because it's Friday, featured recipe for today is Ginisang Mongo with baked tahong on the side. If you're going to ask me why we Filipinos cook Ginisang Mongo on a Friday, I honestly do not know the answer. Way back when I was just a little girl I remembered, I would hear grandma saying, "since today is Friday, our dish will be Ginisang Monggo and Pritong Isda (Fried Fish, normally Tilapia or Galunggong). It would be appreciated really if you can share to me the mystery behind this tradition and will share to others too! And not much of any further a do, check out the ingredients and enjoy cooking!!
INGREDIENTS FOR GINISANG MONGGO:
1/4 kilo, boiled until tender
1/2 cups shreded Tinapa (bones and scales removed)
1 tbs minced garlic
1 tbs onions
2 tbs shrimp paste (add some more, depends on your taste)
Amplaya leaves, put as many as you can..it's healthy anyway
Chicharon - optional, you can put chicharon depending on your preference and health condition
- Once the monggo beans has been boiled and soften, you can now begin to saute the garlic, onion and the shrimp paste. Add in the monggo and put the tinapa. Allow to boil for another 2 minutes.
- Once boiling, put in the ampalaya leaves and the chicharon and immediately turn off the heat.
- Serve hot and you may want to put on more ampalaya leaves on top and some chicharon for garnishing.
INGREDIENTS FOR BAKED TAHONG:
- 1 kilo medium to large tahong (mussels)