Say what you want about Galunggong, that it's the poor man's fish, etc., but it's my favorite fish! It has no pretenses and for which, it's popularity crosses class lines. I especially love eating the small-sized galunggong that's perfect for fying. I just season the fish with rock salt and a little bit of pepper and fry it crisp. Galungong is actually good with gisadong monggo but we didn't have any mung beans in the pantry so I made gisadong pechay at tokwa.
The gisadong pechay at tokwa is also easy to make. Fry about 200 grams of firm tofu or tokwa till they brown; remove the tokwa pieces from the pan. Slice the tokwa into strips. Saute' three (3) cloves of chopped native garlic and an onion till they turn translucent. Add a diced medium potato, a cup of water, patis and pepper to taste. When the potatoes are done, return the tokwa and add 1/3 kilo of chopped pechay. Adjust the seasonings and simmer till done.
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