Tuesday, September 1, 2009

Day 23: Tinapang Galunggong & Gisadong Munggo with Ampalaya Leaves

There are a good number of artisan tinapa makers in Manila and you could find their products in groceries and weekend specialty markets. I bought my stash of tinapang galunggong in Greenhills. And all that needs to be done is to fry the fish in a little bit of oil for just a few minutes.

I cooked the tinapang galunggong for dinner and paired it with gisadong munggo with ampalaya leaves. Modest & honest home cooking; and simply delish!

Soak one (1) cup of mung beans for at least an hour. Wash the beans and remove any impurities. Fry two (2) strips of bacon till it crisps. Remove the bacon from the oil, chop it into bits and set it aside. Saute a chopped onion, a chopped tomato and two (2) cloves of minced garlic in the bacon fat. Add about eight (8) cups of water into the pot and add the mung beans & one (1) pork bouillon and simmer the stew till the mung beans soften. Then add two (2) cups of ampalaya leaves and simmer for another two (2) minutes. Add patis to taste. Before serving, sprinkle the bacon bits on the stew.

Day 22: Pork Steak

My mother wanted to eat bistek tagalog but we didn't have any beef in the freezer. I used the next best thing to accommodate her request i.e. I used pork tenderloin instead. It actually tastes great.

Slice 500 grams of pork tenderloin into thin strips and marinate the pork in equal parts of soy sauce and calamansi for an hour. In this case, it's 1/4 cup each. Then fry the pork pieces in oil till they brown and remove it from the pan. Arrange the pork strips on a serving platter. Fry slices of a large onion in the same oil on which you cooked the pork. Arrange the cooked onions on the platter of cooked pork. Pour the marinade into the hot oil and simmer the it for a few minutes to make a sauce. When done, pour the sauce on the fried pork and onions. Serve hot.