Hello, how are you? I have a severe headache right now, and I know what caused this. The heat is extreme this morning, and I thought it would be gone after I walked, but it still hurts.
I think one thing the cause of this is that when I cook our lunch, it traps the heat inside my head LOL. So this is the last day of not eating red meat, and so we have been on fish and vegetables dish for the past few days.
I am going to cook Ginisang Munggo and Fried Salay-Salay Fish.
Ingredients I Used:
Ingredients I Used:
- Cup of Munggo
- 5 Cloves Garlic
- 1 Medium Red Onion
- Thumb Ginger
- 1 tbsp. Cooking Oil
- 3 Tomatoes
- 2 tbsp. Fish Sauce
- 5 cups of Water
- 1 Chicken Broth Cube
- 2 Green Big Chilis
- Cup of Malunggay Leaves
- Half Kilo Salay Salay Fish
- 2 tbsp. Fish Sauce
- 1 tsp. All-in-one Seasoning
- Half Cup Cooking Oil
Let's Cook!
Let's Cook!
I cleaned and boiled the Munggo Beans with hot water until all of the skin came off. After that, I washed off that skin by running it under water for about three times. After washing off, I returned to the stove and added about a litre of hot water for easy cooking.
On the pan, I pour in about a tablespoon of cooking oil. I am not gonna cook red meat today.
Sautéed the aromatics, like garlic, red onion, and ginger, for about a minute until the browning and aroma come out.
Add the tomatoes, then cook until the texture turns mushy. If you're in a rush like me, cook it for about a minute, just enough for the color to come out.
To add flavor, I add 2 tablespoons of fish sauce, and let that fish sauce seep into the tomatoes for extra flavor.
I transfer those into the pot that is already boiling.
To add seasoning to the food, because red meat is a no-no until today, this one saves everything. I added a cube of chicken. Let it boil for about 20 minutes. It is up to you if you wanted thicker, the longer you boil, the thicker it gets.
After 20 minutes, I added the green chilis to add a unique flavor to it cook for another 5 minutes.
After that, I added the Malunggay leaves, cook it for about 1-2 minutes.
Serve hot and plated.
Frying the Salay-salay:
I season the fish with 2 tablespoons of fish sauce and 1 teaspoon of all-in-one seasoning.
In a pan, I pour half a cup of cooking oil. Make sure to preheat the pan to avoid the fish from sticking to the pan.
Added all the fish in, flip the other side when the other side is already cooked.
Serve hot and plated.
Having a side fried fish along with the Ginisang Munggo makes it all taste better.
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 :))
