Ginisang Malunggay Pods Fresh from Harvest with Chicharon

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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:

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  • 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!

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In a hot pan, I added 1 tablespoon of cooking oil.


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Then I added chicken into the pan, you can use pork too, but we ran out, so what we have is chicken.


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I cook them until crispy brown.


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After that, I added the garlic, red onion, and ginger, and let them cook until the aroma came out.


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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.


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After that, I added about 1 tablespoon of Bagoong (Fish Sauce).


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I let it seep into the tomatoes for about a minute, or when the smell of Bagoong comes out.


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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.


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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.


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I added the chopped Kamote.


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Then I added chicken cube broth.


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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.


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Then I added the malunggay pods.


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I added 5 green chilis.


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After that, I added the chicharon.


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Then I close the lid and cook it for about 10 minutes or until the malunggay pods change color.


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Plated and served, and I garnished it with chicharon.


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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 :))


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5 comments

Very delicious!😍
Your fish sauce is different from the one I have here. The one here is clearer.
Thank you for sharing. 😊

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Thank you :D

Oh, I used that fish sauce too, we call it "Patis" in Tagalog, and the one I used is "Bagoong," which we call fish sauce too :D

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That looks delicious! Thank you very much for sharing your recipe

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Thank you 😊 You’re welcome ☺️

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looks so tasty. im very excited to go back in my hometown next week and try this recipe because i haven't eaten like this but we have lots of malunggay

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Thank you 😊

That’s good to know, that is true magsasawa ka talaga sa bungga ng malunggay πŸ˜„

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That's absolutely yummy plus the chicharon...πŸ˜‹πŸ’ž

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My mouth waters as I read your post.We have Malunggay (Moringa] I'll ask my mom to make this one at home. Thanks for sharing its recipe.

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