Ginisang Malunggay Pods Fresh from Harvest with Chicharon
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:
- 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!
In a hot pan, I added 1 tablespoon of cooking oil.
Then I added chicken into the pan, you can use pork too, but we ran out, so what we have is chicken.
I cook them until crispy brown.
After that, I added the garlic, red onion, and ginger, and let them cook until the aroma came out.
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.
After that, I added about 1 tablespoon of Bagoong (Fish Sauce).
I let it seep into the tomatoes for about a minute, or when the smell of Bagoong comes out.
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.
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.
I added the chopped Kamote.
Then I added chicken cube broth.
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.
Then I added the malunggay pods.
I added 5 green chilis.
After that, I added the chicharon.
Then I close the lid and cook it for about 10 minutes or until the malunggay pods change color.
Plated and served, and I garnished it with chicharon.
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 :))
Please take care of your mental health as well.
I hope you are okay today :))
Very delicious!😍
Your fish sauce is different from the one I have here. The one here is clearer.
Thank you for sharing. 😊
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
That looks delicious! Thank you very much for sharing your recipe
Thank you 😊 You’re welcome ☺️
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
Thank you 😊
That’s good to know, that is true magsasawa ka talaga sa bungga ng malunggay 😄
That's absolutely yummy plus the chicharon...😋💞
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.
Hello, Sissy.. The food is so yummy and healthy. I remember when I was very young... I ate malunggay without any spices or seasonings because of our financial situation at the time. My parents didn't have much money, but now I'm very thankful to God for His goodness.🙏♥️
mmmm this is so delicious, I'm hungry