Kasi hindi nga naman talaga ginisa. Perfect ulam kung gutom, late kang nagising, at ayaw mo ng pansit canton.
One pot recipe lang to! Wala kang hihiwain kung di ka maglalagay ng ampalaya. Bale sandok, kaldero, kutsara, at bowl lang ang hugasin mo.
1 cup Mung Beans (munggo), thoroughly washed
3 cups water
3 Smoked Blackfin Scad (tinapa)
dash of Aji Ginisa
1/2 Pork broth cube
1 tsp Fish sauce (patis)
handful of chili leaves (dahon sili)
1/2 Bitter gourd (ampalaya), sliced (optional)
Pork rinds (chicharon), cracked into smaller bits
- In a pot, set heat to medium and boil the munggo in water.
- Once the water is boiling, lower the heat. Cover and simmer for around 20 minutes with occasional stirring, and adding water if necessary.
- While waiting, extract the meat from the tinapa. Make sure there are no fish bone and scale left. You may chop it up or simply leave it in chunks. Set aside.
- To the pot, add the tinapa meat, patis, aji ginisa, and the pork cube. Mix well. Continue to simmer uncovered for about 5 minutes.
- Check if the water has become muddy and the munggo can easily be mashed. If not, simmer for an additional minute or two.
- Add the ampalaya and dahon sili, mix and simmer for an additional minute or two, until the other vegies are cooked.
- Season with salt and pepper to taste. Serve on a bowl with chicharon on top.