My Festive Menu of the Day -Mung Beans (Ginisang Monggo)-Tatampal (Mantis Shrimp)-Galunggong "GG"(Round Scad Fried)

FIRST MENU

Ginisang Monggo/MungBeans

Today I'm gonna cook a Filipino Recipe which we love to cook every Friday Ginisang Monggo

During Spanish Era in our country Philippines, according to my grandfather, they were not allowed to eat meat during Friday. This theory dates back to the time of the Spanish occupation when Filipinos were taught by Spanish friars that it was forbidden to eat meat during Friday, so they looked for alternative dish that was rich in protein which mung beans have.
Until now we adopted this kind of tradition eating mung beans during friday but I did not cook this recipe on Friday, it just happened that my cousins from province sent me 2 kilos of mung beans, I just miss to eat mung beans that's why I cooked this recipe even if it is not Friday.

INGREDIENTS

1/2 kilo of mung beans
1/4 kilo of pork belly
1/2 kilo of shrimp
1/4 kilo of smoked fish flakes
Minced Garlic
Chopped Onions
Shrimp Juice
Bitter gourd leaves
1 pack of Chicharon (referred to as "pork rinds" as well as chicharrones and cracklings.)
Cooking oil
6cups of water
Fish Sauce or Salt to taste.

1/2 kilo of mung beans
1/4 kilo of pork belly
1/2 kilo of shrimp
1/4 kilo of smoked fish flakes (tinapa flakes)
Shrimp Juice
Bittergourd Leaves
Chicharon
Garlic & Onions
Salt

PROCEDURE

Remove the shell and head of the shrimps, set aside the head then crashed them using mortar and pestle, add 1 cup of water then use a strainer to get the shrimp juice. Set them aside.
Wash the mung beans and put the mung beans in a pot then add 6 glasses of water and let it boil until the beans cooked like this
Set aside the cooked beans then wash the pot then turn on the fire put the pot add the cooking oil, saute' garlic and onions.
Add the pork belly, saute' them together until the pork become golden brown.
Next add the Mung beans, smoked fish flakes, shrimp juice and add 2 cups of water then let it boil until the pork become tender.

When the pork is already tender put now the shrimp.
Add salt or fish sauce according to your taste.
Finally add now the bittergourd leaves and let it boil for 1minute, turn off now the fire.
Serve now while its hot and put the chicharon as toppings.

SECOND MENU

HALABOS na TATAMPAL

Halabos

one of the simplest seafoods with shells like shrimp, crab, & shrimp mantis recipe. It is simply cooking seafoods with shells using salt and a little water.

INGREDIENTS

1 kilo Shrimp mantis
2 tbsp of sea salt
3 tbsp of cooking oil
1/2 cup of watet

PROCEDURE

Wash the shrimp mantis
In a pot or pan put the shrimp mantis then add the sea salt, cooking oil and 1/2 cup of water.
Bring it to boil until the Shrimp Mantis changed its color.

THIRD MENU

Round Scad Fried

INGREDIENTS

1 kilo of Round Scad
Cooking oil
Sea salt
2 pcs. of Tomatoes

PROCEDURE

Clean the fish then add some sea salt and leave it for 20minutes so that the fish will absorb the sea salt
Turn on the gas stove in medium fire put the pan and add cooking oil.
When the cooking oil is already hot you can now start frying the fish.
Put the fried fish in a strainer to remove the excess oil.
Serve while its hot with tomatoes.

This is it my steemian friends enjoy my three recipe for the day.

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