Boiled balatong (mongo, mung beans), sautéed with lots of onions and garlic,
is one stable Filipino viand especially preferred during rainy and cold
days. Paired with a variety of other vegetables (specially green leafy
veggies) and meat and fish sagpaws (add-on), it’s one appetizing dish to go with steamed rice. A favorite companion vegetable is usually the leaves or fruit of paria (amargoso,
ampalaya, bitter melon) as the bitterness of it is just a perfect
flavor of the exotic kind to blend with the starchy balatong.
And speaking of exotic bitterness, here’s a bunch of ubog ti way (rattan bud/shoot) to offer just that bitterness:
And speaking of exotic bitterness, here’s a bunch of ubog ti way (rattan bud/shoot) to offer just that bitterness:
Peeling
of the stalks of the shoots:
And
there’s the boiled balatong ready:
The
ubog now cut and ready:
The
sautéed balatong now being boiled
with the ubog ti way:
And
it’s done, here’s one bean soup with a touch of exoticness, bitter but so
delicious and comforting:
See more ubog recipes:
0 comments:
Post a Comment