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1/19/2019

mongo beans soup with rattan bud/shoot

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:


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:


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