Hello, how are you? Whenever we ran out of food, we eat our Malunggay Tree always provided us with delicious malunggay pods, which we are so thankful for, because in a week now my father is going to harvest its pods again.

Sometimes peeling the skin off is time-consuming at the same time, so my father always peels it for me LOL. So I am going to cook Ginisang Malunggay Pods for our lunch today.

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Ingredients I Used:

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Let's Cook!

In a hot pan, I added a tablespoon of cooking oil, and then I am going to add the meat I am going to use.

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Cook it until it turns brown and crispy.

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And then I am going to add the garlic, red onion, and ginger, sautee them until the fragrance of the aromatics comes out.

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When the aromatics are sauteed, I am going to add the tomatoes.

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Mix everything until the texture of the tomatoes turns into a mush.

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I add two tablespoons of Bagoong Paste and let that seep into the tomatoes. If you don't have bagoong, you can use fish sauce.

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Then I added about 3 cups of water.

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Then I added a cube of chicken broth for extra flavor.

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When the broth starts boiling, I add Himbabao, Lima beans, and the beans of Lima.

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Then the Kamote.

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And lastly, the Malunggay Pods.

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Because I cook a lot, I mix everything every 5 minutes while it's cooking, so that all the malunggay pods will be cooked evenly. I mixed everything about 4- 5 times. You know when the malunggay pods are cooked when they change color from green to yellowish green. Then I forgot to film myself adding the leftover longganisa to the pan.

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Serve hot and plated! Here's a close-up look at the food.

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Happy eating! :D

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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 :))

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