Ginisang Munggo

This is a soup I love to serve to omnis. It took me weeks to get the taste to how I like it.

Ingredients:

1 cup munggo

10 cloves of garlic (5 crushed, 5 minced)

5-6 cups water

vegan bouillion cube

4 native tomatoes

1 kilo gluten, sliced into 5mm thick strips

1 bunch malunggay

1 onion, minced

2 1/2 tablespoons olive oil

calamansi – optional

Directions:

In a covered medium pot, boil water, 5 pieces of crushed garlic, and munggo for 1 hour or until the skin comes off the munggo. Add the vegan bouillon cube.

In another pot, saute minced onion (till it sweats)  then add the minced garlic (till it browns lightly), and then, the tomatoes, in olive oil.

When the tomatoes become tender, add the gluten. Stir fry until the gluten absorbs the flavors of the previous ingredients. Add more olive oil if needed. Set aside until the munggo is ready.

Add the munggo soup to the stir-fry mixture. Allow the soup to boil again.

Add the malunggay leaves.

Serve immediately. Squeeze a bit of calamansi juice, if desired.

The Best Thing About a Delayed Flight

The best thing about a delayed flight especially when you’re travelling Seattle-Manila via Delta Airlines, is when you’re billeted at Hotel Nikko in Narita, Japan, and you get to sample their in-house buffet for free! It is not a 5-star hotel by any means, but the food was impressive. It is authentic Japanese food at its best! This photo doesn’t do their miso soup justice, because it is not the miso soup served there. Hehe. Sorry. This is one of my stock photos. I didn’t bring my camera to the dining room area, and I was super hungry that I didn’t want to go back to the hotel room to grab it.   I am just disappointed that there weren’t any labels for the dishes, because I wanted to research for recipes.

Pinsec Lomi

You can make it taste like the real thing! It’s better if you serve it the following day so all the spices are absorbed!