In my own dialect (Cebuano) I call it “TINUNUAN NGA
INUN-UNANG BODBORON.”
All right! I’m not a cook, just a wife who’s desperate to
please my Significant Other’s tummy. I don’t even know the right cooking terms
so please overlook my slip-ups and extend patience on apprehending what I want
to explicate. I am sharing this because I just love how the hubby begs his
wifey to prepare this on the table. Here we go!
Ingredients:
1 kg Galunggong
1 cup Gata
¾ cup Vinegar
2 tbsp. cooking oil
2 pcs Eggplant slantways sliced
3 pcs Okra slantways sliced
few slices of siling haba / finger chilis
onion chopped
garlic chopped
salt to taste
Procedure is very simple. Put together ALL ingredients in the cooking pot with seasonings at your preferred amount, and the main ingredient (Galunggong) at the bottom. Then simmer until liquid considerably reduce. That’s it!
That’s my way of cooking it. Anyways, do forgive my poor presentation.
Bizarre and unappetizing it may seem yet my husband loves it and that’s all
that matters to me. Mind you, I got a reward today for preparing this food
which prompted me to blog on this! So love it! Whoopee!
Suggestions for improvement are very much welcome! Gracias!
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