Hello, how are you? So a week ago I cooked sitaw and kalabasa, but I wanted it to have a sour flavor to it, but we ran out of sinigang mix, so that one was cancelled.
But yesterday I saw that we had one left from before, so I decided to add it, and then my cousin bought longganisa, which is the perfect pair for the food I am going to cook, and I have been craving it for a long time now.
Ingredients I Used:
Ingredients I Used:
- Longganisa
- 1 cup of water
- meat
- 1 tbsp. cooking oil
- garlic
- red onion
- ginger
- tomatoes
- bagoong
- 2 cups water
- chicken broth cube
- sitaw
- kalabasa
- sinigang mix
Let's Cook!
Let's Cook!
In a pot, I added about a cup of water, added the longganisa, and let it boil.
When it starts boiling, I am going to poke it with a knife just to let it breathe from the coating and then adjust the heat to medium.
When the water is completely evaporated and only oil remains, I am going to set the heat to low and let the longganisa cook until the color changes to brown
Here is what it looks like after cooking.
In a pan, I am going to add 1 tbsp of cooking oil and let it cook until the texture turns crispy.
Add the garlic, red onion, and ginger, and sauté until the aroma comes out.
Add the tomatoes and cook until the texture turns into mush.
Add about a tablespoon of bagoong and let it seep into the meat and tomatoes.
Add two cups of water.
Add the chicken broth cube and let it boil.
Add the sitaw and kalabasa and let it cook for about 5-8 minutes.
After that, I added about a teaspoon of sinigang mix original, but I prefer the gabi one to make the sauce thicker, and this one works as well.
Serve hot and plated.
Happy eating! :D
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 :))
----
