GINISANG MONGGO
Ginisang munggo or Mung Bean Soup is a Filipino classic stew made with mung beans, fried pork bits, onion, garlic, tomato, and seasoned with pork cube, pepper and fish sauce. It can be flavoured with different types of meat. it is a Filipino favorite that is packed with lots of nutritional benefits and vitamins. This protein-rich dish is one of the famous dishes known to be “food for the people”. It is a good side dish from fried ulams.
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INGREDIENTS
1 cup mung beans
5 cups water
1 cup pork bits
1 medium-sized onion, chopped
3 cloves garlic, minced
2 pcs small tomatoes, diced
1 piece pork broth cube (optional)
pepper to taste
1 to 2 cups rice water or pork broth
salt or fish sauce to taste
1 bunch of leaves (ampalaya/malunggay/sili leaves)
DIRECTIONS
Wash the mung beans and remove the floating ones. Transfer the mung beans in a pot and pour with enough water. Cook until it is soft and mushy.
Heat a pan and add the pork bits until some oil has been rendered.
When the pork bits are starting to brown, push them on one side of the pan. Saute the onions and garlic. Add the tomatoes and gently crush while sautéing.
Add the boiled mung beans and sauté with the rest of the ingredients. Add a pork broth cube (optional).
Season the sautéed mung beans with pepper. Add some rice water or pork broth depending on how soupy you want the sautéed mung beans to be. Simmer for 10 minutes using medium heat.
Season with salt or fish sauce. Add the leaves and submerge gently to cook. Let it simmer for a few minutes.
Transfer the ginisang munggo in a serving plate. Enjoy!
Cream Cheese Tuna Wrap Without Mayo (This will be your new favorite tuna recipe!)
Can you make a tuna salad that doesn't have mayonnaise? Yes, you can! In fact, it can be even more delicious. Simply combine pre-whipped cream cheese with extra-virgin olive oil to create a creamy and flavorful spread. To add some tangy and textural elements, mix in sun-dried tomatoes and relish. This versatile tuna salad can be used in various ways, such as in sandwiches, sushi rolls, gimbap, or lunch salads.
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Get the full recipe:
INGREDIENTS (2 wraps)
For the tuna salad:
1 5-oz can tuna (in water and salt added)
2 Tbsp red onion, finely diced
2 Tbsp sun-dried tomato
2 Tbsp sweet pickle relish (without the liquid)
3 Tbsp cream cheese spread (or whipped)
1 Tbsp wholegrain dijon mustard
1 Tbsp extra virgin olive oil
Freshly ground pepper
For assembly:
Flour Tortilla
Butter lettuce
Balsamic glaze (optional)
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Music:
Darling Ranch by Jingle Punks from YouTube Audio Library
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참치샐러드 또띠아 랩
Turn shop bought Ravioli into something AMAZING!
Upgrade that store-bought ravioli to something you'd get at a restaurant with this rich and creamy tomato ravioli sauce with spinach and parmesan. You can get it on the table in 15 minutes, and best of all, you can make it all in one pan.
This is perfect comfort food for busy weeknights!
Free printable recipe is available on our site:
Ingredients:
▢1 tbsp olive oil
▢1 onion - finely diced
▢2 cloves garlic - peeled and minced
▢500 g (1.1lb) fresh ravioli - (use your favourite flavour)
▢1 red bell pepper - sliced
▢½ tsp Italian herbs
▢½ tsp chilli flakes (red pepper flakes)
▢½ tsp black pepper
▢a pinch salt
▢1 tbsp tomato puree (paste if you're in the US)
▢90 ml (⅓ cup) white wine
▢100 g (3 ½ oz) roasted cherry tomato halves - (you can buy these from the deli counter)
▢120 ml (½ cup) chicken stock
▢90 ml (⅓ cup) double (heavy) cream
▢90 g (3 packed cups) baby spinach
▢50 g (½ cup) parmesan - grated
▢1 tbsp fresh parsley - finely chopped
Instructions:
1. Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
2. Add in the minced garlic and cook for another 30 seconds stirring continuously.
3. Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
4. Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
5. Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
6. Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
7. Sprinkle with fresh parsley and serve.
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Easy CREAMY Macaroni Salad | Comfort Food Favourites
This easy Macaroni Salad is creamy, crunchy, and packed with deliciousness. This is a perfect side for all your barbecues coming up this summer. Whether you are celebrating July 1st or July 4th, this Macaroni Salad is a must have on your party table!
Full Written Recipe -
A MUST-TRY Deviled Eggs Recipe -
Easy Oven-Baked Barbeque Ribs Recipe -
The Best KFC Nashville Hot Chicken Tenders Recipe -
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#platinitwithwendy #macaronisalad #pastasalad
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Puff Pastry Salmon (Salmon Wellington)
Here is what you'll need!
Serves 2
Ingredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice, then serve!
Music provided by Warner Chappell Inc. Used with permission