03/25/2026
My version of Ginisang Monggo and Chicken adobo 👌
These two dishes reminds me of my childhood.. "extra rice talaga pag eto ulam" 🤣
So I decided to make my own version of it..
1st the Ginisang Monggo, which I eat with chicharon or lechon kawali, "talagang mas madami yung lechon kawali/chicharon kesa sa monggo 🤣🤣 and nabibitin ako sa lasa ng dahong sili or dahon ampalaya pag naka mix na siya sa monggo kaya yan.. I decided to make Mungbean purée and for umami I sautéed the spinach & dahon ng sili in home made burong hipon.. then my mother is from ilocos, and I love "bagnet" rather than the typical Lechon kawali kasi may ibang feel and lasa yung bagnet siguro kasi na dry siya ng ilan days? Not sure pero for me I prefer bagnet rather than lechon kawali..
2nd is Adobong manok sa gata.. which I confit the chicken, kasi "for me" iba yung tendernes ng confit na manok kesa dun sa naka boil na parang dry kahit na malambot.. then i add two kinds of garlic which is confit and fried.. talagang pag namash mo yung confit garlic sa rice then yung sauce ng adobo with crispy garlic.. heaven ka talaga plus yung kakaibang texture from confit chicken.. "extra rice ka talaga" 🤣 and i like the hint of the coconut pag subo mo.. ❤️
