November 11, 2013

mongo beans soup with rattan bud/shoot



Boiled mongo (balatong, mung beans), sautéed with lots of onions and garlic, is one stable Filipino viand especially preferred during rainy and cold days. Paired with a variety of other vegetables (specially green leafy veggies) and meat and fish sagpaws (add-on), it’s one appetizing dish to go with steamed rice. A favorite companion vegetable is usually the leaves or fruit of paria (amargoso, ampalaya, bitter melon) as the bitterness of it is just a perfect flavor of the exotic kind to blend with the starchy balatong.

And speaking of exotic bitterness, here’s a bunch of rattan shoot (ubog ti way) to offer just that bitterness:

Peeling of the stalks of the shoots:

And there’s the boiled balatong ready:

The ubog now cut and ready:

The sautéed balatong now being boiled with the ubog ti way:

And it’s done, here’s one bean soup with a touch of exoticness, bitter but so delicious and comforting:


See more ubog recipes:


1 comment:

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