Ginataang Galungong with Pechay

Ginataang Galungong with Pechay
Ginataang Galungong with Pechay. Galunggong or mackerel scad are abundant in coastal waters of the Philippine archipelago, they drove in schools and are caught by the fisherman nets in large quantities. This is the reason when they are in season they flood the wet markets. Galungong are associated with the Pinoy masses. They are usually cooked crispy deep fried, so crispy everything is eaten from head to tail. The tasty fried meat of galungong goes best with vinegar and siling labuyo or with chopped tomatoes, onion, bagoong and siling labuyo.

Ginataang Galungong with Pechay Recipe

Left over fried galungong are usually cooked escabeche style, but I wanted something more Pinoy. Ginataang galungong with pechay. The resultant dish was superb, the tasty fried galungong meat compliments the distinct flavor of pechay and coconut milk.

Ingredients:

Galungong

1/2 kilo small size galungong
2-3 bundles pechay
1/2 head garlic, chopped
1/2 thumb size ginger, cut into strips
2 cups coconut milk powder
2-3 red chillies, chopped
salt and pepper
cooking oil

Cooking procedure:

Remove gills and innards of galungong. Using scissors cut fins and tails. Wash galungong thoroughly and drain, slit cut diagonally across the middle. Season inside and out with salt.

Fry galungong in a large frying pan, until golden brown and crispy, set aside. Wash pechay and drain, cut crosswise into thin strips, separate the stalks from the green leafy part. In a sauce pan, sauté garlic, onion and garlic. Add 1 cup of water and 1 cup of coconut milk, let boil, add in fried galungong and simmer for 5 to 10 minutes. Add in remaining 1 cup of coconut milk and simmer for another about 3 to 5 minutes. Add red chillies and pechay, stalks first and after 2 to 3 minutes add the leafy part simmer for another 3 to 5 minutes or until vegetables are cooked. season with salt and pepper to taste. Serve hot.

1 comments:

Nathan said...

Can I make this with "Yellowtail Scad"? It can go by the following names, "Bagodlong, Damis Lawin, Kalapato, Maka-Agum, Mangodlong, Pampano, Pampanung Riyal" is that fish acceptable for this dish? I have some in the fridge and don't know what to do with it.

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