Ginisang na Dahon ng Saluyot Bulaklak ng Kalabasa and Fried Bangus

Hello, how are you? I don't like Ginisang na saluyot and dahon ng kalabasa before, because of the slimy texture after cooking, but that was when I was still young with a limited taste palette. A few years ago, that all changed. Since this dish is really good for digestion, I really like to eat it now and then, but the hardest part of this is that removing the leaves from the stem is time-consuming. I used to ask my dad to do it for me, but this morning I do not doubt doing it, I even cook earlier for my parents to pack their lunch going to school. LOL.

To partner that I fried Bangus, which I think is perfect for the Ginisa I am going to cook.

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Ingredients I Used:

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Let's Cook!

In a pot, I added a tablespoon of cooking oil. I like to sautee my aromatics for fragrance.

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And then I added 1 tablespoon of Fish Sauce and let the fish sauce sit in the aromatic for a few seconds.

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Then I added 2 cups of water.

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Season the water with all-in-one seasoning for extra flavor.

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Then I added about 1/8 teaspoon of ground pepper.

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When the water starts boiling, I am going to add the leaves.

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When the leaves are added, I am going to cook them for about 5-7 minutes over medium-high heat with the lid on to ensure they cook evenly.

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When the texture of the soup is kinda slimy, that is the sign that it is cooked already.

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Frying The Bangus:

In a pan, I added half a cup of coconut cooking oil. When the oil is hot enough, I am going to add the bangus. By the way, I marinated it with 1 tablespoon of fish and a teaspoon of all-in-one seasoning.

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Then I added the bangus all in and fry then until golden crispy.

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Served hot and plated.

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Happy eating!

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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 :))

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