The ginisang bunga ng malunggay is a favorite dish of many Filipinos. The fruit of this nutrient-packed vegetable features hard skin but jelly-like inside that makes it a perfect ingredient for a Pinoy dish. The flavor is insanely addicting as well.
For me, the best way to cook this is by simply sauteing it with very little seasoning. Quite good even without meat.
This ginisang bunga ng malunggay features fried bangus and the flavor was enhanced using bagoong isda.
- 6-8 pieces malunggay fruit
- 1 bundle malunggay leaves
- 1 bundle saluyot
- 3 pieces tomatoes – chopped
- 1 medium bangus – chopped
- 1/4 cup boneless bagoong isda
- 3 cloves garlic – finely minced
- 1 medium red onion – chopped
- a teaspoon of chopped ginger
- 1 cup water
- Salt and pepper to taste
- Fry the bangus until crispy. Set aside.
- In a pan, saute garlic and onion.
- Add the chopped ginger and let simmer for about a minute.
- Then, add the tomatoes and let them simmer until the skins peel off.
- Add the malunggay fruits and let simmer.
- Add water and let it boil until the malunggay fruits are cooked.
- Season with salt, pepper, and bagoong isda.
- Add the malunggay leaves and saluyot. Remove the pan from the heat and let the steam cook the leaves.
- Top with the fried bangus.
- Serve and enjoy.
- To give more flavor, use the oil you used in frying the bangus in sauteing.
- You can adjust the amount of bagoong isda based on your preferences.
- You can also adjust the water incase that the malunggay leaves are not yet cooked.
- Aside from bangus, this is also good for pritong galunggong and tilapia.
- This ginisang bunga ng malunggay is best with hot rice and cola on the side.