We had a great Sunday at church yesterday morning. Powerful praise and worship. Most of all, listening to the word of God through our Pastor’s preaching – always the best part! So glad to also see some wonderful friends as well.
After the service, we headed out to Ate Nelda and Kuya Mike’s residence to have a lunch fellowship with friends and also a celebration for seeing Ate Rose and Irish again. They are now both residing in other states. So, we won’t be seeing them back for a while. Many thanks to Ate Nelda and Kuya Mike for opening their home for us and for all the delicious (masarap) food they prepared. It was a fun-filled and such a beautiful day.
Have you ever been to a Filipino get together? If you did, then you already know that we love to eat, laugh a lot, talk a lot, and sing karaoke, hahaha. If you haven’t yet, now you know, lol!
Being away from home and not able to eat your favorite Filipino dishes is not easy. Now and then I crave for Filipino dishes. Yes, I’m not kidding! I’m sure many of you can relate to this. Lately, my friends and I decided to have a Filipino dinner together at my place after their work is done. Guess what we had?
This fried, seasoned marinated Bangus (Milkfish) is so good! We called this Daing na Bangus in the Philippines. Daing are usually split open, gutted, salted and air-dried. This is a preservation technique. For others, I’m sure this doesn’t look appealing at all. However, for us-Filipinos, we could eat lots of rice with this dish.
Inihaw Na Tulingan is one of our native dish in the Philippines. This is one of my most favorite dish growing up. I love eating this fish when it’s grilled, friend, or stewed.
Galunggong when crispy fried is the best! You’ll never see even bones on my plate. My friends, Melanie and Odette both love the crispy friend as well.
Now, when it comes to cooking bitter melon you need to make sure you know the technique on how to lessen the bitter taste of it before cooking.
Cut melons in halves. Remove all the seeds and slice it thinly.
Soak the thin slices of bitter melons in a bowl with warm water and plenty of salt for 30 minutes. The salt helps the bitter juice to come out.
After 30 minutes, wash the slices really good and give it a squeeze to help get the bitter juice out more.
Now, it’s ready for cooking.
There are numerous variants of Pancit in the Philippines. This savory dish is very easy to prepare and ready in less than 30 minutes. In this one, I added fried slices of chicken breast and fried shrimp and mixed in the noodles before I seasoned it all together.
The word “halo-halo” means mixed. This cold dessert is a mixture of crushed ice, evaporated milk, enough sugar, and other various ingredients including fruits, sweetened beans, topped with ice cream.
Now, who’s hungry? We are going to do it again soon and we are going to cook another Filipino dishes. Stay tuned!