Good Morning 😘
It's Mondays again, Happy Monday to you dear 😁😍🤩
Todays, I will share some cooking recipe to you guys, this one is one of my favorite "Ulam" or viand in the world. 🤤🤩 This is so easy to prepare and easy to cook, very basic to you I'm sure.
The main Ingredient is "Galunggong" or blue mackerel scad, round scad or shortfin scad in English.
That is "Galunggong" when it's not cooked yet, very fresh and bluish. In the Philippines we call it "GG" short for Galunggong, and this fish is popular here that we jokingly call it a "National fish" but it's really not. 😂
Okay back to the main topic 😅😂 lets start with the Ingredients.
Ingredients
½ kilo of fresh Galunggong
2 piece gloves of Garlic (crushed)
3 to 6 teaspoon of Vinegar
1 and half cup of water
salt and pepper (to taste) depends on you but I don't put pepper into it, but if you want you can.
Instructions
1. In a casserole, put altogether the galunggong, garlic, vinegar, and small amount of salt and pepper.
2. Add water enough to cook, I put 1 and half cup water to soften the fish.
3. Cover the casserole and let them boil in 15 to 20 minutes until fish has been cooked in medium heat and until it has less water.
4. Add more salt and pepper to taste. Wait for 5 to 10 minutes more to cook.
5. Serve.
Enjoy!!!
Waahh fish, i love when you boil that fish in vinegar and spices then you'll fry it after uwuu