How to cook Filipino Tanigue with Vegetables
- 2 tanigue (king mackerel) steaks (about 6 to 8 ounces each)
- 1 bundle string beans, cut 2 inches length
- 2 medium tomatoes
- 2 eggplants, sliced
- 1/2 cup moringa oleifera (malunggay) leaves*
- Salt to taste
- Boil the string beans for 3 minutes, then add the tanigue steaks and tomatoes.
- Boil for 10 minutes or until fish is cooked, then add the eggplants. Season with salt to taste.
- Prior to removing from fire, add the moringa oleifera (malunggay) leaves and serve.
- Serve the Filipino Tanigue with Vegetables hot with steamed rice.
The Filipino Tanigue with Vegetables recipe easy to prepare and so good!
*Moringa oleifera - called “Malunggay” in the Philippines, “Sahjan” in the Indian Subcontinent, and “Moringa” in English, it is a popular tree. Many Asians use the leaves of Malunggay (Sahjan) like spinach and also the fruit it produces as a vegetable, like asparagus. For centuries, people in India, Philippines, Malaysia, and Thailand have been eating these leaves as a part of their food.
This recipe for Filipino Tanigue with Vegetables serves/makes: 2
The Filipino Tanigue with Vegetables recipe is adopted from The Philippine Cookbook by Reynaldo Alejandro.
Main Ingredient: Mackerel
Preparation Method: Poached/Simmered