How to cook Paksiw na Galunggong (Filipino Stew)
- 4 regular sized galunggong (mackerel shad), with or without head
- 1 large size ampalaya (bitter melon), seeded and chopped diagonally
- 12 red Thai pepper, stems removed
- 3 green finger peppers
- 1/2 small onion, sliced thinly
- 1/4 cup scallions, chopped into 2 inch length
- 1/4 cup julienned ginger
- 1 teaspoon ground black pepper
- 3 bay leaves
- 1/2 cup datu-puti brand vinegar or equivalent
- 1/2 cup water, for diluting the vinegar
- 1/2 teaspoon MSG (optional)
- 3 teaspoons cooking oil
- In a large pan, arrange the galunggong, ampalaya, ginger, onions, green onions, Thai peppers, and green finger peppers.
- Pour the water and vinegar evenly.
- Then pour the cooking oil also evenly, covering the fish and the rest of the ingredients.
- Add bay leaf. Then season it with salt, pepper, and MSG.
- Cover and bring to a boil, lower the heat to medium low, and allow it to simmer for 15 minutes.
- Serve Paksiw na Galunggong with white steamed rice.
The Paksiw na Galunggong (Filipino Stew) recipe very easy to prepare and so good!
Paksiw na Isda
is an ideal dish for my family back in the days in the Philippines. This simple dish is not only delicious it also does not required refrigeration and not having have a refrigerator back then this dish was often found in out dining table since it can set for a couple of days without any worry that it will go bad.
This recipe for Paksiw na Galunggong (Filipino Stew) serves/makes: 4 servings
The Paksiw na Galunggong (Filipino Stew) recipe and the pictures are adopted from The Philippine Cookbook by Reynaldo Alejandro.
Main Ingredient: Mackerel
Preparation Method: Soup/Stew