Bringing homey comforts to work is always nice, especially when said homey comfort is good old-fashioned Filipino food. Make it doubly nice when it’s all leftovers that just needed reheating, instead of cooking from scratch.
â€¢ Ginisang Munggo (Sauteed Mung beans). A traditional Filipino soup / dish made from mung beans, the munggo which has been boiled until soft is added to a classic Filipino sautÃ© of garlic, onions, tomatoes, diced pork and shrimp. Ampalaya (Bitter Melon) leaves are added to finish the dish off. While I’d love to share a recipe, I have to admit, it’s only recently that I learned to enjoy this dish, so no recipes—yet.
A funny bit of trivia with Munggo is its connection to Fridays. For some reason, a lot of Filipino households cook Munggo each Friday, probably stemming from Catholic tradition of abstaining from eating meat on Fridays. Of course, this is pure conjecture on my partâ€”plus the fact that a lot of people add pork to their sautÃ©s. Still, it’s a staple of Friday meals, served alongside Pritong Galunggong (Fried Mackerel Scad), Tinapang Bangus (Smoked Milkfish) or Adobo.
â€¢ Crispy Adobo Flakes. Who hasn’t heard of Adobo? I bet it’s the most popular Filipino dish. Still, I like taking it a step further with Crispy Adobo Flakes, also known as Binudbod. To do this, I take day-old adobo, then flake the flesh. It works with both pork and chicken, so take your pick. After that, I simply fry until crisp. Crispy Adobo love, anytime.
â€¢ Adobo Fried Rice. Day-old rice, lightly stir-fried in oil and sprinkled with Adobo Fried Rice Mix. The traditional way to make Adobo Fried Rice is to drizzle the rice with adobo sauce while stir-frying. But because our adobo had little leftover sauce, I had to use a mix.
â€¢ Cherry Tomatoes.