It’s not necessarily “meal prepping,” but I did make three dishes today for us to have for this week:
- Ginisang Munggo
- Mushroom Adobo
They’re mainly sides that can be made into “full” meals if I add some eggs or something. I’ll also have to remember that I have some of the frozen rellenong bangus I got from the Asian store that I’ll need to incorporate into our meals at some point this week.
Ginisang Munggo (Sauteed Mung Beans)
I’ve been craving this dish for the past few days. I got the munggo at the Asian store a few weeks ago, and I almost forgot that I had it. It’s my first time to make this dish even though it’s been one of my all-time favorite Filipino foods. Back in the Philippines, I usually would just get it at a nearby carinderia. Munggo is best eaten with some fried galunggong. Maybe next time I’ll go to the Asian store I’ll pick up some galunggong so I’ll have that delicious combo; I didn’t use all the munggo in the bag, so I still have some left. 🙂
So I had this pack of mushrooms that had been chilling in the fridge that I needed to cook already. I was debating on how to prepare it lol, but in the end I chose to cook it Adobo style. It turned out great. 🙂 Can’t wait to have this with a hard-boiled egg over rice – it’s going to be delicious.
I’ve never been a picky kid when it comes to eating my vegetables. I remember being young and getting really excited ordering chopsuey at Max’s. This dish has all my favorite veggies in it: cauliflower, broccoli, red bell pepper, carrots. Using Mama Sita’s chopsuey mix makes this dish tastes like how I remember Max’s chopsuey is, so that makes me really happy and nostalgic. The only thing missing is some quail eggs, but I can serve this with some hard-boiled eggs instead.