Ginisang Balatong with Ampalaya and Bagbagkong
The previous try of Bagbagkong turned to be a good one, the tahong with bagbagkong. We still have some bagbagkong left so she tried it in ginisang munggo. The flowers were added two minutes before the fire was turned off.
This recipe is good too. I guess this flower will fit for many kind of dishes.
Laing is plant similar to gabi or taro. It thrives well in near small water stream or areas where ample water supply is available. In our locality, people are only interested on its leaves and stalks, its fruity root is not eaten.
Laing should not be confused with gabi. You cannot see laing in dry areas. Its stalks and leaves have a slight violet complexion. And it has a prominent violet spot on leaf center just above the stalk.
I seldom see ginatang laing on dinner table. It was a good thing that my big brother cooked some. He gave as a part after we had our dinner. It taste so good. Well, this dish is for tomorrow.
I found laing and gabi in my picture files. See their difference.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.