Sunday, August 25, 2013

Homesick for Pinoy Food - Fried Blue Mackerel Scad, Mung Beans & Spinach Soup, and Salted Duck Eggs

As I was cleaning and organizing our food pantry,
found out that I need more of my Filipino/Asian staples.
Made my list and took a trip to a local Asian Market that we frequent.

This market is the only one I found that I know of that sells fresh seafood.
When I say fresh seafood, here in Michigan, 
it just means not package in cans.
Seafood that is packed in ice and shipped to where we are at,
unlike when I lived in California,
seafood comes fresh off a fishing boat that morning.
I used to go to Port San Pedro at 4 a.m. to buy the catch of the day with my friends.
I miss that!
I miss getting up early, driving to the Fish Port.
I especially miss the smell of fish,
and the mix of saltwater in the morning crisp air.

Sounds weird right?
Missing the fish smell that others detest.
I grew up in an island,
my family's business is fishing,
so for me fish smell is heavenly.
I love Seafood.

Seeing the array of seafood, and Asian ingredients,
had a feeling of homesickness.
I miss my family get together at my grandmother's house.
I miss my grandmother.
She would always go to each of her married children's home in the morning
and drop off whatever the catch of the day from her fishing boats.
Or she would call us and send for us to come over to have
whatever she made that day.
My grandmother was a great cook.

At the market I found Galunggong a.k.a. GG my namesake. Hahaha!
Galunggong's scientific name is Decapterus Macrosoma.
Galunggong is also known as Blue Mackerel scad, round scad, or shortfin scad,
these names have been applied to other fish of the decapterus family.
In the Philippines,
Galunggong is a very popular fish.
It is often pan-fried and served with hot steamy white rice.
Known to my country as the "Poor Man's Fish", being it inexpensive,
it is the food for the masses.

So tonight's dinner was fried Galunggong, salted duck eggs with tomatoes and red onions, and Ginisang Monggo or Mung Beans & Spinach Soup.

Yes, you read that right.
No I'm not Andrew Zimmern's cousin.
And yes, another one of my Bizarre Eats.
Salted duck eggs has been one of the staples in Filipino cuisine.
Unlike the Chinese, we don't brine our duck eggs to make salted eggs.
The Pateros way (a place in the Philippines known for making salted eggs)
 is by mixing clay, table salt, and water in a ratio of 1:1:2.
The clay most used are from ant hills and termite hills.
Yes, you heard me right!
Mixing all ingredients until it becomes smooth and have a thick texture.
The eggs are then dip in the mixture,
 and kept in a box lined with newspaper in batches  
for up to 14 days.
After the curing period,
the eggs are hand cleaned and cooked in low heat
for about 30 minutes.
When eggs are cool,
it is then dipped in a bright pink color.

Fried Galunggong or Fried Blue Mackerel Scad
Seasoned with salt and deep fried until golden brown and crispy.
Easy peasy!

Salted Duck Eggs
No this is not Balut!

I'm good now!
All cured from my homesickness!
and my pantry is filled with goodies from home.

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