What's for lunch? (#1)

My small family just loves pork. No matter how many times I tell them to cut down on it, they still choose pork over anything. Bacon, baby back ribs, ham, spare ribs, name it, they'll eat it. Give them veggies and they suddenly don't feel any hunger.

If I let John buy our weekly market/grocery needs, you won't see fish nor greens. This week, I did the shopping so they have to bear a week of less pork and more of fish and veggies.

For today, I prepared Milkfish and Tofu in fermented blackbean sauce, locally known as Tochong Bangus. This dish has been on classic Filipino recipe books but is actually influenced by Chinese.

I'm no good cook. In fact, I'm just starting to learn. This is a documentation though of how I cooked it in Jay's instuctions.

Ingredients:
2 medium sized Bangus or milk fish cleaned, deboned and sliced into 6 (I prefer having them deboned since I have kids eating them too and they just might swallow the tiniest bones)
3 cloves garlic, crushed
1 onion, sliced
1 tomato, sliced
Thumbsize of ginger, sliced
2 cubes tokwa fermented in blackbean sauce (tahure)
Kangkong
Oil for frying
1 cup water

garlic, onions, tomato, ginger

fried milkfish

kangkong leaves and tahure

Procedure:

1. Rub salt onto milkfish/bangus. Fry until golden brown then set aside.
2. Mash tokwa/tahure.
3. In another pan, saute garlic, onion and tomatoes.
4. Add water and stir. Add salt to taste.
5. Pour in the mashed tahure mixture. Simmer for 5-10 minutes.
6. Add kangkong. Simmer for 3-5 minutes.
7. Put in the fried fish and let simmer for five more minutes.

Enjoy with hot steamed rice!

I thought they weren't going to like it but they did. Success at my first attempt!

How about you? What's for lunch?

Thanks for reading!

Love,
Jonah (and John)