Welcome back to the Global Eats series! Last week I posted Global Eats: The Philippines (Part 1, Intro).
This is Part 2, out of 3 or 4 total posts.
To re-hash, this is what inspired the series:
I wrote in my latest blogging update post that I wanted to make a variety of dishes that are common in other countries and cultures. This idea was inspired in part by a post from the blog My No-Fuss Kitchen.
The blogger shared how she saved money by making Chinese-Malaysian stir fry dishes out of leftover ingredients.
My intent is to answer 3 basic questions:
- How do people in other cultures save money on food?
- What ingredients are staples in other countries?
- What new flavors will I learn about?
So in my last post I covered #2. I learned a lot about the foods of the Philippines and I still have more to learn! I’m amazed at just how much there is to learn.
And I just love it. I love learning this stuff.
The Main Dish: Ginisang Togue
Ok so the photos I am sharing today are guided by the recipe for Ginisang Togue which is from the website Authentic Filipino Recipes.
So check out the site for the recipe 🙂
The words “Ginisang Togue” mean “sauteed mung bean sprouts” in Tagalog. So that must be the main ingredient, right?
I hadn’t made sprouts before but I heard it was easy. Can I get mung beans in the US? Yes I could.
Making the sprouts
Time to Cook!
The recipe called for a lot of veggies. Garlic, onions, red and green bell peppers, sprouts and carrots.
It also called for tofu, which I didn’t use. I just used extra shrimp because I try to stay away from soy products.
So a little bit about these ingredients. The recipe called for a large tomato, cubed. I didn’t have one and wasn’t about to run to the store just for that. So I used part of a can of my homemade crushed tomatoes.
I also used a bit of chicken flavored soup base instead of the chicken cube.
What is oyster sauce?
According to The Spruce, “Oyster sauce is a thick, brown sauce with a sweet, salty, and earthy flavor. Oyster sauce is a popular ingredient in Vietnamese, Thai, and Cantonese cuisine.”
A good kind will be something like a combo of oysters, salt and soy sauce.
Mine was not high-quality and did not contain oysters. However, being many miles from acquiring good quality oysters, and also not seeing these recipes till just now, bottled “oyster” sauce was what happened.
To me, it just tasted like thick, slightly sweet soy sauce. Boo. Still, it made for decent flavor.
What did this dish taste like?
There were a few different flavors going on. There was sweet, from the red bell peppers and carrots. Salty, from the soy sauce, oyster sauce and chicken soup base. And the sprouts, to me were a bit bitter, but just from the seed part. There wasn’t any big pop of flavor but I think all of the ingredients complimented each other.
Definitely an interesting flavor combo and a wonderful texture. I tried to keep the veggies slightly raw and that made for a nice crunch. I enjoyed eating this and I would make it again.
To me, this recipe is frugal because…
- Lots of veggies are added. And veggies are cheap. The ones used here I can buy year-round.
- Sprouts are also easy to make yourself and cheap. Mine cost me about 95¢ for this recipe.
- Rice is always a frugal ingredient that can feed a crowd.
- Protein, starch and veggie in one dish makes for an easy meal. Yay easy!
Just a tiny peek into the flavors and ingredients of a Filipino dish 🙂 Not 100% authentic but a fun experience all the same.
Homemade Oyster Sauce
What Is Oyster Sauce?