Comments on: Fried Galunggong & Tomato/Bagoong Relish…

By: Ellen

Ellen — Wed, 22 Feb 2012 20:49:29 +0000

Hi MM. I have been “stalking” your site for quite a while now. This has been my “go to” site when I need ideas on what to prep for dinner for my hubby and 2 very picky kids. I love the way you plate the “modest” galunggong. This tops my list on comfort foods. There’s nothing like a deep-fried crispy fish and a plateful of rice (or two). Back home, I pair this with chopped tomatoes, fish sauce, calamansi and cilantro. This brings back good memories. Cheers to good food and even better presentation.

By: little mary

little mary — Mon, 30 Jan 2012 07:08:10 +0000

I like my fish fried very crispy just like the picture of your galunggong above but as much as possible, when i buy fish, i cook it as sinigang, paksiw or pangat just to avoid the cooking oil.

By: RV Escat

RV Escat — Sun, 29 Jan 2012 16:27:59 +0000

yum! galunggong brings back memories of childhood. ansarap niyan pag isinawsaw sa tuyo at suka na may kasamang siling labuyo at century egg! naks naman. nakakagutom bigla. these days, i eat it with a few drops of olive oil! :D

By: Mari

Mari — Sun, 29 Jan 2012 01:51:27 +0000

MM, here’s a different twist to the sawsawan…besides the kamatis and bagoong, or patis and kalamansi, we sometimes do mayo, soy sauce and kalamansi. Tastes so good.

By: jacq

jacq — Sat, 28 Jan 2012 09:51:51 +0000

Wow! So yummy, but I am not a fan of alamang because I am allergic to it. I have been eating a lot of Pinoy foods using Krill Sauce (made by my Mum) instead of bagoong alamang. Weird that it’s made from same ingredient but my skin develops rashes from alamang but stays clear if i enjoy krill sauce and heko. By the way, MM do you also eat/enjoy/use heko and krill sauce? I would love to send you some, my Mum makes it and it’s sooooo good…lami kaayo!

By: jack

jack — Sat, 28 Jan 2012 08:26:55 +0000

I never should read your blog again when i’m hungry… this made me hungry even more. I’ll go and find something to eat and will be back after :)

I can do with fried fish with tomatoes and salt but with bagoong and to think that i’m seeing mangoes on my way to work, I suppose I’ll be longing for this dish until i cook some one time at home.

By: Marketman

Marketman — Fri, 27 Jan 2012 04:45:52 +0000

ML, you are so right. I think I was too young to remember the excess bait, but now it all makes sense. I can actually smell it cooking then. And yes, I remember it as feast or famine on the GG. :)

By: Mary Lee

Mary Lee — Thu, 26 Jan 2012 16:12:56 +0000

Now, THIS made my mouth water. Wonder if you recall the reason we had galunggong as a childhood comfort food? It used to be the fresh “bait of choice” and when the planned fishing trip was cancelled due to weather, bad temper, or otherwise, we got the galunggong to eat instead. I always preferred the galunggong to the lapu-lapu catch anyway. Once, when we had more than usual, Mom got the bright idea to use it as fertilizer in the garden, and the dogs promptly dug it up so we had semi-rotten fish all over the front lawn. So much for going organic… Might be TMI for your readers.

By: Kasseopeia

Kasseopeia — Thu, 26 Jan 2012 11:29:58 +0000

This was (and still is) a staple meal in my household of two. Whenever I can, I cook it for my siblings and my mom, especially when Dad is in the country. As a child, we ate this with heirloom tomatoes that we squished (not sliced) then mixed with spicy bagoong and a hit of kalamansi from the garden. We preferred the smaller galunggong, which were about the size of my middle finger, so we can eat them bones and all.

A variation I tried in HS with my Boholana dorm mates was fried fish (GG, tilapia, hasa-hasa) and eaten with sliced tomatoes squished together with a kind of guinamos made of what i believe is fermented barnacled/baby oyster/tulya. It was spectacular. I have never found that guinamos in Manila but I am sure I will find it in Cebu.

Food = memories. =)

By: PITS, MANILA

PITS, MANILA — Thu, 26 Jan 2012 09:06:43 +0000

sometimes we’re lucky enough to get “baby galunggong” from the market. fried to a crisp, sawsawan (patis, kalamansi and siling labuyo … or tomatoes with salted eggs and siling labuyo … or burong hipon …), with garlic-fried rice and sunny side up … any time of the day!