Скачать или смотреть Budget-Friendly Tinolang Isda and Escabecheng Galunggong | Easy Recipes To Use Leftover Fried Fish

In many Filipino homes, nothing goes to waste—and this Tinolang Isda (Kinamunggayan in Cebu) and Escabecheng Galunggong Recipe proves just that.

By repurposing leftover grilled or fried fish into two comforting classics, we bring out the best of Filipino kitchen creativity. Kinamunggayan offers a warm, malunggay-rich broth, while escabeche brings that sweet-tangy kick we all love. It's delicious, practical, and full of heart.

Ingredients

Set A - Leftover Fish Base
Leftover grilled or fried Galunggong (or any firm fish), about 1/2 kg total
Reheat or crisp up slightly if desired

Set B - For Kinamunggayan
1 thumb Ginger, sliced
1/4 cup Onion, sliced
1/2 cup Tomato, sliced
2 cups Bottle gourd (upo), chopped
1 pc Green chili
1 sachet Magic Sarap (or similar seasoning granules)
1 cup Malunggay leaves (Kamunggay)
2 pcs Leftover fish (from Set A)
Season with fish sauce

Set C - For Escabeche
Oil, for sautéing
1 tbsp Garlic, minced
1/4 cup Onion, sliced
1 thumb Ginger, sliced
1/2 cup Carrot, julienned

For the Sauce
1/2 cup Water
1/4 cup Soy sauce
2 tbsp Vinegar
1 tbsp Oyster sauce
4 tbsp Sugar
1 tbsp Cornstarch
Season with salt and pepper to taste

Transforming yesterday's ulam into today’s hearty dishes—now that’s Simpol cooking at its best. Enjoy, mga Ka-Simpol!