Ulam sa Hapag 03

Welcome back to another helping of “Ulam sa Hapag,” our little journal of what made it to the family table. This time around, we kept things humble and heartwarming — the kind of meals that remind you why home cooking never goes out of style.

GINISANG MONGGO WITH TINAPA

There is something deeply comforting about a steaming pot of monggo (mung bean stew). It is one of those dishes that feels like a warm hug from your lola. We started with a trusty bag of dried mung beans — a pantry staple that is always ready when you need it.

A bag of dried mung beans, a pantry essential

We sautéed garlic, onions, and tomatoes, then simmered the beans until they were beautifully soft and creamy. For the finishing touch, we flaked in some tinapa (smoked fish) and tossed in fresh greens to wilt right into the stew. The smokiness of the tinapa against the earthy sweetness of the monggo is a match made in Filipino comfort-food heaven.

Ginisang monggo simmering in the pot alongside flaked tinapa

Now, here is a little backstory on the tinapa. If you have ever tried sourcing smoked fish here in Madrid, you know the struggle is real — it is practically a treasure hunt. So when our dear friends visited from England and showed up with these gorgeous peppered hot smoked mackerel fillets as pasalubong, we could not have been more grateful. Gifts like these are worth their weight in gold when you are craving a taste of home from thousands of miles away.

Peppered hot smoked mackerel fillets — a pasalubong from friends in England

More of the prized tinapa — smoked mackerel fillets from England

Close-up of the beautifully smoked mackerel fillets

A bowl of this over hot rice on a rainy afternoon, and suddenly all is right with the world. If you are curious to see how we make it, we have a step-by-step video on our YouTube channel you might enjoy.

ITLOG NA MAALAT WITH ENSALADA

No Filipino table is truly complete without itlog na maalat (salted egg) making an appearance every now and then. We picked up a couple of these beauties — the classic red-shelled one and a white variety with Chinese characters on the wrapper, both packed with that rich, golden, slightly grainy yolk we all love.

Salted eggs — one in its classic red shell, the other in its original packaging

A halved salted egg on a cutting board with fresh tomato and onion salad

Salted egg halves nestled on a bed of tomato-onion ensalada

We sliced them open to reveal that gorgeous amber yolk and paired them with a quick ensaladang kamatis at sibuyas — ripe tomatoes and red onions tossed together with a squeeze of calamansi (or lime, if that is what you have). The salty, creamy egg against the bright acidity of the salad is one of those effortless combinations that just works every single time.

Sometimes the best meals are the simplest ones. Kain tayo!