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A taste of "hung ma"

Hung what? Sometimes there are delicacies we don't know or understand but the sight and aroma is so appetizing that we just give in to temptation... 
Just like this hung-ma, which is a Chinese specialty and in one way or another like the adobo. It's a soy braised dish cooked with banana blossoms, dulunggan sang amo (literally - monkey's ears but its a kind if mushroom also known tengang daga in Tagalog) and hardboiled egg.
It's really like the adobo give or take a few ingredients. But basically, it's more like humba, a Visayan dish particularly popular in Cebu and nearby places. Its a sweet-sour-salty dish but this hung-ma, is just much tamer.While pork and chicken are the more popular choices when cooking any of this dishes, this hung-ma is made with gluten. Gluten (from Latin gluten, "glue") is a protein composite found in foods processed from wheat and related grain species, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. (from Wikipedia.)
Just like most dishes, the recipe varies from household to household, each giving it a certain twist, using different brands or adding some secret ingredients. And now looking at this hung-ma which I got the makers of Melody's Longganisa, makes me hungry that I'll just finish off what remains of it. Extra rice please ...

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