Ginisang Monggo Recipe

Ginisang Monggo Recipe
Ingredients
1 1/2 cups Mung beans
1 tbsp garlic
lb pork, thinly sliced
2 cups spinach
1 pc medium sized tomato, chopped
1 medium sized onion, chopped
2 tbsp fish sauce
24 ounces water (for boiling)
1 pc beef cube or 1 teaspoon beef powder (for flavoring)
cup crushed pork rind (chicharon)
1/4 teaspoon ground black pepper
Cooking Procedure
1. In a pan, put-in the water and bring to a boil
2. Put-in the Mung beans and simmer until becomes soft (about 35 to 50 minutes)
3. On a separate pan, saut the garlic,onion, and tomato
4. Add the pork. Cook for 5 mins
5. Put-in the beef cube and fish sauce. Simmer for 10 mins or until the meat is tender. Note:
If necessary, you may add water to help make the meat tender but make sure to add more
time to simmer
6. Add the shrimp. Stir and then cook for 2 minutes.
7. Pour the cooked Mung beans. Stir and then simmer for 10 minutes
8. Add the spinach and pork rinds (chicharon)
9. Sprinkle the ground black pepper
10. Serve hot. Share and Enjoy!

Pinakbet Inihaw na Bangus (Grilled Milkfish)
Fish Escabeche
Add Comment In Filipino Recipes, Fish Recipes, Seafood Recipes
Fish Escabeche is a popular recipe cooked in a sweet and sour sauce. There are lots of variations
on how to cook escabeche, usually the fish is fried first before adding the sauces.
This featured recipe is one of the simplest ways on how to cook escabeche.

Ingredients:

500 grams clean fish (wipe with 1 tsp.salt)
1 Tbsp garlic (chopped)
1 medium size onion (chopped)
30 grams ginger
50 grams red bell pepper
150 grams carrots
115 grams tomato sauce
2 Tbsp soy sauce
1 Tbsp white vinegar
2 Tbsp white sugar
salt and pepper (as needed)
200 ml water
cooking oil (enough for frying)
Escabeche Cooking Procedures:
1. Heat the cooking oil. Fry the fish until golden brown. Set aside when done and take out excess
oil.

2. In a clean cooking pan, saute garlic, onion and ginger.

3. Add the tomato sauce, soy sauce, vinegar, salt, pepper and carrots. Bring to boil and simmer
for 1 minute. Add the red bell pepper and simmer for 2 minutes.

4. Add the fish and simmer for 2 minutes so that the sauce will soak to the fish meat. Flip on
both sides.

5. Serve your fish escabeche. Enjoy

Corned Beef Hash Chicken and Pork Pochero (Puchero)
Chicken and Pork Adobo
1 Comment In Chicken & Pork Recipes, Chicken Recipes, Filipino Recipes, Pork Recipes
Chicken and Pork Adobo is the soaking of chicken and pork meat to seasonings like soy sauce
and vinegar with pepper and garlic. Adobo recipe is one of the National dishes in the Philippines.
There are so many variations on how to cook this dish. Some prefer to just boil and simmer it.
Some preferred to fry or saut first before boiling. Some add oyster sauce, sugar to sweeten and
add sprite or 7Up and some just stick to basic seasonings.

This Chicken and Pork Adobo recipe is in support for the #CookForFamily event of Food
Bloggers initiative. I believed that even in our busy and hectic schedules, it is still best to find
time to cook for our family.
Cooking for my family and eating together at home is a great thing to do. This is the best time
for the family to be gathered together and this is what I cherished the most.
What makes exciting about this recipe is that whenever I cook this, I need to prepare lot of rice
for they love this so much.
Chicken and Pork Adobo Ingredients:
400 grams chicken (serving slice)
400 grams pork (serving slice)
6 cloves of garlic (chopped)
1 teaspoon whole kernel pepper and 1 teaspoon ground pepper
3 bay leafs
80 ml soy sauce
80 ml vinegar
100 ml water
2 tablespoon brown sugar
boiled egg (number of eggs is up to you)
2 tablespoon cooking oil

Cooking Procedures:
1. Marinade the meat. Put the chicken and pork in a bowl or any applicable container. Add soy
sauce, vinegar, garlic and ground pepper. Soak it for one (1) hour and place it to a cool place.

2. After 1 hour, drain the excess liquid of the marinated meat but save it for later use. Heat the oil
in a cooking pan and saute pork first for 1 minute, then add the chicken. Saute the meat for 3
minutes.

3. Add the saved liquid that you use to marinate the ingredients. Cover and boil for 5 minutes.
4. Add the sugar, water whole pepper and bayleaf. Boil it but do not cover so that excess liquid
evaporates. Simmer it for 20 minutes until meat soften.

5. Add the boiled eggs and simmer for another 5 minutes.

6. Serve with rice.
Fish Fillet Ingredients:
2 medium sized lapu-lapu or surgeon fish
1 cups hardtack (bread crumbs)
cup calamansi juice
3 beaten eggs
salt, pepper, monosodium glutamate
Fish Fillet Procedures:
Clean the fish thoroughly and peel. Remove fish bone. Cut the flesh into small strips. Mash of
calamansi juice, salt pepper and vetsin (or monosodium glutamate). Dip fish in egg and
hardtack. Fry the fish. Serve with sweet and sour sauce on the side.
Sweet and Sour Sauce:
cup water
2 tablespoons cornstarch
1 tablespoons sugar
cup Pineapple juice
vinegar, soy sauce, margarine
Sweet and Sour Sauce Procedures:
Dissolve cup water 2 tablespoons cornstarch and 1 tablespoons sugar. Mix well until
thicken. Add cup Pineapple juice. Stir in vinegar, soy sauce and margarine, Boil on low heat
and mix together 2 minutes.
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