Ginataang galunggong 10 pieces of Galunggong Internal parts removed and washed

3 pieces eggplant chopped 3 cloves garlic minced 1 medium onion chopped Thumb-size ginger chopped 1 cup of coconut milk 1 cup water 2 pieces green chilies or silinghaba 3 spoon vinegar Salt and pepper to taste Procedure: 1. Saute garlic and onion 2. Add the ginger and let it simmer 3. Add water and let it boil. 4. Add coconut milk, vinegar, egg plant, salt, silinghaba and pepper. Make sure that its bland for your taste preference so achieve enough saltiness when the galunggong is cooked.

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5. Add the galunggong and boil for about 10 minutes. Dont stir as the fish might split into pieces. 6. Serve and enjoy.
Binagoongang baboy

6.

Ingredients :
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2 tbsp. oil 1 lb. pork, cubed 3 cloves garlic, minced 1 onion, chopped 2 tomatoes, coarsely chopped

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3 tbsp. bagoong alamang (salted shrimp paste) 2 tbsp. calamansi concentrate 1 tbsp. sugar 2 tbsp. butter

(Cooking Measurements)
Cooking Procedures : 1. 2.
3.

Pan fry pork cubes in hot oil until light brown. Set aside. In the same pan, saut garlic, onion and tomatoes for a few minutes until soft and wilted. Add bagoong alamang, calamansi, sugar and butter. Pour in back the pork and mix well until coated. Cover and simmer, stirring occasionally until mixture thickens. Serve hot.

4. 5.

Tinolang tahong

INGREDIENTS:

1 1/2 lbs mussels (cleaned) 1 thumb size ginger root cut into strips 4 cloves garlic (minced) 1 medium onion (sliced) 2 medium sayote / chayote ( cut into bite size) 1/2 - 1 cup pepper leaves or spinach 2 Tbsp Fish Sauce (Patis) 6 cups water 2 tbsp cooking oil salt to taste

HOW TO COOK TINOLANG TAHONG:

In a wok or deep pan, saute the garlic, onion & ginger in cooking oil.

Add the mussels and cook for few minutes. Pour-in water and bring to a boil. Cook for 5 minutes. Add the sayote/chayote. Continue simmering until sayote/chayote is tender. Add pepper leaves and salt to taste. Remove from heat. Serve hot. Enjoy!