GINISANG MUNGGO Kitchenomica

Ingredients:

1/2cup dried green munggo beans
4 cloves garlic, crushed
1 medium onion, sliced
100g. ground pork
1pouch (200g) Del Monte Tomato Sauce
1 small (1/2kilo) puso ng saging (bongolan) , trimmed and shredded


Procedure:

1. Wash munggo beans once. Soak in 2 cups water for 1 hour. Drain. Set aside.
2. Sauté garlic, onion, and ground pork. Cook until pork turns light brown.
3. Add prepared munggo beans, 3 & 1/2 cups water, 1 & 1/2tsp. iodized salt (or 1 & 1/2tbsp. rock salt), 1/2tsp. pepper and Del Monte Tomato Sauce. Simmer for 40 minutes.
4. Add puso ng saging. Cook for another 10 minutes.

Makes 6 servings.


Tip:

For a special ginisang munggo dish, you can add some shrimps. In a regular ginisang munggo dish, take away the tomato sauce and use chopped tomatoes and you can also use malunggay leaves instead of puso ng saging to have that slight bitter taste to balance the sweetness of the munggo beans.

PORK ASADO

Ingredients:

1/2kg pork casim, cubed (1inch)
1pc. Knorr pork broth cube
2tbsp. soy sauce
1pc. celery stalk, chopped
2pcs. tomatoes, medium, coarsely chopped
1pc. onion, medium, coarsely chopped
2 1/2-3cups water
2tbsp. cornstarch, dissolved in 1/4cup water


Procedure:

1. In a saucepan, combine pork cutlets, pork broth cube, soy sauce, celery stalk, tomatoes, oinion and water. Bring to a boil.

2. Thicken mixture with cornstarch and simmer for one minute.


Tip:

Pork pigue may also be used instead of the pork casim.

Makes 5 servings.

CHICKEN POTATO SALAD

Ingredients:

1kg potatoes, unpeeled
2pcs Knorr chicken broth cubes
3/4cup baguio beans, chopped
3/4cup carrots, blanched and cubed
1/2cup chicken, flaked
1pack chicken powder (10g)
2tbsp. celery, finely chopped
2cups mayonnaise
1pc Red apple, peeled and cut into cubes


Procedure:

1. Place potatoes and chicken broth cubes in a saucepan and fill with enough water to cover potatoes. Boil until tender.

2. Remove potatoes from saucepan, peel and cut into bite-size cubes.

3. Put in a bowl, then add the other ingredients. Toss. Serve chilled.


Tip:

This is a new way of preparing the classic potato salad. By adding chicken broth cubes to the boiling liquid, the potatoes come out tastier, as it absorbs the chicken flavor.

Makes 5 servings.