GINATAANG TAHONG WITH TALONG AT PECHAY
Prep time: 20 minutes
Cooking time: 20 minutes
Serves: 2 with steamed rice
500 grams half shell mussels, cleaned and bearded
4 tbsp cooking oil
5 cloves garlic, minced
1 cube – Chicken seasoning
2 pcs eggplant (300 grams), washed, rinsed and cut into large pieces
1 bunch pechay, (160 grams) – washed and cut into large pieces
1 can coconut milk (400 ml)
salt and pepper
fish sauce
4 pcs Thai Red Chiles (labuyo)
GINATAANG PUSO NG SAGING
Prep time: 20 minutes
Cooking time: 20 minutes
Serves: 4
1 whole Banana Heart, several layers removed, chopped and rinsed with cold water.
1 whole eggplant, sliced into several pieces
4 tbsp cooking oil
1 large onion, peeled and chopped
5 cloves garlic, minced
1 lb “cooked pork belly”, sliced into small pieces
2 tbsp cooked shrimp paste or bagoong
1 can coconut milk
salt and pepper
4 Red Thai Chiles
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