Around GMA

Meralco to heed ERC order halting disconnections for May to July bills
5 Davao SK heads face probe over alleged fund misuse
What we know about Franco Mabanta

Article Inside Page

Showbiz News

Take advantage of the bountiful supply of sampaloc this summer and try this recipe.

INGREDIENTS:
2 tablespoons cooking oil
1 head garlic, peeled and mashed
1 large onion, sliced
1 kilo pork ear and cheeks, parboiled, cleaned thoroughly and diced
3 tablespoons fish sauce
750 ml water
6 pieces finger chili
1/4 kilo talbos o bulaklak ng sampaloc (young tamarind leaves or shoots, flowers)

PROCEDURE:
1. In a large wok, heat the cooking oil and saute garlic, onions, pork ears and cheeks, one at a time, wait until the liquid of each ingredient  evaporates and the oil appears. Season with patis.
2. Add the water, boil, reduce heat, cover the wok, and simmer about 45 minutes or until the meat is tender.
3. Stir the chili and sampaloc shoots, correct seasoning and simmer another 5 minutes.