Around GMA

Britain's Andrew hands back Norwegian royal order, Norwegian palace says
Car falls off 600-foot cliff in Cebu, kills foreigner
Here are the additional fan benefits for KaoJane's fan meeting in Manila

Article Inside Page

Showbiz News

The sweetish monggo blends with the sour taste of the bangus belly. 
Monggo Guisado


INGREDIENTS:
1 cup monggo beans, soaked in water while prepping other ingredients
250 grams pound pork liempo, cut in strips
100 grams small shrimps, peeled and deveined
1 small pack chicharon, coarsely chopped
1 piece tinapa meat, scaled and shredded
1 cup malunggay leaves, without stem
3 tablespoons fish sauce
1 head garlic, minced
1 onion, chopped
salt and pepper to taste
1 1/2 liters water
1/4 cup cooking oil

PROCEDURE:
Boil the monggo beans in water until soft.
In a separate pan, sauté the garlic and onion. Add the pork, patis and boiled monggo but leave out the liquid. Sauté in the pan for 3 minutes.
Add the liquid from the boiled monggo and the rest of the water. Bring to a boil. Add water to desired thickness.
Stir in the shrimp and tinapa. Cook for another 2-3 minutes. Add malunggay leaves and salt and pepper to taste.
 

Bangus Belly Paksiw

INGREDIENTS:
500 grams bangus belly, cleaned and scales removed
1 medium ginger, sliced and pounded
1 head garlic, minced
1/2 cup vinegar
1 cup water
1 medium onion, sliced
1 small ampalaya, deseeded, sliced and put in water and salt
1 eggplant, sliced in half lengthwise and diagonally
3 finger chilis
2 teaspoons salt
1 teaspoon whole peppercorn

PROCEDURE:  
Heat pan, then pour in vinegar and water. Add salt and whole peppercorn then stir. Bring to a boil until vinegar is cooked.
Arrange the fish in the pan along with the ginger, garlic, onion, ampalaya, eggplant and finger chilis. Cover and simmer in low to medium heat for 12 minutes. Turn off the heat and transfer to a plate.