Category : International Cuisine
Author : Guest
Hits : 2806
Date : 08/07/2003
1 tbsp. cooking oil 3 cloves garlic, minced 1 medium onion, minced 1 thumbsize ginger, sliced to strips 2 pieces MAGGI Pork Broth Cube, dissolved in 5 cups water 1 stalk lemon grass, tied to a knot 1/4 kg. pork pigue, sliced to strips 1 cup upo, sliced 1 cup patola, sliced 1/2 cup pork liver, sliced to strips spring onions, chopped
1. Heat oil and saute garlic, onion and ginger. Pour in broth and tanglad. Bring to boil and add pork. 2. Simmer until tender then add vegetables and liver. Simmer about 2 min. more then serve garnished with spring onions.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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