Category : International Cuisine
Author : Ed
Hits : 3659
Date : 10/07/2005
1/4 kg. ground pork1/4 kg. shrimps, shelled and mincedsalt and pepper to taste2 bread slices, flaked1 egg, beaten3 tbsps. cooking oil8 cloves garlic, minced2 MAGGI Pork Broth Cube150 g. sotanghon, soaked1/4 cup black fungus (tengang daga), soaked and sliced1/4 cup kinchay
1. Combine first 5 ingredients in a bowl; mix thoroughly and form into 1 inch balls. Set aside.2. Heat cooking oil and saute garlic until golden. Set aside browned garlic for topping later.3. Heat MAGGI Pork Broth Cubes in oil. Add 6 cups water. Bring to boil. Drop prepared meatballs in boiling broth in small batches. Lower heat and simmer for 10-15 min.4. Add sotanghon and taingang daga. Continue cooking until noodles and mushrooms are cooked. Top with kinchay and fried garlic to serve.
Rub cut apples with lemon juice to keep slices and wedges creamy white for hours.
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