Category : International Cuisine
Author : Ed
Hits : 3436
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.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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