Ginisang Monggo

Ingredients:

* 1 cup munggo, washed

* 1/4 kilo pork belly, cut into small pieces

* 5 cups water

* 1 head garlic, minced

* 1 small onion, minced

* 4 pieces tomatoes, sliced

* 1 cup malunggay leaves

* 1 Knorr pork cube

* 1/2 teaspoon black pepper

* 2 tablespoon cooking oil

Directions:

1. In a casserole, put water, munggo, and Knorr pork cube.

2. Bring to a boil and simmer for 30 minutes or   until the munggo is cooked.

3. In a skillet, heat the oil and sauté the garlic, onion, and tomatoes.

4. Add the pork and sauté until lightly browned.

5. Add in the munggo and stock.

6. Season with pepper and add the malunggay leaves.

Nilagang Baka

Ingredients

1 1/2 lb. beef cut into 2x2 inch pieces

2 cubes beef bouillon or beef stock (plain water would suffice)

1 tsp. peppercorns

1 small onion chopped

2 medium-sized carrots cut into quarters lengthwise

3 medium-sized potatoes cut into quarters

1 small head of bok choy (pechay) (optional if not available)

1 small head of cabbage cut into quarters

salt and pepper to taste

Directions

1. Boil beef, peppercorns and onions in a pot     with enough beef stock to cover the meat.    Place lid on pot and simmer over medium     heat. If you want more stock (sabaw), add more.

2. After 30 minutes of boiling, or if the meat is very tender, add carrots and potatoes. Boil for another 10-15 minutes.

3. When vegetables are done, add the rest of the           ingredients and seasoning. Boil for another 5       minutes. Serve with rice.

      Serves 6 people