ALMONDIGAS

ALMONDIGAS or MEATBALLS is fairly easy to prepare and cook. I remember I started preparing this dish years ago without following a recipe.

Ingredients:

500g ground pork
1/4 cup chopped carrots
1 tbsp minced garlic
1/4 cup chopped spring onion
1 egg
1/4 cup all purpose flour
1 8g MAGGI MAGIC SARAP
Salt and pepper to taste
1 tbsp cooking oil
1 tbsp crushed garlic
1 medium-sized onion, chopped
1 L water
2 pcs miswa

Procedure:
1. In a bowl, combine ground pork, carrots, garlic,
   sping onions, egg and all purpose flour.
2. Season with MAGGI MAGIC SARAP, salt and pepper to taste.
   Form around 2 tbsp of the prepared mixture into balls. Set aside.
3. Heat oil. Saute garlic and onion until limp.
   Pour in water and bring to a boil.
4. When boiling, slowly add in the prepared pork balls.
   Cook for another 10 minutes.
5. Add miswa and simmer for another 2 minutes. Serve hot.

Tokwa't Baboy ni Amah

You will need:

1/2 kilo pork lomo (terderloin), cut into strips

2 squares tokwa, cut into cubes then fried

2 tbsp soy sauce

1/3 cup flour

1 can (140g) Del Monte Tomato Sauce

1/2 cup water

50 g kintsay, sliced

100 g kuchay leaves, sliced (optional)

Here's how:

1) Sprinkle soy sauce on pork strips. Add flour, then mix together. Deep fry until brown. Set aside.

2) Combine water, pork and Del Monte Tomato Sauce. Simmer for 10 minutes.

3) Add kintsay, kuchay and salt to taste. Simmer for 5 minutes. Stir in tokwa. Serve