Black Beans and Pork...

Black or White? Green or Red? This time it would be BLACK BEANS since I already have featured white beans and green or mung beans or commonly known as monggo. Red beans is next on the line then. BLACK BEANS AND PORK STEW is a cheap yet great main dish for most Filipinos. A small pack of black...

Lugaw with Goto (Ric...

GOTO or RICE SOUP WITH BEEF TRIPE, as I have mentioned in my last recipe post, is the best pair of TOKWA’T BABOY. LUGAW is a local term for glutinous rice soup while GOTO is a Tagalog term for Beef Tripe or the edible internal organ from the stomach of a cow. To some, eating beef...

Tokwa’t Baboy ...

TOFU or BEANCURD or locally known as TOKWA is a soft soybean cake with 80% water. Tofu is a soft fermented soybean white block usually sold in squares. It is often an used to a meal as a meat substitute. One trick I learned from the market vendor – after soaking and washing the tofu...

Home-cooked Pork and...

Beans are high in protein content, packed with important minerals like calcium, phosphorus and iron, convenient as dried and a staple in most countries. Most beans are produced in Brazil, India, China, USA and Mexico – No wonder beans can be found in main dishes, side dishes, snacks,...

Nilagang Monggo (Ste...

Stewing is another way of preparing mung beans or monggo. This recipe is easier to cook than the Sauteed Monggo Beans that I posted previously. Just place all the main ingredient in a pot with water, boil it, wait until cooked,  season it and eat it. Some season it with plain salt but as a...

Ginisang Monggo (Sau...

Royce asked me to cook beans for dinner but wasn’t able to ask him of what beans he wanted. I have red, white, mung and black beans in our storage. Red beans are commonly known as chili beans, white are those we usually find in canned pork and beans, mung beans are the most popular...