Mokasa ala Taco

(Monggo, Kalabasa, Sayote in a Taco Shell) Ingredients: 1 cup smashed monggo 1 cup kalabasa 1 cup sayote cup ground beef cup shelled shrimp cup monggo sprout Taco shells Pipino Cheese Mayonaise White pepper Garlic and Onion Oil Seasoning

Procedure: 1. Saute garlic and onion in hot oil. 2. Add ground beef and shrimp until golden brown. 3. Add smashed monggo, shredded kalabasa, sayote, and monngo sprout. Season wth salt, pepper and seasoning. 4. Fill 1 or 2 tablespoon of mixed ingredients in each taco shell. 5. Garnish with sliced pipino, mayonnaise and grated cheese.

A. Carbohydrates: Taco Shells B. Protein: monggo, ground beef, shrimp and monggo sprout C. Vitamins and Minerals: Kalabasa,sayote, pipino

Ginataang Tilapia (Tilapia in Coconut Milk)

Ingredients: 600 grams tilapia 4-6 gloves of garlic 1 thumb-sized piece of ginger 1 cup coconut cream(kakong gata) 2 cups coconut milk (gata) tsp. black/white pepper cup vinegar 1 green finger chili (siling pangsigang) 1 tsp. salt Chili leaves (dahon ng sili) Lemon grass

Preparation: 1. 2. 3. 4. Scale, wash and clean Tilapia. Crush, peel and mince the garlic. Peel and slice the ginger into thin pieces (1/2 cm.) If using mature coconut, extract cream and milk.

Cooking: 1. In a pot, combine Tilapia, garlic, ginger, coconut milk, lemon grass, black peper and vinegar. Simmer for about 5 minutes over medium heat. 2. Remove from heat. Just before serving:

1. Reheat, add the finger chili and coconut cream. Simmer for 1 minute more or until the sauce has thickened slightly. Add chili leaves and remove from heat immediately.