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from my tiny, little kitchen

From my tiny, little kitchen. Thursday, July 26, 2012. Stewed Mung Beans with Coconut Milk [Ginataang Monggo]. This recipe is a long overdue request of my friend Joey. i hope he enjoys cooking it and enjoys eating it more. =D. 1-2 Tbsp. cooking oil. 4-5 cloves [or more] garlic, minced. 1 medium [or large] onion, roughly sliced. 2-3 [or more] ripe tomatoes, seeded and quartered [optional]. 1/4 kilo raw mung beans, precooked [how to at the below]. Chili leaves [as much as you want]. Salt and pepper to taste.

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from my tiny, little kitchen | theambivalentcook.blogspot.com Reviews
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From my tiny, little kitchen. Thursday, July 26, 2012. Stewed Mung Beans with Coconut Milk [Ginataang Monggo]. This recipe is a long overdue request of my friend Joey. i hope he enjoys cooking it and enjoys eating it more. =D. 1-2 Tbsp. cooking oil. 4-5 cloves [or more] garlic, minced. 1 medium [or large] onion, roughly sliced. 2-3 [or more] ripe tomatoes, seeded and quartered [optional]. 1/4 kilo raw mung beans, precooked [how to at the below]. Chili leaves [as much as you want]. Salt and pepper to taste.
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1 ingredients
2 procedure
3 garlic
4 short cut version
5 my take
6 posted by chiarajulieann
7 0 comments
8 email this
9 blogthis
10 share to twitter
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from my tiny, little kitchen | theambivalentcook.blogspot.com Reviews

https://theambivalentcook.blogspot.com

From my tiny, little kitchen. Thursday, July 26, 2012. Stewed Mung Beans with Coconut Milk [Ginataang Monggo]. This recipe is a long overdue request of my friend Joey. i hope he enjoys cooking it and enjoys eating it more. =D. 1-2 Tbsp. cooking oil. 4-5 cloves [or more] garlic, minced. 1 medium [or large] onion, roughly sliced. 2-3 [or more] ripe tomatoes, seeded and quartered [optional]. 1/4 kilo raw mung beans, precooked [how to at the below]. Chili leaves [as much as you want]. Salt and pepper to taste.

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theambivalentcook.blogspot.com theambivalentcook.blogspot.com
1

from my tiny, little kitchen: Basic Recipe for Sautéed Vegetables [for beginners]

http://theambivalentcook.blogspot.com/2010/10/basic-recipe-for-sauteed-vegetables.html

From my tiny, little kitchen. Wednesday, October 27, 2010. Basic Recipe for Sautéed Vegetables [for beginners]. I have a weight-loss champion who i follow over at tumblr who recently posted that she needs help with cooking. and i remembered that i also have other friends who might want to learn to cook and eat healthy so i hope this will help them as well. The main ingredients are:. 2 cloves of garlic, chopped or sliced [or use bottled minced garlic, sold at supermarkets]. 1 or 2 ripe tomatoes [optional].

2

from my tiny, little kitchen: I love Arugula!

http://theambivalentcook.blogspot.com/2011/03/i-love-arugula.html

From my tiny, little kitchen. Wednesday, March 16, 2011. I really do not know what to call this salad because i just invented it. it's pretty simple to make but it tastes so good. i did not miss the cheese shavings nor the nuts i usually put in my salads to make them more tasty. Here's how i made it:. Wash 3 oz. of baby romaine lettuce and about 1 oz arugula in running water. pat dry with paper towels. Drop in the lettuce and arugula and with clean hands, coat the leaves with the dressing. An added bonus...

3

from my tiny, little kitchen: Stewed Mung Beans with Coconut Milk [Ginataang Monggo]

http://theambivalentcook.blogspot.com/2012/07/stewed-mung-beans-with-coconut-milk.html

From my tiny, little kitchen. Thursday, July 26, 2012. Stewed Mung Beans with Coconut Milk [Ginataang Monggo]. This recipe is a long overdue request of my friend Joey. i hope he enjoys cooking it and enjoys eating it more. =D. 1-2 Tbsp. cooking oil. 4-5 cloves [or more] garlic, minced. 1 medium [or large] onion, roughly sliced. 2-3 [or more] ripe tomatoes, seeded and quartered [optional]. 1/4 kilo raw mung beans, precooked [how to at the below]. Chili leaves [as much as you want]. Salt and pepper to taste.

4

from my tiny, little kitchen: chicken curry

http://theambivalentcook.blogspot.com/2010/09/perfect-chicken-curry.html

From my tiny, little kitchen. Wednesday, September 29, 2010. I know. it's like the most basic dish ever. but i don't want this to be a one-time-hit so i'm writing every little thing i did. so can repeat the perfection again, and again, and again. At least 4 hours before:. Rub chicken pieces with salt, pepper, spanish paprika, fennel powder, curry powder, and cumin. sprinkle dried sage, rosemary, oregano, and whatever herb whose bottle says it is good for poultry. 2 hours before mealtime:. Add back the ch...

5

from my tiny, little kitchen: adobo de campesino from Yummy magazine september 2010 issue

http://theambivalentcook.blogspot.com/2010/10/adobo-de-campesino-from-yummy-magazine.html

From my tiny, little kitchen. Sunday, October 10, 2010. Adobo de campesino from Yummy magazine september 2010 issue. This dish was a revelation. but not in a way i expected. i realized that i was already cooking this dish for the longest time and only now did i find out that it had a special name. My mom used to stir-fry sitaw. To us kids. dribble a bit of this 'liquid gold' on steamy, hot rice and we were sure to ask for seconds and even third helpings. I unwittingly cooked adobo de campesino. Pork bell...

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From my tiny, little kitchen. Thursday, July 26, 2012. Stewed Mung Beans with Coconut Milk [Ginataang Monggo]. This recipe is a long overdue request of my friend Joey. i hope he enjoys cooking it and enjoys eating it more. =D. 1-2 Tbsp. cooking oil. 4-5 cloves [or more] garlic, minced. 1 medium [or large] onion, roughly sliced. 2-3 [or more] ripe tomatoes, seeded and quartered [optional]. 1/4 kilo raw mung beans, precooked [how to at the below]. Chili leaves [as much as you want]. Salt and pepper to taste.

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