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Paksiw na Galunggong
1. Season galunggong with ½ sachet of MAGGI MAGIC SARAP®.
2. Sauté garlic , ginger and finger chili in oil. Add galunggong, vinegar and
peppercorn. Simmer for 2 minutes.
3. Add ampalaya, eggplant and water. Simmer for another 10 minutes. Season
with remaining ½ sachet of MAGGI MAGIC SARAP®. Transfer on a serving plate
Almost all fresh fish, specially with firm flesh may be cooked in the style of paksiw.
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6 pcs (6 pcs) galunggong, cleaned and scored
1 sachet 8g MAGGI MAGIC SARAP®
2 tbsp vegetable oil
2 cloves garlic, crushed
1 pc thumb-size ginger, cut into strips
1 pc finger chili
3/4 cup vinegar
1 tsp black peppercorn
1/2 pc small ampalaya, seeded, sliced and rinsed well
1 pc eggplant, sliced
1/2 cup water