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Ingredients:
| 1 | pc (50 g) | onion, sliced thinly |
| 3 | cloves | garlic, crushed |
| 1 | pc (40 g) | tomato, sliced |
| 2 | tbsp | cooking oil |
| 1/4 | kg | MONTEREY GROUND PORK or MAGNOLIA CHICKEN STATION GROUND CHICKEN |
| 1/2 | cup | pork or chicken stock |
| 1 | tbsp | fish sauce |
| 2 | bundles (80 g each) | vermicelli noodles, soaked in water then cut in half |
| 2 | pc (240 g) | ampalaya (bitter gourd), sliced thinly |
Procedure:
1. In a medium sized pan, sauté onion, garlic, and tomato in oil until tender.
2. Add meat and sauté until meat color changes.
3. Add pork or chicken stock and fish sauce. Bring to a boil.
4. Once boiling, add noodles and lower heat. Simmer until noodles are almost cooked.
5. Add bitter gourd and do not stir. Cover and cook until tender.
Makes 5 servings.
Tip/s:
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