Monday, January 22, 2007

Lagat (Ampalaya con Carne


1 c pork (cut into small strips)
2 medium-size ampalaya (cut julliene style thinly)
2 large tomatoes (chopped)
1 onion (chopped)
4 cloves of garlic (chopped)
2 tbs oil
1 egg (scrambled)
salt and pepper to taste

In a pan, heat oil and brown pork. Add onion and garlic and tomatoes and cook until onion is translucent. Add ampalaya and salt and pepper to taste. Allow to boil and simmer for about 10 minutes or until ampalaya is done. Add scrambled egg and stir to coat vegetables.

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