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Servings
-
4
+
1/2 kilogram galunggong, cleaned and scored
galunggong, cleaned and scored
1 sachet 8g MAGGI® Magic Sarap®
8g MAGGI® Magic Sarap®
2 tablespoons vegetable oil
vegetable oil
2 cloves garlic, crushed
garlic, crushed
1 tablespoon thumb-sized ginger, cut into strips
thumb-sized ginger, cut into strips
1 piece siling panigang
siling panigang
1/2 cup Vinegar
Vinegar
1 teaspoon Black Peppercorn
Black Peppercorn
1/2 cup sliced ampalaya, salted for 10mins and rinsed well
sliced ampalaya, salted for 10mins and rinsed well
1 piece eggplant, sliced
eggplant, sliced

3/4 cup Water
Water
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Instructions
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SIMPLY GOOD TIP
Paksiw is best served the day after it is cooked for a more developed flavor of the dish.
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