Sauteed' MungBean and Marinated Fried Milkfish

One of last week's dinner, Ginisang Munggo and Fried Marinated Milkfish. My son loves both of these dishes. he calls it soup :-). Anyway, once again the recipes are very easy, so I didn't put it here; but if you want, I will post it here, just let me know, Okay?

Marinated Bangus or Daing na Bangus (Milk fish)

garlic
vinegar (Datung Puti vinegar)
soysauce (Marca Pina Soy-sauce)
black pepper
1 whole Bangus

Procedure:
Make sure to clean the fish before marinating. depending on how big the fish is, you need a bigger measurement of vinegar over soysauce. just the right amount to make it slightly sour, then mx the garlic, and black pepper and pour it over the fish.. marinade for 1 to 2 days. make sure you cut the fish first in smaller chunks.. and after marinating.. fry that sucker and serve with hot garlic fried
rice!

Ginisang Munggo

1 cup munggo, washed

1/4 kilo pork belly, cut into small pieces
5 cups water
1 head garlic, minced
1 small onion, minced
4 pieces tomatoes, sliced
1 cup malunggay leaves
1 Knorr pork cube
1/2 teaspoon black pepper
2 tablespoon cooking oil

PROCEDURE :

1. In a casserole, put water, munggo, and Knorr pork cube.
2. Bring to a boil and simmer for 30 minutes or until the munggo is cooked.
3. In a skillet, heat the oil and saute the garlic, onion, and tomatoes.
4. Add the pork and saute until lightly browned.
5. Add in the munggo and stock.
6. Season with pepper and add the malunggay leaves.