Ingredients:
1/2 kilo medium sized galunggong
1/2 cup vinegar
1/4 cup water
2 native green pepper
1 tablespoon salt
1 tablespoon MSG
2 tablespoon ginger, minced
1 1/2 cups coconut cream
Procedure:
1. Clean galunggong, arrange in a shallow pan.
2. Add salt, vinegar, water, pepper, ginger and vetsin.
3. Boil, do not stir.
4. Cook for 5 minutes.
5. Add coconut cream.
6. Stir gently so the cream would not curdle.
7. When it boils, cover and lower heat.
8. Cook for 10 minutes and until sauce thickens.
Serves four people.
