I can still remember the first time I ate “Dinuguang tangkay ng kangkong”. Which was cooked by my mother’s friend he is originated from Bicol Region. Mix with a little bit of pork and more water spinach stalks (tangkay ng kangkong). Not bad was good, then I tried also with “sayote” at home. That’s how I got an idea of why not turnip cabbage (kohlrabi). So, wanna have a try? This is the recipe.
YOU NEED…….
* 250 g Pork Belly
* 1 Onion
* 4 cloves Garlic
* a thumb-sized Ginger
* 2 pieces. Chili, spicy
* 1 Turnip Cabbage (Kohlrabi), big
* 4 cups of fresh Pork Blood
* 1/4 cup of Vinegar
* 4 pieces. Bay leaf
* some Vegetable oil
* Salt & Pepper
HOW TO…….
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