Carmina heard that YouTube has a new guideline for those who are considering to be fully monetized starting February 1, 2027 , lots of people will be affected. People are already having a difficult time accomplishing 4,000 public watched hour what happens when it is double task. Carmina is grateful she has passed the 3,000 public watched hours yet worried if don't reach being fully monetized. I know it explains that won't be affected however we want to make sure by February 1, 2027, that we are fully monetized giving me five months to work harder. As of August 9, 2026, Carmina has 383 public watched hours to accomplish to be fully monetized. My friends tell me better have extended public watched hours just to be safe. The only way to complete the public watched hours is either you have friends play your playlist, go live streaming and do premiere since counted as a live stream. Somehow, I am grateful had encounter YouTube friends helping me with my public watched hours. The...
Munggo
is a bean family that many Filipino love to eat in our home we eat this every
other Friday of the week and it is matched up with piksiw ng bangus.
Click here to find the Filipino Paksiw Bangus Recipe
In
English it is called mung beans.
Munggo Recipe
Ingredients:
- ½ Cup – Hibi (dried shrimp)
- 4 Pieces – Tinapa (smoke fish) -shredded, remove bones, head and tail
- 1 Cup – Munggo
- 1 – Cup Leaves of Ampalya or Spinach
- 2 Tbsp – Patis (fish sauce)
- 1 – Onion (chopped)
- 4 – Cloves Garlic (minced)
- 3 Cups – Pork broth or 2 Knorr Pork Cubes
- Optional – Chicharon (pork rind) - crushed
Day
Before:
Soak
munggo overnight in a bowl of one cup munggo with 3 cups of water.
Next
Day:
Rinse
munggo with cold water to drain it out until water is clear.
Cooking
Instructions:
- Boil munggo in 3 cups of pork broth until it becomes soft
- In a pot sauté garlic, onion in cooking oil add pork, tinapa and hibi cook for 3 minutes.
- Add boiled munggo beans, ampalaya leaves season with patis until soft
- Topping with chicharon
Ready
to serve in serving bowl.
.
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