You'll Need:
2 tbsp garlic, chopped
2 tbsp ginger, chopped
1 pc medium onion, chopped
1-1/2 cups coconut milk
1 pouch (200 g) DEL MONTE Tomato Sauce
2 tbsp soy sauce or oyster sauce
1/2 kg shrimps, cleaned and trimmed
2-3 pc siling labuyo (chili pepper), sliced
1 pc beaten egg
25 g kinchay (Chinese celery)
Here's How:
1. Sauté garlic, ginger and onion until tender. Add coconut milk and DEL MONTE Tomato Sauce, stirring continuously until it boils. Add soy sauce, then season with salt and pepper to taste.
2. Add shrimps and siling labuyo. Cook for 10 minutes or until shrimps turns bright red.
3. Stir in beaten egg and cook until set. Add kinchay and let stand for a few minutes before serving.
MAKES 9 SERVINGS.
Lusog Note: Good source of Vitamin A - for good eyesight.
Saturday, May 15, 2010
Subscribe to:
Post Comments (Atom)
Followers
Blog Archive
-
▼
2010
(21)
-
▼
May
(21)
- HUMBA NA NANGKA
- MEATBALL SPAGHETTI
- FRUIT FRITTERS
- DILIS N SQUASH OKOY
- CHILI SHRIMPS
- CHICKEN TOKWA ADOBO
- FISH BURGER
- SWEET AND SPICY PORK
- Asadong Manok / Marinated Chicken Stew Recipe
- FRIED CHICKEN
- Pesang Manok / Boiled Chicken with Vegetable
- Sinigang na Manok
- Chicken Tinola /Boiled Chicken with Ginger
- BAKED CHICKEN MACARONI
- CHICKEN CASHEW SPREAD
- CHICKEN CALDERETA
- CHICKEN BINAKOL
- CHEESY EGGPLANT LAYERS
- BREADED PORK CHOP
- BEEF CHILI SOUP
- BEANS MEXICANA
-
▼
May
(21)
No comments:
Post a Comment