INGREDIENTS:
- 1/3 lb. shrimp, shell on, with or without head
- 1/4 lb. kalabasa (squash), peeled and quartered
- 1/4 lb. okra, cut diagonally into 1 inch length
- 1/4 lb. sitaw (string beans), cut into 2 inches length
- 1 pc. medium talong (eggplant), sliced
- 1 pc. medium ampalaya (bitter melon), sliced
- 1 pack frozen malunggay (horse radish) leaves
- 3 cloves garlic, minced
- 1/2 cup onions, chopped
- 2 tbsps. ginger, sliced thin
- 1 tbsp. bagoong (shrimp paste)
- salt and pepper to taste
- 6 cups water
INSTRUCTIONS:
- Boil water in a pot. Add shrimps and shrimp paste.
- Add garlic, onions and ginger. Continue to cook until shrimps turn pink.
- Add squash and okra. Simmer in low medium low fire until squash are little tender.
- Add string beans and ampalaya. Simmer for 2 minutes.
- Add eggplant. Simmer for another 2 minutes.
- Add malunggay leaves and simmer for 1 minute.
- Serve hot with rice.
Source: Tilawan Ta!
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