INGREDIENTS:
- 1 cup water
- 1 kilo alimango, halved
- ¼ kilo clams
- ¼ kilo mussels
- ¼ cup oil
- ¼ kilo shrimps
- 2 tbsp. thinly-sliced ginger
- ½ cup onion rings
- 2 medium red bell peppers, sliced
- ¼ cup sliced leeks
- ½ cup Oyster Sauce
- 2 packs All-purpose Cream
- 1 8-gram sachet MAGGI MAGIC SARAP
- 1 tbsp. sugar (or to taste)
- ½ cup oyster meat
INSTRUCTIONS:
- Bring water to a boil in a large pot. Add alimango and cook covered for 5-10 minutes (depending on the size). Remove alimango, let cool and cut into serving pieces, cracking the claws.
- Return liquid to boiling and add clams and mussels, cooking covered for 1 minute. Remove mussels and clams, discarding any that did not open. Reserve liquid.
- Heat half the oil in a large pan. Saute shrimp for 1 minute and set aside.
- In the same pan, add remaining oil. Saute ginger, onion, leeks and bell peppers until fragrant. Add Oyster Sauce and All-purpose Cream. Season with MAGGI MAGIC SARAP and sugar and let simmer for 2 minutes.
- Add seafood and oyster meat to the pan. Cook for 1 minute more and remove from heat.
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