- 5 large ripe tomatoes, roughly chopped (we remove the seeds)
- 1 heaping tablespoon sauteed shrimp paste (we used the Kabayan brand bottled shrimp paste)
- 3 cloves garlic, finely chopped
- 1 medium onion, finely chopped
- 1 egg, whisked and seasoned with salt
- cooking oil
INSTRUCTIONS:
- Heat up some cooking oil in a pan over medium-low heat.
- Saute the garlic and onion.
- Add the tomatoes and mix occasionally until the tomato pieces have softened with the pulp separating from the skin.
- Add the sauteed shrimp paste, mix occasionally and cook for a couple of minutes.
- Finally, add the scrambled egg and mix continuously until the egg is cooked.
- Serve warm; it's especially great with fried fish! (Actually, it becomes more flavoursome the following day, if it lasts that long, that is)
Source: Adobong Blog
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