Suprise your family with this dish that's surprisingly richer with a more well-rounded flavor. Add a healthy dose of lycopene to your favorite gata-based recipe of shrimps, pork and ubod. Try it!
WHAT YOU'LL NEED:
2 cups thin coconut milk (second extraction)
1/2 kg ubod (coconut shoots), cut into strips
200 g liempo (pork belly), cut into strips
6 cloves garlic, crushed
1 pc large onion, sliced
1 can (140 g) Del Monte Tomato Sauce
300 g shrimps
3 pcs medium bell peppers, cut into strips
1 cup thick coconut milk ( first extraction)
HERE'S HOW:
1. Combine the thin coconut milk, ubod, liempo, garlic and onion. Simmer for 20 minutes.
2. Add the remaining ingredients except thick coconut milk. Simmer for 10 minutes. Add the thick coconut milk and salt to taste. Simmer for 5 minutes. Serve hot.
Makes 8 servings
High in Vitamin C - helps fight common infections.
WHAT YOU'LL NEED:
2 cups thin coconut milk (second extraction)
1/2 kg ubod (coconut shoots), cut into strips
200 g liempo (pork belly), cut into strips
6 cloves garlic, crushed
1 pc large onion, sliced
1 can (140 g) Del Monte Tomato Sauce
300 g shrimps
3 pcs medium bell peppers, cut into strips
1 cup thick coconut milk ( first extraction)
HERE'S HOW:
1. Combine the thin coconut milk, ubod, liempo, garlic and onion. Simmer for 20 minutes.
2. Add the remaining ingredients except thick coconut milk. Simmer for 10 minutes. Add the thick coconut milk and salt to taste. Simmer for 5 minutes. Serve hot.
Makes 8 servings
High in Vitamin C - helps fight common infections.
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