INGREDIENTS
1/2 kilo fresh shrimps (medium size, shelled)
1 1/2 cup thick coconut cream/gata ng niyog
2 onions (coarsely chopped)
2 red and green bell pepper, (strips)
2 stalks onion leeks (cut into 2? long)
3 cloves garlic, crushed
2 tbsp curry powder
1 tsp vetsin
1 tsp pepper (powdered)
3 pcs eggplant sliced cut into 4pcs
2 3 jalapeno , minced salt to taste
1 1/2 cup thick coconut cream/gata ng niyog
2 onions (coarsely chopped)
2 red and green bell pepper, (strips)
2 stalks onion leeks (cut into 2? long)
3 cloves garlic, crushed
2 tbsp curry powder
1 tsp vetsin
1 tsp pepper (powdered)
3 pcs eggplant sliced cut into 4pcs
2 3 jalapeno , minced salt to taste
PROCEDURES:
Saute garlic until brown. Add onions, pepper strips, and garlic. Stir for 3 minutes. Pour in coconut cream then add shrimps and eggplant. Stir until it boils. Add curry powder, season with salt, vetsin, jalapeno, onion leeks and powdered pepper. Simmer until cream thickens.. Subtitute to coconut cream – 1/4 cup evaporated milk and 3/4 cup water
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