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17 June 2010

Veggies in Coconut Milk

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Another week, another recipe.

My favorite veggies include squash, eggplant, okra, and baguio beans. Here's a recipe combining three of my favorites and making it into a dish that I love.

What you need:

1/2 of a medium sized squash, cut into squares
1 bunch of okra, sliced into 2
2 pcs of medium sized eggplants, cut diagonally
1/4K shrimp (take the shells off)
1/4K shrimp paste or 1 small can of barrio fiesta cooked shrimp paste
1 medium onion, finely chopped
3 cloves garlic minced
1 Can of Coconut Milk or 1 medium coconut, extract the milk
3 tablespoons of cooking oil
salt and pepper to taste


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How to cook it

1. Saute the shrimp in garlic and onion until the shrimp turns orange
2. Add the squash when the shrimp is cooked,
3. Add the coconut milk after the squash has been cooked (tender)
4. When the coconut milk starts to boil, add the okra, eggplant and shrimp paste
5. Simmer for five minutes
6. Add ground pepper and salt
7. Simmer for another five minutes or until the coconut milk turns thick.

Serve it with freshly cooked rice or eat it on its own.

Enjoy!


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