Team Diningding
1 tablespoon olive oil 2 cloves garlic, crushed 1/3 cup bagoong isda 4 cups water 4 tomatoes, quartered 1 onion, quartered 1 thumb-sized ginger, crushed 1 cup squash, cubed 1 bundle sitaw, cut into 2-inch long pieces 5 pieces sigarilyas,cut into 1-inch long pieces 2 finger chilis (siling haba) 5 pieces okra, halved 1 ampalaya, halved and sliced 1 eggplant, cut into 2-inch long pieces 4 shrimps 1 whole tilapia or bangus, fried or grilled COOKING INSTRUCTIONS Heat olive oil, then sauté garlic and bagoong for 3 minutes. Strain. In a saucepan, bring the water to a boil. Add the strained bagoong, tomatoes, onion, ginger and squash. When squash is half-cooked, add the sitaw, sigarilyas, sili, okra, and ampalaya. Do not stir. Cover and cook for 5 minutes. Add the eggplant and shrimps. Cover and cook until done. Add the fish on top, and cook until heated through. ***Team Diningding headed by the well respected RALPH51, we welcome team members !!
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