1/4 | cup | vegetable oil | |
1 | tablespoon | garlic | chopped |
1/2 | cup | onions | chopped |
1/4 | cup | ginger | fresh, chopped |
2 | tablespoons | dilao | fresh, (tumeric) |
1 | kg | pork | cooked and cut into 1/2 inch slices |
1 1/2 | tablespoon | hot chili peppers | (siling labuyo, chopped) |
1 1/2 | cup | bagoong alamang | |
6 | cups | coconut cream | |
2 | cups | hot green peppers | fresh (elongated variety), sliced diagonally into 1/4 inch strips |
1 1/2 | cup | red bell pepper | red peppers, fresh (elongated variety), sliced diagonally into 1/4 inch strips |
Directions
Saute garlic in hot oil. Add onions and cook until translucent. Stir in fresh ginger, dilao, and the sliced cooked pork. Stir continually for 5 minutes. Add bagoong alamang and chopped hot chilli (siling labuyo). Stir until the pork is completely covered by the mixture. (about 15 minutes.) Pour in 6 cups of coconut cream and add the sliced hot green and red peppers. Continue cooking for about 20 minutes. Add salt if necessary.Note: chillis and peppers to be added according to spiciness desired.
ill better try this one too when i get a chance to cook... heheheh.. and if im not that lazy to make one..bwahahahah..
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