Ingredients:
6 pcs. large alimasag, rinsed and drained
1 ½ cups Water
1 tspn. Whole peppercorn
3 tbspns. Crushed ginger
1 pc. Dried bay leaf
3 cups Coconut milk, 2nd extract
2 tbspn. Garlic chopped onion chopped
¼ cup Vinegar
¼ tspn. Chicken powder
1 cup Coconut cream 1st extract
2 pcs. Siling labuyo minced
½ cup Malunggay leaves
Salt and pepper to taste
Procedures:
· Put whole alimasag in pot. Add enough water to cover alimasag, crushed ginger, peppercorn and bay leaf. Boil until done. Remove from pot, drain and set aside to cool.
· Flake the meat, keep the shell and set aside.
· In sauce pan put coconut milk, garlic, onion and ginger, let boil and simmer stirring constantly to avoid curdling until the coconut milk thickens and reduced to half.
· Add flaked alimasag, vinegar and simmer until oil start to come out.
· Season with salt and pepper to taste and chicken powder.
· Put whole alimasag in pot. Add enough water to cover alimasag, crushed ginger, peppercorn and bay leaf. Boil until done. Remove from pot, drain and set aside to cool.
· Flake the meat, keep the shell and set aside.
· In sauce pan put coconut milk, garlic, onion and ginger, let boil and simmer stirring constantly to avoid curdling until the coconut milk thickens and reduced to half.
· Add flaked alimasag, vinegar and simmer until oil start to come out.
· Season with salt and pepper to taste and chicken powder.
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