To make this vegetarian, use vegetable broth instead of chicken. Fry in hot oil until it is crisp outside and inside is a pale pink. Today’s stew, enjoyed widely in Sierra Leone, with variations all over West Africa, is made of a smooth okra and eggplant sauce simmered gently with beef. Note: To make the fried pork belly, slice the pork belly into a thin strip. Spoon rice into a plate or bowl, add the stew and a slice or two of fried pork belly. Allow to simmer for 10-15 minutes or until vegetables are tender but not soft. Add the stock, coconut milk, ginger, red pepper flakes and basil to the pot. Add the garlic, eggplant, tomato, and sweet potatoes and cook, stirring frequently for 5 more minutes. Add the chicken broth and the shrimp paste stir until mixture is well combined allow it to come to a boil. In a large pot over medium high heat, sauté the onions in 1 teaspoon of peanut oil until fragrant and translucent. ![]() Continue to stir for 1 minute, add the string beans, bitter melon and eggplant. Continue stirring until tomatoes are heated through (approximately 3-4 minutes). Add onions and garlic, fry until aromatic and the onions are translucent (do not allow garlic to burn). The fried pork belly adds a nice texture to the vegetable and rice dish.ġ Bitter melon (an acquired taste can be omitted) - cut in half, remove seeds and cut into bite size pieces.ġ cup of calabasa (hard squash) - remove seeds, cut into bite size piecesġ 14oz can of plum tomatoes (chopped), save the juice If you cannot find the Philippine version (bagoong), then feel free to use one of the others. ![]() ![]() Indonesian and Thai also have shrimp paste. ingredients 1 lb okra or (10 ounce) package frozen okra 1 eggplant, about a pound 2 medium zucchini 2 medium green bell peppers 1 large onion 3 tomatoes. You can find shrimp paste at your local Asian grocery store. This is a classic Philippine dish that uses shrimp paste.
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