Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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1/2 |
cup | sorghum grain | |
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1 |
cup | green soybeans | blanch |
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1/2 |
cup | shrimp | shell |
|
1 |
tbsp | onion | chop |
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1 |
tbsp | vegetable oil | |
|
1 |
tsp | garlic | crushed |
|
2 |
cups | shrimp juice | |
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2 |
tbsp | patis (like fish sauce) | |
|
1 |
tsp | salt | |
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1/8 |
tsp | pepper | |
|
1 |
cup | green pepper leaves | |
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Recipe Instructions:
- Boil sorghum in 4 cups of water for 30 minutes stirring constantly to make porridge
- Blanch green soybeans and put aside for use in next step.
- Shell shrimp and lay aside for next step.
- Chop onion into medium pieces.
- Sauté garlic, onions, shrimps and blanched green soybeans for 10 minutes.
- Add shrimp juice and seasoning.
- Add sorghum, stirring once in a while to avoid scorching.
- Add green pepper leaves before removing from heat.
- Serve hot.