Category : Seafood
Author : Menia
Hits : 2907
Date : 10/07/2005
2 tbsp. cooking oil1 tsp. grated ginger1/4 cup chopped onions1/2 cup squid, ink sac and skin removed, sliced into 1/2 inch thick rings1/2 cup small shrimps1/4 cup diced potatoes1/4 cup diced red bell pepper4 cups water1 MAGGI Chicken Broth Cube1/2 cup shell pasta1 cup CARNATION Evap1 cup sili leaves1/4 tsp. salt or to taste
1. Heat oil, sauté ginger and onion until limp. Stir-in squid, cook for 2 minutes then add shrimp and cook until it turns orangein color. Transfer seafood mixture into a bowl. Set aside.2. In the same pan, sauté potatoes and bell pepper until half cooked.3. Pour in water and bring to a boil. Add MAGGI Chicken Broth Cube and the shell pasta. Cook for 5 minutes.4. Add back the seafood mixture then pour in CARNATION Evap. Simmer for another minute.5. Add sili leaves. Season to taste. Serve while hot.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
Tip/Trivia of the Day Archive
Turkey And Cranberry Sandwich