Category : Soups
Author : Guest
Hits : 3698
Date : 03/07/2003
1/2 cup vegetable oil1 med. onion, chopped4 cloves garlic, chopped5 pcs. beefies hotdogs, sliced250 gms. fresh okra, trimmed & sliced 400 gms. tomatoes, chopped2 pcs. large lacatan bananas, sliced 250 gms. shrimps, cleaned, peeleddeveined & sliced in two2 tbsps. lemon or calamansi juice1 cup watersalt & cayennepepper
Heat oil in saucepan and saute onions and garlic over low heat. Add sliced hotdogs and mix well. Add okra and cook over low heat for 2 minutes. Add tomatoes then the banana slices, mix thoroughly.Simmer over moderately low heat for 5 minutes. Add the shrimps and lemon juice, season to taste with salt and cayenne pepper. Pour in the water, cover and simmer until shrimps are pink and firm, about 10 minutes. Serve as is or as toping on steamed rice. Makes 4 to 5 servings.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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