INGREDIENTS:
- 350 g shrimps, with skin
- 2 large kamote, sliced
- 1 long ampalaya, sliced
- 2 pcs eggplants, sliced
- 3 cups chicken stock
- 3 tbsp bagoong
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tsp ginger, minced
- Salt and pepper, to taste
- Cooking oil
HOW TO COOK:
- Pour and heat some cooking oil in a pot.
- Sauté the garlic, ginger, and onion.
- Add- in the chicken stock and half of the kamote.
- Bring to a boil and simmer until kamote are soft.
- Add- in the ampalaya, remaining kamote, and eggplants then simmer for 7 minutes.
- Add- in the bagoong and shrimps then cook for 3 more minutes.
- Season with salt and pepper.
- Turn off heat and transfer to a serving bowl. Enjoy!
IMAGE: angsarap.net
Also try: Dinengdeng
