Tuesday, October 4, 2011


1/2 kilo fresh galunggong (med. sized)
1 1/2 cup vinegar
1 1/4 cup water
2 native green pepper (long) 1 tbsp. salt
1 tsp. vetsin
2 tbsp. ginger, minced
1 1/2 cups coconut cream, thick;

Clean galunggong, arrange in a shallow pan. Add salt, vinegar, water, pepper, ginger and vetsin. Boil, do not stir. Cook for 5 minutes. Add coconut cream. Stir gently so the cream-would not curdle. When it boils, cover and lower heat. Cook for 10 minutes and until sauce thickens.

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