By Chef Editha Singian
½ cup California Raisins
2 tbsp vegetable oil
½ cup sliced red onion
3 cloves minced garlic
½ cup peeled raw shrimps
½ cup cooked chicken, shredded
¾ cup shrimp broth
1 tbsp soy sauce
1 cup sliced cabbage
1 small carrot, julienned
4 cups buko strips
Freshly ground pepper
Sprigs of cilantro
1
Heat vegetable oil in a skillet and sauté the onion and garlic. Add shrimps, chicken, broth, soy sauce and pepper. Allow to boil then add cabbage and carrot. Do not overcook.
2
Heat vegetable oil in a skillet and sauté the onion and garlic. Add shrimps, chicken, broth, soy sauce and pepper. Allow to boil then add cabbage and carrot. Do not overcook.
CategoryMain DishesCooking MethodBoil, Saute
Ingredients
½ cup California Raisins
2 tbsp vegetable oil
½ cup sliced red onion
3 cloves minced garlic
½ cup peeled raw shrimps
½ cup cooked chicken, shredded
¾ cup shrimp broth
1 tbsp soy sauce
1 cup sliced cabbage
1 small carrot, julienned
4 cups buko strips
Freshly ground pepper
Sprigs of cilantro
Directions
1
Heat vegetable oil in a skillet and sauté the onion and garlic. Add shrimps, chicken, broth, soy sauce and pepper. Allow to boil then add cabbage and carrot. Do not overcook.
2
Heat vegetable oil in a skillet and sauté the onion and garlic. Add shrimps, chicken, broth, soy sauce and pepper. Allow to boil then add cabbage and carrot. Do not overcook.