Sunday, February 24, 2013

BANGUS AT KADYOS

INGREDIENTS:

1 cup kadyos (pigeon pea)
1 medium onion, sliced
¼ cup strained bagoong isda
1 bunch (180g) sitaw, cut 2” long
2 medium (350g) bangus, each sliced into 3
1 can (227g) tomato sauce
2 cups malunggay leaves



HOW TO COOK:
1.       Boil kadyos, onions and bagoong isda in 2 cups water until tender. Add sitaw. Cook for another 5 minutes.

2.       Add bangus and tomato sauce. Cook for another 10 minutes. Add malunggay. Cook for 2 minutes more.


Makes 6 Servings.

Nutrition Facts:
70% RDA for Vitamin C

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