Saturday, March 2, 2013

TUNA BAGOONG RICE


INGREDIENTS:

3 tbsp. cooking oil
3 tbsp. bottled shrimp paste
4 cups cooked rice
2 cans (185g) tuna hot and spicy or tuna flakes
½ cup frozen green peas
¼ tsp. ground black pepper
1 tsp. chopped garlic

PROCEDURE:
1. Heat cooking oil in large frying pan. Sauté shrimp paste, garlic and cooked rice.
2. Cooked for about 3 minutes to blend flavors well.
3. Add tuna hot and spicy, frozen peas and pepper and 1 tbsp. spring onion.
4. Place in a serving platter and garnish with strips of scrambled egg and remaining spring onion.

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