Tuesday, March 12, 2013


1 184g can century tuna chunks in vegetable oil, drained
2 tsp. brown sugar
3 tbsp. cooking oil
¼ cup shallots, chopped
2 tbsp. shrimp bagoong
2 tbsp. water or broth
1 tbsp. oyster sauce
1 finger pepper, sliced
4 cups cooked rice
2 tbsp. slice spring onions
1mdium green mango, cut into strips

1. Mix together tuna and sugar. Set aside.
2. Heat oil in a Meyer wok.
3. Sauté shallots and shrimp paste.
4. Add water and oyster sauce and stir until shrimp paste blend.
5. Add finger peppers and rice.
6. Stir until shrimp paste is blended with rice.
7. Add tuna add cook for about 2 minutes.
8. Add spring onions before removing from heat.
9. Top with scrambled eggs and serve with green mango strips on the side

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