J
Jeanh
Guest
INGREDIENTS:
- 1 medium fully cleaned tilapia slitted
- ¼ kilo fresh shrimps-head and tails removed
- ¼ kilo small squid (dark large bigfin reef squid “lumot” type or the small pinkish round Indian one),fully cleaned, “ink sac” and “pen” (the hard plastic-like sheet) removed
- 1.5 to 2 liters coconut milk (should you have the powder or paste form, just add water)
- 10 grams sea or fine salt
- 5 grams ground black pepper
- optional 3 grams of MSG
INSTRUCTIONS:
- Season seafood with salt and pepper. Tumble and toss well to spread seasoning. Line up on top of heated banana leaf.
- Boil coconut milk. Once boiling, add into wok your seafood. Include the banana leaf.
- Cover and cook for 30 minutes.
- Done. Scoop up cooked seafood in banana leaf-lined plate. Pour unto bowl your cooked coconut milk which may serve as sauce, dip or soup for your pleasure.
Notes:
You may add “sili pansigang” (chili finger or banana pepper) and/or sliced carrots in the boiling coconut milk.
