Monday, June 3, 2013




2 lbs tilapia, cleaned (about 1 kilo or 2 to 3 pcs)
3 cups coconut cream
3 cloves garlic, minced
1 medium onion, finely sliced
1 knob ginger, clip into strips
1-2 banana pepper or finger chili
1 tbsp. fish sauce (patis)
1 tbsp shrimp paste (bagoong)
 mug cooking oil
2 cups fresh spinach


1. Saute garlic, ginger, and onions in warm oil

2. Add the shrimp paste and fish sauce

3. Pour in the coconut cream and stir until natural oil from the coconut cream comes out

4. Add the banana pepper and simmer for 3 to 5 minutes

5. Lower the heat and add the tilapia and Simmer for 7 to 10 minutes

6. Add the spinach and simmer for about a minute

7. Serve Hot. Share and Enjoy!

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