August 4, 2008
1/4 kilo shrimps, shelled
1 large carrot, sliced into thin circles
1/4 kilo cabbage, divided into small cubes
1/4 cauliflower, divided into flowerettes
2 stalks leeks, cut into 2-inch portions
2-3 stalks celery, cut into 1-inch portions
1/4 kilo sitsano
1 red or green bell pepper, sliced
2 large onions, quartered
3 cloves garlic, crushed
2 cups chicken broth
12 pcs quail eggs, hard-boiled and shelled
1 tbsp cornstarch, dissolved in water
2 tbsp patis
1/4 kilo chicken liver and giblets (optional)
oil for sautèing
1. Sautè garlic until brown, then add onions. When onions are almost done, add shrimps, liver and giblets.
2. Saute for 2 minutes then add patis. Stir. After 3 minutes, pour in 1/2 cup of water. Cover.
3. When almost dry, pour in chicken broth. Simmer until half done. Add the remaining vegetables.
4. Add quail eggs. Pour in water with dissolved cornstarch to thicken the sauce. Simmer for 1-2 minutes, then remove from heat.