February 8, 2009
GUISADONG GULAY INGREDIENTS
20 pcs. quail eggs, harboiled then shelled
1 cup corn kernels
2 pcs carrots, cubed
1 large singkamas (native turnips), cubed
1/2 kilo shrimp, peeled then sliced
1 small garlic, minced
1 tbsp. patis
pepper to taste
1/2 cup green peas
GUISANDONG GULAY PROCEDURES
1. Heat oil and saute onion and garlic.
2. Add the shrimp. Allow to simmer.
3. Season with patis and pepper.
4. Add the carrots and the singkamas. Allow to cook some more.
5. Add the peas and corn.
6. Add the eggs last.