GINATAANG JELLYFISH (EGGPLANT AND DUMPLING IN COCONUT CREAM). Steam half kilo eggplant and your choice of siomai for 30 minutes. Fry cooked eggplant in a little oil, then add 1 cup fresh coconut cream, 1/2 tbs garlic powder and 1 pack 8g Maggi magic sarap. Press into eggplant and simmer on medium heat for 5 minutes. Arrange on plate to look like a jellyfish.
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