Ingredients:
4 cloves garlic, crushed
1 medium onion, sliced
1 kg halaan (clams), boiled in
1 1/2 cups water and shells removed
1 cup halaan broth
2 medium (200 g) carrots, sliced
1 large sayote, sliced
1 pouch (200 g) tomato sauce
3 heads (300 g) native pechay, sliced
1 medium red bell pepper, cut into strips
Directions:
1. Saute garlic, onion and halaan meat. Add halaan broth and season with 1 tbsp soy sauce, 1/2 tsp iodized salt (or 1 tsp rock salt) and 1/4 tsp pepper. Allow to simmer.
2. Add carrots and sayote. Simmer until half tender. Add tomato sauce. Simmer for 5 minutes. Add pechay and bell peppers. Simmer until cooked.
Notes:
Excellent source of Vit. A (for good eyesight)
Makes 7 servings.
Halaan replaces meat and shrimps.
Source: Del Monte Kitchenomics
