Ingredients:
8 pcs tinapa (galunggong fillet or boneless bangus), fried
2 cloves garlic, minced
1 small onion, diced
1 tsp atsuete powder
1 tbsp peanut butter
½ tbsp glutinous rice flour (or plain flour, for thickening)
2 cups water
Pechay, blanched
2 pcs string beans, cut into 3-inch pieces
1 pc eggplant, sliced diagonally
½ Knorr broth cube
Shrimp paste (for dipping or as a side)
How to Cook:
1. Heat a little oil, dissolve atsuete powder until the oil turns orange, then sauté garlic and onion.
2. Add peanut butter and flour, stir until smooth.
3. Pour in water and add the broth cube; simmer until the sauce thickens.
4. Add blanched vegetables and fried tinapa.
5. Serve hot with shrimp paste on the side.
📝 Chef’s Tip: Use tinapa oil instead of regular oil for a deeper smoky flavor.
