Friday, March 10, 2006

Shrimp Sotanghon

Dear Bubut,
Here's another addition to your Lenten menu. We've given your favorite sotanghon a seafood twist! It's a delicious soup loaded with shrimps, tofu, toge, and of course, DEL MONTE Tomato Sauce! It's an easy recipe you can enjoy as merienda or light dinner. Just serve it with buttered toast for a filling treat! Have a great weekend!

Your friends at DEL MONTE Kitchenomics

You'll Need:

2 squares tokwa, (soy bean curd) fried and cut into strips
6 cloves garlic, crushed
1 pc meduim onion, sliced
16 pc (200 g) medium shrimps, shells removed
1 pouch (200 g) DEL MONTE Tomato Sauce
4-1/2 cups shrimp juice (from boiled shrimp shells)
5 cups toge (mung bean sprouts)
1 pack (125 g) sotanghon (mung bean noodles), cut 2" long
5 stalks green onions, cut 1" long

Here's How:

1. Sauté garlic and onion. Add DEL MONTE Tomato Sauce and shrimp juice. Season with 2 tbsp patis (fish sauce) and 1/4 tsp pepper. Simmer for 10 minutes.

2. Add toge, shrimps and tokwa and cook for about 5 minutes. Add sotanghon and simmer for another 5 minutes. Top with green onions just before serving.

MAKES 8 SERVINGS.COST: P 97.10 per recipe P 12.15 per serving
Lusog Note: Excellent source of Lysine - promotes growth in the young.


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