- ¼ cup cooking oil
- ½ head of garlic, finely crushed
- 2 large native or red onion, minced
- 100 grams lean ground pork
- ¼ cup fish sauce
- Chicken stock
- 6 cups water
- 1 small can (158 ml) evaporated milk
- ½ tsp of ground black pepper
- 400 grams macaroni
- 1 small (100 g) carrot, coarsely chopped
- 1 stalk of minced celery (no leaves & can be optional)
- 24 pcs hard-boiled quail eggs, shelled
Procedure:
- In a large casserole, sauté garlic in oil until golden brown in medium-high heat. Add onion. Cook ‘til soft. Place ground pork and fish sauce. Sauté ‘til all liquid evaporates. Add chicken stock and water. Cover. Bring to boil.
- Add carrot and celery. Cover. Cook for 3 minutes. Put quail eggs. Cook for another minute.
- Serve immediately.
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