1 cup coconut milk 1/8 teaspoon salt
2 segments garlic, minced 6 cups malunggay leaves
1 medium onion, sliced 1/2 cup thick coconut milk
Put coconut milk, garlic and onion in a carajay.
Season with salt and bring to a boil for 10 minutes.
Stir constantly while boiling. Add malunggay leaves and thick coconut milk.
Cook for 5 more minutes. Serve hot.
Yield: 4 to 6 servings.
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