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- 20pcs. Quail eggs, hardboiled then shelled
- 1 cup corn kernels
- 2pcs. Carrots, cubed
- 1 large singkamas (native turnips), cubed
- ½ k. shrimp, peeled then sliced
- 1 small onion, sliced
- 1 head garlic, minced
- 1tbsp. patis
- Pepper to taste
- ½ cup green peas
- Heat oil and sauté onion and garlic.
- Add the shrimp. Allow to simmer.
- Season with patis and pepper.
- Add the carrots and the singkamas. Allow to cook some more.
- Add the peas and corn.
- Add the eggs last.