Ingredients
- 10 small green eggplants
- 50 kg small potatoes
- 10 green chillies (sliced)
- 1 tablespoon shrimp paste
- Salt and chicken stock to taste
- A cup of coriander leaves
How to do?
- Cut each eggplant into four parts.
- Cut small potatoes in half
- After they are washed, put them into a saucepan.
- Add chillies and shrimp paste
- Pour 2 cup of water
- Cook over a medium heat.
- When it starts to boil, add salt and chicken stock.
- After most of water has been absorbed, sprinkle coriander leaves.
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