Sugpo with Laing
Prepared during Regional Fiesta Food Heat
Junior MasterChef Pinoy Edition
by Gilbert Go
Garlic
Onion
Siling Haba
Taro leaves
Coco milk
Coco cream
Tinapa (Smoked Fish)
Sugpo (Prawns)
Salt
Pepper
Patis (Fish Sauce)
Taro Leaves
Instructions:
1. Season prawns with salt and pepper, and set aside.
2. Make coco cream and coco milk and set aside
3. Pan fry the prawns
4. Simmer coco milk and add garlic, onions, and Tinapa. Simmer for about 15mins.
5. Add taro leaves, Sili Haba and let it simmer until coco milk is reduced
6. Add simmered coco cream until thickened. Season with Patis, salt and pepper.
7. Arrange in plate and top with Sugpo.
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