Ingredients
- • 2 tbsp. cooking oil
- • 1 tsp. grated ginger
- • 1/4 cup chopped onions
- • 1/2 cup squid, ink sac and skin removed, sliced into 1/2 inch thick rings
- • 1/2 cup small shrimps
- • 1/4 cup diced potatoes
- • 1/4 cup diced red bell pepper
- • 4 cups water
- • 1 MAGGI Chicken Broth Cube
- • 1/2 cup shell pasta
- • 1 cup CARNATION Evap
- • 1 cup sili leaves
- • 1/4 tsp. salt or to taste
Instructions
- Heat oil, sauté ginger and onion until limp. Stir-in squid, cook for 2 minutes then add shrimp and cook until it turns orangein color. Transfer seafood mixture into a bowl. Set aside.
- In the same pan, sauté potatoes and bell pepper until half cooked.
- Pour in water and bring to a boil. Add MAGGI Chicken Broth Cube and the shell pasta. Cook for 5 minutes.
- Add back the seafood mixture then pour in CARNATION Evap. Simmer for another minute.
- Add sili leaves. Season to taste. Serve while hot.
