Ingredients

The following ingredients have 4 Servings
  • 5 cups water
  • 1 onion. peeled and quartered
  • 2 medium Roma tomatoes, quartered
  • 2 tablespoons fish sauce to taste
  • 1 cup daikon radish, peeled and sliced into 1/2 inch thick
  • 1 pound shell-on shrimp, tendrils trimmed, washed and drained well
  • 1/2 cup freshly-squeezed calamansi juice
  • 2 bunches pak choi, stems trimmed and leaves separated
  • salt to taste

Instruction

  • In a pot over medium heat, bring rice washing or water to a boil.
  • Add onions, tomatoes, and radish. Cook for about 2 to 3 minutes.
  • Add shrimp, calamansi juice, and fish sauce.
  • Continue to cook for about 3 to 5 minutes or just until shrimps color changes to pink and vegetables are tender yet crisp.
  • Add pechay, pushing down into broth with back of spoon. Turn off heat, cover and allow residual heat to soften leaves.
  • Season with salt to taste. Serve hot with fish sauce on the side, if desired.