Ingredients

The following ingredients have 12 Servings
  • 1 tablespoon canola oil
  • 2 tablespoons butter
  • 1 cup ham, cut into 1/2 inch cubes
  • 1 pound medium shrimps, peeled and deveined
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon fish sauce
  • 1 large singkamas, peeled and cut into 1/2-inch cubes
  • 2 large carrots, peeled and cut into 1/2-inch cubes
  • 1 cup frozen sweet peas, thawed
  • 1 cup water or chicken broth
  • 8 ounces all-purpose cream
  • salt and pepper to taste
  • 1/2 cup water
  • 1 teaspoon cornstarch

Instruction

  • In a wide pan over medium heat, heat oil. Add ham and cook for about 1 minute or until lightly browned. Remove from heat and keep warm.
  • In the pan, add shrimp and cook until color changes to pink. Remove from pan and keep warm. 
  • Add butter to the pan and heat until melted. Add onions and garlic and cook, stirring regularly, until softened. 
  • Add fish sauce and continue to cook for about 1 to 2 minutes.
  • Add carrots, singkamas, and ham. Stir to combine. 
  • Add water or stock and bring to a boil. Cover and simmer for about 5 minutes or until vegetables are almost done and liquid is slightly reduced.
  • Add green peas, quail eggs, and shrimp. Stir to combine. 
  • Add table cream. Season with salt and pepper to taste.
  • Simmer for about 3 to 5 minutes or until vegetables are tender-crisp.
  • In a bowl, combine the 1/2 cup water and cornstarch and stir until dissolved. Add to the pan, stirring constantly to prevent lumps.
  • Continue to cook for another 1 to 2 minutes or until sauce is slightly thickened. Serve hot.