21 da shing leaves
2 cans coconut milk
1 small piece salted codfish, cubed
1 green banana pepper, chopped
Half beef bouillon cube
1 piece (1 inch long) gingerroot, peeled and thinly sliced
3 cloves garlic, minced
1 tbsp fish sauce
Salt and pepper
1 lb large shrimp, peeled, deveined and halved crosswise
Dry da shing leaves for 3 days. Remove tips of leaves and parts in between leaves. Cut off stems. Peel stems and cut into 1-1/2-inch-long pieces. Tear leaves into small pieces. Set aside.
In large saucepan, bring 1-1/2 cans of the coconut milk to boil, stirring constantly. Add da shing stems and codfish. Add banana pepper, bouillon cube, ginger, garlic, fish sauce, and salt and pepper to taste; cook for about 15 minutes. When stems are softened, add da shing leaves (do not stir in). Add remaining coconut milk; return to boil. Reduce heat and simmer, stirring occasionally, for 10 to 15 minutes. Add shrimp; cook just until opaque.
Salty Egg Salad
6 salted eggs (available at Asian supermarkets)
Quarter red onion
Half bunch fresh coriander, chopped
Cube eggs and tomatoes. Dice onion. Toss together in bowl; stir in chopped coriander. Season with salt if desired.
2 pkg frozen grated cassava (thawed)
1 jar young coconut strings (makapuno)
1/2 cup shredded Cheddar cheese
4 jackfruit, chopped
1 can condensed milk
In bowl, beat eggs. Add cassava, coconut strings, cheese, jackfruit and half of the condensed milk; mix well. Spread mixture in greased 13- by 9-inch glass baking dish. Bake in 350°F oven for 45 minutes. Remove from oven and pour half a can of condensed milk over cake. Return to oven and bake for 10 minutes longer or until cake tester inserted in centre comes out clean.