Ampaw Mayon express
2 tbsp. cooking oil
1/2 tbsp. grated ginger
1/2 tbsp. garlic
1/2 kilo shrimps, shelled and chopped
2 tbsp. green and red pepper, chopped
3 pcs. siling labuyo, chopped
2 pcs. siling panigang, chopped
1 cup gata (coconut milk)
Press 3 cups of cooked leftover rice onto the bottom of a greased tray and place under the sun to dry. When the rice dries and hardens, break into several pieces, then deep-fry in clean oil and serve with a dip.
1. Heat oil in pan. Sauté ginger, garlic, shallots and chopped shrimp. Add green and red pepper, siling labuyo, siling panigang and coconut milk. Simmer until thick and chunky. Serve with Rice Crackers.