2 tbsp. cooking oil
1/4 cup shrimps, peeled and deveined
1/4 cup pork, sliced
1/4 cup squid head, sliced
2 pcs. black tokwa, deep fried and cut into
1 pc. white tokwa, deep fried and cut into
2 tbsp. onion, sliced
1 tbsp. garlic, minced
2 tbsp. oyster sauce
1/4 cup kinchay, chopped
2 tbsp. stock
A dash of sioktong (rice wine) or gin
2 cups kinchay, cut into 1 length
salt and pepper
1. Sauté garlic and onion in oil in high heat.
2. Add pork, shrimp, squid and tokwa.
3. Add oyster sauce, stock and bring to boil.
4. Add a dash of sioktong or gin. Lastly add the kinchay then simmer for 1–2 minutes and serve.