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1/4 kilo pork, thinly sliced 1 cup Baguio beans 3 cups long chili or jalapeno peppers 1 onion, minced 1 head of garlic, minced 1 cup coconut milk 1 cup coconut cream 2 tablespoons of cooking oil Salt to taste In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain. In a cooking pan, heat cooking oil and brown sliced pork for a few minutes. In another pan, saut minced garlic and onion. Add to the saut the browned pork. Then add the coconut milk, bring to a boil and simmer for 10 minutes. Add the chili peppers, Baguio beans and cook until dish gets a little dry. Add the coconut cream and simmer until the sauce thickens. Salt to taste.