Prep Time   20 minutes

Cook Time  25 minutes

Total Time   45 minutes

Yield             4 servings


• 4 cloves Garlic, minced

• 1 medium Onion, chopped

• 2 tablespoons Cooking Oil,

  for sauteing

• 1 cup Pork Shoulder, pre-boiled,       sliced in strips

• 1 Cauliflower, cut the florets only,

• 2 Carrots, cut in strips

• 1 cup Snow Peas Sitsaro, ends      trimmed

• 1/2 Cabbage, cut in 1/4 inch thick

• 1 each Green and Red Bell Pepper,      cut in strips

• 2 tablespoons Fish Sauce Patis

• 1 cup pork or shrimp broth

• 1 cup Shrimps, shelled and     deveined

• 12 Quail Eggs, pre-cooked and      shelled(optional)

• 1 tablespoon Cornstarch or

   Tapioca Starch, dispersed in

   1/2 cup water

• 1 teaspoon Salt

• 1/4 teaspoon Pepper


In a large pan over medium heat, saute the garlic and onion in the cooking oil. Add the pork and shrimps and cook for 2 minutes.

Add cauliflower, red and green bell peppers and snow peas, together with the fish sauce and saute for 3 minutes.

Pour in the pork stock, put the cover on and simmer for 10-12 minutes.

Stir in the shrimps and quail eggs.

Thicken the sauce with the cornstarch dispersed in water mixture.

Season with salt and pepper.

Serve hot with rice.

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