• Ingredients: 1/4 cup cooking oil 1 tbsp chopped garlic 1/2 cup chopped onion 1/2 cup Bagoong Alamang (Shrimp paste) 12 jumbo shrimps 1 cup pork, sliced 2 cups coconut cream 1 cup fresh hot green pepper, sliced diagonally in 1/4 inch strips (elongated variety of pepper) 1/2 cup fresh red hot pepper sliced diagonally in 1/4 inch strips (elongated variety of pepper) 6 slender eggplants (Japanese) sliced diagonally in 1/4 inch strips Procedure: Saute garlic in hot oil. Add onions and cook till translucent. Add Bagoong Alamang. Stir continuously for 5 minutes. Add pork and stir till covered by mixture (for about 10-15 minutes). Add shrimps and stir continuously until they are all cooked and appeared red in color. Pour coconut cream and stir continuously till it is thickened. Add hot green pepper and red pepper. Cook for 5 more minutes. Add sliced eggplants and continue cooking for about 15-20 minutes or until eggplant is cooked.

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