3/4 k tahong (mussels), boiled in 2 cups water (reserve 3/4 cup broth)
1 small potato, cut into chunks
1 pouch (200 g) DEL MONTE Classic Mechado-Caldereta Recipe Sauce
2 Tbsp. liver spread
1/2 cup cooked or frozen green peas
1 each red and green bell peppers, cut into strips
Simmer potato in reserved tahong broth until almost tender.
Add liver spread, 1/3 tsp fine salt, green peas, tahong and bell peppers
Pour Classic Mechado-Caldereta Recipe Sauce. Simmer for another 5 minutes
5 servings
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