Makes: 2 – 4 servings
Preparation and cooking time: 25 – 45 minutes

4 pcs large potatoes, cleaned with skin on and cut into 4 pcs
3 carrots, peeled and roughly chopped (as big as the potatoes)
1 cup dried shitake mushrooms, rehydrated in warm water
2 bell peppers, roughly chopped
1 cup green peas
3 tbsp tomato paste
1 bay leaf
3 cups chicken stock
2 tbsp brown sugar
2 tbsp liver spread
1 tbsp soy sauce
¼ cup cheese, grated
3pcs garlic, peeled and minced
1 small red onion, peeled and roughly chopped
2 pcs red chilies
2 tbsp cooking oil
Salt and pepper to taste
Oil for deep frying

1. Saute garlic, onions, bay leaf, and chilies until aromatic. Add the tomato paste and roast for about 5 minutes.
2. Add the liver spread mushrooms and potatoes and stir fry for another 2 minutes before adding the stock, brown sugar, soy sauce. Let simmer for 7 – 8 minutes or until potatoes are tender and then add the carrots, bell peppers, green peas, and grated cheese.
3. Let simmer for another 5-6 minutes or until the carrots are also tender and the cheese has melted and blended in with the sauce.

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