- INGREDIENTS:
toge, coconut milk, tomato sauce, bay leaves, anise, salt, oil - PROCEDURE:
- Sauté two shredded bay leaves and a few anise grains in two tablespoons of oil.
- Add one cup of short toge and sauté in medium heat until they become slightly translucent.
- Add 100 mL of tomato sauce and stir in low heat until it begins to bubble.
- Add 100 mL of coconut milk and simmer for a short while.
- Mix in a teaspoon of salt before serving.
- REMARKS:
- Toge refers to mung bean sprouts.
- If you want a thicker sauce, incorporate a teaspoon of cornstarch into the coconut milk before adding it.
| 