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1 – 184 grams Century Tuna Chunks in Vegetable Oil, drained
2 teaspoons brown sugar
2 tablespoons cooking oil
¼ cup chopped shallots
2 tablespoons shrimp bagoong
2 tablespoons water or broth
1 finger pepper, sliced
4 cups cooked rice
2 tablespoons sliced spring onions
2 eggs, scrambled then cut into strips
1 medium green mango, cut into thin strips


Mix together tuna and sugar.  Set aside.  Heat oil in wok.  Sauté shallots and shrimp paste.  Add water and stir until shrimp paste blends.  Add finger peppers and rice.  Stir until shrimp paste is blended with rice.  Add tuna and cook for about 1 minute. Add spring onions before removing from heat.  Top with scrambled eggs and serve with green mango strips on the side.

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