Instructions:
1. Heat oil, sauté ginger and onion until limp. Stir-in squid, cook for 2 minutes then add shrimp and cook until it turns orangein color. Transfer seafood mixture into a bowl. Set aside. 2. In the same pan, sauté potatoes and bell pepper until half cooked. 3. Pour in water and bring to a boil. Add MAGGI Chicken Broth Cube and the shell pasta. Cook for 5 minutes. 4. Add back the seafood mixture then pour in CARNATION Evap. Simmer for another minute. 5. Add sili leaves. Season to taste. Serve while hot.
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