2 tbsp. cooking oil
1 tsp. grated ginger
1/4 cup chopped onions
1/2 cup squid, ink sac and skin removed, sliced into 1/2 inch thick rings
1/2 cup small shrimps
1/4 cup diced potatoes
1/4 cup diced red bell pepper
4 cups water
1 MAGGI Chicken Broth Cube
1/2 cup shell pasta
1 cup CARNATION Evap
1 cup sili leaves
1/4 tsp. salt or to taste

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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» Lobster Mornay
» Steamed Blue Crabs
» Bacon-Wrapped Stuffed Shrimp
» Crab Cakes
» Cayenne Shrimp
» Shrimp adobo
» Shrimps Pacifica
» The Best Shrimp Scampi
» Jumbo Fiesta Shrimp
» Deep Fried Oysters
» Shark Steak
» Crab Salad