Fresh Water Shrimps (Hipo'ng Tabang) with pinoy chard (pechay/petsay) and savory Kamote.
The fresh water shrimp is high in protein and less fat. Boil it and use the stock to blanche and use as a lose gravy for your pechay.
Meantime, cut some chunky garlic, add some soy sauce and olive oil and simmer- (the olive oil previously seasoned with achuete and garlic flavor) This will be eaten together with the shrimps. (If you like garlic)
For your carbs, Savory Kamote !
Low fire cooked with the chunky garlic olive oil, but add a little bit of the shrimpstock gravy to cook faster.
You've got to have one of this!!!
