Cooking with Peachy

Difficulty:  

Preparation time: 45′

SERVINGS: 6

INGREDIENTS:

• SPINACH – 500gr
• TUNA FLAKES – 160gr
• CHOPPED GINGER – 30gr
• CHOPPED GARLIC – 6 cloves
• THAI / JALAPEÑO / LABUYO RED CHILI – 3 PCs.
• COCOMILK – 1 CAN / 400ml
• BAGOONG GUISADO – 2 tbsp.
• EXTRA VIRGIN OLIVE OIL – 2 tbsp.

DIRECTIONS:

1. Heat a medium sized pot and add extra virgin olive oil.
2. Saute ginger, garlic and tuna.
3. Smash the tuna while stirring continuously, add red chili, bagoong guisado, cocomilk, adjust into medium heat and simmer for 5min.
4. Add spinach gradually while covering with lid to steam and compress the leaves until all spinach has been added.
5. Stir once in a while and let simmer for 20min or until desired thickness.

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