- 1 cup kinchay, cut into 1 inch length
- 1 cup fresh green peas (sitsaro)
- 1 cloves garlic, chopped
- 1/2 cup sliced onion
- 1/2 cup chopped tomatoes
- 1 cup shrimps, shelled
- 1 cup shrimp juice
- 1/2 cup cubed tokua, fried
- 2 tbsps. cooking oil
- Salt and pepper to taste
How to Cook Kinchay Guisado
Saute garlic in oil until light brown. Add onion and when it turns transparent, add tomatoes. Simmer 2 minutes then add shrimps. When shrimps turn light pink, add the shrimp juice and bring to a boil. Lower heat and allow to simmer about 3 minutes. Add salt and pepper to taste. Add the peas and kinchay and continue cooking only until vegetables are cooked but still crisp and green. Add fried tokua and correct seasoning.
