coconut cream

Ingredients : 4 cups chili pepper, seeded and sliced 1 tbsp. salt 2 cups thin coconut milk 1-1/2 to 2 cups fresh alamang (tiny shrimps) 1/2 lb. pork belly, diced 3 cloves garlic, minced 1 medium-sized onion, minced salt to taste 1 cup thick coconut cream Cooking Procedures : Soak chilis in water with salt.  Let stand for 30 minutes and then rinse thoroughly.  Drain. In a skillet, mix thin coconut milk, alamang, pork, garlic, onion and salt. Bring to a boil, lower heat and then simmer for 10 minutes.  Add chilis and cook until half the liquid has evaporated. Pour in thick […] Read more »