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By Juvy S. Iliwiliw


Young coconuts are often eaten raw here in the Philippines. They are sold in the streets and usually people would enjoy the sip of its juice than enjoying its white meat. Here is a recipe for people to enjoy the young coconut‘s juice and even the meat.


You will need:


1     medium carrot, cut into strips
3/4  cup chicharo
6     cloves garlic, minced
4     stalks green onions, sliced
1/4  kilo medium shrimps, shells and head removed
2     squares tokwa, fried and cut into cubes
1     pouch (115 g) Del Monte Tomato Sauce
1/2  cup shrimp juice
1     buko (young coconut), discard water and cut meat into wide strips
1     medium head pechay, sliced

Heres how:


1. Stir fry carrots and chicharo until cooked. Set aside.

2. Saute’ garlic and green onions. Add shrimps, tokwa, buko, Del Monte Tomato Sauce, shrimp juice and 1-1-1/2 tbsp. patis. Simmer for 3 minutes. Add pechay. Simmer for 2 minutes. Stir in carrots and chicharo.. Serve.