1 cup coconut milk
1/4 cup chopped cilantro
1/4 cup wheat flour
1/4 cup small green pepper chopped
2 tablespoons olive oil
2 tablespoons tomato extract
1 tablespoon vinegar
1 teaspoon salt
500g green cassava
100g dried shrimp without shell and head
1 liter water
5 eggs
2 diced tomatoes
1 large onion diced
1 cup coconut milk
1/4 cup chopped cilantro
1/4 cup wheat flour
1/4 cup small green pepper chopped
2 tablespoons olive oil
2 tablespoons tomato extract
1 tablespoon vinegar
1 teaspoon salt
500g green cassava
100g dried shrimp without shell and head
1 liter water
5 eggs
2 diced tomatoes
1 large onion diced
1
In a saucepan, boil the water and add the green cassava
Let it cook for 5 minutes
Drain and reserve
Scald the dried shrimp
2
Fry the onion, tomato, and green pepper in olive oil for 5 minutes
Add
the green cassava, dried shrimp, tomato extract, salt, vinegar, and cilantro
Add coconut milk, reduce heat, cover, and cook for 5 minutes
Reserve in a refrigerator
3
Separate the egg whites from yolks
Beat the whites until snowy, then add the yolks and beat some more
Add flour and mix
Preheat oven to medium temperature
Mix a small portion of eggs with the filling and spread the rest on top
Bake in the oven until golden brown
If desired, serve with cooked bean.
