Ingredients:

2 Tablespoon s cooking oil

500g ground pork giniling

½ cup chopped white onion

1Tablespoon minced garlic

1 ½ cup diced potato

1 cup diced carrot

1 cup quartered canned button mushroom

2 Tablespoons frozen green peas

½ cup water

1 cube pork bouillon

1 Tablespoon fish sauce

¼ teaspoon ground black pepper

1 can, 360ml Angel Evaporada

10 pcs cooked quail eggs, optional

Procedure

1. Heat oil in a medium-sized skillet over medium-high heat. Cook the ground pork until lightly browned.
2. Add the onion and garlic, and sauté until soft and fragrant. Add potato, carrot, mushroom, peas and pork bouillon then cook for about 10 minutes. Season with fish sauce and black pepper.
3. Stir in the Angel Evaporada and bring to a quick boil. Top with quail eggs. Remove from heat and serve.