Seafood & Egg Sauce recipe by 666

Puree 4 boiled eggs, garlic & cilantro root. (set aside)

Boil crushed turmeric root, greater galangal, lemongrass and lime leaf. 1/2tsp. MSG.
Remove ingredients from water.


add.
4servings of seafood (simmer 5 min)

remove seafood from broth. (set aside)

saute: 1/4cup oil. 335°F
1cup of the egg mix with riots.
add.
one whole head of garlic chopped.

add.
1/2cup tamarindo.

1/2 med of red, green & orange bell pepper chopped.

two green onions sliced.

1/2 of a med white onion chopped.

add.

1/2cup fish stock.(broth)

add. the rest of the egg mix with root.

add. fish bouillon cube.
2 tablespoons of oyster sauce.
2 tablespoons of soy sauce.
1/2tsp. MSG

add. seafood.(saute 2 minutes)

add.
1/2cup cornstarch mixed with water.

add. one stalk of sliced celery with the leaves.

stirring until thicker.

serve with the garnish of your choice with red & orange julianned chilies.

enjoy 🤤👍👍