|Milk||3⁄4 Cup (12 tbs)|
|Flaked coconut||1 1⁄2 Cup (24 tbs)|
|Dende oil/Peanut oil||2 Tablespoon|
|Margarine||2 Tablespoon, melted|
|Chopped onions||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Diced rhubarb||1 Cup (16 tbs)|
|Coarsely chopped green pepper||1⁄2 Cup (8 tbs)|
|Raw shrimp||1 Pound, peeled and deveined|
|Fresh tomatoes||2 , chopped|
|Coconut milk||6 Ounce|
|Cold water||2 Teaspoon|
|Cooked rice||4 Cup (64 tbs)|
Heat milk and let coconut stand in it for at least 1 hour.
Using a piece of cheesecloth, wring milk from coconut; discard coconut.
In oil and margarine, saute onion, garlic, rhubarb, and green pepper for about 5 minutes until onion is soft.
Add shrimp and tomatoes and saute for another 5 minutes; add coconut milk and salt.
Let simmer until piping hot.
If it needs thickening, add cornstarch dissolved in cold water.
Serve on hot rice.