Mix Veggies in White Sauce  
shared by Joy Ibanez Roa
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INGREDIENTS:
  • 1lb shrimp (shell and tail on)
  • 16 oz mix veggie bag ( small bag)
  • 1 clove garlic chopped finely
  • 1 medium onion chopped
  • 20 pcs quail eggs
  • 1 small can water chestnuts
  • 1 small can young corn
  • 1  (450 ml) table cream (big can nestle cream if available)
  • 3- tbsp butter
  • dash of ground pepper
  • salt or patis ( fish sauce ) to taste
  • 1 cup water​
* for the quail eggs: boil in the same procedure cooking hard boiled eggs, when done let it cool and peel the shells. Set aside.
​
PROCEDURE: 
  • On a medium pan heat butter until it melts. 
  • Saute garlic until golden brown, add onions (until clear or translucent).
  • Add the shrimp, 2 tsp salt and a pinch of pepper keep sauteing until the shrimp is cooked. 
  • Remove shrimp from pan leaving a little bit of onions and garlic. Set it aside.
  • Pour the veggie mix on the pan. Add 1/2 cup of the water and let it simmer for 3-5 minutes (do this because some of the ready mixed veggies are bought frozen).
  • When it starts boiling, add water chestnuts (drained), young corn (drained), and the table cream then stir.
  • Depending on how tender u want the vegetables add the remaining 1/2 cup of water and let it boil.
  • You can add the shrimp and quail eggs and wait for the sauce to boil and thicken a little bit or you could just top it at the end!
  • Serve and enjoy!

** note: the saltiness and sweetness will vary on how thick you want the sauce


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