Ingredients
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1 pc Green Mango, strips
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1 pc Turnips, strips
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1/2 cup Tree Top Apple Juice
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3 cups Water
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1 Tbsp McCormick Iodized Salt
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1/2 cup White sugar
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5 pcs Lucban Longanisa Large
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5 pcs Baguette, or French Bread
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1 pc Red Onion, chopped
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3 cloves Garlic, minced
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1 pc Ripe Tomato, chopped
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1 cup Prepared Hardinera
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1 kg Clara Olé Tomato Sauce
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1 tsp Tabasco® Chipotle Pepper Sauce
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1 Tbsp Lee Kum Kee Panda Oyster Sauce
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1 pack Lee Kum Kee Soup Base for Pork Bone Hot Pot
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6 cups Water
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1 tsp McCormick Iodized Salt
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1/4 tsp McCormick Black Pepper Ground
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1/4 tsp McCormick Basil Leaves Whole
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1 tbsp White sugar
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2 tbsp Bagoong Alamang
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2 tbsp Clara Olé Guava Jelly
Directions
Steps
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1
Done
|
Hardinera Chipotle SauceSoak the mango and jicama with the pickling ingredients overnight and set aside. |
|
2
Done
|
In a medium sauce pan, mix all ingredients and cook over medium heat. |
|
3
Done
|
Pour in half of the diluted broth and bring to a boil and reduce to simmer. |
|
4
Done
|
Continue cooking until sauce thickens. |
|
5
Done
|
Guava DressingMix bagoong alamang and Clara Ole Guava Jelly. |
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6
Done
|
Blend well and set aside. |
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7
Done
|
AssemblySlice the bread in half. |
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8
Done
|
Place the longganisang lucban followed by the Hardinera Chipotle Sauce and topped with pickled mango and turnip. |
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9
Done
|
Serve with Guava Dressing on the side. |
