Ingredients
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50 g Onions chopped
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15 g Garlic minced
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as needed La espanola extra virgin olive oil
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3 g Mccormick iodized salt
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1 g Mccormick black ground pepper
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150 g Pork belly small diced
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100 g Pork liver small diced
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10 pcs White shrimp peeled and chopped
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1 whole Chayote thinly sliced
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4 pcs Bokchoy sliced
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50 g Snow peas
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80 g Carrots thinly sliced
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3 cups Beef stock
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½ cup Lee kum kee soy sauce
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300 g San remo angel hair pastaboiled
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2 tbsp Lee kum kee panda oyster sauce
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1 pc Pork bagnet slicedoptional
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4 pc Lucban longganisa large crispy deep friedoptional
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as needed Scallops cookedoptional
Directions
Steps
|
1
Done
|
In a wok, heat up La Espanola Extra Virgin Olive Oil and saute pork belly, liver and shrimp. Set aside. |
|
2
Done
|
On the same wok, saute onions and garlic. Add beef stock. |
|
3
Done
|
Add Lee Kum Kee Soy Sauce and boil all vegetables until half cooked. |
|
4
Done
|
Add San Remo Angel Hair and Lee Kum Kee Panda Oyster Sauce. Continue to mix until well blended. |
|
5
Done
|
Add back the meat and shrimp and mix well. |
|
6
Done
|
Garnish with pork bagnet, longganiza and scallops. Serve. |
