Ingredients
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12 pcs Bitoo, Kohol or Suso
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500 ml Water
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1 pc Green Bell Pepper, minced
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2 pcs Celery, minced
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1 pc Shiitake Mushrooms, minced
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1 pc Siling Labuyo
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1 tsp Tabasco® Green Pepper Sauce
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2 cloves Garlic, minced
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1/8 cup Lambanog
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1/4 tsp Fish Sauce
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1/4 tsp McCormick Iodized Salt
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1/8 tsp McCormick Black Pepper Ground
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1 Tbsp La Espanola Classic Olive Oil
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2 Tbsp Butter
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1 cup Clara Olé Bechamel White Sauce
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80 g Carrots, minced
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1 cup Fern Leaves
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250 g Cornstarch
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100 g All-Purpose Flour
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1/2 tsp McCormick Iodized Salt
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1/2 tsp McCormick Black Pepper Ground
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1 pc Egg
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1 3/4 cup Water
Directions
Steps
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1
Done
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In a pot, boil bitoo and reduce to simmer until the bitoo’s meat is tender. |
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2
Done
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Remove from the shell and chop finely all the bitoo. |
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3
Done
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In a medium sauce pan, saute garlic, green bellpepper, celery and shitake mushroom in La Espanola Pure Olive Oil for about 5 mins. |
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4
Done
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Add the bitoo and Clara Ole Béchamel White Sauce. Season with McCormick Iodized Salt and McCormick Black Pepper Ground. |
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5
Done
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Continue cooking for 5 more minutes and set aside to cool. Serve with fern fritter. |
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6
Done
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Fern FritterIn a mixing bowl, combine all ingredients except for vegetables. |
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7
Done
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Form vegetables into 1/4 cup patties then dip in batter. |
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8
Done
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Heat oil and fry the formed patties until golden brown. |
