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 Treetop 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 ole 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 ole 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. |
|
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. |
