Ingredients
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12 pcs Bitoo kohol 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 ole 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. |
