Ingredients:
1 (52 g) | head | garlic, crushed |
1 (160 g) | pc | onion, minced |
1/2 | cup | MAGNOLIA BUTTERCUP |
1 (210 g) | pc | PUREFOODS CHORIZO BILBAO STYLE, sliced |
1/2 (129 g) | cup | crab fat (taba ng talangka) |
1 (1 kg) | pc | MAGNOLIA CHICKEN, cut into 8 |
1/4 | kg | MONTEREY PORK TENDERLOIN, cut into strips |
1 (50 g) | pc | red bell pepper, sliced into 1/2 inch strips |
1 (50 g) | pc | green bell pepper, cut into 1/2 inch strips |
1 (130 g) | cup | green peas |
24 (2 dozen) | pc | quail eggs, hard boiled and then peeled |
12 (156 g) | pc | calamansi |
Procedure:
Makes 8 servings
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