TAPSILOG WITH PANDAN RICE


Ingredients:

300 grams MONTEREY PORK TAPA
2 tbsp DARI CREME CLASSIC
1 pc MAGNOLIA BROWN EGG, fried sunny side up
chopped green onions for garnish (optional)

PANDAN RICE:

18 pc pandan leaves
3 cups water
3 cups uncooked rice, washed
1 pc chicken bouillon cube

Procedure:

  1. Pandan Rice: In a blender, put pandan leaves and water. Pulse until leaves are shredded into fine bits. Strain. Discard leaves.
  2. In a rice cooker, put rice and pandan liquid. Add bouillon cube. Cook rice.
  3. Fry tapa in margarine. Allow to cool briefly then slice into bite-size portions.
  4. Transfer rice to a serving platter then arrange slices of tapa on top. Top with fried egg and garnish with spring onions, if desired.
Makes 3 servings.
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