CRISPY PORK PYANGANG


Ingredients:

1 (425 g) pack PUREFOODS HEAT & EAT LECHON KAWALI, deep fried and sliced
3 cloves garlic, sliced
1 pc red onion, sliced
2 pc fresh turmeric, chopped
1 (30 g) pc ginger, chopped
1 pc chili pepper (siling labuyo), chopped
1 pc finger pepper (siling haba), sliced
1 bundle spring onions, chopped
1 tsp iodized salt
1/2 tsp pepper
2 tbsp MAGNOLIA NUTRI-OIL PALM VEGETABLE OIL
1 cup desiccated coconut, toasted in pan until golden brown
2 cups coconut milk

Procedure:

  1. Place garlic, red onion, ginger, peppers, spring onionS, salt and pepper in a blender. Puree and set aside.
  2. In a pan heat oil and add mixture. Sauté for 2 minutes. Add desiccated coconut and mix well. Stir for 2 minutes using low heat. Add coconut milk and stir until completely blended. Simmer for 5 minutes or until sauce thickens.
Makes 5 servings  

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