INGREDIENTS:

• 4 pc (320 g ) talong
• ½ pack (20 g pack) UFC Fun Chow Meaty / Seafood Yang Chow

• ½ cup Hapi Fiesta Vegetable Oil (for sautéing and frying)
• 1 pc small onion, chopped
• 2 pc tomatoes, chopped
• ¼ cup canned pork giniling
• 1 pack (20 g pack) UFC Fun Chow Meaty / Seafood Yang Chow

• 3 pc eggs, beaten
• ¼ tsp UFC Ground Pepper
• UFC Iodized Salt (to taste)
• 2 – 3 Tbsp flour

PROCEDURE:

1. Talong. Boil or steam talong until just tender. Drain. Slit open halfway along the body of the talong. Do not peel. Sprinkle with half pack of UFC Fun Chow. Set aside.
2. Meat mixture. Sauté onion, tomatoes and giniling. Add 1 pack UFC Fun Chow. Remove from heat.
3. Evenly spread meat mixture on talong. Set aside.
4. Egg mixture. Beat eggs, then stir in flour. Pour over talong.
5. Frying. Fry talong while spreading some of the egg mixture on top of the talong. Scoop oil to pour on top of talong to set.
6. Cook until brown, then flip to cook other side. Serve.