INGREDIENTS:
- 1 cup cabbage, shredded
- 1/2 cup sitsaro
- 1/4 cup carrot, sliced
- 1 cup cauliflower/broccoli, sliced
- 1/2 cup baguio beans, sliced
- 1/2 pc each red and green bell pepper, sliced
- 1 cup UFC Golden Fiesta Palm Oil
- 1 tbsp garlic, crushed
- 1 pc onion, sliced
- 100 g chicken breast fillet, cut into strips
- 100 g ground pork
- 100 g shrimps, peeled and deveined
- 1/4 cup Datu Puti Oyster Sauce
- 1 tsp cornstarch, dissolved in 2 tbsp water
- 1/2 tbsp ginger, minced
- 1/4 cup Datu Puti Soy Sauce
- 1 tbsp calamansi juice
- 2 cups water
- 1 tbsp atsuete seeds, soaked in ¼ cup palm oil
- 2 cups togue
- 1 pack canton noodles (500 g)
- 3 stalks spring onions, sliced
- 10 pc quail eggs, boiled and peeled
PROCEDURE:
1. Blanch all the vegetables separately, except spring onions, and togue. Set aside.
2. Sauté garlic, onion, chicken, and pork. Cook until slightly dry. Add shrimps. Stir.
3. Add oyster sauce and cornstarch. Stir until thick. Add blanched vegetables. Set aside.
4. In another pan, sauté ginger. Add soy sauce, calamansi juice, water, atsuete oil and togue. Allow to simmer. Set aside.
5. Blanch canton noodles to soften. Drain well. Using a strainer form into a nest. Deep-fry until golden and crispy. Arrange on a platter. Pour sauce and top with togue mixture, spring onions and quail eggs.
