INGREDIENTS

1. 1 cup GOLDEN FIESTA Palm Oil 
2. 1 Tbsp crushed garlic
3. 1 pc onion, sliced
4. ½ pc each red and green bell pepper, sliced
5. 100 g chicken breast fillet , cut into strips
6. 100 g ground pork
7. 1 Tbsp calamansi juice, mixed with
8. 100 g shrimps, peeled and deveined
9. 1 cup cabbage, shredded
10. ½ cup sitsaro
11. ½ cup sliced carrot
12.  ½ cup sliced cauliflower
13. ½ cup sliced broccoli
14. ½ cup sliced Baguio beans
15. 2 cups togue
16. 1 pack (500 g) canton noodles
17. 3 stalks spring onions, sliced
18. 10 pc quail eggs, boiled and peeled
19. ¼ cup DATU PUTI Oyster Sauce
20. 1 tsp cornstarch, dissolved in 2 Tbsp water
21. ½ Tbsp minced ginger
22. ¼ cup DATU PUTI Soy Sauce
23. 2 cups water
24. 1 Tbsp atsuete seeds, soaked in ¼ cup GOLDEN FIESTA Palm Oil

PREPARATION

• 1. Blanch all the vegetables, except spring onions and togue, separately.  Set aside.
• 2. Saute garlic, onion, chicken and pork.  Cook until slightly dry.  Add shrimps and bell peppers.  Stir
• 3. Add Datu Puti Oyster Sauce Oyster Sauce and cornstarch.  Stir until thick.  Add blanched vegetables.. Set aside.
• 4. In Another pan, saute ginger. Add Datu Puti Soy Sauce , water  and 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 platter.  Pour sauce and top with togue mixture.