1 kilo of gluten, dice cut
1 tbsp. of corn starch
1 pcs. of pineapple chunks in can, cut in 2 ½’’
2 pcs of onions, chopped
2 cups of red and green chili pepper
2 cups of kinchay Baguio, chopped
2 eggs, beaten
¼ tbsp. of oregano
Salt for the taste
How to Cook:
- Saute the onions and gluten until golden brown. Add the corn starch pineapple, lime juice and little water. Put some salt then remove from heat.
- Put the pineapple and kintsay in a cooking pan with a little cooking oil and sauté for 2 minutes. Add the gluten and egg. Mix it well and cook for another 5 minutes.
- Serve it in plate with chili and onions on top.
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