| 1 | pc | egg, cooked as omelet then cut into thin strips |
| 1 | head | garlic, crushed |
| 1 | medium | (50 g) onion, sliced |
| 1 | Tbsp | ginger strips |
| 2 | pcs | siling haba (cayenne pepper), seeded then sliced |
| 1/2 | cup | ground pork |
| 3 | Tbsp | bagoong alamang (shrimp paste) |
| 1/4 | cup | oil |
| 1 | can | (140 g) DEL MONTE Tomato Sauce |
| 5 | cups | cooked rice |
| 1 | small | (175 g) green mango, cut into thin strips |
| 1 | stalk | green onion, chopped |
Here's How
 |
1 | |
SAUTÉ
garlic, onion, ginger, sili, ground pork and
alamang in oil. Cook for 5 minutes. Add DEL MONTE
Tomato Sauce. Cook for another 5
minutes. |
|
2 | |
ADD rice and mango. Cook for 2 minutes, stirring continuously. Serve with green onions and egg strips on top. |
