This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Season pork with 1 sachet of MAGGI® Magic Sarap® and pepper. Fry in preheated oil until golden brown. Transfer on a cooling rack to drain excess oil.
Step2
5 Min
Fry eggplant in the same oil until golden brown. Transfer on a cooling rack to drain excess oil. (5mins)
Step3
15 Min
Remove oil from the pan leaving 2 tbsp. Sauté garlic and onion in oil in a pot. Add ground rice. Stir in water and bring to simmer. Slowly add annatto water until desired color is achieved. Stir in the ground peanut. Season with remaining 1 sachet of MAGGI® Magic Sarap®.
Step4
5 Min
Pour sauce into a serving bowl. Cut Bagnet and place on top. Add fried eggplant, blanched pechay and sitaw. Serve with Bagoong.
Step1
of
4
Season pork with 1 sachet of MAGGI® Magic Sarap® and pepper. Fry in preheated oil until golden brown. Transfer on a cooling rack to drain excess oil.
Step2
of
4
Fry eggplant in the same oil until golden brown. Transfer on a cooling rack to drain excess oil. (5mins)
Step3
of
4
Remove oil from the pan leaving 2 tbsp. Sauté garlic and onion in oil in a pot. Add ground rice. Stir in water and bring to simmer. Slowly add annatto water until desired color is achieved. Stir in the ground peanut. Season with remaining 1 sachet of MAGGI® Magic Sarap®.
Step4
of
4
Pour sauce into a serving bowl. Cut Bagnet and place on top. Add fried eggplant, blanched pechay and sitaw. Serve with Bagoong.
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