Ingredients:
2 | tbsp | cooking oil plus extra for greasing |
1 (350 g) | pc | MAGNOLIA QUESO DE BOLA, cut into 1/2 inch cubes (reserve 20 pc for décor) |
1 (165 g) | can | PUREFOODS CHINESE STYLE LUNCHEON MEAT, cut 12 strips (1/2 cmx1 cmx4.5 cm) and then the rest cut into 1 cm cubes |
6 | pc | MAGNOLIA BROWN EGGS, 2 pc boiled and sliced lengthwise and then 4 pc beaten (reserve 2 sliced pc for décor) |
1 (227 g) | can | canned pineapple chunks in syrup, drained (reserve 4 pc for décor) |
1 (30 g) | pc | onion, chopped (2 tbsp) |
3 | cloves | garlic, chopped (1 tbsp) |
1/2 | kg | MAGNOLIA CHICKEN STATION BREAST OR THIGH FILLETS, boiled and cut into 1 cm cubes |
1/4 | cup | pickle relish |
1 (100 g) | pc | red bell pepper, cut into 1 cm cubes or strips (reserve 20 pc for décor) |
1/4 | cup | banana ketchup |
1/8 | tsp | pepper |
Procedure:
Makes 12 servings.
(Yield: about 4 cups (2 6.5-inch llaneras/6 slices per llanera)/1 slice per serving)
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