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)
2 tbsp chopped onions
1 tbsp chopped garlic
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


  1. Prepare steamer. Meanwhile, prepare two 6.5-inch llaneras/molds by lining bottom with banana leaves or wax paper. Grease sides with oil. On each llanera, arrange cheese, luncheon meat strips, sliced egg in the middle and pineapple chunks. Set aside.
  2. In a pan, heat oil and sauté onions and garlic until onions are tender and garlic lightly browned. Add chicken, remaining cheese, cubed luncheon meat, pineapples, pickle relish, bell pepper, banana ketchup and pepper. Cook for 2 minutes. Turn off heat and cool down.
  3. Add beaten eggs to meat mixture and divide into llaneras. Midway of portioning, arrange remaining egg slices. Level mixture and cover individually with aluminum foil. Steam for 40 minutes. Rest for about 15 minutes. Loosen sides of hardinera from llaneras and invert on a serving plate. Slice before serving.

Makes 12 servings.
(Yield:  about 4 cups (2 6.5-inch llaneras/6 slices per llanera)/1 slice per serving)

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