Ingredients:
2 tbsps. lard or pork fat
1 c. bacon or ham, strips
½ k.potatoes, diced
½ k. onions, chopped
¼ k. Baguio pechay, cut in serving pcs and blanched
¼ k. cauliflower, in flowerettes, blanched
½ c. flour
1 tbsp. flour
1 c. soup stock
Salt to taste
1 tsp. Aji-no-moto
½ c. green peas
8 pcs, asparagus
1 hard cooked egg, sliced
Fry bacon in pork fat. Push to one side of the pan. Add potatoes and onions, cook until done, set side, with the bacon. Dredge pechay and cauliflower in flour. Fry, set aside. In the fat where all of these ingredients have been fried, blend in flour and brown. Add stock. Season with salt and Aji-no-moto. Put back everything in the pan. Cook over slow flame until done. Add green peas and asparagus. Garnish with hard cooked eggs. Serve hot as a first course.
Photo courtesy: osumar
