| 400 grams |
pork, cubes |
| 1/4 cup |
corn oil (60 ml) |
| 1 tablespoon |
calamansi juice (15 ml) |
| 1/2 cup |
chopped onion (120 grams) |
| 5 cloves |
chopped garlic (15 grams) |
| 1 cup |
(FOR CRUST) breadcrumbs (120 grams) |
| 1 teaspoon |
chicken powder (5 grams) |
| 1 can |
water chestnut, sliced (560 grams) |
| 24 pieces |
quail eggs, cooked and peeled |
| 1/4 teaspoon |
iodized salt (1.2 grams) |
| 1/8 teaspoon |
black pepper, ground (.06 grams) |
| 1/2 cup |
melted butter (110 grams) |
| 1 teaspoon |
parsley, chopped (3 grams) |
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1. Marinate chicken and pork in soy sauce and calamansi juice for at least 30 minutes.
2. Heat corn oil in pan. Saute onion and garlic. Add chicken and pork and stir–fry for 5 minutes, add carrots and chicken powder.
3. Add cream of mushroom soup, fresh milk to the pan. Simmer for 15 minutes or until meat is tender. Add whole mushroom, young corn, water chestnut and quail eggs. Season with salt and pepper and transfer to a buttered baking dish.
4. Combine all ingredients for the crust. Sprinkle over the dish. Bake in a pre-heated oven at over 350F for 20 minutes. Cool for a few minutes before serving.
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