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Tuesday, April 26, 2016

Bola bolang panciteria

How to make Bola bolang panciteria recipe - The radish relish should be stored in the refrigerator for a minimum of one week before it is ready for use. By Gene Gonzalez

1 tbsp. minced garlic
1 cup ground pork
1/4 cup fat from the back of a pig, cut into
small cubes
1 egg white
1 cup shrimps, peeled and deveined
1 cup boneless fish cubes
1/2 cup carrots, brunoise
2 tbsp. minced onion
1/4 cup chopped leeks
1/4 cup chopped kinchay
1 tsp. ngo-hiong
1/2 tsp. sesame oil
radish relish

Radish relish:
In a bowl, combine the following
ingredients then transfer to a pickling jar:

2 pcs. radishes, grated then squeezed to
remove liquid
1/2 cup vinegar
1/2 cup sugar
1 tsp. salt
1 tsp. pepper

In a bowl, combine garlic, ground pork, pork fat, egg white, shrimps, fish cubes, carrots, onion, leeks, kinchay and ngohiong Mix well. Form into balls. Heat oil in pan and deep-fry. Drain excess oil in paper towels. Serve with radish relish.
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