DIFFICULTY: Easy

Makes 4 to 6 servings
Preparation and cooking time: 40 minutes


Ingredients:

Bloody Giniling Dip:
3 tablespoons oil
1 tablespoon garlic, minced
¼ cup red onion, minced
⅓ cup red bell peppers, minced
2 tablespoons carrots, minced
2 tablespoons potatoes, minced
¼ kilo ground pork
1 pack MAGGI MAGIC SARAP
¼ cup tomato paste
¾ cup tomato sauce
1 cup water

Chicken Fingers:
½ kilo chicken breast fillet, sliced into strips
1 pack MAGGI MAGIC SARAP
1 cup flour
2 pieces eggs, beaten
2 cups breadcrumbs
Cheese slices

Procedure:

Bloody Giniling Dip:
1. In a pan over medium heat, sauté garlic, onion, bell pepper, carrots, and potato in oil for a few minutes until fragrant.
2. Add ground pork and MAGGI MAGIC SARAP and continue sautéing, making sure to mash pork
well until pork has browned.
3. Add tomato paste and continue sautéing until toasted and dried.
4. Add tomato sauce and water. Mix until well incorporated and allow to simmer until reduced.

Chicken Fingers:
1. Rub the chicken strips with half of MAGGI MAGIC SARAP and set aside. Mix remaining MAGGI
MAGIC SARAP with beaten eggs.
2. Dip chicken strips in flour, then into eggs, and roll in breadcrumbs to fully coat.
3. Fry for a few minutes until golden.
4. Cut pieces of cheese into fingernail shapes and attach at the tip of each chicken finger.
5. Serve with the bloody giniling dip.

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