
Ingredients:
Paklay (Pork intestine, pork liver, pork blood) - 1 kilo
Carrots- 2pcs.
Chayote- 1pc.
Bell pepper-2pcs.
Cooking Oil- 3tablepoon
Garlic- 2 tablespoon
Onions- 2 tablespoon
Ginger- 2tablespoon
Vinegar-2tablespoon
Soy sauce- 2tablespoon
Tomato Sauce- 3 tablespoon
Brown Sugar- 1 tablespoon
Salt
Pineapple chunks- 1 cup
Cooking Preparations:
1. Peel
Carrots and wash then cut thinly by 2inches elongated form.
2. Peel Chayote and
wash then chop. Don’t include the seed. To cut chayote it is the same with the
carrots.
3. Cut the red bell
pepper and take the seeds out....