Longa Rosa de ajinomoto in Capsicom Oil

(This dish was cooked and served by University of Northern Philippines during Longanisa Festival 2011 of Vigan City.)

Ingredients

• 20g      green apple
• 20g      jicama fruit
• 680g    vigan longanisa
• 2 tsp    monosodium glutamate
• 2tsp     ginisa mix
• 40g      cornstarch
• 5g        onion
• 10ml    grape juice
• 12g      grape fruit
• 5g        cheese
• 10g      bell pepper
• 2tsp     butter
• 3 eggs
• Squash blossom/flower
• 1ltr       oil
• 15g      banana peel

Procedure

Note: prepare all recipes one at a time

1. Put Vigan longanisa in a bowl and all ingredients together with ajinomoto seasoning
2. After mixing, prepare the squash blossom and put inside of it
3. Deep fried and drain

Wrapper

1. Mix the cornstarch and eggs, put little by little of water and stir
2. In a heavy skillet, pour 3 grams of step 1
3. 30 second to wait to cook the wrapper

Sauce

1. Suate the onions, put the grape juice together with the grape fruit until softens.
2. Use the cornstarch as thickening agent