Breaded Tahong Estofado

INGREDIENTS

• 1-1/2 kg tahong boiled (reserve 1/2 cup broth and shells removed)
• 1 tbsp calamansi juice
• 1/2 tsp iodized rock salt
• 1/2 tsp iodized fine salt
• 1/2 tsp black pepper
• 1/2 tsp hot sauce
• 2 pcs eggs (lightly beaten)
• 1/2 cup breadcrumbs
• 1 clove garlic (crushed)
• 1 g (large) onion (chopped)
• 1/4 cup butter
• 1 red and green peppers (cut into strips)
• 1 pouch (250 g) Tomato Sauce
• 1/4 cup banana ketchup

INSTRUCTIONS

1. Marinate tahong in 1 tbsp calamansi juice, 1/2 tsp iodized rock salt and 1/4 tsp black pepper for 30 minutes.
2. Dip each piece in egg, and roll in bread crumbs. Deep-fry until golden brown. Set aside.
3. Sauté garlic and onions in margarine. Pour in tomato Sauce, banana ketchup and tahong broth. Season with 1/2 tsp hot sauce, 1/2 tsp iodized fine salt and 1/4 tsp pepper. simmer for 5 minutes.
4. Stir in tahong and bell peppers. Simmer until cooked.

Makes 6 servings.

Credits to: facebook.com/DelMonteKitchenomics