Caesar Salad Pinoy Style


4 cups letsugas tagalog, separated (approximately 150 grams)
1 tablespoon cooking oil
1/2 cup diced Chinese ham
2 pieces pandesal
1/4 cup grated cheddar cheese
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix (divided )


  1. Separate letsugas tagalog leaves. Wash in running water. Shake to remove excess water. Pat dry and chill.
  2. In hot oil, stir fry Chinese ham until crisp. Sprinkle half pack of AJINOMOTO GINISA All Purpose Seasoning Mix and set aside.
  3. Cut pandesal open. Spread margarine on each open half and cut into cubes.
  4. In the same pan used in Chinese ham, stir fry the pandesal cubes until crisp. Sprinkle remaining half of AJINOMOTO GINISA All Purpose Seasoning Mix. Mix well then set aside.
  5. Put grated cheese in one bowl. Set aside.
  6. Combine garlic, bagoong balayan, calamansi juice and mustard. Mix well and blend in eggyolk.Set aside.
  7. Add corn oil gradually, blending well after each addition. And lastly, add grated quezo de bola.
  8. Pour a little amount of dressing into the chilled letsugas tagalog. Toss leaves gently to coat well with the dressing.
  9. Transfer to individual plates. Top with sauteed Chinese ham, pandesal croutons and grated cheese.

Makes 10 servings


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