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Place the pan on medium heat. Melt butter and add oil. Sauté red onions, garlic, red bell pepper, and puso nang saging until soft and tender.
Add the all-purpose cream and the sour cream then simmer before adding the kangkong. Simmer for about 3-5 minutes, season with salt and pepper, and take out from heat.
Pour the mixture in a baking pan or heatproof serving dish, mix in the kesong puti cubes and half the grated mozzarella cheese. Sprinkle the rest of the mozzarella cheese on top of the mixture and bake for about 30 minutes or until bubbly
Serve hot from the oven with the toasted pandesal slices on the side.
Preheat oven to 160 degrees Celsius.
Take the melted butter, and mix in the parsley, garlic powder, salt, and pepper.
Brush both sides of the sliced pandesal with the melted butter mixture and place in a baking pan.
Bake or toast bread for about 10 minutes or until golden brown. Place bread on a cooling rack to cool and become crunchy.
Ingredients
Directions
Place the pan on medium heat. Melt butter and add oil. Sauté red onions, garlic, red bell pepper, and puso nang saging until soft and tender.
Add the all-purpose cream and the sour cream then simmer before adding the kangkong. Simmer for about 3-5 minutes, season with salt and pepper, and take out from heat.
Pour the mixture in a baking pan or heatproof serving dish, mix in the kesong puti cubes and half the grated mozzarella cheese. Sprinkle the rest of the mozzarella cheese on top of the mixture and bake for about 30 minutes or until bubbly
Serve hot from the oven with the toasted pandesal slices on the side.
Preheat oven to 160 degrees Celsius.
Take the melted butter, and mix in the parsley, garlic powder, salt, and pepper.
Brush both sides of the sliced pandesal with the melted butter mixture and place in a baking pan.
Bake or toast bread for about 10 minutes or until golden brown. Place bread on a cooling rack to cool and become crunchy.
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