Ingredients:
10 pcs (215 g) cocktail hotdogs or 8 pcs (250 g) regular hotdogs, sliced
1 large (170 g) potato, sliced
5 medium sibuyas tagalog (onion), each cut into 2 pcs
1/2 cup water
1 pouch (200 g) Classic Mechado-Calderreta Recipe Sauce
Directions:
1. Simmer potatoes and sibuyas in water until potatoes are tender.
2. Add hotdog, recipe sauce and salt to taste. Simmer for 5-10 minutes.
Makes 5 servings.
Hotdog replaces beef.
Has Niacin - promotes normal digestion and healthy skin.
This dish can be prepared way ahead of time and stored in the refrigerator. If desired, add bell pepper strips when reheating.
Source: Del Monte Kitchenomics
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