Ingredients
- 1 cup cooked malagkit (glutinous or sticky rice)
- 2 cups cooked rice
- 1 cup mushroom, sliced
- 1 cup garbanzos
- 1 cup gisantes (sweet pea)
- 2 cups fried sliced gluten
- 1 box spaghetti, cut in pieces and boiled
- 1 can pimientos, sliced
- 1 cup tomato sauce plus 1/2 can stock or water
- 2 tablespoons onions, minced
- 1 teaspoon sage, optional
- 6 hard-boiled eggs, sliced or quartered
- Salt
Procedure
- Saute onions in 2 tablespoons oil. Add tomato sauce and pimientos, cook a few minutes, and add mushroom gluten, garbanzos and peas.
- Season with salt, MSG (optional) and sage.
- Mix well and cook 5 minutes, then add rice and spaghetti.
- Mix very well. Garnish with eggs, pimientos and green onions.