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Agos Os
Ingredients
1/4 kilo meat (thin slices)
1 onion (minced)
4 cups mashed kamote (sweet potato)
Salt to taste
Preparations
Season the mashed boiled kamote with salt, then mix with the onion. Set aside.
On a dry banana leaf spread about one centimeter thick of the mashed kamote. Put on top layer the sliced meat. Then spread again the mashed kamote. Do this until two layers of meat and three layers of mashed kamote are spread.
Roll the layers of meat tightly. Wrap the roll carefully with banana leaves. Close two ends neatly and tightly. Keep in a cool place. Let stand until the kamote has fermented. When fermentation has taken place, the agos-os to be fried or broiled.
Comments:
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Bukillas
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Dinuguan
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Kare kare
Kilawin
Menudo
Mitsado
Paksiw
Papaitan
Putsero
Sinangkutsa
Sinanglay pork
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Sitsaron
Taguba
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