“Use chicken liver and Portobello mushrooms”

Tutoo ito, I am staying in Qatar and hindi nga pwede yung animal blood. What I use and tried is chicken livers. Have it thawed out para malambot, chop it and you will be able to draw as much blood from the liver.
Take care lang kasi may salmonella ang chicken blood. KAya kailangan washed and clean lahat ng bagay na nadikitan ng chicken blood.
The novelty in the dish is that i use chicken breast, but I first fry the chicken skin para meron flavor yung dish.

The novelty in the equation use portabello mushroom lalo yung around 6″ na yung diameter. They tend to give out a dark blackish juice pag slightly sauteed and simmered in water.

As you can see medyo less meat and dish na ito, you can use 30% chicken meat, 30% soy bari( ito yung textured vegetable protein ). 30% chopped chicken livers, 10% chicken skin.

I have also used apple cider vinegar, I give a flavor na parang ang ginamit ay sukang iloko.

Yung soy bari is pwede soak in water together with the portabello mushroom. Save na juice para sa extra flavor ng dish. You saute the soy bari after na sangkutsa na yung chicken meat.Yun chicken skin is used as topping parang magiging crunchy chewy texture and labas nito after serving.