Ingredients:

• 1tbsp Cooking oil
• 2pcs Onions, white
• 3pcs Garlic, chopped
• 2tbsps Tuna in oil, canned, drained
• 2-3pcs Chicken Liver
• Chicken broth as needed
• ¼ cup Heavy cream (cooking cream)
• ½ tbsp Butter, unsalted
• 2tbsps Blood cake, diced
• 2tbsps Vinegar
• Salt as needed
• Ground black pepper as needed
• 2cups Brown Sugar
• 2-3pcs Salmon fillets, (50g-80g per pc)

Heat oil in a pan. Saute onions and garlic. Add chicken liver, blood cake, tuna and season with salt and pepper. Pour vinegar into the pan. Add broth and cream. Season again with salt, pepper and brown sugar. Mash and/or puree meats until melted. Adjust sauce by adding broth or cream.

In a separate pan. Heat oil or butter. Season salmon fillet with salt and pepper. Sear both sides and cooked fish until ready.

PLATING

Ingredients:

• 2-3 leaves Camote tops, washed
• 2-3 leaves Alugbati tops, washed
• 2-3pcs diced Sugar Beets
• 1cup Cooked Black rice

To assemble dish. Place cooked black rice on the plate, add cooked salmon, sugar beets, leaves and pour sauce over the fish.