1 cup long-grain rice

1 cup  sweet sticky rice

250 g sweet longganisa, casing removed

½ cup diced ham

2 Tablespoon saffron

1 -500gram  fresaseafood medley- mix of shrimp,  whole mussels,  and clams

1/2 cup diced fresh or frozen peas and carrots        Several good grinds of black pepper

2 Tablespoons  vegetable oil

1 Medium White onion, finely chopped

4 or 5 large cloves garlic, finely minced

1 Tablespoon finely minced gingerroot

2 medium tomatoes, coarsely chopped

2 cups  fish  or seafood stock

1 tablespoon fish sauce

d-boiled egg, for garnish (optional)

1. Boil seafood mix in 2 ½ cups water. Obtain the stock. Set aside

2.  In a heavy  pan, heat the oil in another  sauce pan and sauté the onion, garlic, and gingerroot over moderate heat, stirring, until the onion wilts and the mixture becomes aromatic.

3. Stir in the saffron and mix well, then add the rice and the Cook, stirring occasionally, for a 2-3 minutes.                   4. Add the tomatoes, stock, fish sauce, and black pepper. Mix well, bring to a simmer; then cover and cook over low heat for 10 to 15 minutes.                5. In another pan, heat 1 tablespoon oil.

6.  Add longganiza, seafood medley and ham.

7. Saute for 2 minutes.. Stir in peas and carrots mix. Cover and continue to cook over low heat until all the liquid has been absorbed and the shrimp have turned pink, about 5 minutes.

8. Add the seafood mix to the rice mix and cook a a low heat for another 2 -3 minutes.                     9. Remove from the heat and let stand, covered, for 5 to 10 minutes before serving. Spoon the paella into a serving dish or platter and garnish with the olives and hard-boiled egg, if desired.

Yields 4-6 servings

2 cups rice

2 cups malagkit (sticky rice)

2-4  pcs chicken thighs and legs, chopped into small pieces

250 grams pork, sliced into thin strips

4 pcs hotdog sliced diagonally

1/2 cup green peas and carrot mix

2 pcs  red and green bell peppers, cut into strips

½ cup chicken stock

1 small can of tomato sauce

1 large onion, chopped

2 cloves garlic, crushed

1 Tablespoon turmeric “ luyang dilaw”

2 tbsp fish  sauce

1 tbsp annatto ( atchuete)  oil

2 tbsp margarine

salt  and pepper to taste

Garnishings:

2 hard-boiled eggs, sliced

spring onions chopped

PROCEDURES

1. Mix  both kinds of rice and boil at the same time.             2. Flake rice and malagkit with fork while still hot. Set aside.

3. Heat oil in a heavy pan,  add onion, garlic, turmeric in atchuete oil. Add onion.

3. Add pork,and chicken. Season with fish sauce then cover for 2 minutes 2 minutes.                        4. Pour in 1/2 cup of chicken stock and cover and simmer until half done.

5. Add hotdog, pepper, and tomato sauce. Season with salt  and pepper to taste.

6. Simmer  for 2 minutes, then add rice mix  margarine and peas/carrots mix.

7.  Stir until  well-blended. Reduce to very low heat, then cover.

8. Garnish with sliced hard-boiled eggs and chopped spring onions.

Yield:4-6 servings

( Glutinous Rice Cake)

3 cups sweet sticky rice

4 cups coconut milk

1 cup shrimp with shell, deveined

1 cup  small crabs cut  in half

1 cup squid

1 red bell pepper

1 green pepper

1 medium onion chopped thinly

1 tablespoon  juice of  turmeric “luyan dilaw”

Salt and pepper to taste

¼ sleeve of Banana leaf

Procedure:

1. In a  heavy pan, mix rice, coconut milk and turmeric juice,salt and pepper.

Bring to to a boil  until rice is cooked.

2. In another pan, sauté onion, garlic. Add shrimp, squid  and crabs. Cook for 3-5 minutes.

3. Add rice mixture  and stir to blend well.

4. Cover with banana leaves to obtain  more flavour.

Cook for another 3 minutes.

5.       Serve hot  with  sliced boiled eggs on top.

Yield 6-8 servings

·2 cups malagkit (glutinous rice)

·1 can coconut milk ( thin)

·1/2 teaspoon salt

·1 cup  grated panutsa or brown sugar

·1/4 teaspoon anise

·1/2 cup sugar

Procedure:

1.       Separate thick coconut cream from  thin coconut milk. Set aside the cream.

2.       Boil thin coconut milk and malagkit with salt until quite dry

3.       Turn  heat into low and add ½ cup of panutsa

4.       Place in banana leaf-lined baking pan.

5.       Mix thick coconut cream and ½ cup of panutsa.

6.       Bake until a golden crust is formed.

Yield: 12 servings