Ingredients
- • 1 1/2 cup glutinous rice (malagkit)
- • 1 1/2 cup white rice
- • 1 1/2 tsp. Salt
- • 5 cups cococnut milk
- • 1/2 cup oil
- • 1 young chicken cut into serving pieces
- • 1/2 kg pork, cut into serving pieces
- • 2 tbsps. garlic, macerated
- • 1 large onion, sliced
- • 1 8-oz can tomato sauce
- • 1 tbsp salt
- • 1/4 tsp white pepper
- • 1/4 tsp paprika
- • 6 potatoes, quartered and fried
- • 1 smale can sweet peas
- • 1 red-sweet pepper, sliced
- • 2 hard-boiled eggs, sliced parsley
Instructions
- Boil the glutinous rice mixture, salt and coconut milk in a saucepan. Stir once in a while to prevent burning.
- Fry the chicken-pork pieces in hot oil; set aside.
- In the same fat, render off color the achuete seeds; discard seeds. Saute garlic, onion and add tomato sauce. Season with salt and pepper. Add the fried meat and simmer until tender. Add the rice mixture; blend well. Add the rest of the ingredients and combine lightly.
- Arrange on a platter and garnish with hard-bolied aggs, strips of parsley.
- Good for 12 persons.
