ARROZ ALA FILIPINIANA

2 cups rice, cooked
2 cups malagkit, cooked
1/2 cup chicken meat, cooked & flaked
100 grams pork, cooked, sliced into thin strips
100 grams shrimps, shelled, cooked 1 large onion, chopped finely
l/2 tsp paprika 1 tbsp. vetsin 1 tbsp. patis
4-5 cloves garlic, crushed 1 tsp. salt
1/2 tsp. ground pepper
1 pc. bell pepper, red, sliced into strips 1 small can sweet peas 1 hard-boiled egg



Flake rice and malagkit with fork while still hot. Set aside.
Saute garlic until brown. Add onion. Add chicken, pork and shrimps. Stir and add patis. Cook for 5 minutes. Season with salt, vetsin, pepper, and paprika.
Add sauteed mixture to cooked rice and malagkit. Mix until mixture is evenly distributed into rice and malagkit.

Line bottom of deep baking pan (preferably bread pan) with wax paper.-Grease wax paper with cooking oil or margarine and arrange on top sliced hard-boiled egg, strips of red pepper, then pack in the cooked mixture with rice. Cover with foil or cheese cloth.

Bake in oven with 300°F heat. Or steam-bake. Cook for 20 minutes.
Cool before transferring to a serving dish. To transfer, place dish face down on pan and invert pan. Garnish with sweet peas, . placed around the molded mixture.

ARROZ ALA VALENCIANA

2 cups rice, cooked
2 cups malagkit, cooked
2 qcs. chicken thigh & legs, chopped into small pcs.
100 grams pork sliced into thin strips
1 pc. Chorizo de Bilbao
or 4 pcs frankfurters, sliced diagonally
200 grams chicken giblets & livers, chopped
1/2 cup green peas
2 pcs. bell peppers, red & green (cut into strips) 1 large onion, chopped 2 small cans tomato sauce (225 grams) 4 cloves garlic, crushed 2 tbsp. fish sauce (patis) 1 tbsp. vetsin
1 tbsp. atchuete oil
2 tbsp. butter or margarine
salt to taste
gamishing
2 hard boiled eggs, sliced
few sprigs of spring onions, chopped
Flake rice and malagkit with fork while still hot.. Set aside.

Saute garlic in atchuete oil. When brown add onion. Add chicken, pork and giblets. Season with patis, cover. After 2 minutes pour in 1/2 cup water. Cover, simmer until half done. Add chorizo or frankfurters, pepper, and tomato sauce. Season with salt and vetsin. Boil for 5 minutes.

Add rice, malagkit, peas, and butter. Mix until well blended.
Lower heat, cover. Cook for another 5 minutes.
Garnish with sliced hard-boiled eggs and chopped spring
onions.

Serve hot.