• 3 puswelong nilutong kanin
• 1 latang No.2 ng pinyang dinurog
• 1/2 puswelong pasas
• 1/2 puswelong celery
• 2 carrot, nilaga, tinalupan at hiniwang mahahabang manipis
• 4 na itlog, nilaga at tinadtad
• 1/2 puswelong matamis na atsara, tinadtad
• 1 puswelong mayonesang Kraft
• asin, paminta at asukal na panimpla

Instructions

1. Pagsama-samahin ang lahat ng sangkap. Haluin at palamigin sa reprihedora. Bago ihain, ilagay sa ibabaw ang parsley, itlog at carrot.

• 12 onsang hiniwang manok
• mayonesa
• 7 onsang kanin
• 1/4 librang kamatis
• 1 kahong pinalamig na gisantes
• 1 pintang tubig
• 1 kutsaritang asin
• 6 na onsang kerot hiniwang pakudrado

French Dressing:

• 1 kutsaritang asin
• giniling na sili
• 2 kutsarang langis ng ensalada o salad oil
• 1 kutsarang suka

Instructions

1. Iluto ang kanin. Salain at anlawan o hugasan sa malamig na tubig. Ilagay ang kerot, tubig, asin, asukal sa kawali at pasubuhin. Balatan ang kamatis.
2. Iluto ang malamig na gisantes. Hiwain ang binalatang kamatis at alisin ang buto. Salain ang lutong gulay at ihalo sa kanin at kamatis.
3. Ihanda ang “French Dressing”. Paghaluin ang asin, paminta at langis at wisikan ng suka. Haluin ang “dressing”, kanin at pa muling timplahan kung kinakailangan. Ihaing may lutong manok at mayonesa.

• 2 kutsarang sibuyas (tinadtad)
• ½ tasang kabuti (hiniwang maninipis)
• 3 kutsarang mantikilya
• 1 ½ tasang kanin
• ½ kutsaritang betsin
• ½ kutsaritang asin
• Kaunting paminta

Instructions

1. Magtunaw ng mantikilya sa kawali. Ihulog ang sibuyas at biing-bilingin. Isama ang kabuti. Ihalo ang kanin at panimpla.

• 1 ½ tasang malagkit
• 1 ½ tasang karaniwang bigas
• 10 tasang sabaw o malapot na gata
• 4 na kutsarang mantika
• 2 kutsarang bawang
• 3 kutsarang asin
• 2 kutsarang paminta
• ½ tasang sibuyas

Instructions

1. Tustahin ang bigas hanggang pumula nang bahagya. Gilingin. Itabi sandali. Igisa ang bawang hanggang pumula nang bahagya. Ihalo ang mga sibuyas. Haluin.
2. Isalin ang sabaw. Hayaan kumulo. Timplahan ng asin at paminta. Ihalo ang tinusta at giniling na bigas. Isalang sa mahinang apoy. Ipagpatuloy ang paghalo para maiwasan ang paninikit.
3. Kung makinis na, hanguin sa apoy. Balutan sa sinalab na dahong saging ang bawa’t dalawang kutsara nito. Talian. Ilagay sa kawali. Takpan ng tubig. Pakuluin ng 20 minuto. Ihaing mainit o malamig.

• 1 tasang arinang kamoteng-kahoy
• 1 tasang bigas
• ¾ na tasang gata ng niyog
• 6 na kutsraang baking powder
• 1 tasang asukal

Instructions

1. Hugasan ang bigas. Ibabad nang ilang sandali saka gilingin. Patuluin ang tubig. Ihalo ang gata ng niyog. Salain ang magkakahalong arinang kamoteng-kahoy, asukal at baking powder.
2. Paghalu-haluin ang lahat ng mga sangkap. Lutuin sa pamamagitan ng pagpapasingaw. Ihaing may kasamang niyog.

• 1 manok, 2 libra
• 1/3 tasang olive oil
• 1 sibuyas, tadtarin
• 2 butil na bawang, dikdikin
• ½ tasang de latang kamatis
• 3 tasang chicken consomme
• 1 dahong laurel
• 1 tasang serbesa
• 2 kutsarang asin
• ½ kutsarang saffron
• 1 tasang de latang gisantes
• 1 tasang bigas

Instructions

1. Papulahin sa langis ang manok. Hanguin. Sa natitirang langis igisa ang sibuyas, bawang at berdeng sili. Pagkaraan nang 10 minuto, ibalik ang manok at ihalo ang kamatis, consomme, serbesa, dahong laurel, asin at ang kulay (saffrono).
2. Takpan at ipagpatuloy ang pagluluto nang mga 20 minuto. Ihalo ang bigas. Takpang muli at lutuin pa nang mga 20 minuto. Isama ang gisantes at lutuing muli ng 5 minuto o hanggang maluto ang kanin. Gayakan ng pimiento at olives kung ibig.

• 2 librang hilaw na hipon, talupan
• 4 na tasang serbesa
• 2 kutsarang katas ng kalamansi
• ½ tasang kudra-kudradong sibuyas
• ¾ tasang kudra-kudradong berdeng sili
• 1 tasang bigas
• 1 kutsaritang asin
• ¼ kutsaritang dinikdik na pamintang itim
• 1 dahong laurel
• 3 kutsarang mantikilya
• ½ librang kabuti, hiwain
• 2 pimiento, hiwain

Instructions

1. Hugasan at patuluin ang mga hipon. Ihalo ang serbesa, katas ng kalamansi, sili, asin, at dahong laure sa hipon. Pakuluin at ipagpatuloy ang pagluluto nang mga limang minuto. Patuluin. Itabi ang sabaw.
2. Tunawin sa kawali ang mantikilya. Ihalo ang sibuyas at kanin. Lutuin sa katamtamang init. Haluing madalas upang maiwasan ang paninikit at kung mapula-pula na saka isalin ang sabaw, sili, 35 hanggang 40 minuto, o hanggang sa maluto ang kanin. Bago ihain ay budburan ng keso, asin at paminta. Haluing mabuti.
3. Ang tubig o tomato sauce ay maaring halinhan ng sabaw na pinaglagaan ng buto ng baka o baboy.

• 3 puswelong kanin
• 3 kutsarang langis na pamprito
• ¾ puswelong hiniwang sibuyas na mura
• 1 kutsaritang asin
• 1 kutsaritang toyo
• ¼ kutsaritang dinikdik na paminta
• 1 ½ puswelong halabos na hipon, tinalupan at hiniwang pakuwadrado
• 1 itlog, binati

Instructions

1. Tiyaking ang kanin ay malamig o bahaw. Kung walang tira at nais maghanda nito, magsaing isang araw bago gamitin.
2. Initin ang langis sa kawali. Isunod ang kaning kinamas muna hanggang sa mamula. Haluing mabuti upang hindi magkaroon ng buo-buo idagdag ang sibuyas na mura, asin, paminta at hipon. Bayaang 1 minuto.
3. Hukayin ang gitna ng nululuto at ibuhos dito ang binating itlog. Haluin hanggang sa dahan dahang mamuo. Saka pa lamang ihalo sa kanin isunod ang toyo. Bayaan pang 1 miuto sa apoy.

Ingredients

• 2 cups malagkit (sticky rice)
• 3/4 c. sugar
• 3 1/2 c. diluted coconut milk
• 1/8 lb. butter
• 1 egg, beaten

Toppings:

• 1 can (15 oz.) condensed milk
• 3/4 cups rich coconut milk
• 2 to 3 tbsp. flour for quick thickening

Instructions

1. Grate the coconut meat then squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk squeezed out (1st extraction) for topping. Dilute the rest of the coconut milk to make 3 1/2 cups. You can use 1 can (12 ounces) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest with water to make 3 1/2 cups.
2. Boil rice and coconut milk in a heavy pot stirring constantly to keep from burning for about 15 to 20 minutes. When the rice is done and almost dry, lower the heat. Add the sugar and butter. Mix well and set aside. When cool, add the egg.
3. Spread the rice mixture in a well buttered Pyrex dish (11 3/4 x 7 1/2 x 1 3/4 inch). Bake in a preheated 300 degree oven for 20 minutes.
4. To make latik as topping: Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes). Pour topping over rice mixture in dish. Increase oven heat to 350 degrees. Bake until top is brown (about 15 minutes).

• 2 lbs chicken meat (I used legs, some recipes require 1 whole chicken), cut into cubes
• 2 lbs pork tenderloin (I used boneless porkchops)
• 1 lb large shrimps
• salt and pepper to taste, sea salt if possible and fresh ground pepper if possible
• 3 large crabs (there were no crabs in the Vietnamese store so I used large fresh water shrimps)
• fresh littleneck clams (I used Manila clams as these were available)
• water, about 6 cups
• olive oil
• 1/2 teaspoon paprika
• 2 tbsp chopped garlic
• 1/2 cup chopped onions
• 2 chorizos de Bilbao
• 3 cups glutinous rice (I used purple or black rice, available in Asian stores)
• 1/2 cup canned pureed tomatoes
• 1-2 small bay leaf
• squid rings, about a cup
• 1 lb mussels (omit if you don’t have, but chances are these are available in the seafood section of your supermarket rather than the clams)
• chicken stock (or alternatively, use the clam broth that you will make when boiling the clams in the water)
• green and red bell pepper (one each), cored, seeded and sliced into strips or squares
• 1/4 tsp saffron in water (if you are using glutinous rice, omit if you are following my recipe using purple rice)
• 2 pieces pimiento, cut into squares (omit if you have red peppers above, if not, use this)
• 2 strips of bacon

Garnish:

• 1 cup frozen peas that you then cook
• green beans
• 2 hard-boiled eggs, cut into wedges
• black olives
• chopped parsley
• lemon, cut into wedges
• pimiento cut into strips

Instructions

1. Cut chicken and pork into small pieces, shell shrimps and de-vein (if using fresh)
2. Boil the fresh-water shrimp
3. Boil clams in the 6 cups of water, reserve the juice after boiling. Also boil the mussels too if you have and if this is the only shellfish that you have, save the juice likewise.
4. Add chicken, pork, paprika, garlic, onion and chorizo into the heated oil and toss for a few minutes.
5. Add paprika (if you hadn’t yet), bay leaves and seafood. Simmer, then remove seafoods and set aside.
6. After adding the chicken, pork etc. add rice to the mixture, add the pureed tomatoes and then the broth from the clams, then bay leaf and salt and pepper (and saffron if using glutinous rice). The shrimps are then added, bell peppers and the whole concoction brought to a boil.
7. removed the chicken and pork and even the pieces of green and red pepper before adding the rice. Because it turned out that the color of the rice leached out and colored everything blackish purple! Consequently, you don’t recognize what you are eating.
8. When the rice is almost done, return the seafoods,chicken and pork and add the green beans. Cover with a lid and cook until the liquid has been absorbed by the rice. For malagkit this would be about 20 minutes. For the purple rice, it turned out that 20 minutes is not enough.
9. after this, you can transfer to large serving platter and arrange the seafoods nicely on top with the garnishes listed above.