Arroz ala Filipiniana
This recipe, Arroz ala Filipiniana is very similar to Paella, Arroz ala Valenciana and bringhe because they all use glutinous rice or malagkit rice and flaked chicken meat, pork and vegetables. The only difference is they vary in some ingredients like shrimps and other seafoods. So if you want to try cooking something diferent like this local version of paella, then I think you should give it a try.
2 cups rice, cooked
2 cups glutinous or malagkit rice, cooked
1/2 cup chicken meat, cooked and flaked
100 grams pork, cooked, sliced into thin strips
100 grams shrimps, shelled, cooked
1 large onion, chopped finely
1 1/2 tsp. paprika
1 Tbsp. MSG
1 Tbsp. fish sauce or patis
4 to 5 cloves garlic, crushed
1 tsp. salt
1/2 tsp. ground pepper
1 pc red bell pepper, sliced into strips
1 small can sweet peas or green peas
1 hard-boiled egg
How to cook Arroz ala Filipiniana:
- Flake the cooked ordinary rice and glutinous rice with fork while still hot. Set aside.
- Saute garlic until brown. Add onion stir cook for a few minutes. Then add chicken, pork and shrimps.
- Stir cook and add patis then cook for 5 minutes. Season with salt, MSG, pepper and paprika.
- Add sauteed mixture to cooked ordinary rice and malagkit rice. Mix until all the ingredients are 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 bell 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.