Tuesday, May 5, 2009

Coco Cream Paella

Ingredients:

1/4 cup atchuete oil
2 tbsp garlic, chopped
1/4 cup onion, chopped
3 pcs. longganisang macau, sliced
100 g pork, cut into cubes
100 g chicken, cut into serving pieces
2 maggi chicken broth cubes
pepper, to taste
4 cups steamed rice
1 385 ml carnation coco evap
2 pcs red bell pepper, cubed
1/4 cup green peas
2 pcs hard boiled egg
1 tbsp kasubha

Procedure:

1. Saute garlic and onion in atchuete oil until limp. Add longganisa and cook for 30 seconds.
2. Add pork and chicken and cook until meats turn white in color. Season with maggi chicken broth cubes and pepper before stirring in rice. Mix well.
3. Pour in carnation coco evap and toss to coat all ingredients with sauce.
4. Add bell pepper and green peas. Cook while constantly stirring for another 5 minutes or until rice is dry and lumpy.
5. Garnish with kasubha and serve with slices of boiled eggs.
4-6 Servings

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