Serves 4

1 teaspoon olive oil
2 cloves garlic, minced
1 Shalit, chopped
4 ounces Chinese sausage, sliced
3 to 4 saffron strands
2 cups chicken stock
1 tablespoon soy sauce
Dash of freshly ground black pepper
1 cup uncooked jasmine rice

Heat the olive oil in a medium pot over medium heat. Add the garlic, shallots, and Chinese sausage. Cook and stir for 1 minute, being careful not to burn the garlic. Add the saffron, chicken broth, soy sauce, and pepper. Simmer for 5 min.

Add the Rice and stir to combine. Cover the pot and reduce the heat to the lowest setting. Steam the Rice for 20 to 25 minutes until tender.

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Serves 4

2 tablespoons olive oil
2 small cloves garlic, chopped
4 cups cooked day-old rice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

heat the olive oil in a 10 to 12 inch nonstick skillet or wok over medium-low heat. Add the garlic, cooking and stirring until lightly toasted to a golden brown. Add the rice and cook for 5 min., stirring occasionally, until each grain is heated through and lightly fried. Season with salt and pepper. Ladle the rice onto a platter and serve hot.

Tips: Pairs well with just about anything as a delicious side.

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Although a Filipino dish, the history is deeply rooted with the Spaniards who came to the Philippines. This recipe is quite detailed with lots of ingredients, so start preparing this early! Your taste buds will thank you!

Yield: 6 to 8 servings
Preparation time: 1 1/2 hours
Cooking time: 1 1/2 hours

Ingredients

2 medium-sized crabs
2 cups fresh clams
8 raw medium-to-large shrimp
1 cup light rum
1 cup olive oil (Half extra-virgin and half regular)
1 small chicken, cut into 12 serving pieces (about 2 pounds), patted dry with paper towels
2 cups boneless pork (loin or butt), trimmed of fat and cut into 1 inch cubes, patted dry with paper towels
8 garlic cloves, minced
2 medium-sized onions, finely chopped
2 Portuguese sausages, sliced on the diagonal into 6 pieces
2 sweet red peppers, cored, seeded, and cut into thin strips
1 6-ounce can tomato paste
3 cups long-grain rice, washed and drained
3 cups chicken stock
to teaspoon salt
1/2 cup frozen green peas, thawed
4 medium-sized squid, body only, well cleaned, and sliced into 1/2 inch rings

Method

1. In a steamer, bring water to a rolling boil. Place crabs on steamer tray. On another steamer tray arrange the clams. When there is a full head of steam, but the crabs and clams inside and steam for about 8 min. Uncover and remove the trays, discarding any clams but did not open. Set aside to cool.

2. Measure 2 cups of the liquid from the steamer and pour it into a medium-sized bowl. You may save the remainder of the liquid by freezing and use a later time.

3. Cut the crabs in half with a heavy cleaver and discard the innards and kills. Separate the clause from the bodies and cracked him.

4. Pour the rum into a large saucepan and bring it to a boil over medium heat. Put in the crab house and claws, cover and reduced to low heat, and let the crap simmer for about 10 min. Using a slotted spoon to drain the crab pieces, remove and set aside.

5. Leave the saucepan on the heat and put the shrimp into the same liquid. Cover and simmer for 2 min. Remove the shrimp with a slotted spoon and set aside to cool. After cooling, you may choose to removes shells and devein the shrimp, but this is not a necessary step. Pour the rum liquid into the reserve seafood liquid from step 2. There should be approximately 3 cups of liquid.

6. Heat the olive oil in a wok over high heat and, when it is just to smoking point, but in the chicken pieces and brown them on all sides. Remove them with this slotted spatula to a plate and set aside.

7. Add the pork to the wok and stirfry until it is just brown.

8. Add the garlic and onions to the wok and continue to stir for 2 min. Add the sausage pieces and stirfry them for a further minute. Add the sweet pepper strips and stir in the tomato paste. Continue to stir and fry everything until any moisture has evaporated and the mixture is quite thick.

9. Add the drained rice and continue to stir until the rice is mixed in and colored with the tomato paste. Pour in the liquid from step 5. Bring it to a boil, return the chicken from step 6 to the wok, and stir to distribute it throughout the mixture. Cover the wok, reducing heat to low, and simmer for 15 min.

10. Uncover the wok, stirring the peas, cover and simmer for 3 min. Uncover, place the square at Reims on top, cover and let stand for 1 minute, being careful with the time as the squid will over cook and toughen.

11. Uncover the wok and arrange the clams from step 2, the crabs from step 4, and the shrimp from step 5 on top of the rice mixture. Cover the wok, turn off the heat and let everything warm through and could continue to cook for about 10 minutes.

12. Uncover the wok and serve immediately.

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8 cups Day old, cooked long grain rice
3 Eggs
1 Diced Lapchang sausage
4 tbsps Peanut oil
3 tbsps Minced garlic
2 tbsps Minced ginger
1 Bunch Chopped white scallions
3 tbsps Soy sauce
1 tsp Salt
1 tsp White pepper

Preparation

Using a wok, soft scramble the eggs in 2 tbsps of oil, then remove them and place them in a separate dish. Add 2 more tbsps of oil, then stir fry the garlic and ginger. Drop in your lapchang and white scallions, add the rice, and mix thoroughly, then add the eggs, soy sauce, salt, and white pepper. You may replace the eggs and lapchang with tofu and add hot peppers if you are a vegetarian.

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