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WHAT YOU WILL NEED:
3 cloves garlic, minced
1 pc medium onion, chopped
300 g chicken, cut into 6 pc
100 g pork kasim, cut into thin strips
1 pc laurel leaf
1/8 tsp dried oregano
15 g ginger, pounded
3/4 cup raw rice, washed and drained
3/4 cup malagkit rice, washed, soaked for 30 minutes and drained
50 g sweet ham, cut into thin strips
1 pc chicken bouillon cube
1/3 cup coconut cream (first extraction)
1-1/2 cups coconut milk (second extraction)
1 pouch (200 g) DEL MONTE Sweet Spicy Tomato Sauce
2 tbsp atsuete juice (optional)
1 pc medium green bell pepper, cut into strips
1 pc banana leaf, heated through
1 pc hard-boiled egg, sliced

HERE'S HOW:

IN a large casserole or wok, sauté garlic, onion, chicken and pork for 10 minutes or until meat is brown. Add 1-1/2 tbsp patis, laurel, oregano and ginger. Cook for 5 minutes.

ADD rice and malagkit, ham and bouillon cube. Stir. Pour coconut milk, DEL MONTE Tomato Sauce and atsuete juice. Cook over low heat for 15-20 minutes.

ADD bell pepper and coconut cream. Cook for another 10 minutes. When rice is almost dry, cover with banana leaf, then continue cooking until rice is fully cooked. To serve, garnish with egg slices.

Serves 5

Excellent source of Potassium – for proper muscle and nerve functioning.