INGREDIENTS
- – 3 cloves of garlic, chopped.
- – 100 g of chopped onion.
- – 4 peeled and grated turmeric.
- – 3 complete hen wings.
- – 2 chopped hen livers.
- – 30 cc of fish sauce.
- – 1 L of coconut milk.
- – 500 cc of water.
- – 500 g of mochi kind glutinous roast.
- – Oil c/n.
- – Banana leaves, to cowl a kawali or wok.
RICE WITH TURMERIC, CHICKEN AND COCONUT MILK .. This dish, which might be thought of the Filipino model of Spanish paella, is made with glutinous rice (referred to as mochi), coconut milk, hen and turmeric, all cooked and wrapped in banana leaves. Essentially the most scrumptious half is the crispy rice that’s caught to the underside. It’s eaten in
particular events, however it’s truly very straightforward to arrange.
PROCEDURE:
1. Warmth a tablespoon of oil in a kawali (wok) over medium-high warmth.
2. Sauté garlic, onion and turmeric. Add the hen wings and livers and sear them till they’re golden brown on all sides. Season with the fish sauce and prepare dinner till you not scent the sauce.
3. Add the coconut milk and water. On the subject of a boil, add the beforehand rinsed rice.
4. Decrease the warmth to low and blend consistently till the rice absorbs all of the liquid and the combination thickens, roughly half-hour.
5. In one other kawali or wok, place three layers of banana leaves. Pour the rice over the leaves and canopy it with two extra banana leaves.
6. Prepare dinner over low warmth for an additional hour, making certain that the crispy layer kinds on the underside. This step may be carried out within the oven, however within the Philippines, the place there are often no ovens in houses, it’s cooked on the range.
7. Take away the highest layer of leaves and produce to the desk within the wok. It can be faraway from the wok and served minimize like a pizza.
