AuthorBiteSizedCook our Seafood Bringhe! Each spoonful offers a symphony of fragrant rice, tender seafood, and aromatic spices, creating a culinary experience that transports you to the shores of paradise.
Strain the liquid from the turmeric. Set the liquid aside. Transfer the strainer with the turmeric on another bowl and squeeze to get some more liquid out. Add about 2 tablespoons from the first liquid strained. Set this aside.
In a nonstick pan over medium heat, heat oil and saute garlic and onion.
Add the squid rings, shrimps, crab meat, and taba ng talanka. Saute until cooked.
Add the glutinous rice and regular rice. Mix in the coconut milk, stock, and turmeric liquid. Season with patis and pepper and mix.
Simmer in low heat until the liquid is almost completely absorbed and the rice is cooked. Add the crab and cover the pan. Let the steam cook the crab then remove from heat. When done garnish with hard-boiled eggs, red chilies and spring onions. Serve hot.
Ingredients
Directions
Strain the liquid from the turmeric. Set the liquid aside. Transfer the strainer with the turmeric on another bowl and squeeze to get some more liquid out. Add about 2 tablespoons from the first liquid strained. Set this aside.
In a nonstick pan over medium heat, heat oil and saute garlic and onion.
Add the squid rings, shrimps, crab meat, and taba ng talanka. Saute until cooked.
Add the glutinous rice and regular rice. Mix in the coconut milk, stock, and turmeric liquid. Season with patis and pepper and mix.
Simmer in low heat until the liquid is almost completely absorbed and the rice is cooked. Add the crab and cover the pan. Let the steam cook the crab then remove from heat. When done garnish with hard-boiled eggs, red chilies and spring onions. Serve hot.
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