INGREDIENTS:
- 1/2 kg large tahong
- 200 g chicken parts
- 1 tbsp fish sauce
- 60 ml palm oil
- 1/2 kg crab (3 pcs)
- 1/4 kg shrimp (8 pcs)
- 3 tbsp olive oil
- 8 cloves garlic, crushed
- 1 pc onion, sliced
- 100 g ham, sliced
- 1/2 cup mushroom, stems and slices
- 2 pcs horizo de bilbao or hungarian sausage (100 g), sliced
- 2 cups rice, unwashed
- 2 pouches tomato sauce guisado (120 g each )
- 1.5 cup reserved broth (or chicken broth)
- 1 tsp paprika
- 1 tbsp kasubha
- 1 pc laurel
- 1/4 tsp ground pepper
- 1 pack ll-in-one seasoning granules (4g
- 1/100 tsp fish sauce, as needed
- 1/2 cup green peas
- 1 pc red bell pepper, sliced
- 1 pc egg, hard boiled and sliced
PROCEDURE:
1. Boil 3 cups of water. Add tahong, simmer until shells are open. Drain, reserve broth. Remove half of tahong. Set aside.
2. Season chicken with fish sauce. In a pan, fry chicken in oil until cooked. Set aside. In the same pan, sauté crab and shrimp until half-cooked. Set aside.
3. Sauté garlic, onion, ham, mushrooms, chorizo, and rice. Cook for 3 minutes. Add tomato sauce, 3 ½ cups broth, paprika, kasubha, laurel, pepper, all-in-one seasoning granules and fish sauce to taste. Cover and simmer over low heat until rice is almost cooked.
4. Add shrimp, crab, peas, bell pepper, and chicken. Cover and continue cooking for 15 more minutes or until the shrimp are cooked. Add tahong. Cook for another 2 minutes. Top with eggs.
