Ingredients:

1. ½ kg large tahong
2. 200 g chicken parts
3. ½ kg (3 pc) crabs
4. 3 Tbsp olive oil
5. 8 cloves garlic, crushed
6. 1 pc onion, sliced
7. 100 g  ham, sliced
8. ½ cup UFC Mushrooms Stems and Slices
9. 1 pack (4 g) WOW Sarap All-in-One Seasoning Granules
10. 2 pc (100 g) chorizo de Bilbao or Hungarian sausage, sliced
11. 2 cups rice, washed and drained
12. 2 pouches (120 g ea) UFC Tomato Sauce Guisado
13. 1 tsp paprika
14. 1 Tbsp kasubha
15. 1 pc laurel
16. ¼ kg (8 pc) shrimps
17. ½ cup UFC Green Peas
18. 1 pc red bell pepper, sliced
19. 1 pc egg , hard boiled and sliced
20. ¼ tsp UFC Ground Pepper
21. JUFRAN Thai Fish Sauce
22. GOLDEN FIESTA Palm Oil

PROCEDURE:

• 1. Boil 3 cups water. Add tahong, simmer until shells are open.  Drain, reserve broth (or use chicken broth) .    Remove half shell of tahong.  Set aside.
• 2. Season chicken with JUFRAN Thai Fish Sauce . In a pan, fry chicken in oil until cooked.  Set aside.  In the same pan, sauté crab  and shrimps until  half cooked .  Set aside.
• 3. Sauté garlic, onion, ham, chorizo and rice. Cook for 3 minutes. Add  UFC Tomato Sauce, 3-1/2 cups chicken broth, paprika, kasubha, laurel, UFC Pepper  and Jufran Thai Fish sauce to taste.  Cover and simmer over low heat until rice is almost cooked.
• 4.  Add shrimps, crab, peas, bell pepper and chicken. Cover and continue cooking  for 15 more minutes or until shrimps are cooked.  Add tahong.  Cook for another 2 minutes.  Top with eggs.