BRINGHE BULACAN

Ingredients:

3	cups	glutinous rice (malagkit)
4	cups	coconut milk
2	tbsp	turmeric powder, mixed with 1/2 cup water
1/2	tbsp	iodized fine salt
1/2	tbsp	pepper
1 (50 g)	pc	red bell pepper, sliced
1 (50 g)	pc	green bell pepper, sliced
1	pc	MAGNOLIA BROWN EGG, boiled then sliced

Seafood Mixture

200	g	onions, chopped
1	tbsp	minced garlic
1/2	cup	STAR MARGARINE CLASSIC
300	g	MONTEREY PORK KASIM, cubed
1/2	cup	water
1/4	kg	squid, sliced
2 (500 g)	pc	crabs, steamed or boiled in water, then quartered

Procedure:

Combine glutinous rice, coconut milk, turmeric juice, 1/2 tsp salt and 1/2 tsp pepper. Cook until rice is tender. Set aside.
In another pan, sauté onions and garlic in margarine. Add pork and sauté until light brown. Add water and cook pork until tender. Add squid and crabs. Season with remaining turmeric juice, salt and pepper.
Add cooked rice to seafood mixture. Arrange on platter, garnish with bell peppers and egg slices before serving.

Makes 8-10 servings.

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