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Ingredients:
| 3 | cups (600 g) | 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 | pc (50 g) | red bell pepper, sliced |
| 1 | pc (50 g) | green bell pepper, sliced |
| 1 | pc | MAGNOLIA BROWN EGG, boiled then sliced |
| 200 | g | onions, chopped |
| 1 | tbsp | minced garlic |
| 1/2 | cup (100 g) | STAR MARGARINE CLASSIC |
| 300 | g | MONTEREY PORK KASIM, cubed |
| 1/2 | cup | water |
| 1/4 | kg | squid, sliced |
| 2 | pc (500 g) | crabs, steamed or boiled in water, then quartered |
Procedure:
1. Combine glutinous rice, coconut milk, turmeric juice, 1/2 tsp salt and 1/2 tsp pepper. Cook until rice is tender. Set aside.
2. In another pan, sauté onions and garlic in margarine. Add pork and sauté until light brown. Add water and cook pork until tender.
3. Add squid and crabs. Season with remaining turmeric juice, salt and pepper.
4. 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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