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Paella Pampangueña Recipe, Pampanga rice dish made of glutinous rice cooked in coconut cream with paella ingredients

Preparation Time: 00:20
Cooking Time: 00:30
Servings: 6-8

Paella Pampangueña Ingredients:

• 3 tbsp cooking oil
• 4 cloves garlic, minced
• 1 medium onion, minced
• 1 piece chicken leg, sliced to serving portions
• 100 g pork liempo, sliced into 1 inch cubes
• 1 piece chorizo bilbao, sliced thinly crosswise
• 2 pcs 11g MAGGI Chicken Broth Cube
• 1/2 kg malagkit rice, soaked for 4 hours & drained
• 4 cups thick coconut milk (kakang gata)
• 2 tbsp fresh turmeric (luyang dilaw), chopped
• banana leaves

NUTRITIONAL CONTENT:

Calories:543
Carbohydrates (g):20
Protein (g):10
Fats (g):47

Paella Pampangueña Cooking Instructions:

• Heat oil and saute garlic, onions and the next four ingredients in a heavy pan (preferably kawali).

• Stir-fry until meats are cooked. Add malagkit(glutinous rice) and saute for about 5 min.

• Pour in gata and luya and transfer to another kawali that has been lined with 2 layers of banana leaves.

• Cover with banana leaves and cook stirring occasionally for about 20 min. or until malagkit(glutinous rice) is cooked.

• Turn heat on high and continue cooking just until a nice golden crust is formed at the bottom of dish.

Tags: rice

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