1 C + 1 TBSP GLUTINOUS RICE

1? c + 1 tbsp long-grain rice
2 tbsp olive oil
2 tbsp garlic, minced
1 pc onions, chopped
2 pc tomatoes, cored, seeded and chopped
1 pc chorizo, diagonally sliced, ?-inch thick
1 pc red bell pepper, cored, seeded and minced
2 pc alimasag, split in halves
1 c mussels, beards removed
250 g shrimps, peeled and deveined
250 g squid, cut into ?-inch-thick rings,
250 g chicken, cut up
5 c water
1 50-g pouch Mama Sita?s Caldereta Mix
1 tsp Mama Sita?s Annatto Powder
1 tbsp fish sauce
100 g sweet green peas
Garnish:
1 pc egg, hard-boiled and cut into thin, round slices

In a pot, combine glutinous and long-grain rice. Rinse twice. Drain and set aside. In a paellera or large saute pan, heat olive oil.

Saute garlic, onions, tomatoes, chorizo, bell pepper, alimasag, tahong, hipon and squid until it changes color.

Add the glutinous and long-grain rice and stir until well blended.

Add water, Mama Sita Caldereta Mix, Mama Sita Annatto Powder and fish sauce.

Mix until well blended. Bring to a boil. Lower the heat and simmer. Cover and cook until done. Add green peas and sliced boiled egg.

Pocherong Baka

1 k boneless kenchi, sliced into 3x3-inch cubes
2 c sweet potato, peeled and cubed
? c cooking oil
2 tsp garlic, minced
1 c onion, sliced
2 pc chorizo de bilbao, diagonally sliced
1 200-g pouch tomato sauce
1 30-g pouch Mama Sita Menudo Mix dissolved in 1 c water
250 g cabbage, cut into quarters
2 c Baguio beans, cut into 2-inch strips, blanched and drained
? c garbanzos
1 tsp paprika
1 c saba banana

Boil beef in just enough water until tender. Remove and drain. Reserve 2? c broth.

From the remaining broth, cook saba and camote until tender. Remove, drain and set aside.

Meanwhile, heat oil and saute garlic, onion and chorizo, continue sauteing until onion is wilted.

Add the beef, menudo mixture, tomato sauce and cook until meat is tender and sauce thickens. Transfer to a serving platter and garnish with remaining ingredients.

Embotido
(Pork Roll Pinoy)

500 g ground pork, lean
60 g Vienna sausage
40 g onions
25 g chorizo de bilbao (El Rey Brand)
90 g sweet pickles, thinly chopped
25 g cheddar cheese, shredded
1 pc egg, beaten
20 g Mama Sita Shanghai Mix
? c evaporated milk
5 g gelatin powder
29 g bell pepper
1 tsp Mama Sita Annatto Powder
? tsp raisin
1 pc hard-boiled egg, quartered

Combine all ingredients and shape into a roll or loaf. Wrap with sinsal or wax paper, then in cheesecloth, tie both ends. Steam for an hour or bake for 45 minutes at 350?F.