Arroz a la Valenciana

Ingredients:

• 1-cup cooked malagkit
• 2-cups cooked rice
• 1-cup mushroom, sliced
• 1-cup garbanzos
• 1-cup gisantes
• 2-cups fried sliced gluten
• 1-box spaghetti, cut in pieces and boiled
• 1-can pimiento, sliced
• 1-cup tomato sauce plus ½ can stock or water
• 2-tablespoons onions, minced
• 1-tespoon sages, optional
• 2-teaspoons vetsin
• 6 hard boiled eggs, sliced or quartered

Procedure:

• Saute onions in 2 tablespoons oil. Add tomato sauce and pimientos, cook in a few minutes, and add mushroom, gluten, garbanzos and peas.
• Season with salt, vetsin and sage. Mix well and cook 5 minutes, then add rice and spaghetti. Mix very well. Garnish with eggs, pimientos and green onions.

From the Book of Best Recipe for the Home

Arroz a la Filipina

Ingredients:

• 1-cup boiled malagkit
• 1-cup boiled rice
• 1-cup sliced gluten
• 3 cloves garlic, crushed
• Small onion, sliced
• 3 ripe tomatoes, sliced
• 3 tablespoons oil
• 2 mediums sized green pepper, cut into strips
• 1-small package raisins
• 1-hard cooked egg
• 2 tablespoons atsuwete, soaked in small amount of water
• Salt to taste
• 1-teaspoon vetsin

Procedure:

• Saute the garlic, onion, tomatoes and gluten. Add salt and vetsin to taste. Add sliced pepper. Cook for a few minutes.
• Add atsuwete water for coloring, then boiled rice, malagkit and raisins. Stir mixture from time to time to prevent burning.
• Continue cooking on a low heat. Garnish with slices of hard cooked eggs and red and green pepper.

From the book of Bst Recipe for the Home

Adobong Labong

Ingredients:

• 3 cups labong, minced and blanced
• 1 cup minced gluten or tokwa
• 5-segment garlic, chopped
• 4 tablespoons kalamansi juice
• Salt to taste
• 1 medium onion, chopped
• 1 ½ tablespoons soy sauce
• 2/3-cup gluten stock or soy sauce-water mixture
• 5 tablespoons oil

Procedure:

• Brown garlic and onion in oil. Add gluten or tokwa. Continue cooking mixture in oil, stirring constantly.
• Add soy sauce and labong. Simmer until labong is cooked. Gluten stock may be added at this point if labong in not yet done.
• Add kalamansi juice and continue simmering until almost all of the liquid has evaporated. Add oil and continue about 6 minutes more. Season to taste.