CURRIED COCONUT CHICKEN RICE IN BANGUS PARCELS WITH CRAB ROE SAUCE

Ingredients:

-500g chicken legs and thigh
-400g uncooked long grain rice
-1 cup coconut cream
-3-4cups chicken stock
-1 medium onion
-1 tbsp sliced ginger
-1tbsp chopped garlic
-finger or red chilis chopped to taste
-1 medium red bell pepper sliced
-1 bunch wansuy chopped
-1 tsp yellow curry powder
-patis to taste
-pepper to taste
-1/3 cup canola oil

Procedure:

-Heat the oil in a pan then sear the chicken pieces. Once slightly browned, set them aside. In the same pan, sauté the onions, ginger, garlic, bell peppers and chilis. Add the curry powder, pepper and patis then mix in the rice and make sure all the grains are well coated.
-pour the chicken stock and coconut cream in. Bring it to a boil then turn the heat down and simmer covered until the liquid level almost reaches the rice ao until the rice is half cooked then put the chicken pieces back in the pot, sticking them into the rice. Cover and simmer until everything is cooked through.
-top with chopped wansuy and drizzle with coconut cream or extra virgin coconut oil before serving.

Bangus Parcels with Crab Roe Sauce

Ingredients:
500g boneless Bangus trimmed and cut into 5 rectangles
1/2 Cup Green Mangoes sliced
¼ Cup Onions Chopped
½ Cup red Tomatoes Chopped
1/4 cup Patis
Salt and Pepper
Banana Leaves for wrapping

*Crab Roe Sauce
1 cup taba ng talangka
5 cloves garlic minced
1 small red onion minced
2 tbsp kalamansi juice
1 red chili minced
½ cup heavy cream
3 tbsp Canola oil
Chopped spring onions for garnish

Procedure:
- Season bangus fillet with salt and pepper then wrap it in banana leaves and fasten with tooth picks together with mangoes, onion, tomatoes and season with patis.
- Bake in 350’ oven, or steam or grill or pan grill for about 10-15 minutes.
- While the fish are cooking, sauté the onions, garlic, chili and crab roe. Season with kalamansi juice. Remove from heat before whisking in the cream.
- Serve with crab roe sauce and the chicken rice.