...  Needed: 1 pack bihon or rice noodles For the sauce: ¼ kilo ground pork 1 tbsp annatto seeds (soaked with 3 tbsp water) 5 tbsp cornstarch (dissolved in water) 2 pcs onions minced 1 head garlic minced 2 pcs shrimp cubes 2 tbsp patis or fish sauce 2 tbsp cooking oil Ground pepper to taste 1 cup water For the toppings: Pork chicharon or cracklings, crushed or grounded Cooked shrimps (without shell) Hard boiled eggs sliced Calamansi or lemon sliced Tinapa flakes or smoked fish Marinated fried pork sliced in small pieces Toasted garlic Directions: Soak the rice noodles for 5 to 10 minutes. After soaking, boil some water and put in the rice noodles for 2 to 3 minutes. Drain and set aside. For the sauce, heat the oil in a sauce pan. Put in the garlic and toast until it turns light brown. Remove the half toasted garlic from the oil. Set aside. In the same pan, put in the ground pork and cook ...

...  Needed: 3 cups of glutinous rice or sticky rice 1 cup of ordinary rice 4 tbsp of garlic minced 2 pcs of onion minced 2 knobs ginger chopped 2 pcs of chicken broth cubes ½ kilo of chicken, cut into small pieces 6 tbsp of fish sauce 10 cups of water 3 tbsp of cooking oil 5 tbsp of safflower (kasubha) Salt and ground pepper to taste For toppings: ½ cup of spring onion minced ½ cup of toasted garlic 5 pcs of hard boiled eggs sliced Calamamsi juice or lemon juice Directions: In a big bowl put in the sticky rice and ordinary rice, and then mix it. Wash with running water using a big strainer. Drain and set aside. In a big wok or pot, heat the cooking oil. Sauté the garlic, onion and ginger and add the chicken. Simmer for 5 to 8 minutes over a low heat. Put in the drained mixed rice and sauté together with chicken for 3 to 5minutes. Add the water and chicken cubes; let it boil and cook the rice for 20 to 30 minutes in low heat. Stir occasionally to avoid sticking the ingredients to the pot. Put the fish sauce and the safflower to add more flavor. Add salt and ground pepper to taste. Simmer for another 3 to 5 minutes. Remove from heat. Place on to a serving plate; put the toppings on top, the sliced hard boiled eggs, toasted garlic, minced spring onion and calamansi juice. Serve hot and enjoy! If you want to toast the garlic, just prepare your minced garlic with a pinch of salt. Fry it in cooking oil on very low heat until it turns golden brown and the texture is crunchy. Drain and enjoy as the topping for your arroz ...