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Bicol Express Rice

Yields1 ServingPrep Time15 minsCook Time40 minsTotal Time55 mins

 1 tbsp vegetable oil
 4 cloves garlic,minced
 1 onion, minced
 1 thumb sized ginger, minced
 2 pieces of siling labuyo sliced
 4 tbsp alamang (small shrimps), plus more to taste
 1 cup rice
 1 ½ cups coconut milk
 ¼ cup cream
 1 cup shrimp and baby squid broth
 8 pcs cherry tomatoes
 Lechon Kawali
 1 tsp Chili oil
 1 tbsp fried garlic bits
 reduced thickened coconut cream
 1 sprig coriander (wansoy)
 1 whole siling labuyo
1

1. Using the sear/sauté function of the Breville Multi Chef™, drizzle oil and sauté the garlic, onion, ginger and sili.

2

Once browned, add alamang. Stir to cook and add the rice. Evenly coat the rice in the mixture and pour in coconut milk and cream.

3

Stir and add broth to loosen the rice mixture.

4

Turn the Breville Multi Chef™ to risotto mode and allow it to simmer until rice is cooked, season to taste.

5

Sear the tomatoes on the Breville BBQ Grill. Grill the squid and shrimps. Set aside.

6

Garnish with the grilled shrimp, squid and cherry tomatoes. (If possible, leave the stem on the tomatoes). Add lechon kawali. Drizzle with chili oil, ginger, garlic and coconut cream.