Ingredients:
-300 grams of rice
-150 grams of pig ear
-1 hand of pork
-100 grams of bacon, Bacon type game in slices
-100 grams of ham
-2 large onions
-1 red pepper
-2 cloves of garlic
-Ground black pepper
-1 teaspoon ground red pepper
-200 ml. oil
-Salt

Instructions:
Prepare a casserole with a liter of water with salt.

Clean the ear and the hand of pig and put it in boiling water, add a pinch of ground black pepper let Cook for one hour, once elapsed the time separating the pig and save water.

You have to crumble the pork hand separating it from the bones and make small pieces with all the flesh, both by hand and with the ear of pig once cooked.

Peel and cut onions into very small pieces, cut the ham in small pieces, Peel and crush the garlic with mortar

Prepare a dry container and add the oil, when this slightly hot add onions and ham, FRY for a few minutes over low heat, until the onion take a golden color.

When you have the Golden onion add peeled and crushed garlic and paprika.

Add the pork that you have prepared and split into small pieces, mix everything well, when you have well mixed add broth that we have reserved sewing the ear and the hand of the pig.

Let the simmer 45 minutes.

After 45 minutes, add the rice and move everything.

Finally cover the top with the red pepper and the slices of bacon type pittance that we will go into small pieces.

Cook without moving for 20 minutes to fire slow.

Ingredients:
-rice for sushi
-4-5 cs of sake
-Mixture of spices
-6 cs of rice vinegar
-4 cs of sugar
-mirin 2 cs (sweet rice alcohol)
-1 cs of salt or soy sauce 1 cs

Preparation:
The cooking of rice is very important for the success of the sushi.

If you have electric plates, move the pot of one plate to another. (a hot plate and the other in average temperature).
Temperature changes should be immediate.

1st step:

Wash several times rice believed in the cold water change water as soon as it becomes whitish. When it is clear, let the rice drain 30 to 60 minutes.

2nd step:

In a pot, put the rice.
Add 1 Cup + 3 cc of cold water per cup of raw rice + sake.
Cover and bring to the boil, keep the boiling 2 mn.
reduce average temperature and cook 5 minutes.
Finish cooking rice on very soft lights up to total evaporation. Remove the lid and allow rice cool a little.

3rd step:

Mix all the spices up to what the salt and the sugar is dissolved completely.
Add the spices gradually.
Me, I does that 3/4 of the mixture.
It is the taste of each.

Stir the rice gently with chopsticks from time to time until it is completely cooled.

The rice is ready.

- 2 cups glutinous rice (sticky)
- 3 cups coconut cream
- 310 ml sugar
- 1 / 2 teaspoon salt
- A few drops of vanilla extract or 1 vanilla bean
- 3 mangoes (try to find very good)
- 1 tablespoon toasted sesame seeds, for garnish

Preparation:

Cover the sticky rice with cold water and soak overnight. Drain and cook 30 to 40 minutes to steam in a steamer basket lined with a clean cloth.

Reserve 1 / 2 cup cream of coconut. In a saucepan (not aluminum), heat over low heat the remaining cream of coconut, sugar, salt and vanilla until sugar is dissolved.

Transfer the cooked rice in a large bowl. Pour the cream mixture over the rice. Let stand until rice has absorbed all the mixture.

Peel the mangoes and cut into cubes (2.5 cm or strips …). Divide rice and mangoes in 6 serving plates. Pour the remaining coconut cream and garnish with toasted sesame seeds.

For shrimp thai parsley:
– About 20 Thai semi-peeled shrimp – 2 cloves garlic fine – 1 tbsp olive oil – 1 tablespoon parsley – 1 fillet of sweet soy sauce – 1 dash of sesame oil to the mashed carrot / cumin: – about 8 carrots – 1 tsp ½ teaspoon of cumin powder – 2 pinches of Indian spice mix – 1 tsp Coffee parsley – salt and pepper

Preparation:

Preparation of mashed carrot / cumin:

1 – Peel, wash and cut carrots into pieces. Cook with steam until it is softened enough to be able to mix.

2 – In a blender, add the carrots, cumin, parsley, Indian spices, salt and pepper. Mix until the consistency of mashed potatoes (not too runny, not too thick). If necessary, add a little water …

3 – Your mash is ready, keep warm.

Preparing Shrimp Thai parsley:

1 – Cook shrimp only low heat and remove the water they will reject.

2 – brown now in olive oil with garlic and parsley.

3 – When they begin to make a nice color, pour the soy sauce and cook for a few minutes.

4 – At the end of cooking, add the dash of sesame oil and salt and pepper to taste.

Serve with white rice and mashed carrot / cumin, is a delight!

Ingredients for four people:

¤ 1 piece of fish (cod, halibut, cod, or you prefer but without spines)

¤ 1 can of tuna in olive oil

¤ 100g peeled prawns (optional)

¤ 200 g of normal rice

¤ 1 / 2 onion

¤ 2 t omatitos

¤ 5 cloves of garlic

¤ 50 g green peas (can be frozen)

¤ 1 small bunch of parsley

¤ Salt to taste

¤ 2 tablespoons olive oil

¤ A pinch of saffron (optional)

¤ 1 and 1 / 2 liter of water

How to make fish rice recipe:

Clean the fish, book. Peel and clean onions, cut finite. Book. Clean and peel the tomatoes, cut in squares. Book. Peel and crush garlic. Book. Clean spinach and cut into pieces. Book.

Clean and chop the parsley, put it in a small bowl and add half the crushed garlic. Book.

In a large saucepan put two tablespoons of olive oil and light the fire. Add the peeled prawns if you opt for them. Add onion and saute, add the tomato paste, half the garlic and tuna with its oil, when done remove and add the sauce and salt water. bring to a boil.

When it starts boiling put the fish, peas and rice. With just 5 minutes you are done, add the spinach, garlic and parsley and saffron. (Rice takes about 20 minutes or so to cook).

Note: Normally the fish falls apart as it cooks rice, if not, remove it from the pan onto a plate and put it to pieces, put back into the pot.