Another Filipino favorite. Everybody in the family loves this. A complete meal by itself. The Philippines was a colony of Spain for more than 300 years. 80 percent of Filipino dishes can be traced to Spain and its other colonies such as Mexico, Cuba and Puerto Rico.
1In a large skillet or casserole heat 3 tbsp. oil and saute garlic until light brown. Add shallots and cook until translucent. Add tomatoes and roast peppers and cook for 5 minutes.
2Stir in ground pork and beef and cook until meat mixture is brown. Add paprika and turmeric, stirring thoroughly. Add bay leaves, raisins and salt and pepper; stir continuously. Add peas, carrots and corn mix. Continue stirring until all ingredients blend. Simmer for about 5 minutes.
3In a separate skillet, heat 3 tbsp. oil and fry plantain slices until cooked. Remove from heat, drain in paper towels, and set aside. Add 2 tbsp. oil in same skillet and fry 4 eggs (individually or in twos) sunny-side up. Set Aside.
4In 4 individual dinner plates, assemble the rice, meat mixture, fried eggs and plantains as follows:
Prepare a mound of cooked steaming rice in the center of each plate (use a bowl to mold the rice for a better presentation). Carefully spoon the meat mixture on top of rice. Top with perfectly cooked sunny-side eggs. Lay fried bananas on sides of rice mound.