INPUT ARTICLE: Article: Measure out the oil and pour it in the skillet. Swirl the oil around the skillet until it coats the bottom. Turn the burner on to medium-high and place the skillet over it. Heat the oil until it begins to shimmer. Mince 2 US tbsp (30 ml) of garlic and add the garlic to the hot oil. Measure out 1/3 cup (43 g) of the taba ng talangka paste and add that, as well. Give the ingredients a good stir so the garlic is coated evenly with the crab paste. Stir the mixture occasionally as it heats up in the skillet. Wait for the mixture to start bubbling vigorously before moving to the next step. This should only take a few minutes. Soak 1 teaspoon of achiote powder (annatto powder) in 3 US tbsp (44 ml) of hot water. Strain the “juice” to remove any gritty bits of powder, then add the 3 US tbsp (44 ml) to the mixture in the skillet. You can use white, brown, or jasmine rice for this, depending on your tastes. Continue to cook the mixture over medium-high heat. Stir continuously until the rice is evenly coated with the taba ng talangka sauce. Once the rice is thoroughly coated in the sauce and heated through, turn off the burner. Divide the dish up on 2 or 3 plates and serve it right away. Taba ng Talangka rice is an excellent side dish for grilled seafood, pork, or chicken. Refrigerate leftovers in an airtight container and consume them within 3 days.

SUMMARY: Heat up 1 US tbsp (15 ml) of extra-virgin olive oil in a medium skillet. Add the minced garlic and taba ng talangka to the skillet. Saute the garlic and taba ng talangka until the mixture bubbles. Add 3 US tbsp (44 ml) of achiote juice and cook for 30 seconds. Add 3 cups (360 g) of cooked rice and stir the ingredients thoroughly. Serve the rice dish immediately.


INPUT ARTICLE: Article: Remove the seed from the fruit.

SUMMARY:
Cut lengthwise around the avocado using a knife. Gently twist both sides of the fruit to loosen the seed from the inside. Wash the seed thoroughly to remove any remaining pulp.