Rice

Suman sa Lihiya

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Filipino Style Recipe: Suman sa lihiya(lye) is another popular Filipino delicacy from southern part of Luzon specially in Batangas Region. Like other suman we will use glutinous rice, but we treated the rice with lihiya(lye water) until the color turns to yellowish. Wrap the rice mixture in banana leaves and cook in a boiling water until done then serve with latik sauce.

Estimated time of preparation: 20 minutes(plus soaking time)
Estimated time of cooking: 1-2 hours

Ingredients:
3 cups glutinous rice(malagkit)
1 tablespoon lye water(lihiya)
banana leaves, cleaned and cut into smaller sized(4×5 inch)
banana leaves, cleaned and cut into bigger sized(8×11 inch)
cotton strings or any food-safe string
brown sugar or latik for dipping

Procedures:
Part 1
1. In a bowl, place glutinous rice and water then soak for at least 3 hours.
2. Drain water then pour lye water. Mix well until color turns to yellowish.

Part 2
1. Singe the banana leaves into flames for a few seconds but do not burn. Let it cool then wipe with clean cloth.

Part 3
1. Arrange the bigger leaf(topside down) on a flat surface then place the smaller leaf(topside up) in the center of bigger leaf.
2. Scoop 3 tablespoons of rice mixture on smaller leaf, fold the leaf to wrap the rice mixture.
3. Grab 2 pieces of wrapped rice mixture then tie with folded sides together using cotton string.

Part 4
1. In a big pot, arrange the pieces then pour enough water to cover the wrapped rice mixture.
2. Bring to boil in a low heat for at least 1 1/2 hours or until done.
3. Unwrap then transfer to serving plate. Serve with latik.

For the latik recipe, please visit http://filipinostylerecipe.com/2013/11/latik-sweetened-coconut-sauce/

Yang Chow Fried Rice

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Filipino Style Recipe: yang chow or yeung chow fried rice is popular Chinese-style fried rice dish that is commonly served in Chinese restaurant. It is mainly made up of cooked or leftover rice then stir fried with shrimps, scrambled eggs, sausages, peas, carrots and other vegetables.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 10-12 minutes
Good for 6-7 servings

Ingredients:
6 cups cooked rice(preferably leftover)
200 grams prawns, peeled and deveined
1/2 cup sweet peas
1/2 cup carrot, diced
2 raw eggs, beaten
2 teaspoons soy sauce
4 cloves garlic, minced
3 stalks green onions, chopped
1/2 cup butter
salt and pepper to taste

1 tablespoon sesame oil(optional)
1 cup chinese sausages, sliced(optional)

Procedures:
Part 1
1. In the pan, melt butter then stir fry sausages for a minute.
2. Add garlic, green onion and carrots then saute for another minute.
3. Add shrimps and sweet peas then stir cook for another minute.
4. Add cooked rice, soy sauce and sesame oil then mix until rice is well coated.
5. Pour beaten egg then continue stirring until the egg is cooked.
6. Season with salt and pepper according to taste.
7. Transfer to serving plate and garnish with chopped green onions.

Tinapa Fried Rice

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Filipino Style Recipe: tinapa fried rice is another affordable rice dish made up of tinapa flakes, cooked rice and seasoning.

Estimated time of preparation and cooking: 20 minutes
Good for 4 servings

Ingredients:
5 cups cooked rice or left-over rice
2 pieces fried or left-over tinapa(smoked fish), flakes and discard bones
2 tablespoons olive oil
3 gloves garlic, minced
salt and pepper to taste
chopped spring onion for garnishing(optional)

Procedures:
1. In a pan, heat oil then saute garlic.
2. Add tinapa flakes and stir cook for 3 minutes or until light brown.
3. Add cooked rice, salt and ground pepper then stir cook for 2-3 minutes. Mix evenly.
4. Transfer to serving plate and sprinkle with spring onion then serve hot!

(Thanks to Ms. Rochelle for sharing)

Tikoy or Nian Gao

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Filipino Style Recipe: Tikoy or Nian Gao is a traditional Chinese rice cake popular during New Year. Tikoy is made of glutinous rice flour and sugar dissolved in boiling water then steam until set. This dish has a sticky texture dip in beaten egg then fry until light brown.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 60 minutes(plus frying time)

Ingredients:
4 cups glutinous rice flour
1 1/2 cups brown sugar
1 cup boiling water
olive or vegetable oil for greasing
1 teaspoon vanilla extract(optional)

Cooking:
1 egg, beaten
3 tablespoons vegetable oil
paper towels

Procedures:
Part 1
1. In a bowl, dissolve sugar in boiling water then add vanilla extract and flour. Mix until well blended.
2. In a round pan, grease with oil then pour mixture and spread evenly.
3. Steam for about an hour or until the edges separate from the pan.
4. Let it cool and remove from the pan before slicing.

Part 2
1. In a bowl, beat egg then dip tikoy slices.
2. In a frying pan, heat oil then fry until light brown then drain on paper towels. Serve.

Tips:
1. You may also add sesame seeds on top of flour mixture before steaming.
2. Tikoy can be also cook in a microwave oven or re-steam.

Carioca(Karioka)

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Filipino Style Recipe: Carioca or Karioka is another typical Filipino meryenda(mid-afternoon snack). It is usually made up of sticky rice balls filled with sweet red bean paste. Deep fried until goldent brown then coated in brown sugar glaze.

Ingredients:
cooking oil for frying
bamboo sticks

Dough:
2 cups sweet rice flour
1 1/2 cups coconut milk

Glaze:
1 cup light brown sugar
1/4 cup coconut milk

Fillings:(optional)
sweet red beans paste

Ingredients:
Part 1
1. In a bowl, combine rice flour and coconut milk. Mix well until dough like.
2. Take 2 tablespoons of dough and make a ball shape.
3. Flatten the center of the dough using your thumb and scoop in at least 1 tablespoon of filling.
4. Fill in the center of dough, seal then roll into a ball and flatten into a patty.

Part 2
1.In a pan, heat oil and deep fry the dough for 5 minutes or until golden brown.
2. Drain on paper towel then set aside.

Part 3
1. In a sauce pan, combine brown sugar and coconut milk then bring to a boil until glaze.
2. Dip the carioca in the mixture until completely coated.
3. Remove the carioca one by one then skew each carioca on bamboo sticks, 2-3 carioca per stick.

Notes:
1. Sweet red bean paste is available in grocery stores. But if you prefer to do it by yourself, here’s the recipe on how to make a sweet red bean paste.

Bagoong Fried Rice

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Filipino Style Recipe: bagoong fried rice is another easy and simple rice dish. It is mainly made up of fried rice and shrimp paste and ground pork. Usually served during breakfast together with your favorite dish and soup.

Estimated time of preparation and cooking: 20-30 minutes
Good for 4-5 servings

Ingredients:
5 cups cooked rice, leftover
3 tablespoons shrimp paste(bagoong alamang),(preferably Barrio Fiesta or Kamayan)
1 head garlic, crushed
1 onion, chopped
1 thumb-sized ginger, cut into strips
2 tablespoons olive oil
chopped spring onions for garnishing

100 grams ground pork(optional)
1 piece egg, scrambled(optional)

Procedures:
Part 1
1. In the same pan, heat olive oil and saute garlic, onion and ginger.
2. Add ground pork and stir cook until brown then add shrimp paste and saute for 5 minutes.
3. Add cooked rice, scrambled egg and ground pepper. Mix well until rice is well coated.
4. Adjust seasoning according to taste.
5. Transfer to serving plate and garnish with spring onions

Kalamay Ube

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Filipino Style Recipe: Kalamay ube is another Filipino dessert and meryenda(mid-afternoon snack) that is commonly sold along the streets. Kalamay ube is a chewy rice purple cake made of purple yum(ube). Purple yum comes boiled, peeled and grated then cook with coconut milk, rice flour and sugar until thick. Sprinkle with coconut curd(latik) then serve warm.

Ingredients:
1 kilo purple yam(ube)
3 cups glutinous rice flour
4 cans(400ml each) coconut milk
2 cans coconut milk for curd(latik)
3 cups brown sugar
1 tablespoon pandan or vanilla extract

Procedures:
Part 1
1. On a pot, boil water then cook purple yam for 30 minutes or until soft. Drain and let cool.
2. Peel the purple yam and grate. Set aside.

Part 2
1. In a pan, pour coconut milk then cook in a low heat. Keep stirring until curdles. Set aside.

Part 3
1. In a large pan, combine the grated purple yam, sweet rice flour, coconut milk, sugar and vanilla then cook in a low heat. Keep stirring until well combined and thickened.
2. In a shallow pan or woven basket, lined a wilted banana leaves then grease with the coconut oil.
3. Transfer the mixture and spread evenly then sprinkle with coconut curd. Slice and serve warm.

Palitaw

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Filipino Style Recipe: Palitaw or sticky rice dumplings is another popular Filipino delicacy. Palitaw is came from Filipino word “litaw” which means to float. This delicacy is made of mixing rice flour with water until dough is formed. Divided into small flatten patty then cook into the pot with boiling water until they float which meant they were done. Coated the palitaw with grated coconut then sprinkle with sugar and toasted sesame seed.

Estimated time of preparation and cooking: 40-50 minutes

Ingredients:
2 cups glutinous rice flour
1 cup water
1 cups grated coconut
sugar-sesame seed mixture(combine 1/2 cup sugar and 1/2 cup toasted sesame seed)

Procedures:
Part 1
1. In a bowl, combine rice flour and water. Mix well until smooth dough is formed.
2. Scoop 2 tablespoons of dough then roll into a ball and flatten into a patty.
3. Repeat until all the mixture are consumed.

Part 2
1. In a pot, boil water then drop the flatten dough.
2. Cook until they float then remove from the pot and drain.
3. Roll in grated coconut then transfer to serving plate.
4. Sprinkle with sugar-sesame seed mixture then serve.

Vegetable Fried Rice

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Filipino Style Recipe: vegetable fried rice is a healthy rice dish that is commonly served during breakfast. It is mainly made up of cooked or leftover rice then stir fried with mixed vegetables and seasonings.

Estimated time of preparation: 10-15 minutes
Estimated time of cooking: 10-12 minutes
Good for 4-6 servings

Ingredients:
4-6 cups cooked or leftover rice(I prefer Basmati)
2 cups choice of chopped veggies(carrots, green beans, cabbage, bean sprout, broccoli, cauliflower)
1 onion, chopped
3 gloves garlic, minced
2 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon sesame oil(optional)
salt and ground pepper to taste
spring onions, finely chopped(half for garnishing)

Procedures:
Part 1
1. In a wok, heat olive and saute garlic, onion and spring onions.
2. Add chopped vegetables and stir and cooked for 3 minutes.
3. Pour soy sauce and sesame oil. Add cooked rice and continue stirring.
4. Season with salt and ground pepper. Mix well until rice is well coated.
6. Transfer to serving plate and garnish with spring onions. Enjoy

Notes:
1. You may also add scramble egg if you prefer.

Puto Bumbong

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Filipino Style Recipe: puto bumbong is another Filipino delicacy that is usually served during Christmas season. This dish is commonly sold along the streets during Simbang gabi. Puto bumbong is a purple colored glutinous rice cake steamed in a small bamboo tube then flavored with butter or margarine then served with freshly grated coconut and sugar(muscovado or panutsa).

Ingredients:
1 cup glutinous rice(malagkit)
1/2 cup purple-brown sticky rice(pirurutong)
salt
butter or margarine
freshly grated coconut
sugar(mascuvado or panutsa)
wilted banana leaves

Procedures:
1. Soak glutinous rice and purple-brown sticky rice in salted water overnight.
2. Drain and slowly grind using a grinder until grainy.
3. Wrap and squeeze the rice mixture in a cotton or muslin cloth. Then press it using heavy object to remove excess water.
4. In a large bowl, place the rice mixture and rub by hand until its texture becomes fine-grained.

Cooking Procedures:
1. Fill the bamboo tube with rice mixture and steam both side for 10 minutes or until color turns to dark purple.
2. Remove the bamboo tube from the steamer and shake out to remove the steamed rice mixture.
3. Transfer the steamed rice to banana leaves then spread with butter on top. Serve with freshly grated coconut and sugar.

Notes:
1. You may also used violet food coloring instead of pirurutong.