rice

Quick and Easy Fried Rice

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Ingredients:
8 cups cooked rice(preferably leftover)
1 carrot, grated
2 raw eggs, beaten
2 teaspoons soy sauce
4 cloves garlic, minced
3 stalks green onions, chopped
1/2 cup butter
salt and white pepper to taste
1 tablespoon sesame oil(optional)

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

Seafood Paella

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Ingredients:
5 cups sticky rice(malagkit)
1/2 kilo prawns
200 grams squid, sliced
1/2 kilo fish fillets(salmon, tuna, etc), cut into cubes
1/2 kilo mussels(tahong)
1 large chorizo, sliced diagonally(optional)
5 gloves garlic, sliced
1 large onion, chopped
2 pieces bell pepper(red, green), sliced
1 pack(270 grams) tomato sauce
1 tablespoon paprika
1 teaspoon saffron
1 cup green peas
1 tablespoon parsley, chopped
1/2 cup olive or vegetable oil
fish sauce, salt and pepper to taste

Procedures:
Part 1
1. In a pot, place mussels then pour enough water. Bring to boil until the shells open. Drain. Set aside the broth.
2. In a pan, heat oil then fry prawns, squid and fish fillets for 2 minutes or until cooked. Drain and set aside.
3. In a same pan, fry chorizo until golden brown. Drain and set aside.

Part 2
1. In a paella pan, heat olive oil then saute garlic and onion.
2. Add green peas, paprika, saffron, tomato sauce and rice then stir until colored distribute evenly.
4. Pour mussels broth then simmer until rice is almost tender and mushy. Add more water if needed.
5. Add parsley then season with salt and pepper to taste.
6. Arrange bell peppers, seafood and other remaining ingredients on top.
7. Continue simmering until sauce is absorbed. Transfer to serving plate then serve.

Kimchi Rice

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Ingredients:
3 cloves garlic, minced
2 pieces skinless longanisa/sausage, cut into small pieces
3 tablespoons kimchi, slices into smaller pieces
2 cups cooked rice
1 tablespoons chili paste (gochujang)

Procedures:
1. Heat oil in a pan then saute garlic until fragrant.
2. Add sausage and then stir cook for 3 minutes.
3. Add rice, kimchi, and gochujang. Mix and cook for 5 minutes or until well blended.
4. Transfer to serving bowl, then serve immediately with other dishes.

Sweet Sticky Rice

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Ingredients:
2 cups sticky rice(malagkit)
4 cups coconut milk(gata)
2 cups brown sugar
1 1/2 cups water

Procedures:
Part 1
1. In a cooking pot, boil sticky rice and water and cook until the rice is done and almost dry. Set aside.
Part 2
1. In a big wok, boil the coconut milk in low heat, stir occasionally until most of the liquid evaporates and the oil separating from the milk. Continue stirring until brownish residues are formed. Drain the brownish residues and set aside. This will serve as toppings(latik) for biko.
Part 3
1. Then dilute brown sugar in the remaining oil, keep stirring until the texture becomes thick.
2. Add the cooked sticky rice in the mixture then mix well, continue cooking until all the liquid evaporates but do not overcook. Remove from heat.
3. Transfer the cooked biko in a serving plate then flatten the surface.
4. Spread the toppings over the surface and slice into serving pieces. Enjoy!

Sizzling Jambalaya Rice

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Ingredients:
1 cup white rice
2 cups chicken stock
200 grams smoked sausage, diced
1 cup annatto oil (1 cup vegetable oil, 1 tablespoon annatto seeds)
1 cup tomato puree
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 onion, chopped
1 teaspoon Spanish paprika powder
2 tablespoons oyster sauce
2 bay leaves
1/4 cup green peas
salt and ground pepper to taste

Garnish:
slice of Hard-boiled egg
slice of Lemon
Parsley

Toppings(Optional):
Grilled Pork
Meatballs

Procedures:
1. In a pan, heat annatto oil then saute garlic, onion, and sausage for 3 minutes. Add paprika powder and bell pepper(half) then continue sauteing for a minute.
2. Add tomato puree, oyster sauce, and bay leaves then stir cook for another 2 minutes.
3. Stir in the rice then pour chicken stock. Add more water if necessary. Cover and simmer for 15 minutes or until the rice is cooked.
4. Add green peas and remaining bell pepper then season with salt and ground pepper according to taste. Cook for another 3 minutes.
5.Transfer the jambalaya rice into sizzling plate then top with grilled pork and meatballs. Garnish and serve.

Breakfast Spamsilog

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Ingredients:
8 slices spam lite
4 cups leftover rice
4 raw eggs
1/2 head garlic, chopped
salt to taste
cooking oil
4 pieces tomatoes, halves

Procedures:
Part 1
1. In a pan, heat oil then fry sunny-side up eggs until set. Drain and set aside.
2. In a same pan, fry garlic until light brown.
3. Add rice then season with salt. Keep stirring for 10 minutes or until well blended. Set aside.

Part 2
1. In a frying pan, heat oil then fry spam slices for 3 minutes or until light brown. Drain on paper towel.
2. Add sliced tomatoes then fry until soft. Drain.
3. Arrange fried spam in a serving plate with fried egg and fried rice.
4. Serve with tomatoes. Enjoy!

Yang Chow Fried Rice

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Ingredients:
8 cups cooked rice(preferably leftover)
1 cup Chinese sausages, sliced
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)

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.

Stuffed Pork Bell Pepper

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Filipino Style Recipe: Stuffed Pork Bell Pepper is a simple and easy to do recipe. You may add more or less cheese based on your preference.

Ingredients:
2 big yellow bell pepper, cut the top and remove the seeds
1/4 kilo ground pork
1 medium white onion, minced
3 pieces tomatoes, minced
1 teaspoon Worcestershire sauce
1 tablespoon chopped parsley
1/4 cup cooked rice
4 tablespoon cheddar cheese, shredded
3 tablespoon parmesan cheese, shredded
salt and pepper to taste

Procedures:
Part 1
1. In a large pot, boil water with salt enough to cover the bell pepper.
2. Put the bell pepper on the boiling water then let it boil for 5 minutes.
3. Remove bell pepper from pot, drain, and sprinkle inside with salt. Set aside.

Part 2
1. In a pan, saute onions and ground pork until browned.
2. Add the tomatoes and cook for 5 minutes. Season with salt and pepper.
3. Add cooked rice, worcestershire sauce and parsley. Stir cook until well combined.
4. Remove from heat and stir in parmesan and cheddar cheese.

Part 3
1. Stuff each bell pepper with the cooked pork mixture and top with remaining cheese.
2. Cook in preheated oven at 350 degrees Fahrenheit for 30 minutes or until cheese melted.
3. Remove from oven, serve, and enjoy!

Sauteed Kangkong in Oyster Sauce

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Filipino Style Recipe: Sauteed kangkong in oyster sauce is a simple and affordable dish made of water spinach sauteed and cooked together with smoked fish and oyster sauce.

Estimated time of preparation and cooking: 15 minutes

Ingredients:
2 bunch of Kangkong (water spinach), cut into 2inch
3 pieces fried/left-over tinapa (smoked fish), flakes and discard bones
5 cloves garlic, minced
1 onion, chopped
3 tablespoons oyster sauce
1/2 teaspoon cornstarch, dissolved in 1/2 cup broth
1 teaspoon sesame oil
2 tablespoons vegetable oil
a dash of dried chili flakes
fish sauce and ground pepper to taste
sesame seeds, toasted (optional)

Procedures:
Part 1
1. In a bowl, combine oyster sauce, sesame oil, cornstarch and broth then mix until well blended.

Part 2
1. In a pan, heat oil then saute garlic and onion
2. Add tinapa flakes then continue sauteing for a minute.
3. Add kangkong stalks then stir cook for another minute.
4. Pour oyster sauce mixture and chili flakes then bring to boil. Adjust seasoning according to taste.
5. Add kangkong leaves then simmer for a minute.
6. Transfer to serving plate then sprinkle with toasted sesame seeds. Serve immediately.

California Maki

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Filipino Style Recipe: California Maki is the most common type of sushi. Sushi is generally made with either nori(seaweed sheets), rice and can be filled with any desire ingredients inside the roll.

Ingredients:
1 Nori sheet(Dried Seaweed Sheet)
6 crab sticks
1 large mango, sliced
1 small cucumber, sliced
Masago (Capelin roe)
Mayonnaise

Rice:
Sushi Rice
sugar and salt
rice vinegar(optional)

Sauce:
Soy Sauce
Wasabi

Utensils:
Bamboo rolling Mat
Sharp knife

Procedures:
Part 1
1. Cook sushi rice with a little salt added.
2. Dissolve sugar into a rice vinegar.
3. When the rice has cooked, add the dissolved sugar and mix thoroughly. The rice will now become even more sticky and clumpy.
4. Let it cool and set aside.

Part 2
1. Wrap bamboo rolling mat with plastic wrap, this is to prevent rice from sticking to the mat.
2. Place 1 sheet of nori into the bamboo rolling mat.
3. Cover the nori of rice about 5/6 of the way up, just enough to cover the nori.
4. Sprinkle with Masago evenly over the top of rice then flip facing down.
5. Add a row of fruit and meat on a small portion on one side of the sheet.
6. Add a little mayonnaise over the fillings to hold meat together.
7. Then roll the nori sheet. Add enough pressure on the bamboo mat to make sure sushi is firm. Don’t include the bamboo mat when you roll the nori sheet.

Part 3
1. Place the roll on a cutting board. Then slice 1-inch interval using a wet sharp knife.
2. Transfer into serving plate then serve with mayonnaise or dipping sauce.