rice

Buchi or Butsi

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Filipino Style Recipe: Buchi is another typical Filipino meryenda(mid-afternoon snack). It is usually made up of sticky rice balls filled with sweet red bean paste. Rolled in sesame seeds then deep fried until golden brown.

Ingredients:
1 1/2 cups sweet rice flour
1/8 teaspoon salt
3/4 cup water
1/2 cup sweet red bean paste
1/2 cup sesame seeds
cooking oil for frying

Procedures:
Part 1
1. In a bowl, combine flour, salt and water. Mix well until dough like.

Part 2
1. Divide a dough into small pieces and make a ball shape.
2. Flatten the center of the dough using your thumb and scoop in at least 1 tablespoon of sweet red bean paste.
3. Fill in the center of dough, seal and roll it until the shape is round.
4. Roll the dough over sesame seeds.

Part 3
1. In a pan, heat oil and deep fry the dough for 3 minutes or until golden brown.
2. Drain on paper towel then serve.

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.

Mixed Paella

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Filipino Style Recipe: mixed paella is another variety of complete meal dish that is usually served in any special occasion by Filipinos. It is consist of rice cooked in broth and tomato sauce with mixed seafood like squid, prawns, crabs, fish fillets or mussels, chicken meat and chorizo.

Estimated time of preparation: 15-20 minutes
Estimated time of cooking: 50-60 minutes
Good for 5-8 persons

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)
5 gloves garlic, sliced
1 large onion, chopped
2 pieces bell pepper(red, green), sliced
1/2 kilo chicken fillet and pork, cut into cubes
2 cups chicken stock
1 pack(270 grams) tomato sauce
1 tablespoon paprika
1 teaspoon saffron
1/2 cup olive or vegetable oil
fish sauce, salt and pepper to taste

1 large chorizo, sliced diagonally(optional)
1 cup green peas(optional)
3 bay leaves(optional)
1 tablespoon parsley, chopped(optional)
4 pieces hard boiled eggs, quartered(optional)

Procedures:
Part 1
1. In a pot, place mussels then pour enough water. Bring to boil until the shells open. Drain and set aside.
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 chicken, pork, bay leaves and fish sauce then cook for 5 minutes.
3. Add sweet peas, paprika, saffron, tomato sauce and rice then stir until colored distribute evenly.
4. Pour chicken stock then simmer until rice is almost tender and mushy. Add more stock 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.

Seafood Fried Rice Mixed

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Filipino Style Recipe: seafood fried rice mixed is another rice dish. It is mainly made up of leftover rice, stir fried with seafood and scrambled egg.

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

Ingredients:
2 cups cooked rice(preferably leftover)
400 grams prawns, peeled and deveined
200 grams squid, cut into bite sized pieces, boiled
3 eggs, beaten
1 teaspoon soy sauce
1 tablespoon sesame oil
1/2 cup carrot, thinly slice
3 stalks green onions, chopped
4 cloves garlic, minced
1/2 cup butter
salt and pepper to taste

Procedures:
Part 1
1. In a pan, heat oil and pour egg mixture and scramble until slightly cooked.
2. Transfer to separate plate and set aside.

Part 2
1. In the same pan, melt butter and saute garlic, green onion and carrots.
2. Add shrimp and squid, saute in a minute.
3. Pour soy sauce and sesame oil. Add cooked rice and continue stirring.
4. Add scrambled egg, salt and ground pepper. Mix well until rice is well coated.
5. Adjust seasoning according to taste.
6. Transfer to serving plate and garnish with chopped green onions.

Pork and Mushroom Risotto

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Filipino style recipe: pork and mushroom risotto is a rice meal. Normally the mushrooms and pork sauteed until brown then add rice. Add pork broth and cooked until rice become tender and mushy.

Estimated time of preparation and cooking: 40-50 minutes.
Good for 3-4 persons.

Ingredients:
100 grams pork, cut into cubes
2 tablespoons Shitake mushroom, soaked in warm water
200 grams rice
2 cups pork stock
3 cups water
1 onion, chopped
3 gloves garlic, chopped
2 tablespoons carrots, cut into small diced
2 tablespoons green peas
1/4 cup butter
salt and pepper to taste
1/2 cup white wine or soda(optional)

Procedures:
1. In a pan, melt butter and saute garlic and onions.
2. Add pork and mushrooms, cook until pork color turns to brown.
3. Add rice and mix well. Pour soda and simmer until mixture begins to dry.
3. Pour pork broth slowly, stirring often and allowing most stock to be absorbed before adding more.
4. Continue stirring and cooking until rice is tender and mixture is mushy.
5. Add carrots and peas. Season with salt and pepper according to taste.
6. Transfer to serving bowl and serve.

Arroz Caldo

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Filipino Style Recipe: arroz caldo is another rice porridge that is popular among Filipinos. The sticky rice cook with chicken then season with fish sauce. This is usually serve with hard-boiled eggs then garnished with toasted garlic and spring onions.

Estimated time preparation and cooking: 40-50 minutes
Good for 4 servings

Ingredients:
4 pieces chicken thighs or drumsticks
2 cups sticky rice(malagkit), uncooked
5 cups water or chicken stock
1 thumb-sized ginger, cut into strips
6 cloves garlic, chopped
1 onion, chopped
2 tablespoons fish sauce(patis)
1 teaspoon ground pepper

4 pieces eggs, hard-boiled(optional)
1 chicken broth cube(optional)
toasted garlic, chopped(optional)
safflower(kasubha)(optional)
spring onions for garnishing(optional)
calamansi or lemon juice(optional)

Procedures:
Part 1
1. In a pan, heat oil and saute garlic, onion and ginger.
2. Add chicken, chicken broth cubes, pepper and fish sauce.
3. Cook until chicken is tender and color turns to golden brown.
4. Transfer everything into a large bowl then set aside.

Part 2
1. In a same pan, Add rice then saute for 2 minutes.
2. Pour water then cover and simmer while stirring occasionally until the rice is cooked. Add water if necessary.
3. Adjust seasoning according to taste then simmer for a few minutes.
4. Transfer to serving bowl then add hard-boiled eggs and chicken.
5. Sprinkle with safflower, toasted garlic and spring onions then serve with calamansi.

Ground Beef Fried Rice

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Filipino Style Recipe: ground beef fried rice is another rice dish. It is mainly made up of fried rice and ground beef with vegetables.

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

Ingredients:
500 grams ground beef
5 cups cooked or left-over rice
2 tablespoons olive oil
1/2 cup onions, finely chopped
3 cloves garlic, minced
1 cup carrots, finely chopped
1 tablespoon oyster sauce
salt and pepper to taste

Procedures:
Part 1
1) In bowl, mix oyster sauce and rice. mix well and set aside.

Part 2
1. In a pan, cook ground beef until brown. Set aside.

Part 3
2. In a same pan, heat oil and saute garlic and onion.
3. Add vegetables cook until tender.
4. Add ground beef and rice, mix well.
5. Adjust seasoning with salt and pepper according to taste.
6. Serve hot!

Notes:
1. You may add any vegetables like bok choy, bell pepper, tomatoes, mushrooms, green beans, corn or basil.

Hainanese Chicken Recipe

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Filipino style hainanese chicken recipe is popular among chi. It is mainly made up of marinade fish then steamed until done.

Estimated time of preparation and cooking: 50-70 minutes
Good for 4-5 servings

Ingredients:
1 (800grams)whole chicken
1 tablespoon rock salt
75 grams ginger, sliced
2 pieces onions, quartered
6 stalks lemon grass, pounded
1/2 tablespoon pepper
salt to taste
3 liters water
1 tablespoon cornstarch(dissolved in 1 tablespoon water)

Hainanese Rice:(Optional)
2 cups rice, washed
5 cloves garlic, minced
1/3 cup white onion, sliced
1/4 cup margarine
3 cups chicken broth or 2 chicken cubes dissolved in 3 cups of water

Dipping Sauces:(Optional)
200 grams ginger
1/3 cup olive oil
2 tablespoons coriander
1/2 cup sweet soy sauce
1/4 cup light soy sauce
1/4 cup chili sauce

Procedures:
Part 1
1. Rub and massage chicken with rock salt for 5 minutes.
2. In a stock pot, add half of the sliced ginger, onions, lemon grass, salt, pepper and water. Bring to boil.
3. Stuff the other half inside the chicken and add into stock pot. Let boil for 40 minutes over medium heat.
4. When the chicken is done, remove from heat and stand for 30 minutes. Reserved the chicken broth.

Part 2(Hainanese Rice)
1. In pan, heat margarine and saute garlic and onion. Add washed rice and continue sauteing for 5 minutes.
2. Transfer the rice to rice cooker and add chicken broth. Continue cooking until rice is done.

Part 3(Dipping Sauce-Ginger Mixture)
1. In a blender, place ginger, coriander and olive oil. Pulse until a paste like mixture is formed.

Part 4
1. In a pan, boil 3/4 cup of chicken broth and dissolved cornstarch. Adjust seasoning with salt.
2. Debone the chicken and transfer to serving plate. Pour the chicken with thickened stock.
3. Served with hainanese rice, ginger mixture, sweet soy sauce, light soy sauce & chili sauce.
4. Served the remaining chicken broth as soup and adjust seasoning according to taste.

Ginataang Monggo Recipe

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Filipino Style Recipe: ginataang monggo recipe is another sweet rice porridge popular among Filipinos. It is mainly made up of sticky rice and roasted mung beans boiled with coconut milk with sugar.

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

Ingredients:
1/2 cup sticky rice(malagkit), washed
1/4 cup mung beans(monggo)
1 cup water
1 can coconut milk
3/4 cup sugar
1 cup corn kernels(optional)
1 teaspoon vanilla extract(optional)

Procedures:
1. In a pan, toast monggo until roasted and brown.
2. Crushed the monggo using a rolling pin or bottle. Set aside.
3. In a casserole mix the rice, roasted monggo, water and coconut milk.
4. Cook in a low heat until the coconut milk is almost absorbed. Stir occasionally.
5. Add sugar, corn kernels and vanilla extract and stir well. Remove from heat.
6. Transfer to serving bowl and serve hot!

Champorado Recipe

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Filipino Style Recipe: Champorado recipe is a sweet rice porridge popular among Filipinos. It is usually sticky rice boiling with cocoa powder with brown sugar then served with milk on top.

Estimated time of preparation and cooking: 20-30 minutes
Good for 2-3 servings

Ingredients:
1 cup glutinous rice(malagkit)
1/4 cup cocoa powder(dissolve with 1 cup of warm water.)
3 cups water
1/2 cup brown sugar
milk(fresh, evaporated or condensed)

Procedures:
Part 1
1. Wash rice with water until runs clear.

Part 2
2. In a pot, put-in rice with water and bring to boil over medium heat for about 10-15 minutes. Stir occasionally.
4. Pour cocoa mixture into a pot then stir continuously until well blended.
5. Adjust the sweetness with brown sugar then continue cooking until rice is cooked and the texture becomes thick.
6. Transfer to serving plate with swirls of milk on top. Serve hot and enjoy!

Tips:
1. You may also add salt and vanilla.

How to make Maki Sushi

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Filipino Style Recipe: How to make Maki Sushi? Maki sushi 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. Here’s the recipe on how to make maki.

Estimated time of preparation and cooking: 30-40 minutes

Ingredients:
Sushi Nori(Dried Seaweed Sheets)
Decide the filling you want, 1 meat + 1-2 vegetables/fruits.
*Any Meat(Raw fish,Smoked Salmon, Seafood Sticks, Cooked Prawns, Tuna, Crab, etc…)
*Vegetables/Fruits(Avocado, Mango, Peaches, Cucumber, Carrots, Beansprouts, etc…)
Mayonnaise or or cream cheese(optional)
sesame seeds or tobiko(flying fish eggs) (optional)

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

Sauce:
Soy Sauce
Wasabi(optional)

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. Place 1 sheet of nori into the bamboo rolling mat.
2. Cover the nori of rice about 5/6 of the way up, just enough to cover the nori.
3. Add a row of your desired vegetables/fruit and meat on a small portion on one side of the sheet.
4. Then sprinkle some sesame seeds over the fillings or a little mayonnaise to hold meat together.
5. 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.
6. Place the roll on a cutting board. Then slice 1-inch interval using a wet sharp knife.
7. Serve with soy sauce. Enjoy!

Tips:
1. If no sushi rice is available you could use glutinous rice instead.