Archive for Filipino Rice Recipes
Filipino Recipes – Arroz Valenciana Recipe – Pinoy Food
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Being the staple food of Filipinos, rice is cooked several ways and Arroz Valenciana is just one of the most favored because you don’t have to think of any other dishes to pair it with. It is rice and mixed meats mold into one dish. It is a special rice recipe commonly served during fiestas.
Ingredients:
- 1 young chicken (cut into regular pieces)
- ½ kilo pork (cut into regular pieces)
- 2 pcs Chorizo de Bilbao (sliced)
- 6 potatoes (quartered)
- ½ cup shortening
- 2 segments garlic (macerated)
- 1 onion (sliced)
- 1 cup tomatoes
- 1 cup sweet peas
- ¼ cup olives
- 3 cups rice (boiled in 2 cups coconut milk and 3 cups water)
- 1 tsp salt
- Slices of hard-boiled eggs
- Slices of sweet red pepper
- Salt, pepper and paprika (to taste)
Cooking Instructions:
- Season chicken and pork meat with salt and pepper. Fry until color is slightly brown.
- In a deep pan, sauté the garlic, onions and tomatoes. Then add the potatoes, chicken, pork, and chorizos. Mix well then cover the pan and allow to cook until the potatoes and meat are tender. Add water if needed.
- Add the sweet pepper, sweet peas and olives. Take out some of the stock from the pan and set aside when the vegetables and meat are done.
- Add the cooked rice to the meat mixture and mix thoroughly with a wooden spoon until well blended. Add the remaining stock and seasoning to taste. Cook on low heat until the mixture becomes quite dry.
- Garnish top with sliced hard-boiled eggs, stuffed olives and red pepper slices.
Filipino Recipes – Longsilog Recipe – Pinoy Food
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Silogs, popular term for sinangag (fried rice) and itlog (egg), are certainly every Pinoy’s favorite morning meal. Because of its popularity, you can even consider it the national breakfast of the Philippines, if there is such a thing.
These early morning delights come in several combinations with tapsilog (with tapa), tocilog (with tocino) and longsilog (with longanisa or Filipino sausage) topping the list. There are still many variations of silogs like cornsilog (with corned beef), chiksilog (with chicken), chosilog (with adobo), dangsilog (with danggit or rabbitfish), bangsilog (with bangus or milkfish), hotsilog (with hotdog) and many more.
But for this recipe, we are going to prepare a combination of longanisa or the famous Pinoy sausage, sinangag or the savory garlic fried rice and eggs. Yummy! My mouth is already watering just thinking of it.
Ingredients:
- 5 links of longanisa sausage
- 3 eggs
- 4 cups of left over rice from the previous night
- 1 cup of water for cooking longanisa
- ¼ tbsp ground black pepper
- 2 cloves of garlic
- oil for frying
- ½ tbsp salt
- ¼ tbsp MSG
Cooking Procedure:
- To cook the longanisa sausage, place the longanisa in a frying pan together with the water and place under medium heat until it comes to a boil. Allow the water to evaporate totally until oil starts to ooze from the sausage links. To cook evenly, constantly roll the sausage links and fry for about 5 minutes.
- For the eggs, beat two eggs like the way you prepare an omelet. Add a pinch of salt to taste then cook in a frying pan. Take out from the pan then set aside. Get another egg and for the sunny side up. Cook using the same pan. Take out when done and set aside.
- For the garlic fried rice, break the rice up especially the big chunks and set aside. Put oil in a heated pan and cook the garlic until the color turns golden brown and the aroma is wafting in the air. Add the rice and stir for about 1 minute. Add the MSG, salt and pepper for added flavor. Cook for another 5 minutes stirring constantly to prevent the rice from scorching.
- Arrange the fried rice, longanisa and eggs in a serving plate and serve while hot.
Filipino Recipes – Chicken Arroz Caldo – Pinoy Food
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Arroz Caldo is a favorite dish among many Filipinos. It literally means “hot rice” and is a perfect comfort food for someone suffering from cold. It’s also great to enjoy this dish during rainy weather.
Ingredients:
- Fish sauce (patis) – 2 tbsp
- Green onions – 1 piece, medium, chopped
- Shallot – 2 pieces
- Garlic – 4 cloves, roughly chopped
- Pepper and salt – to taste
- Ginger – 2 knobs, peeled and chopped (1/4-inch)
- Chicken stock – 1 quart, sodium free, fat free
- Sticky rice – 2 cups, uncooked
- Chicken drumsticks or thighs – 4 pieces
- Olive oil
Cooking Procedure:
- Heat olive oil in a big pot. Cook the chicken pieces. Avoid moving them until they’re browned sufficiently on one side. Add pepper and salt.
- When flipping the chicken over, add the shallots. Saute until the chicken becomes brown.
- Add chopped garlic. Add the uncooked sticky rice after giving the garlic a quick toss. Stir then add fish sauce.
- Add the chopped ginger. Stir then slowly pour in the chicken stock. Cover and bring to a simmer.
- Lower the heat when the mixture starts to simmer and continue stirring. Make sure that the rice won’t stick to the pot’s bottom.
- Check the tenderness of the rice (it’s quite similar to risotto). If your mixture becomes too thick, add tepid water to loosen it.
- When the rice is ready, serve in a bowl with the chicken on top. Use the green onions for garnishing.
Tip
For added flavor, add a squeeze of calamansi juice on your bowl of arroz caldo.
Filipino Recipes – How To Cook Rice – Kanin
Posted by: | CommentsKanin (cooked rice)
Rice is a staple food for all Filipinos. We consider a meal incomplete if it does not include rice along with the main dish. Leftover rice is generally saved and made into a variety of dishes including the popular Garlic Rice (sinangag).
As a rule, most families in the Philippines eat rice for breakfast, lunch and dinner with smaller servings of the main dish along side. We consume a variety of different types of rice including Red, Brown, Black, White, and Glutinous rice.
Here is the basics for cooking plain long grain rice.
- In a colander, rinse rice until the water runs clear to remove starch. This will prevent rice from becoming sticky.
- Use 1 1/2 cups of water for every 1 cup of long grain rice.
- Use a pot with a tight fitting lid. On medium heat, bring the rice to a boil, uncovered.
- When rice is boiling, turn down heat to medium low and put lid on the pot. Tilt the lid slightly to allow steam to escape.
- Cook for a few minutes until holes appear in the rice. Turn down heat to low and place lid tightly on the pot.
- Simmer for 15 minutes, covered. Or until water is absorbed.
- Fluff rice with a fork to separate the grains.
Serve it hot with your favorite Filipino recipe or cool are reserve for many other Pinoy rice side dishes and desserts.
You can store cooked rice for about 6 days in the refrigerator or up to 6 months in the freezer. To reheat it, add 2 tablespoons of water for each cup of cooked rice and put it over very low heat in a covered pan on the stove or reheat it in a microwave oven.
But in the Philippines, leftover rice would never last that long!