Archive for the ‘Rice and Noodles’ Category:
Serves: 20
Ingredients:
2 cups sticky rice
2 cups water
1 cup white sugar (optional)
125 g butter
2 cans (400 ml) coconut milk
1 jar (375 g) preserved shredded macapuno (coconut sport), chopped
1/2 jar (140 g) preserved langka (jackfruit), chopped
Procedure:
1. Boil sticky rice in 2 cups water and 400 ml coconut milk
2. Mix butter, 1/2 jar macapuno, 1/2 jar langka, and sugar with freshly boiled sticky rice
3. Spread sticky rice mixture into baking dish; level top with a spoon and set aside
4. Preheat oven at 150 degrees C
5. Boil the other 400 ml of coconut milk for 20 minutes or until reduced to half the amount
6. Mix the remaining macapuno with reduced coconut milk for topping and spread over the rice mixture
7. Bake for 1 hour or until the topping is well browned
8. Let cool and serve in slices
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Serves 6 – 8
Ingredients
2 cups washed rice
3 crabs, cooked and flaked
1/2 large prawns, cooked and shelled
1/2 kg chicken-thigh cutlets or chicken chops
10 clams, well scrubbed and washed
2 beef stock cubes mixed with 4 cups of water
2 medium onions, sliced
3 cloves garlic, crushed and minced
4 large ripe tomatoes, sliced
1 hard-boiled egg, sliced
1 green capsicum, cut into strips
1 red capsicum, cut into strips
1 teaspoon paprika or saffron
1/4 cup cooking oil
salt and pepper to taste
Procedure
1. Sauté` garlic, onion and tomatoes.
2. Add chicken; season with salt and pepper; cook until tender.
3. Add 1 cup of stock; bring to a boil and add clams.
4. Cook for 3 minutes; remove clams and set aside for garnishing.
5. Add washed rice; stir and add remaining beef stock.
6. Boil until all the liquid has been absorbed by the rice; if necessary add more liquid to cook the rice thoroughly.
7. Cover mixture and turn heat to low.
8. Stir mixture 2 or 3 times to keep it from scorching.
9. Add crab meat and paprika or saffron when rice is thoroughly cooked and stir until well mixed.
10. Transfer to a serving dish and garnish with strips of red and green capsicum, sliced hard-boiled eggs, clams and cooked prawns.
Compliments of Ely M. Bonner, editor of All-time Favourite Filipino Dishes.
Ingredients:
1/2 cup shrimps, raw and peeled
1/2 cup chinese sausage, sliced
1/2 cup boiled pork, diced
1/2 cup boiled chicken, flaked
1/2 small cabbage
2 pcs carrots, julienned
1/2 cup green pea or beans
1 kg noodles or miki
1 big onion
5 cloves garlic
2 tablespoon soy sauce
1 tablespoon fish sauce
1 cup shrimp juice
1 lemon
Salt & pepper to taste
Cup oil
Sesame oil to taste
Chopped green onions or shallot for garnish
Procedure:
Sauté garlic and onion.
Add the raw shrimps, and the rest of the meats.
Set aside a cup for topping.
Add the shrimp juice from the pounded shrimp shells.
Let simmer.
Add soy sauce and fish sauce.
Add the vegetables and the blanched noodles.
Cook for another five minutes.
Season with sesame oil, salt and pepper to taste.
Garnish with sautéed meats and chopped green onions or shallot.
Serve hot.
