(Filipino beef stew)
Yield: 2 servings
Ingredients
1 k. beef (cut into pieces)
cooking oil
4 cloves garlic (crushed)
1 onion (sliced)
2 . potatoes (quartered, fried)
1 carrot (cut round)
1/2 green bell pepper cut into strips
2 tbsps. lemon juice
2 tbsps. soy sauce, salt, peppercorn
1 cup tomato sauce
1 pc. Laurel
hot water
Directions
Brown meat in cooking oil. set aside.
In same oil sauté garlic and onion. add lemon, soy sauce, peppercorn, tomato sauce, laurel and salt, simmer for a few minutes then add water. cover and simmer.
Add potatoes and carrot when meat is tender
When a place is known for a particular item on the menu, you seldom find any other reason to try the rest. Such is the case with the famous "BBQ and Java Rice" in Manila. Because of its close affinity with Aristocrat, Alex III, and Serye also of Reyes fame, diners look forward to the ever popular Chicken Barbecue and Java Rice combo all the time. I remembered growing up in Manila with this dish. BBQ ribs or chicken will never be the same. With matching peanut sauce, atsara on the side, this Java rice will surely wet your appetite and send you back to memory lane.
I guess you could say that it's a Filipino-style recipe that pays homage to the super-sweet flavors of Indonesian and Malaysian rice dishes, using a clever shortcut: ketchup.
INGREDIENTS:
4 cups steamed jasmine rice, cooled (day-old)
2 tsp garlic, minced
1/2 cup onions, chopped
1/2 cup red bell pepper, finely chopped
1/2 cup tomato ketchup
3 tablespoon vegetable oil for sautèing
Procedure :
1. Heat oil in a frying pan. Sautè garlic, onions, and pepper.
2. Add cooked rice and mix well.
3. Pour in ketchup. Stir until well-blended.
Peanut sauce
As for the peanut sauce, again, I use some of the marinade from the Chicken barbeque and add the same things above (not so much ketchup, though) plus some peanut butter. I heat this to cook the marinade and make the mixture smooth. Serve peanut sauce with your chicken barbeque.
Ingredients:
2 tbsp vegetable oil
2 pcs chicken breast, boneless and skinless
1 large onion, quartered and sliced
2 tbsp garlic, minced
1/3 cup white vinegar
2/3 cup soy sauce
1 tbsp garlic powder
1 tbsp black pepper
1 laurel leaf
5 cups cooked rice
Seasoning Sauce
Procedure:
1. Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
2. Pour in vinegar and soy sauce. Season with Seasoning sauce, garlic powder, black pepper, and laurel leaf. Add the browned chicken, increase the heat to high and bring to a boil. Reduce heat to medium-low, cover and simmer until the chicken is tender and cooked through. Flake chicken.
3. Mix in with the cooked rice.
Ingredients:
1/4 cup cooking oil
1 tbsp minced garlic
1/2 cup chopped onions
1/2 cup minced carrots
1/4 Kg frozen crabmeat, thawed and rinsed
3 cups steamed jasmine rice, cooled (day-old)
3 tbsp soy sauce
1/4 tsp ground black pepper
1/2 tsp garlic powder
2 eggs beaten
1/3 cup chopped green onions
Procedure:
1. Heat the oil in a big frying pan. Saute the garlic, the onions, and the carrots until the onions are soft and transparent. Add the crabmeat.
Mix well. Add the rice and continue to saute until the vegetables are well distributed.
2. In a bowl, combine soy sauce, pepper, garlic powder and eggs. Add to the rice and mix until evenly distributed and egss are cooked. Add
the green onions. Mix well and turn off the heat.
Filipinos eat large amounts of rice, with small servings of the main dish. Leftover rice then makes great garlic fried rice for breakfast. Serves one hungry person or two not-so-hungry people.
Ingredients:
3 tbsp. cooking oil
5 cups of steamed jasmine rice, cooled (day-old)
1/4 cup minced shallots
2 tablespoons minced garlic (adjust to taste, may need more)
1 tablespoon soy sauce
1 tsp. salt
Procedure:
1. Heat 3 tbsp. cooking oil in a wok or large pan on medium-high heat.
2. Add garlic and sauté for 30 seconds.
3. Add the rice and toss frequently for 1 minute.
4. Add soy sauce
5. Add 1/4 cup minced shallots (spring onions)
6. Sprinkle with about 1 tsp. salt.
7. Cook rice on low for about 5 to 10 minutes, and toss rice occasionally.
Although this dish is inspired by a famous thai rice dish our local shrimp paste will bring out the best and the real Filipino taste in this food.
Ingredients:
2 bowls of steamed jasmine rice, cooled (day-old)
1 onion chopped
2 cloves of garlic
1 tbsp of shrimp paste, (Barrio Fiesta bagoong)
2 tbsp of olive oil
2 tbsp of fish sauce
Procedure:
In wok brown the garlic and the onion. Add the shrimp paste and mix well. Put the cook rice and continue to mix. Season with fish sauce. You
can also add some chopped hot chili pepper (siling labuyo if you want a hotter version). Serve this with sliced green mango on the side and
some sliced tocino.
Ingredients:
8 cups steamed jasmine rice, cooled (day-old)
3 Eggs
1 Diced Lapchang sausage
4 tbsps Peanut oil
3 tbsps Minced garlic
2 tbsps Minced ginger
1/4 cup minced shallots (spring onions)
1 Bunch Chopped white scallions
3 tbsps Soy sauce
1 tsp Salt
1 tsp White pepper
Procedure:
Using a wok, soft scramble the eggs in 2 tbsps of oil, then remove them and place them in a separate dish. Add 2 more tbsps of oil, then stir
fry the garlic and ginger. Drop in your lapchang and white scallions, add the rice, and mix thoroughly, then add the eggs, soy sauce, salt, and
white pepper. You may replace the eggs and lapchang with tofu and add hot peppers if you are a vegetarian.
