INGREDIENTS:

• 4 cups leftover white rice
• 4 pieces tuyo, fried (head and bones removed)
• 5 cloves garlic, crushed
• 3 tablespoons canola oil
• ¼ teaspoon salt

HOW TO COOK:

1. Combine salt and leftover rice in a bowl. Gently mash to mix the ingredients and to separate the rice from each other.
2. Heat a pan. Pour-in the oil.
3. Once the oil becomes hot, add the garic. Cook the garlic in medium heat until it turns medium brown.
4. Add the tuyo (salted dried fish). Cook for 20 seconds.
5. Add-in the rice. Toss once in a while. Cook the rice for 10 to 12 minutes.
6. Transfer to a serving bowl.
7. Serve for breakfast. Share and enjoy!

SOURCE: panlasangpinoy.com
IMAGE: maggi.ph

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INGREDIENTS:

• 1 kilo dressed chicken
• 5 cups coconut milk
• 4 cups glutinous rice
• 3 cloves garlic, crushed
• 1/4 cup cooking oil
• 1 medium-sized onion, sliced
• 5 tablespoons yellow ginger root juice (turmeric)
• 1/4 cup patis or fish sauce
• 1 medium-sized green pepper, peeled and cut into cubes
• 2 pcs hard-boiled eggs, sliced salt to taste pepper banana leaf wilted over burner (remove midrib)

HOW TO COOK:

1. Split chicken into desired serving pieces (8-12) at the joints.Clean and wash thoroughly and drain.
2. Set aside. Wash glutinous (malagkit) rice 3 times. Drain well, set aside. Saute garlic, onions, and chicken in a saucepan over high heat.
3. Cook until chicken is slightly browned. Add patis and ginger root juice. Add clean rice and cook for about 10 minutes. Prepare green peppers. Set aside.
4. Peel yellow ginger, crush with mortar and pestle, squeeze, strain, and extract yellow juices. Add coconut milk to chicken mixture gradually. Stir. Cover. Cook until rice is almost done, adjust ing the flame so as not to scorch the pan.
5. Prepare another heavy duty container. Line the bottom with wilted banana leaf, transfer chicken-rice mixture carefully to the layer of banana leaves.
6. Cover with another layer of banana leaves and steam over low flame until rice is done.

SOURCE: panlasangpinoymeatrecipes.com
IMAGE: gmanews.tv

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INGREDIENTS:

• 2 boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1 teaspoon sesame oil
• 2 Tablespoons vegetable oil, divided
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 teaspoons minced fresh ginger
• 1/2 cup diced carrots (if frozen, run under warm water to thaw)
• 2 scallions, sliced, plus more for garnish
• 4 cups cooked long grain white rice (cold or room temp)
• 1/2 cup peas (if frozen, run under warm water to thaw)
• 1 cup chopped pineapple
• 3 Tablespoons low sodium soy sauce

HOW TO COOK:

1. In a medium bowl, toss the cubed chicken with the sesame oil and season with salt and pepper.
2. Heat a large sauté pan or wok over medium heat and add 1 tablespoon vegetable oil. Let the pan heat for 2 minutes then add the chicken and cook, stirring, until the chicken is cooked throughout.
3. Add the remaining 1 tablespoon of vegetable oil then add the onion, garlic and ginger and cook, stirring occasionally, until the onion softens, about 2 minutes. Add the carrots and cook 1 more minute until they’ve softened slightly.
4. Stir in the scallions, rice, peas and chopped pineapple.
5. Drizzle the rice with the soy sauce then stir to combine. Season the rice with salt and pepper and serve.

SOURCE: justataste.com
IMAGE: sheknows.com

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INGREDIENTS:

• 1 small onion, finely chopped
• 1 green pepper, finely chopped
• ½ red pepper, boiled until soft and then cut into long thin strips
• 2 medium-sized tomatoes, skinned and finely chopped
• 2 carrots, finely chopped
• 100g peas, cooked
• 200g prawns (if using cooked prawns substitute fish stock for the water)
• 200g small clams
• 200g squid
• 12 mussels
• 350g rice (traditionally short grain rice is used but I prefer to use long grain)
• 2 cloves of garlic, coarsely chopped a pinch of saffron strands (if you can’t get saffron, use yellow food colouring instead and add it once you have added the liquid)
• a sprig of parsley, finely chopped
• olive oil
• about 800ml water

HOW TO COOK:

1. MUSSELS: Wash the mussels, removing the beards. Throw away any that don’t shut on contact with water.
2. FRESH SQUID: Rub off the outer dark skin. Pull out the insides (including the transparent back bone) and pinch the eye away from the tentacles. Save the tentacles. Cut the squid into rings.
3. CLAMS: Wash in water and then put in a bowl with some salt so that the grit comes out. Throw away any that are open.
4. PRAWNS: Whether you peel them or not is up to you. If you decide to peel them, save the shells and boil in water for about ten minutes. Save the liquid and add later instead of water.
5. GARLIC: In a pestle and mortar, grind the garlic, saffron (if using), parsley and a pinch of salt.

For the Paella:

1. Heat some olive oil in a large frying pan. Add the onion, green pepper and carrot and fry gently for about five minutes. Add the chopped tomato and squid (with the tentacles) and fry on a low heat for another ten minutes.
2. Add the rice and stir well to make sure that it is thoroughly coated. Add water (or the water from boiling the prawn shells or fish stock if using frozen fish), clams and the garlic/saffron/parsley mixture and bring to the boil.
3. Season with salt. Put a lid on it, turn the heat right down and cook very slowly for about ten minutes.
4. Add the prawns and peas and give it a stir. Arrange the mussels and strips of red pepper artistically on top, put the lid back on and leave for another ten minutes – checking that it has enough water.
5. If you think it is getting too dry, add more water, but shake the handle of the pan rather than stir so as not to upset the pattern.
6. Once the rice is cooked and the mussels have opened, it is ready to eat.

SOURCE: lingolex.com
IMAGE: spain-recipes.com

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INGREDIENTS:

• 2 tsp cooking oil
• 10 pcs annatto seeds
• 1 tsp lemongrass, sliced
• 1 tsp ginger, sliced
• 1 cup chicken breast, diced
• 1 tbsp vinegar
• 1 tbsp calamansi juice
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 2 cup cooked rice
• 1 pack Knorr All-in-One + Meaty Seasoning

HOW TO COOK:

1. Heat oil in a pan then add annatto seeds. Stir for a few seconds until color is extracted then remove from the oil.
2. Saute lemongrass, ginger, and chicken breast for 2 minutes.
3. Add vinegar and let this simmer. Add soy sauce and sugar then simmer for another minute.
4. Add cooked rice and Knorr All-in-One + Meaty Seasoning. Mix well until sauce is evenly distributed. Serve hot.

SOURCE: knorr.com.ph
IMAGE: flickr.com

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INGREDIENTS:

For the Stock:

• 1 Whole chicken cut-up into smaller pieces
• 6 Quarts of water
• 1 Onion peeled and thinly sliced
• 1 Tsp. MSG
• 1 Tbs. Salt

For the Rice:

• 1½ Cup of long grain rice (jasmine rice)
• 9 Cups of water

For the Soup:

• 1 Large ginger peeled and sliced thinly
• 5 Cloves of garlic peeled and smashed
• 10 Cups of chicken stock
• 1½ Tbs. Safflower
• ½ Tbs. Ground black pepper
• ½ Tbs. MSG
• 3 Tbs. Patis (fish sauce)
• 1 Tbs. Salt
• Hard-boiled eggs*
• Fried smashed garlic

HOW TO COOK:

1. Prepare the chicken and the stock; Rinse the chicken very thoroughly and cut it all up into smaller pieces, with the exception of the two breast halves.
2. Place chicken cut-up into an 8 quart stock pot with 5 to 6 quarts of water.
3. Bring water to a boil and remove scum as it rises.
4. Next add the onions and salt. Cover and let it simmer for 1 hour.
5. After an hour turn heat off and remove the meat from the pot.
6. Place meat on a tray and let it cool off. In a large bowl, using a strainer, pour the stock and strain all the solids that are in the stock.
7. Next discard the solids removed from the stock and set the stock aside.
8. When chicken is finally cooled off locate one of the breast halves and one chicken thigh, de-bone, and discard the bones.
9. Remove the meat from the bone by shredding the meat from the bone and saving the skin.
10. Slice chicken skin into small strips and set aside.
11. As for the rest of the chicken carcasses, place them in zip lock bags and freeze them to save for later cooking.

For the Soup:

1. Using the same 8-quart stockpot heat 3 Tbs. of corn oil and saute garlic until golden brown.
2. Next add onions and cook until they hit the shiny stage.
3. Then add ginger, chicken meat, chicken skins, black pepper, msg, and fish sauce (patis) and let it cook for 3 minutes.
4. Add the rice.
5. While stirring constantly, let it cook for 2 minutes.
6. If the rice has thickened add 2 cups of chicken stock and mix it well.
7. Make sure all the lumps are smooth before adding rice to the pot.
8. After the 2 minutes add 10 to 12 cups of chicken stock into the pot depending on how thick you want your
9. Arroz Caldo.
10. Bring it back to a simmer while mixing it constantly.
11. As soon it starts to simmer add the salt, safflower, keep stirring and let it cook over medium low heat for 10 minutes while stirring constantly.
12. Finally adjust the taste by adding more salt & pepper if needed.
13. Serve hot with hard-boiled eggs and topped with green onion (scallions) and fried smashed garlic.
14. Drizzle it with fish sauce and calamansi. Enjoy your mouth-watering Arroz Caldo!

For the Rice:

1. In a pot add 1½ cups of rice and add 9 cups of water.
2. Bring to a boil, lower the heat to medium low, and let it simmer for 45 minutes un-covered.
3. Stir the rice frequently to avoid scorching. Set aside.

For the Hard-Boiled Eggs: 

1. Add eggs into a small pot and cover with water until it’s about half an inch from the top of the eggs.
2. Boil for 15 minutes (10 minutes for soft boiled).
3. This might sound silly, but you’d be surprised how many people don’t know how to properly cook hard-boiled eggs.
4. People say that you should just leave it boiling long enough for it to cook.
5. That is somewhat true, but the problem is if you leave it cooking too long you will have a hard time de-shelling the eggs as the membrane between the eggs and the shell will act like glue.
6. You will wind up with pretty torn up eggs.

For the Fried Garlic: 

1. Peel and smash 8 cloves of garlic.
2. Set aside.
3. Over medium low heat, heat oil in a small frying pan and add smashed garlic until dark golden brown.
4. Transfer the garlic onto a plate lined with paper towels to drain the oil and set aside.

SOURCE: filipino-food-lovers.com
IMAGE: ffemagazine.com

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INGREDIENTS:

• 3 cups cooked rice
• 100g beansprouts
• a bunch of spinach
• 2 small size of zucchinis
• 5-7 shitake mushrooms
• 250g grams of ground beef
• 1 small carrot
• eggs
• 1/3 cup soy sauce
• 1/4 cup hot pepper paste
• 1/3 cup garlic, minced
• 1 tbsp sesame seeds, toasted
• 1/4 cup sesame oil
• vegetable oil
• spring onions for garnish

HOW TO COOK:

1. Blanch beansprouts and set aside in a bowl, then season with salt, add garlic and sesame oil. Put in on the platter.
2. Next blanch the spinach for a minute. Then rinse it in cold water a few times and squeeze it lightly, Mix it with salt, soy sauce, minced garlic and sesame oil. Put in on the platter.
3. Saute zucchini in a pan over high heat. When it’s cooked, it will look a little translucent. Put it on the platter.
4. Slice shiitake mushrooms thinly and saute. Add soy sauce, sesame oil and sugar and stir it for 2 minutes. Put it on the platter.
5. On a heated pan, cooked ground beef. Add minced garlic, soy sauce, sugar, black pepper and sesame oil. Put it on the platter.
6. Cook eggs sunny side up.
7. Put your rice in a big bowl, and arrange all your vegetables and meat. place the sunny side up egg on the center.
8.  Serve it with sesame oil and hot pepper paste.
9.  Lastly, garnish with spring onions.

IMAGE: chichilicious.com

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INGREDIENTS:

• 1-1/2 cup glutinous rice (malagkit)
• 1-1/2 cup white rice
• 1-1/2 tsp. salt
• 5 cup coconut milk
• 1/2 cup oil
• 1 young chicken cut into serving pieces
• 1/4 kg. pork, cut into serving pieces
• 2 tbsp. garlic, macerated
• 1 large onion, sliced
• 1 8-oz can tomato sauce
• 1 tbsp. salt
• 1/4 tsp. white pepper
• 1/4 tsp. paprika
• 6 potatoes, quartered and fried
• 1 small can sweet peas
• 1 red-sweet pepper, sliced
• 2 hard-boiled eggs, sliced
• parsley

HOW TO COOK:

1. Boil the malagkit-rice mixture, salt, and coconut milk in a saucepan.
2. Stir once in a while to prevent burning.
3. Fry the chicken-pork pieces in hot oil; set aside.
4. Saute garlic, onion, and add tomato sauce.
5. Add the fried meat and simmer until tender.
6. Add the rice mixture; blend well.
7. Add the rest of the ingredients and combine lightly.
8. Season with salt and pepper.
9. Arrange on a platter and garnish with hard-boiled eggs and strips of parsley. Good for 12 persons.

SOURCE: panlasangpinoymeatrecipes.com
IMAGE: philippinecuisine.net

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INGREDIENTS:

• 5 to 6 cups warm steamed white rice
• 1/2 tablespoon annatto powder
• 1/4 teaspoon turmeric powder
• 3 tablespoons margarine
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt

HOW TO COOK:

1. Melt margarine by using the microwave oven (about 10 seconds).
2. Combine turmeric and annatto powder. Mix well.
3. Put-in garlic powder, onion powder, and salt. Stir until everything is distributed.
4. Pour-in mixture on warm steamed rice. Gently mix so that the rice is coated by the mixture.
5. Serve with Fried Pork Chop and Atchara.
6. Share and enjoy!

SOURCE: panlasangpinoy.com
IMAGE: angsarap.net

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INGREDIENTS:

• ½ cup frozen or fresh green peas
• 4 cups cooked long grain rice
• 2 cloves garlic, minced
• 4 slices ham, small diced
• 1 pc egg, beaten
• 2 8g sachets Maggi Magic Sarap
• ½ tsp freshly ground black pepper
• 2 tbsp thinly sliced spring onion
• 2 tbsp cooking oil
• 1 tbsp annatto seeds
• 1 tbsp sesame oil

HOW TO COOK:

1. Combine oil and annatto seeds, gently heat for 2 minutes, cool and strain.
2. In a wok sauté garlic and ham in annatto oil for 1minute.
3. Add egg, stir and cook for 10seconds.
4. Immediately add rice, season with Maggi Magic Sarap and pepper.
5. Add the frozen green peas and the ham. Cook for another 2-3 minutes.
6. Add sesame oil and spring onion.
7. Transfer into a serving plate and serve hot.

SOURCE: www.kusina101.com
IMAGE: jinjiangrestaurant.com

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