INGREDIENTS:

• 1 & 1/4 cup glutinous rice
• 500 g chicken fillet, sliced into cubes
• 2 pcs chorizo bilbao, sliced into half inch thick
• 1 can (400ml) coconut milk
• 1 cup chicken broth
• 1/2 tsp turmeric powder
• 1 medium onion, thinly sliced
• 1 red medium bell pepper, sliced into strips
• 1 green medium bell pepper, sliced into strips
• 3 cloves garlic, minced
• 1/2 cup raisins
• 2 & 1/2 tbsp patis
• 1 tbsp canola oil
• 1/2 tsp black pepper
• Salt, to taste
• 3 eggs, hard-boiled, peeled and quartered, for garnish
• Banana leaves, wilted

HOW TO COOK:

1. In a large wok, pour and heat the oil, then add- in all bell peppers.
2. Saute until the bell peppers are tender but still crispy, then remove from the wok and set aside.
3. Add- in the chorizo bilbao and fry until lightly brown-colored then remove from the wok and set aside.
4. After removing the chorizo bilbao, add- in the onions and garlic and cook for 2 minutes.
5. Add- in the chicken and stir-fry, until lightly browned about 5 minutes .
6. Add- in the Patis to the chicken and mix then continue to fry for 3 minutes.
7. Add- in the glutinous rice and mix well then stir for 2 minutes.
8. Pour- in the chicken broth and coconut milk then add- in the raisins, chorizo bilbao, and the bell peppers.
9. Spread the turmeric powder into the mixture then stir to fully mix the powder.
10. Add- in salt and pepper according to your taste.
11. Cover until it boils, it will take about 5 minutes (make sure to stir occasionally to avoid burning at the bottom of the wok).
12. Bring the heat to low fire and continue to cook, covered for about 15 minutes.
13. When the bringhe is nearly dry, cut the banana leaves to cover it until glutinous rice is fully cooked will take about 10 mins.
14. Transfer the bringhe onto serving plate then decorate with the quartered eggs on top. Enjoy!

IMAGE: knorr.com

Also try: Chicken Bringhe

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INGREDIENTS:

• 2 tbsp taba ng talangka (crab fat)
• 4 cups cooked rice
• 100 g shrimp, shelled and deveined
• 1/2 cup squid rings
• 1/4 cup tinapa flakes
• 1/4 cup green peas
• 1 tbsp ginger, chopped
• 1 tbsp garlic, chopped
• 1/4 cup onions, chopped
• 3 pcs bay leaf
• Salt, to taste
• 2 pcs hard boiled eggs, sliced (for garnish)
• Scallions, sliced (for garnish)
• 2 tbsp canola cooking oil

HOW TO COOK:

1. Pour and heat the oil in a large frying pan or wok.
2. When the oil gets hot enough, saute the ginger, garlic, and onions until fragrant.
3. Stir- in the taba ng talangka (or aligue), shrimps, bay leaf, tinapa flakes, and squid rings.
4. Cook until seafood changes in color or for about 3 minutes.
5. Season with salt to taste.
6. Add- in the rice and green peas.
7. Mix well and continue to cook until rice is completely heated.
8. Remove from heat and transfer to a serving plate.
9. Garnish with sliced hard boiled eggs and scallions on top. Enjoy!

IMAGE: pinterest.com

Also try: Bagoong Fried Rice

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The post Easy Talangkanin (Crab Fat Rice) Recipe appeared first on Ang Sarap Recipes.

INGREDIENTS:

• 3/4 lb Spanish chorizo, sliced into 1/2″ thick rounds
• 12 pcs chicken thighs fillet, cut to serving size pieces
• 1 & 1/2 lbs raw mussels, in shell
• 1 lb small raw clams, in shell
• 1 & 1/2 lb medium raw shrimp, with shell
• 1 & 1/4 lb medium grain rice
• 6 cups chicken broth
• 2 pcs medium- sized tomatoes, diced
• 1 pc red bell pepper, seeded and sliced
• 1 pack (10 oz) frozen peas
• 1 pc yellow onion, diced
• 1 large pinch saffron
• Extra virgin olive oil

HOW TO COOK:

1. Prepare the grill. When the coals on the grill are covered in white ash, begin cooking.
2. Assemble all ingredients on a table near the grill, so that you can stay in the area and monitor the cooking.
3. Place the paella pan on the grate and add enough olive oil to coat the bottom and allow the pan to heat up.
4. When hot enough, sauté the onions and tomatoes in the olive oil.
5. Add olive oil as needed to prevent sticking.
6. Once the onions are translucent, add the chicken and cook, stirring constantly, about 15 minutes.
7. Add chorizo and cook while stirring often.
8. Add the rice, sprinkling in the form of a large cross on the pan.
9. Stir for 2 to 3 minutes to thoroughly coat the rice with oil and mix with the other ingredients.
10. Add saffron threads to the chicken broth and stir.
11. Slowly pour broth into a pan until pan contents are covered.
12. Spread ingredients evenly over bottom of pan.
13. Arrange mussels around outside edge of pan, pointing up.
14. Place clams in pan, distributing them evenly around the pan.
15. Add slices of pepper on top. Allow simmering, cooking rice.
16. Add more broth if necessary. (If fire becomes too hot, raise the pan up, away from the heat.) Three to 5 minutes before the rice is cooked, place the shrimp in the pan, distributing evenly. When rice is almost cooked, sprinkle peas over the pan.
17. When rice is cooked, remove from heat and cover with aluminum foil or large tea towel 5 to 10 minutes before serving.
18. Garnish with sliced lemons and serve. Enjoy!

IMAGE: unareceta.com

Also try: Easy Paella

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INGREDIENTS:

For the Pork:

• 800 g boneless pork belly
• 1 pack large sinigang mix
• 1 large tomato, quartered
• 2 pcs green chillies
• 1 large onion, quartered
• Salt
• Ground black pepper
• Cooking oil, for deep frying

For the Rice:

• 3 cups Jasmine rice
• 3 pcs medium tomatoes, quartered to garnish
• 2 tbsp sinigang mix
• 6 cloves garlic
• Cooking oil

For the Vegetables:

• 15 pcs okra
• 15 pcs kangkong leaves
• 1 cup of flour
• 1 tbsp cornstarch
• 1½ cup ice cold water
• 1 tsp baking powder
• ½ tsp salt
• Cooking oil, for deep frying

HOW TO COOK:

For the Pork:

1. In a pot, boil enough water to cover the pork belly.
2. Once the water is boiling, add- in the pork and let it continuously boil for 5 minutes.
3. Drain the liquid and rinse the pork and the pot of any scum.
4. Place back pork in the pot together with onions, chilli, and tomato then fill with enough water just to cover the meat.
5. Add- in the sinigang mix then bring to a boil then simmer for 1 hour or until pork is tender. Season the soup with salt and freshly ground black pepper.
6. Remove pork from the pot, reserve the stock, then rinse in cold running water, let it cool.
7. For best results refrigerate for at least 6 hours.
8. Prepare a wok filled with oil heated to about 180 C.
9. Deep fry the cooked cold pork until crispy, remove from wok then set it aside.

For the Rice:

1. Rinse the rice in running cold water.
2. Place rice in a rice cooker together with 3 cups of saved broth from cooking the pork.
3. Let the rice cooker cook the rice.
4. Once rice is cooked, fluff it and let it cool.
5. Once cool, refrigerate without cover overnight.
6. For the day it will be served, prepare a wok, add oil then sauté the garlic.
7. Fluff the rice again then add it into the wok, stir fry for 5 minutes.
8. Add the sinigang mix then stir fry for 3 more minutes. Remove from wok then set it aside.

For the Vegetables:

1. In a large mixing bowl, add ice cubes and place a smaller bowl on top.
2. Mix all batter ingredients except for the oil and vegetables, mix lightly just enough to make the flour moist, do not over mix.
3. Heat the oil to about 180 C in a wok or deep fryer.
4. Dip a piece vegetable at a time in the cold batter into the wok.
5. Cook 3 items at a time and give a good drizzle of the cold batter on top, this will give volume and more texture to the item that is cooked.
6. Cook for no more than 1 minute or until it is light brown in color.
7. Scoop out everything in the wok, place in a towel lined plate then cook the remaining ingredients.

Assembly:

1. Place the fried rice in a bowl.
2. Top it with crispy fried pork and tempura vegetables.
3. Garnish with tomatoes then serve. Enjoy!

Note: Best when preparations are done a day ahead of serving.

IMAGE: gmanetwork.com

Also try: Bagoong Fried Rice

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The post Easy Sinigang na Sinangag Recipe appeared first on Ang Sarap Recipes.

INGREDIENTS:

• 1 cup malagkit rice, rinsed
• 1 cup ube halaya
• 1 teaspoon ube flavoring
• 4 cups water
• 1/2 cup coconut cream
• evaporated milk, to taste
• condensed milk, to taste
• salt, to taste

HOW TO COOK:

1. In a medium sized pot, pour- in the malagkit rice and water then apply medium heat.
2. Bring to a boil then lower to a simmer until rice is cooked (stir regularly to avoid scorching and sticking).
3. Add more water, if necessary, to achieve your desired consistency.
4. Stir- in the ube halaya, ube flavoring, coconut cream, and a pinch of salt, once the rice is tender.
5. Cook, stirring, until heated through and the ube is well incorporated.
6. Remove from heat and transfer the use champorado into bowls.
7. Top with a swirl each of evaporated milk or condensed milk to taste. Enjoy!

IMAGE: ourawesomeplanet.com

Also try: Easy Champorado

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INGREDIENTS:

HOW TO COOK:

1. In a bowl, combine the soy sauce and Kimchi juice then set aside.
2. Pour and heat the oil in a skillet and the sauté garlic until fragrant.
3. Add- in the chopped Kimchi, and saute with garlic until a little brown.
4. Add- in the cooked rice and mix well.
5. Drizzle with half of the Kimchi juice/soy sauce mixture and continue stirring on low heat until the rice is uniform in color.
6. Add more Kimchi juice/soy sauce if necessary (it should be red and fragrant with the aroma of kimchi.)
7. Add more soy sauce to taste.
8. Remove from heat and transfer the cooked Kimchi Fried Rice into serving bowls and top each bowl with fried egg.
9. Garnish with chopped scallions and red pepper flakes before serving. Enjoy!

IMAGE: koreanbapsang.com

Also try: Bagoong Fried Rice

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INGREDIENTS:

HOW TO COOK:

1. In a bowl, crack the eggs and beat until smooth.
2. Heat up a pan and pour 3 tablespoons of the cooking oil.
3. When the oil gets hot, pour the beaten egg into the pan.
4. Cook one side until done and then flip to cook the other side.
5. Remove the egg from the pan then set aside.
6. Add the remaining oil in the same pan.
7. Once the oil gets up, add- in the longganisa.
8. Continue to cook in medium heat for 5 to 7 minutes, or until the meat is fully cooked (stir once in a while).
9. Add- in the butter and let it melt.
10. Slide the rice into the pan.
11. Fold until all the ingredients are well blended.
12. Cook for 3 minutes.
13. Press the tip of the spatula towards the egg on the plate to slice it initially.
14. Add the egg into the pan then continue to stir fry for 1 minute.
15. Put the green peas and carrots in then cook for 3 to 5 minutes
16. Add salt and pepper to taste.
17. Stir and make sure that all ingredients are well incorporated.
18. Remove from heat and transfer to a serving bowl. Enjoy!

IMAGE: life-in-the-lofthouse.com

Also try: Yang Chow Fried Rice

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The post Easy Special Longganisa Fried Rice Recipe appeared first on Ang Sarap Recipes.

INGREDIENTS:

• 2 to 3 tbsp bagoong
• 5 cups cold leftover rice
• 2 cups pork belly, sliced into small cubes
• 2 pcs semi ripe mangoes, sliced (for topping)
• 3 pcs eggs, lightly beaten
• 2 stalks spring onions, chopped
• Garlic, minced
• Salt, to taste
• Ground black pepper, to taste
• Sesame oil
• 2 tbsp cooking oil

HOW TO COOK:

1. Place cubed pork belly, salt, ground black pepper, and sesame oil in a bowl.
2. Marinate the pork for at least 30 minutes in room temperature.
3. Pour and heat the cooking oil in a wok.
4. Add the pork and fry until golden brown.
5. Remove from wok then set aside.
6. Add the garlic and fry until golden brown.
7. Add the rice and bagoong, mix well until rice is coated evenly with the bagoong.
8. Stir fry continuously for 3 minutes, push rice to the side pour beaten eggs, once eggs are cooked mix it with the rice separating them to pieces as you mix.
9. Continue to stir fry for a minute then add the cooked pork and spring onions, mix to combine.
10. Season with salt and ground black pepper.
11. Place in plate then top with sliced mangoes. Enjoy!

IMAGE: inbetweeneverybite.blogspot.com

Also try: Pineapple Chicken Fried Rice

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The post Easy Bagoong Fried Rice Recipe appeared first on Ang Sarap Recipes.

INGREDIENTS:

• 350 g pork belly
• 2 pcs Chinese sausages, sliced
• 2 tbsp hibe
• 2 cups glutinous rice, soaked for 1 hour
• 6 pcs shiitake mushrooms, rehydrated and sliced
• 1/3 cup soy sauce
• 1/4 cup vinegar
• 1 tsp minced ginger
• 1 bunch mustard leaves
• 6 cloves garlic, minced
• 2 tbsp brown sugar
• Ground black pepper, to taste
• Salt, to taste
• 3 cups water
• Cooking oil

HOW TO COOK:

1. Pour and heat the oil in a wok.
2. Sauté the garlic.
3. Add- in the pork and stir fry until browned on all sides.
4. Pour the soy sauce, vinegar, and 1 cup of the water.
5. Bring to a boil and simmer until sauce is reduced half of its amount.
6. Add the sugar, ginger, Chinese sausages, hibe, ground black pepper, salt, and shiitake mushrooms.
7. Simmer for 2 minutes.
8. Place this mixture in a rice cooker together with the glutinous rice and the 2 cups of the remaining water.
9. Mix thoroughly and press cook.
10. Once it is boiling, add the mustard leaves then mix.
11. Continue until the rice cooker goes to warm mode. Serve and enjoy!

IMAGE: outoftownblog.com

Also try: Yang Chow Fried Rice

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The post Easy Kiampong Rice Recipe appeared first on Ang Sarap Recipes.

INGREDIENTS:

• 750 g chicken thigh fillets, sliced into small pieces
• 15 pcs prawns
• 200 g chorizo, sliced
• 250 g long grain rice
• 2 stalks celery, sliced
• 1 large green capsicum, chopped
• 1 can (400 g) chopped tomatoes
• 350 ml chicken stock
• 1 tbsp Worcestershire sauce
• 3 tbsp tomato paste
• 3 pcs bay leaves
• 2 tsp dried thyme
• 2 tsp smoked paprika
• 1 tbsp cayenne pepper
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tsp sugar
• Ground black pepper, to taste
• Salt, to taste
• Olive oil, for cooking
• Lemon wedges (garnish)

HOW TO COOK:

1. Start by seasoning the chicken pieces and the prawns with salt and pepper.
2. Add and heat the olive oil in a large pot then brown and cook the chicken and prawns on all sides.
3. Remove then set aside.
4. In the same pot, sauté the garlic, onions, and celery (add more oil if needed).
5. Add the chorizo and capsicum then stir until fragrant.
6. Pour the chicken stock, chopped tomatoes, rice, Worcestershire sauce, tomato paste, bay leaves, dried thyme, smoked paprika, cayenne pepper, and sugar.
7. Reduce the heat to medium low and cook rice for 15 minutes while occasionally stirring (add a bit of water if it dries out).
8. Add and combine the cooked chicken and prawns and cook for 10 more minutes or until rice is tender.
9. Season with salt and pepper then remove from heat.
10. Transfer to serving plate and serve with lemon wedges. Enjoy!

IMAGE: gimmesomeoven.com

Also try: Arroz Ala Valenciana

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