Compiled Recipe – Longganisa Hash Fried Rice

Longganisa Hash Fried Rice

* 2 tbsp olive oil
* 2 tbsp garlic, minced
* ½ white onion, chopped
* 250 grams longganisa
*  1 cup potatoes, diced
*  3 cups cooked rice
* salt and pepper (to taste)
* crispy garlic (for garnish)

1) Heat olive oil in a frying pan or work. Sauté garlic and white onion until softened.

2) Add longganisa and cook for 5 minutes or until slightly toasted. Add diced potatoes and cook until softened.

3) Add cooked rice and toss to combine.

4) Season with salt and pepper. Top with crispy garlic.









Compiled Recipe – Chorizo Cheese Paella

Chorizo Cheese Paella

* ½ cup olive oil, divided
* 2 tbsp garlic, minced
* 150 grams sausage (use chistorra sausage , casings removed and crumbled)
* 2 chorizo pamplona , sliced into rounds
* 1 can chorizo bilbao (210 gram-can), sliced into rounds
* 2 medium white onions, chopped
* 3 medium tomatoes, chopped
* 500 grams chicken (use chicken breast fillets), cubed
* 3 cups calrose rice, or Spanish Bomba rice
* 2 chicken bouillon cubes, crushed
* 2 tsp spanish paprika
* 2 tsp paella seasoning (use Paellero)
* 1 tsp Italian seasoning
* 2 tsp fresh basil, chopped
* 6 cups chicken stock
* ½ cup dry white wine
* salt
* pepper
* 1 can pimiento (8-ounce can), sliced into strips
* 3 tbsp parmesan cheese, grated, plus 50 grams sliced into strips
* 3 tbsp parsley, chopped
* 1 lemon, sliced into wedges
* fried basil leaves (optional)

1) Pre-heat oven to 350˚F.

2) Heat 3 tablespoons oil in a 16-inch paella pan. Add garlic and sauté until fragrant. Add sausage and chorizo and fry in batches (one type per batch) . Set aside.

3) In the same pan, heat remaining oil. Saute onions and tomatoes until tender.

4) Add chicken and fry for 3 to 4 minutes.

5) Add rice, seasonings and basil. Mix well.

6) Add chorizo mixture, stock and wine. Season to taste with salt and pepper. Boil for 3 minutes. Cover with foil and bake in the pre-heated oven for 40 to 45 minutes.

7) When rice is almost tender, remove foil. Top with pimiento, grated cheese and parsley. Bake for 3 more minutes.

8) Remove from the oven and top with cheese strips. Allow to rest, covered, for 10 minutes. Top with lemons and fried basil leaves. Serve hot.




Compiled Recipe – Honey Ginger Pork and Chorizo Rice

Honey Ginger Pork and Chorizo Rice

* 250 grams pork shoulder (kasim) , sliced into strips
* salt (to taste)
* ground black pepper (to taste)
* ½ cup cornstarch , seasoned with salt and pepper
* 2 tbsp canola oil
* 1 small knob ginger, sliced thinly
* 1 tbsp sesame oil
* 1 to 2 tbsp honey
* 1 chinese chorizo, sliced thinly on the diagonal
* ¼ cup white onions
* 1 clove garlic, minced
* 2 cups rice, day-oil
* 2 large eggs, beaten lightly
* parsley, chopped (to garnish)

1) Make the honey-ginger pork: Season pork with salt and pepper. Dredge in seasoned cornstarch.

2) Heat canola oil in a pan over high heat. Fry pork until golden brown, about 2 to 3 minutes. Drain on a paper towel lined plate to remove excess oil.

3) In the same pan, sauté ginger with sesame oil for 30 seconds. Add honey and cooked pork; mix well. Remove from heat and keep warm.

4) Make the chorizo fried rice: Render fat from chorizo in a pan over medium heat. Saute onions until translucent. Add garlic and rice; mix well. Add eggs and mix to combine thoroughly. Season with salt.

5) Place rice in bowls, top with pork and garnish with parsley, if desired.




Compiled Recipe – Seafood Aligue Fried Rice

Seafood Aligue Fried Rice

* 2 tbsp vegetable oil
* 3 tbsp white onions, chopped
* 2 tbsp garlic, chopped
* 2 tbsp ginger, chopped
* ¼ cup leeks, thinly sliced, white parts only
* 250 gram clams
* 150 grams small shrimp, peeled
* 100 grams squid, cleaned and sliced
* 2 tbsp crab fat (aligue) , or to taste
* 2 cups long grain rice, cooked
* 2 tsp calamansi juice, or lemon juice
* salt (to taste)
* ground black pepper (to taste)
* parsley leaves (for garnish)

1) Heat oil in a wok over medium heat. Saute onions, garlic, ginger and leeks.

2) Add clams and ¼ cup water. Cover pot and simmer until shells open; discard shells that remain closed. Cook for 1 more minute. Remove clams from pot. Remove meat from shells; set aside.

3) Continue to simmer liquid in the pan until almost dry.

4) Add shrimp and sauté ; sauté for 2 minutes. Add clam meat and crab fat; sauté for 1 minute.

5) Add rice and mix well. Season with calamansi or lemon juice, salt and pepper.

6) Transfer to a serving bowl. Garnish with parsley leaves. Serve hot.


Compiled Recipe – Sausage Fried Rice

Sausage Fried Rice

* ½ cup Chinese sausage, sliced
* 1 ½ tsp canola oil
* 1 tbsp shallots, chopped
* 1 ½ tsp garlic, minced
* 1 tbsp dried shrimp (hibe)
* ½ cup dried shiitake mushrooms, re-hydrated, chopped
* 1 ½ cups japanese rice, or short-grain, uncooked
* 1 tbsp shaoxing rice wine
*  1 tbsp soy sauce
*  2 teaspoons oyster sauce
*  2 teaspoons sesame oil
*  2 ¼ cups water
*  salt (to taste)
* white pepper (to taste)
* ¼ cup green onions (chopped)

1) Sauté Chinese sausage in canola oil until lightly browned. Add chopped shallots and garlic; sauté until fragrant.

2) Add dried shrimp; sauté for a few seconds. Add rehydrated, chopped dried shiitake mushrooms. Add uncooked Japanese or short-grain rice; mix well.

3) Add shaoxing rice wine, soy sauce, oyster sauce, sesame oil and water; mix well. Season with salt and white pepper. Mix in green onions. Transfer to a rice cooker;  cook for 10 to 12 minutes or until cooked through. Cool completely.


Compiled Recipe – Arroz Valenciana

Arroz Valenciana

* 2 cups glutinous rice (malagkit)
* 1 cup white rice
* 250 grams pork belly strips
* 250 grams pork liver, sliced
* 250 grams shrimps, shelled with heads and tails removed
* 1 piece chorizo de bilbao, sliced
* 1 piece red bell pepper
* 150 grams raisins
* 2 pieces onions
* 5 cloves garlic, crushed
* 2 pieces hard boiled eggs, sliced (for garnish)
* 2 tbsp turmeric powder
* 1 ¼ cups of chicken (or pork broth)
* 1 ¼ cups shrimp broth (or water)
* salt (to taste)
* pepper (to taste)

1) Combine glutinous rice and white rice in a rice cooker. Wash once and add 2 ½ cups of chicken and shrimp broth. Pour turmeric powder, mix well and cook. Once cooked, set aside.

2) In a large pan or wok, sauté onion and garlic. Add the pork belly slices and pork liver slices. Continue sautéing for 3 to 5 minutes, then add chorizo de bilbao, bell pepper, chick peas and raisins. Season with salt and pepper.

3) Add the cooked sticky rice and carefully mix well. Cover and let simmer in a low heat for about 5 to 7 minutes.

4) Transfer in a serving plate and garnish with sliced hard boiled eggs. Serve and enjoy!



Compiled Recipe – Pork Adobo Flakes

Pork Adobo Flakes

* 2 cups leftover adobo meat
* 2 tbsp leftover adobo sauce
* 2 tbsp canola oil
* rice, fried garlic, tomatoes and spring onions (to serve)

1) Remove meat from the sauce and shred the meat with your fingers, gently pulling apart the meat fibers. Set aside.

2) Heat oil over medium heat on a frying pan. Add shredded adobo meat and adobo sauce and sauté. Fry meat until brown and crispy. Let drain on paper towels before serving. Serve with rice, fried garlic, tomatoes and spring onions.



Compiled Recipe – Chicken and Rice Casserole with Tomato Alfredo Sauce

Chicken and Rice Casserole with Tomato Alfredo Sauce

* 2 tsp olive oil
* 1 tsp butter
* 1 kilo boneless chicken thigh fillets, each fillet sliced into four pieces
* 200 grams bacon, chopped
* 1 can (400 grams) diced tomatoes, drained
* 1 tsp dried basil
* 1 tsp dried thyme
* 2 tsp grated parmesan cheese
* ¼ tsp salt
* ¾ cup fresh milk, divided
* 1 (300 mL) prepared tomato and alfredo pasta sauce (use Bertolli)
* 4 cups cooked rice
* ¾ cup frozen peas
* ¼ cup slivered almonds, toasted
* ½ cup grated mozzarella cheese
* ½ cup soft breadcrumbs

1) Add oil and butter to a pan over medium heat. Add chicken slices and sauté until cooked through. Add bacon and cook until brown. Set aside half of the bacon.

2) Add tomatoes, basil, thyme, parmesan cheese, salt and ¼ cup fresh milk. Stir continuously for about 1 minute.

3) Continue to simmer sauce for another 10 to 12 minutes or until sauce has reduced by half. Set aside.

4) Pre-heat oven to 350˚F. In a large bowl, combine Alfredo sauce and ½ cup milk.

5) Stir in cooked rice, peas and almonds. Mix until well combined. Transfer to a 9×9-inch baking dish.

6) Top rice mixture with sautéed chicken, bacon and tomato sauce. Sprinkle mozzarella cheese on top of chicken, followed by breadcrumbs.

7) Bake, covered in foil, for 15 minutes. Uncover and bake for another 15 to 20 minutes or until breadcrumbs are golden. Let stand for 5 minutes before serving.




Compiled Recipe – Chorizo Fried Rice

Chorizo Fried Rice

* 2 tbsp cooking oil
* 1 tsp garlic, minced
* 3 pcs chorizo macau (Chinese chorizo), sliced
* 4 cups cooked rice
* 1 cup mixed vegetables (corn, carrots and green peas)
* 1 tsp sesame oil
* 1 tbsp fish sauce (patis)
* salt and pepper (to taste)

1) In a wok using medium heat, sauté the garlic in cooking oil and add the chorizo. Cook until done.

2) Add the rice and the rest of the ingredients.

3) Mix the rice well and adjust seasoning with salt and pepper before serving.




Compiled Recipe – Arroz Con Pollo

Arroz Con Pollo

* 1 cup cilantro leaves (wansoy), chopped, plus more for garnish
* 1 clove garlic, minced
* 2 tbsp lime juice
* 7 tbsp vegetable oil, divided
* salt and pepper (to season)
* 4 boneless chicken thighs
* 1/3 cup minced white onions
* 2 cloves garlic, minced
* ¼ cup minced celery
* 1 ½ cups uncooked jasmine rice
* ½ cup canned kidney beans, drained
* 3 ¼ cups chicken stock

1) Place cilantro, garlic, lime juice and 4 tablespoons olive oil in a food processor. Blend until smooth then transfer to a bowl. Season to taste with salt and pepper.

2) Place chicken in a separate bowl. Pour ¼ cup of the cilantro mixture over the chicken and mix. Marinate for at least 1 hour in the refrigerator.

3) Heat 2 tablespoons oil in a heavy-bottomed casserole or Dutch oven. When almost smoking, sear chicken, skin side down. Cook until skin is browned, about 2 minutes. Turn over and cook for 2 more minutes. Transfer chicken to a plate and set aside.

4) Heat remaining oil in the same pan. Saute onions, garlic and celery over medium-low heat for 3 to 4 minutes, or just until tender, but not brown.

5) Add rice and sauté until grains are coated well with oil and vegetables. Add beans and mix well.

6) Add chicken stock and remaining cilantro mixture; mix well. Let rice boil over medium heat then reduce heat to low. Cover with a lid and allow to simmer gently until almost dry , about 20 minutes.

7) Lay chicken on top of rice, cover and cook for another 6 to 8 minutes. Turn off heat and allow rice to settle for 5 to 8 minutes.

8) Spoon rice onto a plate and top with chicken. Garnish with cilantro leaves.

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