Compiled Recipe – Super Dirty Rice

Super Dirty Rice

* 3 tbsp vegetable oil
* 250 grams ground pork
* 5 bacon strips, chopped
* 1 cup white onions, finely chopped
* 1/3 cup celery, finely chopped
* 1/3 cup green bell peppers, chopped
* 1 ½ tbsp Cajun seasoning
* 3 cups day old cooked rice

1) Heat vegetable oil in a pan over medium heat. Sauté ground pork and bacon strips until browned. Add white onions, celery, green bell peppers and Cajun seasoning; sauté for 3 minutes.

2) Add 3 cups day old cooked rice. Toss well and stir until rice is warmed through. Serve hot.



Compiled Recipe – Kimchi and Spam Fried Rice

Kimchi and Spam Fried Rice

* 2 tbsp canola oil
* 1 medium red onion, peeled and sliced
* 1 (400 gram) can button mushrooms, sliced and drained
* ½ cup kimchi, roughly chopped
* 2 tbsp kimchi, liquid only
* 1 ½ tbsp gochujang
* ¼ cube chicken bouillon
* ½ cup water
* 3 cups brown rice, and red rice, day-old
* 1 cup frozen green peas, thawed
* 1 cup nori, sliced into strips
* salt (to taste)
* ground black pepper (to taste)

1) In a large wok over medium heat, heat oil. Add onion and cook until translucent. Add mushrooms, then Spam , cooking until each is heated through.

2) Add kimchi, kimchi liquid, gochujang, bouillon cube and water. Stir to mix and dissolve bouillon cube into the mixture. Add rice and toss to coat.

3) Add green peas and toss to mix. Once peas are heated through, stir in nori then season with salt and pepper, to taste, and serve immediately.



Compiled Recipe – Mexican Taco Rice

Mexican Taco Rice

* 2 tbsp canola oil
* 1 medium red onion, peeled , sliced
* 2 cloves garlic, peeled, chopped
* 3 tomatoes, chopped
* ½ kilo ground beef
* 1 pack taco seasoning (around 40 grams)
* 1 tsp Spanish paprika
* 1 pack black beans (around 100 grams), rinsed drained
* 1 can red kidney beans (around 400 grams), drained
* 1 can sweet kernel corn (around 425 grams), drained
* ½ cup water
*  3 cups day old rice
* 1 small head iceberg lettuce, shredded
* 1 quick melt cheese, grated
* salt (to taste)
* ground black pepper (to taste)

1) In a large saute pan over medium heat, Saute onion , then garlic and finally, tomatoes until softened.

2) Add ground beef. Let brown before stirring. Once cooked through, remove excess fat from the pan. Stir in taco seasoning and paprika and season to taste.

3) Add both beans and corn. Pour in water. Let simmer until almost dry. Toss in rice. Stir in cheese and lettuce before serving.


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.