Compiled Recipe – Pork with Basil Sauce and Coconut Rice

Pork with Basil Sauce and Coconut Rice

* 2 tbsp turmeric powder
* 1 tsp salabat mix
* 2 tbsp fish sauce (patis)
* 2 cloves garlic, minced
* 4 (150 gram) pork chops
* 1 tbsp vegetable oil
* 2 cups white rice (use Doῆa Maria Miponica)
* 1 ½ cup coconut milk
* ½ tsp salt
* 1 clove garlic, chopped
* 3 tbsp basil leaves, chopped
* 1 tsp sugar
* lemon juice, from half to 1 lemon
* 1 bird’s eye chili (siling labuyo), chopped

1) Combine turmeric, salabat mix, fish sauce, garlic and onions in a bowl; mix well. Add pork, coat with mixture and marinate for a few minutes. Set aside.

2) Meanwhile, make the coconut rice: Combine all ingredients and 1 cup water in a rice cooker. Steam until cooked. (Add more water, if needed)

3) Make the basil sauce: Combine all ingredients in a small bowl; mix well. Set aside.

4) Heat oil in a pan over medium heat. Cook pork chops for 4 to 5 minutes per side. Serve hot with coconut rice, basil sauce and lemon wedges on the side.




Compiled Recipe – Baked Italian Rice

Baked Italian Rice

* 2 cups white rice, steamed cooled
* 3 large tomatoes, diced and seeded
* ½ cup fresh basil, chopped
* 3 tbsp garlic, minced
* ½ tbsp extra virgin olive oil
* 1 pinch chicken powder or 1 cube chicken bouillon, crushed
* salt (to taste)
* freshly ground black pepper (to taste)
* 1 cup mozzarella cheese, shredded
* 2 tbsp parmesan cheese, grated

1) Pre-heat oven to 450◦F.

2) Combine rice, tomatoes, basil, garlic, olive oil, chicken powder, salt and pepper in a large bowl.

3) Transfer rice mixture to a small baking pan and top with cheese.

4) Bake for 10 to 15 minutes or until cheese has melted and starts to turn golden brown. Serve hot.


Compiled Recipe – Horchata


* 1 ¼ cups white rice, long grain
* 2 ½ inch sticks cinnamon
* 1 cup almonds, blanched, sliced, toasted and cooled
* 4 cups water
* ½ cup sugar
* 1 (2-inch long) strip lime zest
* 1 tbsp lime juice, freshly squeezed

1) Grind long grain white rice and cinnamon in a food processor until powdery. Place in a large pitcher; set aside. Grind blanched almonds in a food processor until fine. Add almond powder to rice-cinnamon mixture.

2) Pour in water; mix. Cover and let sit at room temperature for 12 hours. Add sugar and lime zest to the mixture. Pour into a blender and whiz until smooth. Pour mixture through a fine mesh strainer over a pitcher. Use a rubber spatula to press on the solids, extracting all of the liquid. Discard solids.

3) Stir in freshly squeezed lime juice into the horchata mixture. Serve over ice.



Compiled Recipe – Puffed Rice Bars

Puffed Rice Bars

* 1 ½ cups white rice, cooked and cooled overnight
* ½ cup sunflower seeds, raw
* ½ cup almonds, chopped coarsely
* 2 tbsp black sesame seeds
* vegetable oil (to deep fry)
* 2 tbsp extra virgin coconut oil
* ½ cup honey
* ¼ cup peanut butter, creamy
* ½ cup semi-sweet chocolate chips
* ½ cup coconut flakes, unsweetened, shredded
* 3 tbsp chia seeds

1) Pre-heat oven to 275˚-300˚F. Line a baking sheet and an 8-inch square pan with parchment paper.

2) Spread rice on prepared baking sheet. Bake until dry, about 2 hours. (Note: You can switch off the oven and leave the rice inside to dry further.)

3) Toast sunflower seeds, almonds and sesame seeds in a dry pan over medium-low heat. Transfer to a large bowl.

4) Heat oil in a deep frying pan. Deep fry dried rice until puffed. Drain on paper towels. Add rice to sunflower seed mixture.

5) Mix together coconut oil, honey and peanut butter in a saucepan over medium low heat until warm. Add to rice mixture and mix well.

6) Add chocolate chips, coconut flakes and chia seeds; mix well.

7) Spread mixture on prepared square pan and press down firmly. Chill for 2 hours before cutting into bars. Serve chilled.



Compiled Recipe – Chicken Teriyaki Rice

Chicken Teriyaki Rice

* 1 kilo chicken, use thighs, deboned with skin-on
* salt
* 1/3 cup Japanese mirin
* 2 tbsp soy sauce
* 1 tbsp white sugar
* cooked white rice
* sesame seeds , for garnish (optional)

1) Lightly season both sides of the chicken thighs with a little salt. Add soy sauce, mirin and sugar in the bowl and marinate for 30 minutes.

2) In the meantime, heat a non-stick skillet over high heat. Pan-fry the chicken thighs (skin-side down first) until both sides are nicely browned and cooked through. The skin should be pan-fried to a crackly crispy texture.

3) Add the teriyaki sauce over the chicken and let simmer for 5 minutes. Garnish with some sesame seeds. Serve immediately with steamed rice.



Compiled Recipe – Bistek Filipino Rice

Bistek Filipino Rice

*750 grams beef sirloin, sliced thinly and pounded
* ¼ cup soy sauce
* 2 tbsp calamansi juice, or juice from 1 lemon
* ½ tsp ground black pepper
* 2 cups vegetable oil
* 1 cup white onion, sliced into rings
* 2 tbsp cornstarch
* ¼ cup butter
* 1 tbsp garlic, crushed
* cilantro, chopped (to garnish)
* 3 cups white rice, cooked and cooled
* 1 tbsp vegetable oil
* 2 tbsp garlic, minced
* 1 tsp salt
* ½ tsp ground black pepper
* 3 tbsp butter

1) Marinate beef in soy sauce, calamansi juice and pepper, covered, in the refrigerator for at least 1 hour.

2) Heat vegetable oil in a pan over medium heat. Toss onions in a cornstarch until well coated. Fry onion rings until crisp and golden. Drain on paper towels and set aside.

3) Melt butter in a large pan over medium heat. Fry beef until browned. Add garlic and sauté for 15 to 20 minutes. Set aside and keep warm.

4) Make the bistek rice: Mix rice and oil in a bowl. Add rice to the pan where the beef was cooked; toss until heated through. Add garlic, salt and pepper. Cook for 5 minutes, stirring continuously to prevent rice from sticking to the pan. Remove from heat and mix in butter.

5) Divide rice among bowls. Top with beef and onions. Garnish with cilantro.




Compiled Recipe – Slow Cooker Paella

Slow Cooker Paella

* 2 cups white rice, uncooked
* 3 cups chicken stock
* 1 pinch saffron or turmeric
* 2 tbsp tomato paste
* 2 tbsp garlic, minced
* 1 medium white onion, chopped
* 1 medium red bell pepper, sliced
* 1 tsp dried rosemary
* 1 bay leaf
* 2 tsp salt
* 1 tsp ground black pepper
* 500 grams chicken thighs, skinless, boneless, diced
* ½ cup chorizo bilbao, sliced
* ½ cup frozen peas

1) Place uncooked white rice, chicken stock, pinch of saffron or turmeric , tomato paste, minced garlic , white onion , red bell pepper, dried rosemary, bay leaf, salt, ground black pepper, skinless boneless chicken thighs, chorizo bilbao and frozen peas in a slow cooker; stir until combined.

2) Cover and cook on high until rice is cooked but still al dente, about 2 to 3 hours. Serve immediately with fresh lemon wedges.