Java Rice Carenderia Recipe

Once I had lunch with my highschool friend. We just heard that their specialty dishes are local skewered meats and vegetables, They are being frequented by patrons for their barkada (group) meals and unlimited service of rice. I was really after the unlimited rice as I was so hungry that day. The restaurant's opening at lunch time .Placed our orders and waited for not less than 10 minutes that we satisfied stomachs. The dish was served, Instantly went to yellow looking lumps of rice laid over the banana leaves all those are barbecue. The menu to check the name and it was written, "unlimited Java Rice." The unlimited part was really nice.
The typical steamed white rice, java rice was savory and richer in flavors. It`s yellow appearance made it look more attractive. The cute texture of the rice paired very well with the grilled dishes sided with spicy vinegar or atsara (local pickled papaya). The skewers became more enjoyable to eat that fantastic after yellow rice. We went back to our respective workstations happily. The food in me later began talking to myself, I would replicate the yellow rice when I get home.

I wanted to know how the rice was prepared, Where it came from so I consulted Google. I got many of recipe but with no definite and well-founded facts as to its etymology and origin. I made my own presumptions and then several thoughts in my mind. Would it be possible that it came from Java, one of islands situated in Indonesia, Well-known traditional Indonesian rice (from an island near Java perhaps)? This could be the multitude of dishes that inherited from our Spanish forefathers. It appeared and tasted like paella minus the visible proteins. My suspicions, I got three possible answers – Nasi Liwet, Nasi Kuning and Arroz Amarillo.

Filipinos and Indonesians are very similar when it comes to our love for rice, That we are Asian neighbors. We eat rice of the day as we wish because rice is our very important food. "Java", the fifth largest island in Indonesia, there is this very popular traditional rice they call, Nasi Liwet.

The rice is usually cooked slowly with coconut milk, spices and other flavoring in a claypot and open fire, And served on teakwood or banana leaves for that added flavor.

But java rice, nasi liwet does not have to be yellow in appearance as it never uses any kind of food coloring. Java rice might have copied its name from the island but it certainly do not originate in Java.

Meanwhile, there is a popular yellow rice dish in Indonesia known as, Nasi Kuning, nasi being “rice” and kuning, “yellow”, or what they also call Nasi Kunyit (turmeric rice).

Surrounded with numerous Indonesian-based curries and delicacies, and usually prepared during festivals and other special occasions.

Just like nasi liwet, nasi kuning is also cooked with coconut milk but its yellow from the turmeric spice. The look maybe similar to java rice but they still greatly differ in taste.

Nasi kunyit is usually flavored with numerous herbs like salam leaves,lemongrass or pandan. The Java rice is not cooked with coconut milk. But the yellow color and appearance, nothing else was borrowed.

Composition, texture, taste and appearance-wise, Arroz Amarillo. Popular in Spanish, Cuban and other Latin American cuisines, arroz amarillo is similarly cooked in annatto or achiote oil, a natural food coloring where it derives its bright yellow look.

Saffron and paprika are also often used. Spanish yellow rice is sometimes mixed with chicken stock and boosted with cilantro, parsley, tomatoes, capsicum, garlic and other spices.

How it jumped from Spain to Java? That still remains a rhetorical question to me but at least, I have found my closest leads.

If I have to make my personal conclusion, java rice, as a result of unification of different cultures, flavors and influences, should be a product of creative juices of the Filipinos.

Pinoys love to borrow and incorporate ideas and translate them into their own by innovating and adding a personal touch to it.

I remember a friend once told me, “Pagsama-samahin natin lahat ng masasarap at para masarap din ang kalalabasan. (Combine all things delicious so the end product will be delicious.)

 That is what Filipino cuisine is all about. It is as well worthy to note that a little bit of everything could already mean everything. Who would wish to seek for more?

INGREDIENTS:
4 cups left over cooked rice
1 tbsp. dried annatto or achiote seeds
2-3 tbsps. olive or vegetable oil
4 cloves garlic, minced
1 small white onion, finely chopped
1 tsp. grated ginger
1 chicken bouillon (optional)
2 tbsps. banana or tomato catsup
2 tsps. soy sauce
salt and pepper to taste

PROCEDURE:
In a large saucepan heat the oil and annatto. Steep the seeds to extract the orange or red color. Discard the seeds. Click here for the step by step procedure.
Sauté the garlic and onion in annatto oil until fragrant and translucent. Add the grated ginger and chicken bouillon if using. Keep stirring until chicken granules are diluted.
Mash the rice with clean hands or with a large spoon to disintegrate the clumps. Gradually pour the rice in the pan. Keep stirring and mashing with spatula until no more lumps are visible and the rice grains are evenly coated with annatto oil.
Add the catsup and soy sauce, and then mix until well blended.
Remove from heat and serve warm along with barbecue and atsara (pickled papaya).

Buko Pandan Salad Kalye onse Recipe

This is the very popular salad in the Philippines.Meat of young coconut fruit Filipino`s favorite. Coconut tree is symbol of “The tree of life"
Coconut tree, which can grow up to nearly 100 ft tall, It thrives on sandy soil and in tropical climates. The coconut fruit is a fruit but rather considered a drupe, with the hard shell covered by fibrous outer layer. Examples of the drupes are olives,peaches,mangoes,almonds. Philippines, is near in Indonesia and India, That we have are the largest planters and producers of coconut in the world.The trunk of the coconut makes a hard and durable that is utilized as construction material for buildings, furnitures and house. The midribs and leafstalk are where the pulps and abaca are extracted, Eventually are used in the production of handicrafts and paper. The leaves with the stems, they also be manufactured to brooms,basket,mats and other home decorations. The root of the tree use as dye, mouthwash and alternative medicine for dysentery.

The soft meat is usually mixed in salads and beverages (e.g. Halo-halo,buko shake or Filipino dessert). The meat of old coconut fruit is where the coco flour and desiccated coconut is derived.

Coconut milk, is an important element of the curry food in the Philippines and other Asian countries. The dried meat has highly digestible fat content and processed into oil could be the healthiest option for cooking (like using a coocking oil, butter or margarine).

 The virgin coconut oil is notable for its anti-fungal, anti-microbial and anti-viral properties.This can also be processed into coconut vinegar or wine.

The coconut contains coir and fibers that are very suitable as materials for industrial and cleaning purposes like doormats, brushes, ropes, fishing nets, air purifier,  air conditioners, and many more.

The coconut shell is the activated carbon which is useful in the production of charcoal.

The Buko Pandan Salad (Young Coconut and Pandan Jelly) is composed of young coconut milk, nata de coco, agar-agar jelly, pandan essence, cream and milk. This is usually served in every Filipino occasions.


INGREDIENTS:

2 cups shredded buko (young coconut meat)
1 stick green dried agar-agar, flaked or 1 tbsp. green gelatin powder
1 cup nata de coco (coconut gel)
300 mL (10 oz.) condensed milk
250 mL (8.5 oz.) all-purpose cream
1 tsp. pandan extract
3 tbsps. muscovado or brown sugar
3 cups water
2 strands pandan leaves




PROCEDURE:

Put some water in a saucepan. Soak the flaked for 45 minutes.
Make a tie and knot in the middle of pandan leaves and add into the mixture. Set the heat to high and boil.
Add some sugar and stir. Lower the heat to simmer until the agar-agar and sugar are completely dissolved. Cook for 5 to 10 minutes while stirring.
Release the pandan leaves and transfer the liquid jelly in a flat molder. Allow to cool at room temperature and then refrigerate to set. Take out the hardened jelly from the molder and slice it into small cubes.
Get a large mixing bowl, combine the shredded coconut and nata de coco.
Pour in the condensed milk, all-purpose cream and pandan extract. Mix until blended.
add the sliced jelly. Stir to combine all the ingredients. Be careful not to break the jelly into pieces.
Place the buko pandan salad in the fridge to chill for 3 hours. Serve cold for meal dessert.

Chicken Gumbo Tita Joy Special

We had leftover chicken meat from roast chicken. I guess all of us were getting bored of the usual chicken and gravy or chicken sandwich. We have had to use up leftover roast chicken meat.
I saw the photo of "Gumbo Biscuit Bake". I thought we could make gumbo without the biscuit.  We still did not think much about consuming processed food, my favorite soup to bring to work was Chicken Gumbo soup. That we have been trying to stay away from processed foods, The recipe for this inspired me to make my own.

Reading the other ingredients, I will use the tapioca flour as thickener. And also used 1 can of diced tomatoes instead of 2. Just added tomato sauce, used homemade chicken broth.

Taste that of the commercial one, without the fake and unhealthy ingredients. I think the natural umami developed in my chicken broth made a big difference

I cooked usual ground beef potatoes brocolli meal (Serve to her when I cook something that she most likely would not eat like noodles).

She was intrigued that I did not serve this to her,and she said it was delicious. Had another spoonful. Then she said, she would eat what.

 I cooked for her because I spent the effort and time to prepare it, she would like to have the chicken gumbo for lunch on other day.



INGRIDIENTS:

1 lb smoked kielbasa, sliced
10 oz cooked chicken breast, diced (about 1 big breast)
1 tsp salt
1 tbsp paprika
1 tsp cumin
1/2 to 1 tsp cayenne
2 tbsp cooking oil (I use coconut oil or chicken fat or pork lard)
1 medium onion, diced
3-4 celery stalks, sliced
1 large green pepper ( to 8 oz), diced
 pepper, to taste
1 can (14.5 oz) diced tomatoes
1/2 cup to 1 cup tomato sauce (I used homemade)
3 cups chicken broth (I used homemade)
1/4 cup tapioca or arrowroot flour for thickening (dissolved in 1/4 cup water)


PROCEDURE:

On medium high heat using a large saute pan , the vegetables and cook for about 5 minutes or until veggies are soft.
Add  meat, spices, tomatoes, tomato sauce, and broth.
Bring to a simmer. Turn the heat to low. Add the thickenerCover and continue to simmer for about 25 minutes.
Taste and adjust salt as needed.
You might want to consider serving biscuits or rolls with this.

Leche Flan (Whole Eggs) My own recipe

That egg whites prevent the leche flan from turning creamy. and still creamy, the outcome has a lot to do with this preparation. I will do it slow and low "1-hr baking in a water bath on low temp of 295 deg F". Many think using the strainer is the best way to make it smooth. I made use of the pulse setting of a blender "short bursts" to make a mixture with minimal waste. You know how hard it is to push the eggwhite through the mesh. How hard it is to clean it up. This recipe tastes so good in my opinion (I got the recipe from Milkmaid label.I was still in College), does not make me crazy trying to figure out what to do with the egg whites. More importantly, egg white is having a protein, and egg yolk is mostly cholesterol. I really do not want to waste protein and make the egg flan cholesterol-laden. I have very rich tasting leche flan this way (Friends who have tasted this can attest to that. Get together and they see a leche flan on the table, (Masayang masaya ako dahil gumawa ka ng leche flan. Buti gumawa ka!" my friend said. We have tasted the yolk only flan, it is just rich, like the cake. I have been making this for 12yrs (Moderate heat for 30 minutes covered with foil, baked in water bath for 1 hr or so at 295 F).






INGRIDIENTS:

1 tsp vanilla (alternative: few drops of McCormick lemon extract essence)
(optional: 1 8-oz cream cheese + 1 additional egg for cheesecake-like flan)
1/2 cup white sugar
4 whole eggs
1 can condensed milk (14-oz)
1 can evaporated milk (15-oz)


PROCEDURE:

NOTE: I prefer to use the oven, using water bath method.

1. Caramelize the sugar in an 8-inch round aluminum pan over low heat . Swirl the pan around stir with a spoon once it starts to melt. Easily scorch and will be bitter if that happens, keep an eye on that (takes about 20-30 mins and it start melting. I prefer a bit of bitterness like that of drinks.
You may want to try caramelizing sugar in the microwave. Place 1 cup of sugar in microwave-safe cup and add enough water (about 2-3 tbsp) to wet all of the sugar.  Microwave for about 4-5 minutes,  on the 4th minutes wait until it turns into amber-colored liquid per your preference (if you want it lighter, stop earlier). Grab with gloves on and then pour into the pan that you are going to cook your flan in. Small custard cups or 8-in round baking pan. Quickly tilt to coat before it hardens.

Pinaupong Manok sa Asin Ate lidya recipe

Chicken made to "sit down" on a bed of salt. Whole chicken put in the top of a layer of rock salt and cooked in a covered by clay pot over a woodfire. The resulting in a fork-tender, succulent chicken reminiscent of the Chinese white or steamed chicken. 

I heard pinaupong manok from my friend. I went home to Bulacan during Highschool breaks. Family of butchers. The both of us always took charge of cooking that bring to the beach during group outings. 

The basic procedure once when we were waiting for our adobo to dry up. He also said the chicken would turn a golden brown just like a roasted chicken, which was just beginning to be popular that time.My vacations were spent scouring the islands, or somewhere else. We rarely saw each other, but I never forgot the "seated chicken." When I got on college and had my own kitchen it was one of the first things I cooked.

INGRIDIENTS:

1 piece whole dressed chicken
2 stalks of lemongrass (white part pounded)
Oyster Sauce
Light Soy Sauce
500 ml of Sprite or 7 –up (adjust the amount to the size of the chicken)
Ginger
Red Onion
Garlic
Bay Leaf
Salt and Pepper



PROCEDURE:

Clean chicken throughly under water. Pat dry with paper towel. Salt and pepper inside and outside of the chicken. Stuff the cavity with quartered onions, ginger, bay leaf, and mashed garlic. Stick the bundled stalk of lemongrass  in the hallowed cavity.Mix oyster sauce, soy sauce and massage it all over the chicken. Rub the outside with the mashed white part of the lemongrass. Marinate for at least 1 hour.Pour 500 ml of sprite or 7-up softdrinks, the rest of the marinate bring to boil in low fire for an hour. Cover it and constantly check and turnover the chicken each time one side is done.Once cooked serve with a mixture of lemon, onion, soy sauce, a little sugar and chili. If there are left over sauce, thicken it a bit with cornstarch and bring to a boil. It may also serve as a good dipping sauce for this version.

Pork Kilawin Baguio Special

Other of the Filipinos think of that when they heard the Kilawin food, they think it's a raw fish cooked in vinegar (deboned the fish soaked in the vinegar). Kilawin is the Kapampangan recipe in the Philippines. Kapangpangan also is a Filipino that the hometown is from Pampanga Philippines. Again that has pork and liver cooked in vinegar.That`s what we called Pork kilawin. Its very delicious to eat try this. You can eat it with rice or java rice. Java rice is compatible with this delicious food.




INGRIDIENTS:

6 cloves of garlic, crushed
4 tbsp. of shortening
1 Kilo of pork, sliced thinly into 1 inch long
1 cup of native vinegar
Rock salt
1/2 cup of water
2 pieces of big onions, sliced thinly
1/2 kilo of pork liver, sliced thinly



PROCEDURE:

1. Soak the pork and liver separately in a mixture of the vinegar and salt, pepper and onions.

2. Saute' the garlic in shortening until to get it brown. Add the pork mixture, pressing the pieces very well.

3. Cover and simmer the pork until is tender.

4. Add tge liver mixture and water, boil and allow the mixture to thicken.

5. You can also add the chopped green chilli if you want it a bit hot.

Tokwa`t baboy Lugawan Recipe

My Auntie Joy cooked the best Tokwa’t Baboy that I’ve ever tasted in my life. I am not saying that words because She’s my Auntie. It was really good i love the taste of it. I feel im safe since it was the cooked in our house. The one reason why I said that is because I am the kind of the hesitant to eat the Tokwa’t Baboy in the restaurants. The ingredients of this dish needs to be very cleaned and i know that in some of the restaurant they don’t clean it enough to pass my standard or other person to know to cook that tokwa`t baboy. Anyway, Tokwa’t Baboy (Beancurd and pork) is the traditional appetizer in local Filipino fast-food and full-service restaurants. Usually made it with pork ears, chewy of tofu/beancurd,the soy sauce, the pork broth, vinegar and other spices. Here are the ingredients and the procedure to cook Tokwa`t Baboy:


INGRIDIENTS:

1 Small cloves of garlic (minced)
 3 Big onions (diced)
 1 Kilo of Pork Face & Ears (cut into cubes)
 8 Pieces of Tokwa (Beancurd) 2"x2"
 1 Cup vinegar
 1 Teaspoon brown sugar
 1 Cup soy sauce
 1 Teaspoon salt

PROCEDURE:

1. In a large casserole, boil the pork with salt, lower the fire and let it simmer until the pork is tender.
2. Take the pork out and set aside.
3. Fry the tokwa in hot oil until toasted and slice to the same size as the pork.
4. In the sauce pot, mix the soy sauce, vinegar, salt, garlic and onions and heat for just few minutes.
5. Pour in mixture over pork and tokwa.