Category Archives: Rice


Paella a la Valenciana

paella a ala valenciana

I very rarely prepare Paella because it entails so much preparation. Twenty five years ago, my sister shared me this Paella, Filipino Style recipe and it seemed simple to prepare. Until a year ago, that’s the only Paella recipe I ever cook. Apparently, the recipe is just similar to Paella a la Valenciana, the difference is in some ingredients. Paella is tasty because of the flavors that seep through the rice grains from all the ingredients mixed into the rice. Paella a la Valenciana is just as similar in taste as my Paella, Filipino Style. The Paella a La Valenciana recipe I am sharing is not exactly the same as the original recipe from the typical, rich rice dish from Valencia, Valencia happens to be located on the east Mediterranean coast of Spain. Even though one can taste this rice-dish all over Spain and even world-wide, its true origin is the area of Valencia and Alicante.


1/2 kilo pork tenderloin
500 grams chicken breast
1/2 kilo large shrimps
salt and pepper
1/2 cup Olive Oil
3 large sized crabs
2 cups clams (halaan)
1 cup mussels (tahong)

1/2 teaspoon of sweet red paprika
4 cloves garlic, chopped
1 onion, chopped
1 green or red bell pepper, sliced into 1 inch pieces
1 cup string beans (sitaw), sliced into 1 inch pieces and blanched
3 chorizo de bilbao, sliced thinly
3 cups rice, American Variety or long grain rice (I also use Japanese rice)
1 can tomato paste ( around 70 grams)
6 cups clam broth (used for boiling the clams)
1 small laurel leaf
salt and pepper for seasoning
1/4 teaspoon saffron , mixed with 1 tablespoon water
1 cup green peas
1 pieces pimiento (cut into 1 inch squares)
2 hard boiled eggs, sliced for topping

(Tip: You can also add chopped lechon as toppings)


Preparation of the chicken, pork and seafood

1. Cut chicken and pork into 1 and 1/2 inch pieces. Brown in olive oil. Set Aside.

2. Shell shrimps leaving tail. Slit the shrimps at the back and remove black veins. Wash shrimps and dredge with salt and pepper. Brown in olive oil. Set aside.

3. Boil crabs and cut into quarters. Crack shells of the crab claws. Set aside.

4. Boil the clams in around 6 and half cups water and remove the top shells. Set aside the clam broth.

5. Boil the mussels. Set aside.

Time to cook

1. Heat olive oil in the pan.

2. Add the chicken, pork, paprika, garlic, onion, pepper and chorizo de bilbao.

3. Toss for a few minutes and add unwashed rice and stir until the rice is just a bit brown.

4. Add tomato paste, 6 cups clam broth, laurel leaf and salt and pepper to taste.

5. Add shrimps then bring to a boil.

6. Add the saffron and water.

7. Transfer to a big casserole (usually a pyrex dish) and bake for 350 F for around 30 minutes.

8. Uncover the casserole and decorate the top with clams, crabs, mussels, sitaw, green peas, pimiento on top.

9. Cover and cook for 5 more minutes.

10. Decorate with slices of hard boiled eggs.

Serves 12

You may also prefer to cook my special Paella, Filipino Style

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Tamales or bobotu to Kapampangans

Tamales is a comfort food. My mother served Tamales during special occasion and loved the flavor bursting goodness .  It is a complete meal in itself without the veggies. Surprisingly, Tamale, is a favorite comfort food in Mexico, eaten as both breakfast and dinner, and often accompanied by hot atole or champurrado and arroz con leche (rice pudding) or maize-based beverages of indigenous origin. I have not cooked Tamales in a long time and I was so happy that Chef Sau del Rosario showed a cooking demo at the Expo Mom 2015.

chef sau del rosario

According to Chef Sau, Tamales or bobotu to Kapampangans is a dish we learned from the Mexicans. The dish was inspired by the Filipino women who gathered themselves during elections and cooked Tamales while their men went out to vote, thus the word “bobotu” (means to vote). What a trivia! Let me share the recipe culled from Chef Sau del Rosario’s book “20 years of Love + Cooking”. “The recipe shared by the Mexicans in Pampanga only indigenized using rice instead of corn and wrapped with banana leaf instead of corn husk, since rice and banana were abundant in the Philippines. In fact the place in Pampanga was named Mexico!”, added Chef Sau in my facebook wall post.

tamales recipe by Chef Sau del Rosario


Tamales mixture:

250 grams rice (milling can be done in the market or buy rice powder)
2 clove garlic , crushed
2 tablespoons cooking oil
1/4 cup annatto oil (How to prepare annatto oil)
4 tablespoons fish sauce
3 cups coconut milk
salt and pepper to taste
100 grams cooked ham , sliced into square pieces
250 grams cooked chicken breast, cut into strips
1/4 cup peanuts fried with garlic, ground
4 salted eggs, quartered
banana leaves to wrap the tamales mixture


To make the tamales mixture

1. Soak rice in water for at least 2 hours then grind a bit coarsely (You can also use rice powder)

2. In a wok, saute garlic in oil until golden brown. Set aside.

3. In the same wok, place the annatto oil (How to prepare annatto oil) and blend in fish sauce, rice and coconut milk.

4. Stir constantly over medium heat for about 15 minutes or until the rice is cooked.

5. Mix well to avoid scorching on the side of the wok.

6. Season with Salt and pepper.

To Assemble

1. Place half a cup of tamales mixture on the center of the banana leaves.

2. Top with slices of ham, chicken, a teaspoon of ground peanuts and a quarter of salted egg

3. Wrap tamales in banana leaves and tie with a string.

4. Cook tamales in a bamboo steamer.

5. Cook for 30 minutes.

6. Serve either chilled or hot.

Sometimes, it is hard to look for banana leaves so Chef Sau said you can also prepare it on a wide glass and assemble as you would on top of the banana leaves. The difference I can see here is that you won’t be able to taste the distinct flavor from the banana leaves. Anyway, I got to taste the Tamales and it was so good even served cold.


I wasted no time in buying his recipe book which happened to be discounted for Expo Mom 2015.

chef sau del rosario

I told Chef Sau that I will be showing his recipe book to my readers :

Dear Momblogger,

A glimplse of my simple life that led me to a beautiful one. Thanks for promoting good food especially the Pinoy cuisine.


Chef Sau

dedication from chef sau del rosario

The book does not only contain his recipes and photos of his cooking. He talks of his pain and challenges as a Chef and how he was able to transform this for good. It also features 20 of his good friends who became a part of his successful career. It will also feature recipes from friends and of course, from him. You can buy his book at National book store or Fully booked at 1,295 pesos.

chef sau del rosario book

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Paella Ilustrado1

Paella Ilustrado

Paella Ilustrado1

I have already shared some Paella recipes here: Paella a la Valenciana, Paella Filipino Style, and Paella de Cordero and I am sure you want to try other recipes.

If you’ve been to the Ilustrado restaurant, you may have enjoyed feasting on Paella Ilustrado. Well, good news! Boni Pimentel, Ilustrado president and his chefs demonstrated Paella Ilustrado, Spanish rice dish with pork, chicken, seafood, chorizo bilbao, peppers and peas which is a consistent bestseller in the restaurant menu. It is great that the Ilustrado Chefs showcased well loved dishes from our heroes’ hometowns at The Maya Kitchen.

Here is the Paella Ilustrado recipe which is good for 4 persons


Step 1:

50 gms shrimps

50 gms clam meat

50 gms squid

50 gms chicken breast

50 gms pork lomo

30 gms garlic

1tbs Spanish paprika

ÂĽ cup white wine

1 ½ cup chicken stock

1 cup tomato sauce

1 cup California rice

1 tsp annatto oil glaze

Salt and pepper to taste

Step 2:

50 gms baby prawns

30 gms green peas

30 gms Chorizo de Bilbao

20 gms red and green bell pepper

1 hardboiled egg (for garnish)

Sliced lemon (for garnish)


1. Sauté garlic, onion and annatto oil glaze in a medium sized paellera (about 10-12 inches in diameter).

2. Add all the ingredients including rice in step 1 and continue cooking for 3 minutes.

3. Add 1 ½ cup stock then simmer for 10- 15 minutes until the rice is cooked halfway.

4. Then put all the ingredients in step 2 and cover the paellera with foil.

5. Bake for another 10 -15 minutes at 180 degrees in the oven or until the rice is fully cooked.

6. Garnish with hardboiled egg and lemon wedges and serve.

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breakfast fried rice

Turn leftovers into holiday classics: Pork Binagoongan Wraps & Breakfast Fried Rice

How has your Christmas day been? We have so much leftover ham and lechon from our Noche Buena and Christmas lunch. I know what to do with the lechon. I can easily cook Lechon Paksiw but there may be other ways to make use of lechon leftovers. Do you know what to do with the leftovers? Well, Chef Rolando Laudico and Sunnywood—a local rice distributor teamed up to teach you how to turn leftover food into Noche Buena-worthy dishes.

“With exciting celebrations here and there, we often forget about our leftovers,” says Chef Lau.“But with a little resourcefulness and creativity, you can ensure that nothing in the kitchen goes to waste during the holidays.”

Here are two recipes: Pork Binagoongan Wraps and Breakfast Fried Rice

Pork Binagoongan Wraps

Skip the usual Christmas hams and roast porks and opt for this local favorite instead. With its rich flavor and impressive presentation, your guests would never believe you whipped it from leftovers.

binagoongan fried price


For the Rice

ÂĽ cup olive oil (or any oil)

500g pork liempo (small cubed) ( You can use lechon leftover here)

salt and pepper to taste

4 tbsp cooking oil

1 cup white onion (small diced)

2 tbsp garlic (minced)

1 tbsp ginger (minced)

1 tbsp lemongrass (minced, optional)

½ cup carrots (small diced)

4 tbsp (more to taste) bagoongalamang

1 cup tomatoes (diced)

½ cup sitaw or string beans (small diced)

4 cups Harvester’s Dinorado Rice (cooked)

8-10 pcs petchay leaves (big, blanched)

For the Garnish

2 tbsp green mangoes (thin strips, optional)

2 tbsp carrots (thin strips, optional)

1 tbsp green onions (chopped, optional)


  1. Season pork with salt and pepper. Heat oil in a sauce pan to medium high heat and brown pork on all sides. Add onions, garlic, ginger, lemongrass, carrots and sauté for 5 minutes. Add bagoong and tomatoes and cook for 5 minutes more. Lastly add string beans. Add cooked Harvester’s Dinorado Rice and stir-fry for 5 minutes until all ingredients are mixed well. Wrap in blanched petchay like a spring roll or lumpia tied with carrot strings (optional) Garnished with green mangoes and green onions.
  2. To blanch petchay: Boil salted water and cook petchay leaves for 10 seconds and immediately transfer to ice water to stop the cooking, drain then pat dry with cloth or paper towel.

Breakfast Fried Rice

breakfast fried rice

Welcome Christmas morning with this easy-to-cook take on the popular sinangag. Another huge plus of this recipe is that it only takes a couple minutes to prepare.


For the Fried Rice

ÂĽ cup olive oil (or any oil)

½ cup leftover ham or bacon (medium dice)

1 cup chorizo or longanisa (medium dice)

4 tbsp garlic (minced)

1 cup onions (chopped)

1 whole egg (beaten)

4 cups Harvester’s Long Grain Rice (cooked)

salt and pepper to taste

For the Garnish

2 tbsp green onions (chopped fine, optional)

1 salted egg (slice rounds)

2 pcs tomatoes (sliced thin)


  1.  Heat oil in a pan and cook meat until brown. Add garlic and onions and cook for 2 minutes. Add egg and cook until it becomes scrambled, add rice and mix well.
  2. Garnish Harvester’s long grain rice with salted egg, tomatoes and green onions.

For Chef Lau and Sunnywood, every Christmas needs to be memorable.

He concludes, “Most Filipinos have a pre-set menu for the yuletide season but there are many ways to add an extra punch to our menu—and sometimes the secret lies in the ingredients we didn’t expect to use.”

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Kinagang: A Sorsogon delicacy

Filipino food advocate, author and restaurateur Amy Besa shared at The Maya Kitchen recently some of their well-loved recipes such as the Kinagang. Amy describes says “it’s almost like a tamale and most people think it’s rice-based, but it’s really a mixture of lukadon and buko.”


This is an easier version of the Irosin kinagang, which Amy serves as an appetizer special at their restaurant. They combine buko, crabmeat, sliced scallions, and lemongrass, wrap the mixture in banana leaf, and steam it. As a variation, you could add shrimp or scallops to the crabmeat for a more full seafood flavor.

Makes 8 kinagang

One 1-pound package banana leaves
1/2 cup lime juice
1 or 2 chopped red or green chiles
2 cups (1 pound) lump crabmeat
Four 1-pound packages shredded unsweetened buko, drained and coarsely chopped
2 shallots, thinly sliced
4 scallions, white and green parts, thinly sliced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 lemongrass stalks, cut into 2-inch pieces and cut in half lengthwise

1. Cut out eight 10- by 12-inch pieces from the banana leaves. Cut off the tough rib at the top of the banana leaves. Cut out 1/4-inch widthwise strips of banana leaves to use for tying the kinagang—you’ll need to tie two or three of them together to make them long enough to fit around the kinagang. (Alternatively you can use kitchen string.) Clean the banana leaf sections by wiping them on both sides with a damp paper towel. Pass them over a medium flame on both sides to soften and make them more pliable.

2. Combine the lime juice and the chiles in a small serving bowl and set aside.

3. In a large bowl, combine the crabmeat, buko, shallots, scallions, salt, and pepper.

4. Place 1 cup of the crabmeat mixture in the center of each banana leaf section. Flatten to create a square shape about 4 inches square. Place two lemongrass sections over the mixture.

5. Firmly wrap the kinagang in the banana leaves by folding over the sides, first lengthwise, then widthwise. Place seam side down and tie together on either side with the banana leaf strips.

6. Place the kinagang in a steamer basket placed over simmering water. Cover and steam for about 5 minutes, just to heat through. Unwrap the kinagang and serve with the lime-chile mixture.

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Ginataang Mongo or Guinataan Rice with Mongo

I am sure all of you enjoy feasting on comfort food. One of my fondest childhood memory is eating Ginataang Mongo. The flavor of toasted mongo and the malagkit is quite distinct. With the rainy season upon us, a hot bowl of ginataang mongo is dish that truly delights my children. Here is my recipe.


1/2 cup malagkit rice
1/2 cup mongo
1 1/2 cups diluted coconut milk from 2 coconuts- (I use a can of 400 ml coconut milk as substitute. The can contains 2 1/2 coconuts)

Sugar to taste

For coconut milk, I use Filtaste Gata (coconut milk) or Thai Heritage Coconut milk if I don’t use freshly grated coconut milk.


1. Roast mongo beans in a kawali until brown.
2. Break the roasted mongo beans with the use of a rolling pin.
3. Combine the malagkit rice with the roasted mongo and boil with coconut milk
4. Stir every so often to keep the rice from burning at bottom of the kawali.
5. Add the sugar and salt to taste when the rice-mongo is tender and cooked well.
6. Serve hot! You can add coconut cream to top it.

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Paella de Cordero (Lamb Paella)

Chef Miguel de Alba of the iconic Alba Restorante Español regaled guests with his own take on traditional Spanish cuisine as guest chef of The Maya Kitchen recently. If you are a fan of Alba restaurant, I am sure you are eager to cook one of his Chef Alba’s recipes. The Paella de Cordero (Lamb Paella) is quite different. I often prepare Seafood Paella for special occasions so I am intrigued with the Lamb Paella that makes use of mushrooms and bell peppers. Lamb as a paella meat is quite flavorful but then the success of paella also lies in the use of short-grain rice, with its ability to swell and absorb a flavorful liquid. Since I find it difficult to find Spanish short-grain rice, I often buy Japanese rice at the grocery.

Here is the recipe.

Paella de Cordero1

Serves 2

ÂĽ cup, Olive oil
1 Tbsp., Onion, chopped
1 Tbsp., Garlic, chopped
130 grams, Lamb chops, medium diced
30 grams, Button mushroom, sliced
20 grams, Bell peppers, medium diced
2 cups, Lamb broth
1 cup, Rice
2 Tbsp., Pesto sauce (basil, garlic, olive oil, pine nuts, parmesan)
To taste, Salt and pepper
Serve with Aioli sauce (garlic mayonnaise) or mint jelly


1. Heat olive oil in a paellera pan.
2. Add onions, garlic and cook for 1 minute.
3. Add lamb meat and cook halfway.
4. Add mushrooms and bell peppers.
5. Add broth and bring to a boil.
6. Add rice and keep stirring.
7. Blend in Pesto Sauce and season with salt and pepper.
8. Reduce heat and cover pan with foil and allow to cook for about 15 minutes or until rice is done.
9. Serve with Aioli Sauce or mint jelly.

For more information, log on to or e-mail [email protected]

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Risotto with Crispy Fried Tawilis (fresh water sardinella)

It is 2013 and I bet most of you have either eaten a lot during the past few weeks. Most New Year resolutions start with doing something right. So here is one recipe that can help start the year right and light with unbelievably delicious yet healthy recipes prepared by The Maya Kitchen.


One recipe is the Risotto of Italian origin turned Pinoy topped with crispy fried tawilis. I love Risotto’s rich and creamy texture but still with some resistance or bite: al dente, and with separate grains. “The traditional texture is fairly fluid, or all’onda (“wavy, or flowing in waves”). It is served on flat dishes and it should easily spread out but not have excess watery liquid around the perimeter. ”

Tawilis is referred to as the Freshwater Sardinella found exclusively in the Philippines specifically in Taal Lake in Batangas province. It is unique in that it is the only member of the family Clupeidae that is known to exist entirely in freshwater. Try this Pinoy version of the Risotto .

You should eat the Risotto at once as it continues to cook in its own heat and can become too dry with the grains too soft.

2 tablespoons olive oil

2 tablespoons butter

3 cloves chopped garlic

ÂĽ cup chopped onion

½ teaspoon fresh thyme

1 cup Arborio rice or long-grain rice

ÂĽ cup white wine

1 ½ – 2 cups hot chicken or mushroom broth

½ cup shitake mushrooms, sliced

salt and pepper to taste

ÂĽ – ½ cup grated parmesan cheese

10-12 pieces fresh Tawilis fish, scaled and fillet

juice of half lemon

salt and pepper to taste

ÂĽ cup MAYA All-Purpose Flour

olive oil for frying

chopped parsley, for garnish

olive oil, for garnish


1. In a large, heavy-bottomed saucepan, heat the oil and butter over medium heat. When the butter has melted, add chopped garlic, onion and thyme. Sauté for 2-3 minutes or until slightly translucent.

2. Add the rice to the pot and stir briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute, until there is a slightly nutty aroma.

3. Add the wine and cook while stirring, until the liquid is fully absorbed. Put chicken or mushroom stock to the rice and stir until the liquid is fully absorbed.

4. When the rice appears almost dry, add more stock and repeat the process until the rice has a creamy consistency. Add in the shitake mushrooms and season with salt and pepper. Stir in parmesan cheese. Set aside.

5. Heat oil in a frying pan. Set aside.

6. Squeeze lemon juice on fish and season with salt and pepper, coat with all-purpose flour and fry until golden brown.

7. Arrange fish on top of your risotto and garnish with parsley, drizzle with little amount of olive oil. Serve while still hot.

Note: It’s important to stir the rice constantly, especially while the hot stock gets absorbed, to prevent scorching.

Yield: 3-4 persons

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Brown arroz caldo with turmeric

I first came across an arroz caldo dish made from brown rice and turmeric from Slice High Brown Arroz caldo. I loved it so much that I made my very own brown arroz caldo. With a recent vacation from Batanes, I bought turmeric (yellow ginger) powder .

This is how I cooked brown arroz caldo. (You can use your own arroz caldo recipe but just substitute with brown rice and add the turmeric powder)


1/4 teaspoon turmeric powder
1 teaspoon of minced ginger
1/2 kilo chicken breast in serving pieces
1 onion , chopped
1 1/2 cup brown rice
6 cups chicken broth
2 Tablespoons chopped garlic
3 tbsps cooking oil

spring (green) onions , chopped
toasted garlic
sliced Boiled egg


1. Boil the chicken well until tender. Keep 6 cups of chicken broth.

2. Saute garlic in cooking oil until golden brown. Set aside the toasted garlic for garnishing.

3. Saute onions and minced ginger in the same heated oil.

4. add brown rice , broth and boil.

5. Stir occasionally until the consistency is like a porridge.

6. Add the chicken and turmeric powder. Add pepper and patis to taste.

7. Top with toasted garlic, spring onions, eggs. Serve with calamansi

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