Pinoy Food | Free Filipino Food Recipes » Rice

Risotto with Chorizo and Mushrooms alla Parmigiana

noemi — Fri, 23 Oct 2009 22:51:16 +0000

Dear readers,

120 grams sliced mushrooms

30 grams butter

30 ml corn oil

60 grams chorizo Bilbao or Italian chorizo, thinly sliced

450 grams Italian Arborio Rice or Japanese Rice

1500 ml chicken stock

15 grams butter

100 grams parmesan cheese, grated

To taste iodized salt

Procedure:

For the Risotto

1. Heat the butter and oil in a medium brazier or a saucepan over medium-low heat. Add the chopped onion and chorizo slices and sauté for about 2 minutes. Do not brown.

2. Add the rice and sauté until well-coated with the fat.

3. Using a small ladle, add a ladle full of the chicken stock to the rice. Stir the rice until the stock is absorbed and the rice is almost dry.

4. Add another ladle of the stock and repeat procedure. Do not add more than a ladle of stock at a time.

5. Stop adding stock when the rice is tender but still firm. It should be very moist and creamy, but not runny. The cooking should take about 25 to 30 minutes.

6. When done, remove from heat and stir in the butter, parmesan cheese, and salt to taste.

7. Serve hot.

Recipe is only for your personal use. Copyright of the recipe belongs to Culinary Institute of Aristocrat (CIA) . CIA, a boutique school , a culinary school in Manila has two flagship courses: offers “Fundamentals of Culinary Arts,” and “Home Bakeshop: From Concept to Operation.” It is a member of the International Association of Culinary Professionals, World Association of Chefs Societies, National Restaurant Association, American Culinary Federation. For more information about CIA, inquire at any branch of Aristocrat Restaurant or email culinaryinstituteofaristocrat@yahoo.com.
——————

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Ginataang Mongo or Guinataan Rice with Mongo

noemi — Sun, 28 Jun 2009 11:17:58 +0000

Dear readers,

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.

Ingredients

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
Salt

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

Directions

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 a la Valenciana

noemi — Mon, 22 Jun 2009 06:01:37 +0000

Dear readers,

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.

Ingredients

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
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

Directions

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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Arroz a la Cubana

noemi — Sun, 07 Jun 2009 10:58:23 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.Wikipedia says that Arroz a la cubana, means Cuban-style rice. Maybe the Philippines version came from our Spanish ancestors. The Philippine version consists of rice; ground beef sauteed with onions, garlic, tomato sauce, diced potatoes and diced carrots; a fried egg and a native plantain (saba), sliced length-wise and fried. I love dishes with anything that contains “saba” so here is a simple recipe I want to share with you.

1/2 cup ground pork
1/2 cup ground beef
1/4 cup raisins
2 cloves garlic
1/4 cup onion , sliced
1/3 cup tomatoes, sliced
4 saba bananas
salt and pepper to taste
cooked rice
eggs

1. Saute garlic in oil. Add onions, tomatoes, and when soft, add the ground pork and ground beef.

2. Cook covered until meats are done.

3. Add raisins and cook a while longer. Season to taste.

4. Peel bananas and slice lengthwise. Fry in a little cooking oil.

5. Arrange hot rice on individual platters and spoon meat mixture on top.

6. Arrange fried bananas around rice. Just before serving, fry eggs and top dish with one egg.——————

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Spanish Rice

noemi — Fri, 15 May 2009 13:00:30 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.This isn’t an original recipe. My sister got it from an American cookbook. Spanish rice pairs so well Chicken Cannelloni. This was very popular in our home in 1978 to 1980. I can just taste it now!

4 strips of bacon
1/2 cup thinly-sliced onion
2-1/2 cups peeled, cubed tomatoes
1/4 cup green bell pepper, cut into strips
2 tsps. salt
1 tsp. paprika
1 clove of garlic, minced
dash of pepper
1-1/2 cups cooked rice

Pre-heat oven to 350 degrees Fahrenheit.

1. Fry the bacon until crisp; remove from the wok. When cool, crumble the bacon into “bacon bits.”

2. Add the onions, tomatoes, green bell peppers, salt, paprika, garlic, and pepper to the bacon drippings in the wok. Cook until vegetables are transparent and slightly wilted.

3. Fold in the rice and crumbled bacon into the wok’s mixture.

4. Place the mixture in a casserole dish.

5. Bake at 350 degrees Fahrenheit for 10 minutes or until heated through.

Serve hot. Makes 4 to 5 servings.——————

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Sinagag, Garlic Fried Rice

noemi — Fri, 26 Sep 2008 14:15:00 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.My breakfast fare always includes the sinagag. The more toasted garlic, the better the sinangag will taste. There are a hundred variations for cooking garlic fried rice. Of course, the main ingredient is always garlic and rice. Below is a recipe that my sister uses in the states.

SINANGAG (GARLIC FRIED RICE)
Serves 4

6 large cloves garlic, minced
Extra virgin olive oil, as needed
1 tablespoon fish sauce
3 cups steamed jasmine rice, cooled
Salt and pepper, to taste

1. In large nonstick skillet over medium heat, saute garlic in about 1 tablespoon oil until fragrant and lightly golden in color.

2. Add fish sauce to pan and cook, stirring, until liquid evaporates and the sharp fish smell turns more mellow.

3. Using spatula, stir in rice and let cook on medium-high until a slightly crunchy bottom is achieved.

4. Toss rice once again and keep repeating until all the rice has had a chance to crisp.

5. Add more oil if needed. Adjust seasonings with salt and pepper if needed. Transfer to a platter and serve.

The recipe above contains patis or fish sauce which I normally won’t use for my garlic fried rice. The substitute for patis is sea salt or rock salt. When cooking garlic rice in the States, I notice that the large garlic cloves is not as sharp as our native garlic. So adjust the garlic cloves in the rice to achieve that distinct garlic flavor.——————

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