RICE DISHES

STEAMED JASMINE COCONUT RICE

 


 

Prepared by: Chef Reggie Torres
  • Preparation time: 10 minutes
  • Cooking time: 1 hour
  • Serves: 4 persons

Steamed Jasmine Coconut Rice Ingredients:

  • Bamboo steamer

  • Clean towel

  • 1 lb. Jasmine rice

  • 1 ½ cups coconut milk

  • 1 tbsp grated ginger

  • 1 tsp salt

Steamed Jasmine Coconut Rice Instructions:
  1. Pour 2 cups of water into a wok. Place large sheet of clean towel or parchment in
    the base of a large bamboo steamer and spread the rice in the base of
    the steamer. Bring the water to a boil. Sit the steamer over the wok.
    The rice should not touch the water. Steam the rice for 35 minutes. Check for doneness.
  2. Gently heat the coconut milk in a non stick pan. Add salt, ginger. Add
    steamed rice. Bring to a boil and stir well. Cover with lid. Remove from heat
    until coconut milk is absorbed.
  3. Serve.
1 package soft Tofu, cut in cubes
1 yellow onion,  finely chopped
4 cloves of garlic
1 tbsp fresh ginger
2 tbsp Alamang (fermented shrimp)
¼ cup cooking oil
1 tbsp curry
1 cup Island Pacific coconut milk
1 cup coconut water or plain water
1 tbsp sweet soy sauce
2 tomatoes, chopped
FRIED RICE with LEFT OVER ADOBO

 


 

Prepared by: Chef Reggie Torres
  • Preparation time: 40 minutes
  • Cooking time: 20-30 minutes
  • Serves: 4 persons

Fried Rice with Leftover Adobo Ingredients:

  • 3 cups cold cooked rice

  • 3 pcs eggs, whisk well

  • ½ cup oil

  • ½ pc yellow onion, finely chopped

  • 2 stalks green onion, finely chopped

  • 4 cloves garlic, finely chopped

  • 4 cups adobo

  • 3 tbsp patis (fish sauce)

  • 2 tbsp sweet paprika

Fried Rice with Leftover Adobo Instructions:
  1. Heat the non stick pan. Add 1 tbsp oil and cook the egg into scrambled
    egg. Remove from pan. Set aside.
  2. Using the same pan, return to heat. Add 1 tbsp oil. When hot, cook the onion and
    garlic for 2 minutes. Add the rice and add remaining oil. Cook rice for 1
    minute.  Add green onion and paprika. Continue cooking. Toss well. Add patis, taste
    for saltiness , add patis as needed. Add scrambled eggs. Mix well.
  3. Serve with adobo.
1 package soft Tofu, cut in cubes
1 yellow onion,  finely chopped
4 cloves of garlic
1 tbsp fresh ginger
2 tbsp Alamang (fermented shrimp)
¼ cup cooking oil
1 tbsp curry
1 cup Island Pacific coconut milk
1 cup coconut water or plain water
1 tbsp sweet soy sauce
2 tomatoes, chopped
MUNGGO AND RICE PANCAKE

 


 

Prepared by: Chef Reggie Torres
  • Preparation time: 50 minutes
  • Cooking time: 1 hour
  • Serves: 15-20 persons

Munggo and Rice Pancakes Ingredients:

  • 1 cup munggo beans

  • ½ cup calrose or any short grain rice

  • ½ cup flour

  • 2 eggs beaten

  • 1 cup water

  • 1 pc green bell pepper, julliene

  • ½ pc green onion, julliene

  • 1 pc carrot, julliene

  • 1 tbsp ginger, finely grated

  • 4 cloves garlic, finely chopped

  • 2 tsp soy sauce

  • 1 tbsp vegetable oil

  • 1 tbsp sesame oil

  • Island pacific sweet chili sauce for dipping

Munggo and Rice Pancakes Instructions:
  1. Combine beans and rice. Wash. Drain well. Transfer to a large pan. Cover with cold water. Bring to a boil. Cook for 25 minutes. Adding more water as necessary until the munggo is soft. Drain the liquid. Let cool. Save liquid.
  2. Puree in food processor. Add flour, eggs and water (saved liquid), and adding enough
    water to get a thick batter consistency.
  3. Pour batter into vegetables. Add ginger, garlic, soy sauce, sesame
    oil, and vegetable oil. Mix well. Let rest for 30 minutes.
  4. In a non-stick pan, brush pan with oil. Heat the pan into medium heat.
    Pour in 2 tbsp of batter and cook for 3-5 minutes on each side. Check for doneness.
  5. Transfer to a plate, keep it warm. Serve with Island Pacific sweet chili sauce.
  6. Serve.
1 package soft Tofu, cut in cubes
1 yellow onion,  finely chopped
4 cloves of garlic
1 tbsp fresh ginger
2 tbsp Alamang (fermented shrimp)
¼ cup cooking oil
1 tbsp curry
1 cup Island Pacific coconut milk
1 cup coconut water or plain water
1 tbsp sweet soy sauce
2 tomatoes, chopped
KALABASA CON ARROZ (Squash with Rice)

 


 

Prepared by: Chef Reggie Torres
  • Preparation time: 35 minutes
  • Cooking time: 1 hour
  • Serves: 4-5 persons

Kalabasa con Arroz Ingredients:

  • 1 lb Kobacha kalabasa, cut into cubes

  • 3 tbsp olive oil

  • 2 cups chicken stock

  • 1 pc yellow onion, finely chopped

  • 4 cloves garlic, finely chopped

  • 2 cups calrose rice

  • ½ cup rice wine

  • 1 oz butter

  • 1/3 cup quezo de bola, grated

  • 3 tbsp parsley

Kalabasa con Arroz Instructions:
  1. Pre-heat oven 350F. Toss the kalabasa pieces in 2 tbsp oil. Place in baking dish and roast for 30 minutes or until all sides are tender.
  2. Heat the stock and 3 cups water in a sauce pan, cover and keep at a low simmer.
  3. Heat the remaining oil in a large sauce pan and cook onion and garlic, mixing over low heat for 3 minutes r until onion is cooked but not brown. Add rice. Stir wine and cook for 3 minutes or until absorbed.
  4. Add ½ cup chicken stock, mix constantly over medium heat until all the liquid is absorbed. Continue adding stock ½ cup at a time stirring constantly for 20 minutes or until all the stock is absorbed and rice is tender and creamy. Season to taste with salt and pepper.
  5. Stir in pumpkin, butter, quezo de bola, and parsley.
  6. Serve immediately.
1 package soft Tofu, cut in cubes
1 yellow onion,  finely chopped
4 cloves of garlic
1 tbsp fresh ginger
2 tbsp Alamang (fermented shrimp)
¼ cup cooking oil
1 tbsp curry
1 cup Island Pacific coconut milk
1 cup coconut water or plain water
1 tbsp sweet soy sauce
2 tomatoes, chopped