JAVA RICE TWO WAYS
Saving is caring! A day-old rice can be a sight for kids as this recipe will help you maximize left-overs in your homes. Try recreating this colorful fried rice with annatto oil which goes well with your favorite grilled dishes!
Serves 2 to 3.
For the Steamed Java Rice:
Ingredients:
Set A:
- 3 cups regular rice
- 3 cups water
- 1/4 cup annatto oil
- 1/4 cup banana catsup
- 1 tablespoon salt
For the Garlic Java Rice:
Ingredients:
Set A:
- ¼ cup annatto oil
- 5 cloves garlic, minced
- 4 cups cooked rice
- ¼ cup banana catsup
- Salt, to taste
CHICKEN INASAL
It’s time for the ultimate Chicken Inasal! Here’s a popular Western Visayan grilled chicken dish, particular to Bacolod, which certainly calls for an unlimited serving of rice. Enjoy cooking and eating it with your family and friends!
Serves 3 to 4.
Ingredients:
Set A:
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- ½ cup Pinoy Spice Vinegar
- 1 tablespoon brown sugar
- 4 tablespoons annatto oil
Set B
- 4 pieces chicken leg quarters (or 1 whole chicken, quartered)
Chef Tatung’s Tips:
- You can use chicken fillets for a quicker marinating (15 minutes) and cooking time.
- If you decide to skewer the chicken pieces, be sure to soak bamboo sticks in water for at least an hour before using to prevent it from burning while cooking the chicken.
If you do not have Pinoy Spice Vinegar use this recipe:
Ingredients:
- ½ cup white vinegar
- 4 cloves garlic, minced
- ½ teaspoon black pepper
- ½ piece red onion
- 1 piece red chili (optional)
- 1 stalk lemongrass, white part only, chopped
INIHAW NA LIEMPO
Looking for another way of feasting upon your favorite pork belly? This perfectly marinated simple recipe which turns into a juicy and delicious dish is every Filipino’s go-to dish for parties and spontaneous get-together. Quick and easy, yet present in almost all occasions!
Serves 3 to 5.
Ingredients:
Set A:
- ½ cup soy sauce
- ¼ cup brown sugar
- 4 cloves garlic, minced
- 4 tablespoons banana catsup
- 1/2 teaspoon ground Black Pepper
Set B:
- 1 kilo pork belly
PORK BARBECUE
Have you been craving this classic smoky and yummy pork pieces on bamboo skewers? Anywhere you look, a typical ihaw-ihaw along the streets offers pork ‘bbq’ so why not recreate this Pinoy favorite at home? Follow these simple and easy-to-follow steps, and enjoy with your family!
Serves 3 to 5.
Ingredients:
Set A (Marinade):
- ½ cup soy sauce
- ¼ cup pineapple juice
- 4 tablespoons banana catsup
- 4 tablespoons brown sugar
- 2 tablespoons garlic, minced
- 1 teaspoon ground black pepper
Set B :
- 1 kilo pork shoulder, sliced into thin pieces
Set C (Basting sauce):
- ½ cup soy sauce
- ¼ cup brown sugar
- ¼ cup banana catsup
- 1 teaspoon hot sauce
- ¼ cup cooking oil
STUFFED SQUID & STUFFED BANGUS
Our grilled experience wouldn’t be complete without our seafood favorite squid and milkfish! These stuffed recipes bring balance to our boodle. Try and experience how a simple recipes can bring out natural taste of the seafood and aromatic flavorful as well! Extra rice please!
Serves 3 to 5.
FOR THE STUFFED BANGUS:
Ingredients:
Set A:
- 3 pieces squid (1 kilo)
- 4 tablespoons calamansi juice
- ¼ cup soy sauce
- ½ teaspoon ground pepper
Set B:
- 1 piece red onion, chopped
- 1 piece tomato, diced
- 1 piece thumb-sized ginger, minced
- 1 teaspoon black pepper
- 1 stalk leeks, chopped
FOR THE STUFFED BANGUS:
Ingredients:
Set A:
- 2 pieces tomato, diced
- 1 tablespoon tamarind powder
- 1 piece red onion, diced
- 1 thumb-sized ginger, minced
- 1 teaspoon salt
- 2 tablespoons butter
Set B:
- 1 piece large milkfish or bangus (700 grams to 1 kg.), daing cut
- 1 teaspoon All-in-One Seasoning Granules (optional)
BAKED TAHONG
Who wants an extravagant-looking but a budget-friendly food for the family? Try this appetizing simple recipe which will capture the hearts of your kids into trying another style of eating the traditional ‘tahong’. Definitely, worth the effort!
Serves 3 to 4.
Ingredients:
Set A:
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 can evaporated milk (370ml)
- ½ cup grated quickmelt cheese or 2 red eggs chopped finely with 1 tablespoon cornstarch
Set B:
- ½ kilo tahong (mussels), cleaned
- Chopped spring onions
