Curry rice with broccoli and cashew nuts
For 4 persons

Ingredients

1 pack of Norwegian shrimp 100 grams (frozen)
1 onion
1 Walmsley (approx. 150 grams)
300 grams broccoli
3 tablespoons oil
1.1/2 tablespoon curry powder
300 gram parboiled Rice
100 gram raisins
1 Kruidenbouillon tablet
100 gram salted cashew nuts
1 Banana

Instructions

(Allow shrimp to thaw in about 1 hour.)

Onion peeling and sniping.

Carrot clean, wash and slice. Broccoli cleaning and washing.

To divide roses into small rosettes. Stalk Slice.

Prepare: In frying pan to heat oil. Onion with curry powder for about 2 minutes gently fruit.

Put the rice through it and bake in about 2 minutes glassy.

Add carrot and raisins. broth tablet above crumble. 1/2 liters Add water.

Rice mixture in approx. 20 minutes cook gently cooked.

After about 10 minutes add broccoli. To create shrimp and cashew nuts by rice and to warm it up for about 2 minutes.

Meanwhile, peel and slice banana. From fire off banana gently to create curry rice.

Serve with mixed lettuce.


Preparation: Prepare approx. 10 minutes (and approx. 1 hour of waiting time): approx. 30 minutes.

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Rice with chicken livers and vegetables for 6 people

Ingredients

100 grams chicken fat or margarine
10 a 12 chicken livers
250 grams carrots
2 medium onions
Small bunch of parsley
300 grams of rice
1 liter chicken broth or water
3 teaspoons turmeric yellow root powder
Pepper and salt
some garlic or garlic powder
2 large tomatoes

Instructions

1 make the chicken fat in the pan hot and fry the chickens livers.

2 cut them into nice pieces.

3 Grate the carrots and slice the onions and parsley finely.

4 Add this to the rest of the chicken fat in the pan and bake everything for 5 minutes. The onions should not become brown.

5 Add the remaining ingredients, except the tomatoes, and put the chickens livers in the pan again.

6 put the lid well on the pan and let it simmer gently until the rice has absorbed all the liquid. The whole must not be dried.

7 peel the tomatoes, cut into pieces and add them to the hot rice.

Tip: Use a thick-bottomed casserole and a well-balanced lid.

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Salmon rice dish recipe for 4 people

Ingredients

1 Big Tin Salmon
1 pack of frozen Mixed vegetables
350 gram cooked rice 1/4 cheese sauce (prepared from 20 grams butter, 20 grams flour 1/4 litres of milk or water 2 dots lubricating cheese salt)
and 2 teaspoons roasted bread crumbs or breadcrumbs

Instructions

Take the salmon out of cans and let it drain, remove the bones and cut into large chunks.

Mix the thawed frozen vegetable with the rice and the salmon.

Stir in the properly made cheese sauce through it and mix everything well.

Make it taste with pepper and salt.

Before the cheese sauce Melt the butter in a pans, stir in the flour, extinguish it 1/4 litres with milk or water.

Make it with salt on taste and let it melt the dots of lubricating cheese.

Now no more cooking.

Put this mass in a greased refractory dish.

Sprinkle bread crumbs over it and let it bake all in a preheated oven at 200 degrees about 25 to 30 minutes.

Note: Place the bowl in the middle of the oven.

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Nasi Goreng (Indonesian Fried Rice recipe)

Ingredients

300 grams of quick cooking rice
300 grams chicken breast (we always bake a few slices Bacon finely cut)
Freshly ground white pepper
4 shallots or 2 medium onions
2-3 garlic cloves
1 teaspoon shrimp paste
2-3 teaspoons sambal oelek
4 tablespoons sunflower oil
5 tablespoons sweet soy sauce
4 tablespoons chicken stock
3-4 up peteh beans freezer or jar
One and a half teaspoon of coriander
2 teaspoons cumin powder
1 tsp lemon grass powder
Snuf laos powder
4 beaten eggs in 2 tablespoons oil, baked and cut into strips
100 grams of cooked ham, cut into strips
4 bags sate (or freshly made)
Prawn crackers of your choice

Instructions

Cook the rice according to the instructions on the Pack. let it cool completely. (Cook him preferably a day in advance)

Cut the chicken breast into thin slices and sprinkle the slices with some black pepper.
Peel the shallots and garlic cloves and slice them fine.

Mix the sambal trasi and pass through it. heated in a wadjang
Or casserole 3 tablespoons oil and cook the onions and garlic to spicy.

Add the chicken strips and cook them, until the meat is discolored.
Add the soy sauce, broth and finely cut up peteh beans and stir through.

Let simmer covered about 3 minutes until the chicken is tender.
Scoop now the cold rice and let everything 5 minutes soft bins.

Season with ground cumin, coriander, Lemongrass and laos.
Cut the ham into very thin strips.

Add the ham and eggs.
Serve with the fried rice satay, prawn crackers, and possibly pickles, and sautéed onions.

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Filipino-style sticky black rice pudding dessert
Serves 6–8

Ingredients

400 g (2 cups) black rice
3 fresh pandan leaves
500 ml (2 cups) coconut milk
80 g palm sugar, grated
3 tablespoons caster sugar coconut cream, to serve
mango or pawpaw cubes, to serve

instructions

Place the rice in a large glass or ceramic bowl and cover with water. Leave to soak for at least 8 hours, or preferably overnight.

Drain, then place in a saucepan with 1 litre water and slowly bring to the boil. Cook at a low boil, stirring frequently, for 20 minutes, or until tender. Drain.

Pull your fingers through the pandan leaves to shred them and then tie them in a knot. Pour the coconut milk into a large saucepan and heat until almost boiling.

Add the palm sugar, caster sugar and pandan leaves and stir until the sugars have dissolved.

Add the rice to the pan and cook, stirring, for 8 minutes without boiling. Turn off the heat, cover and leave for 15 minutes to absorb the flavours. Remove the pandan leaves.

Spoon into bowls and serve warm with coconut cream and fresh mango.
Note: Black rice and palm sugar are available from Asian speciality stores. If palm sugar is unavailable, use soft brown sugar.

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Fried Rice Chao Fan recipe
Serves 6

Ingredients

3 cups cold cooked white rice
¼ pound fresh or frozen shrimp (if frozen,
thaw before using)
3 extra-large eggs
1 cup diced roast pork or cooked ham
3 green onions
3 tablespoons canola or peanut oil

SAUCE

1 tablespoon soy sauce
½ tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon minced fresh ginger
½ teaspoon salt

Instructions

•Prepare the rice and chill it. If using leftover rice, separate any
clumps with your fi ngers. This works best if your hands are wet.
Measure 3 cups.

•Peel the shrimp and discard the shells. Cut the shrimp in half
lengthwise. Rinse under cold running water, and pull out
the vein and discard. Cut the shrimp into small pieces and
refrigerate.

•Break the eggs into a bowl and lightly scramble with a fork.
Dice the pork or ham by cutting it fi rst into strips, then into
½-inch pieces. Measure 1 cup.

•Slice the green onions into ¼-inch pieces.
Measure 3 tablespoons canola oil and set aside.
Combine the ingredients for the sauce with a spoon and set
aside.

•Line up these ingredients on your countertop: canola oil, eggs,
shrimp, rice, sauce, roast pork or ham, green onions.

Cook!

•Heat a wok on medium-high heat for 30 seconds. Add the eggs
and cook for 1 minute, breaking them up with a spatula into very
small pieces. Remove the eggs to a small bowl.

•Scrape out the wok and place it
back on the stove over mediumhigh
heat. Add 1 tablespoon of the
canola oil and heat for 30 seconds.

•Add the shrimp and cook for 2
minutes. The shrimp should be
bright pink when cooked. Remove
the shrimp.

•Add the remaining 2 tablespoons
of oil and reheat the wok for 30
seconds. Add the rice. Using the
spatula, spread the rice around the wok to make sure all the grains get as much heat as possible.
Cook for about 1 minute.

•Add the sauce and mix well, coating all the rice. Cook for 2
minutes, stirring constantly.

•Add the shrimp, eggs, roast pork or ham, and green onions.
Combine all the ingredients, using the spatula. Cook for another
minute or two, or until everything is hot. Serve hot.

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Steamed Rice Cakes with Bacon and Caramelized Onions Suman nga Baboy

Ingredients

Makes 8 suman squares
3 dried shiitake mushrooms
⁄2 cup (125 ml) rice wine
⁄3 cup (150 ml) hot Chicken Stock
(see page 15)
3 slices bacon, diced
1 small yellow onion, diced
1 cup (200 g) uncooked glutinous
rice
1 cup (250 ml) coconut milk
⁄4 teaspoon salt
⁄4 teaspoon freshly ground black pepper
1 (10-oz/280-g) package banana leaves, thawed

Instructions


Soak the mushrooms: Combine the dried mushrooms, rice wine, and hot chicken broth in a medium bowl. Soak the mushrooms for 15 to 20 minutes until caps are tender. Remove the mushrooms and squeeze the excess liquid back into the bowl. Cut off and discard the mushroom stems. Slice the mushroom caps thinly. Set the mushrooms and soaking liquid aside.

Cook the rice: Heat a medium skillet (2 to 3 quarts/liters) over medium heat. Add the diced bacon. Cook and stir the bacon for 4 to 5 minutes until much of the fat is rendered out. Add the onion and sauté another 5 to 7 minutes until the onion begins to caramelize and turns a golden color. Add the glutinous rice and stir to coat with oil. Deglaze the pan with the mushroom soaking liquid, scraping off any browned bits from the bottom of the pan.

Add the coconut milk, sliced mushrooms, salt, and pepper. Simmer the rice for 12 to 15 minutes, stirring frequently, until the rice has absorbed all of the liquid. The rice should be very thick and sticky but still firm when you bite into it.

Form and cool the rice: Turn the rice out into a 9 by 9-inch (23 by 23-cm)-square baking dish and press it into a 2-inch (5 cm)-thick block. Molding the rice this way will allow you to cut even blocks, which makes for easy wrapping. Cool the rice completely. Use a knife to cut 8 equal-sized blocks just slightly over 2 by 2 inches (5 by 5 cm)-square.

Wrap the suman:

Step 1. Prepare the banana leaves by running both sides of each leaf under hot water and wiping dry with paper towels. Lay one leaf horizontally in front of you. Starting from the bottom edge closest to you, cut the leaf into 4-inch (10 cm)-wide strips, at least 6 inches (15 cm) tall from top to bottom. Each strip will be used to wrap a single suman block so make sure you have enough strips for the number of blocks.

Step 2. Cut an equal number of 1⁄4-inch (1⁄2-cm) leaf strips. These thin strips will be used to tie the suman closed, like a ribbon.

Step 3. Center 1 rice block on the bottom edge of a leaf strip. Pull the bottom edge over the rice and roll the block in the leaf like a gift. Fold in the sides and hold them secured with your fingers. Tie the 1⁄4-inch (1⁄2-cm) leaf strip around the block so that it holds the sides and top edge closed. Tie the “ribbon” into a knot. Continue wrapping the remaining blocks of suman.

Steam the suman: Place the wrapped blocks in your steamer and steam for 50 minutes. Cool slightly before serving. Serve with Edam butter and mushroom dipping sauce.

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Kutsinta

Ingredients

1½ cup rice flour
½ cup all-purpose flour
1 cup brown sugar
3 cups water
1½ tsp lye water
2 tsp anatto seeds

Instructions

In a mixing bowl, combine all the dry ingredients starting from the rice flour, all-purpose flour, and brown sugar then mix all the ingredients.

While mixing, add water gradually and continue to mix until all ingredients are completely distributed.
Add lye water and anatto water (soak the anatto seed in 3 tbsp water) then continue mixing.

Place the mixture into individual molds and steam for 40 minutes to an hour.
Serve with grated or shredder coconut on top. Share and Enjoy!
Nutrition Information

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Puto Steamed Rice Cake

Ingredients

5 egg whites
1/4 cup sugar + 1 cup
1 tsp cream of tartar
3 cups self-rising flour or cake flour
1 tsp baking powder
1 1/2 cup water
cheese for topping

instructions

Beat the egg whites, sugar (1/4 cup), and cream of tartar until stiff.
In a separate bowl, combine self-rising flour or cake flour, sugar (1 cup), baking powder and water.

Carefully fold-in the egg white mix to the flour mix.
Transfer the puto batter to muffin pans or puto molds and fill up to 2/3 full.
Add cheese on top.

Place a cheesecloth in between the steamer tray to avoid water drips.
Steam for 20-25 minutes. Puto is ready when toothpick inserted comes out clean.
Remove from the steamer and transfer to a serving plate.

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