Filipino Chocolate Rice Recipe Recipe For Hand

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PHILIPPINES FRIED RICE



Philippines Fried Rice image

Make and share this Philippines Fried Rice recipe from Food.com.

Provided by SassyMom3

Categories     White Rice

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 tablespoons vegetables or 4 tablespoons corn oil
2 tablespoons minced garlic
1/4 cup minced shallot
4 cups hot cooked rice
1 tablespoon soy sauce
1 teaspoon salt (MSG) or 1 tablespoon Accent seasoning (MSG)
1/4 teaspoon fresh ground pepper

Steps:

  • In a wok or frying pan, heat oil and fry garlic until light brown. Add shallots, rice, soy sauce, salt and pepper.
  • Stir the mixture constantly to prevent it from sticking to the pan and to ensure even cooking.
  • Cook and continue stirring for 10 minutes. Serve hot.

Nutrition Facts : Calories 172.2, Fat 0.3, SaturatedFat 0.1, Sodium 556.5, Carbohydrate 37.7, Fiber 0.5, Sugar 0.1, Protein 3.6

CHAMPORADO (CHOCOLATE RICE PUDDING)



Champorado (Chocolate Rice Pudding) image

This is a favorite Filipino recipe. My dad used to make it for me all the time growing up. A variation can be done by adding some peanut butter (creamy or chunky). It's like eating a Peanut Butter Cup for breakfast! You can use the condensed milk. Personally, I prefer to use regular milk (I usually use 2% or less). The pudding becomes very thick and the lighter milk helps to "loosen" it. It's almost like eating "chocolate oatmeal." It can be eaten as a snack or dessert as well. Sweet rice can be found in most Asian aisles of a grocery store. However, if they don't have it there you can find it at an Asian supermarket. It is sold in 1lb. & 5lb. bags. If you have trouble finding it, just ask a clerk. They're generally very helpful :-)

Provided by VKuuipo Bridges

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup sweet rice
2 1/2 cups water
1/2 cup unsweetened cocoa
1/2 cup granulated sugar
1/8 teaspoon vanilla extract
sweetened condensed milk (optional)

Steps:

  • Cook Rice in a medium-size saucepan with water.
  • Stir constantly.
  • When rice is ready, rice should be somewhat transparent and it'll feel thicker as you stir.
  • Add the balance of ingredients except milk.
  • Serve in bowls with swirls of milk on top.

Nutrition Facts : Calories 292.8, Fat 1.7, SaturatedFat 0.9, Sodium 10.2, Carbohydrate 69, Fiber 4.9, Sugar 25.1, Protein 5.3

FILIPINO COCONUT GARLIC FRIED RICE (SINANGAG)



Filipino Coconut Garlic Fried Rice (Sinangag) image

This super-delicious rice can be made mostly ahead of time. You need the steamed rice to cool and dry out a bit before you fry it anyway. The final result is addictive and goes with everything on this menu, so I like to make 2 batches--one plain and one with the optional turmeric--which adds a little extra flavor and a pretty orange color.

Provided by Yana Gilbuena

Categories     Side Dish     Rice Side Dish Recipes

Time 2h45m

Yield 8

Number Of Ingredients 8

2 cups uncooked jasmine rice
1 ½ cups water
½ (15 ounce) can unsweetened coconut cream
2 teaspoons ground turmeric
¼ teaspoon salt
3 tablespoons coconut oil
¼ cup finely chopped garlic
2 tablespoons fish sauce

Steps:

  • Put rice in a large bowl with enough water to cover by a few inches. Swirl with your fingers, then drain. Repeat until the water runs clear, about 3 times.
  • Stir together rice, 1 1/2 cups water, coconut cream, turmeric, and salt in a saucepan. Bring to a boil; reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 20 minutes. Chill, uncovered, 2 to 4 hours or overnight.
  • Heat coconut oil in a 12-inch skillet or wok over high heat. Add garlic; cook until it just begins to brown, about 1 minute. Add rice and spread in an even layer. Cook, without stirring, until lightly browned and crisp on the bottom, about 4 minutes. Add fish sauce. Cook, stirring, until fully combined and heated through, about 2 minutes.

Nutrition Facts : Calories 340.7 calories, Carbohydrate 57.7 g, Fat 10.5 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 9.5 g, Sodium 360.3 mg, Sugar 17 g

FILIPINO STEAMED RICE, CEBU STYLE



Filipino Steamed Rice, Cebu Style image

One of my childhood favorites from my hometown, Cebu City, in the Phillipines. When finished, you can steam this dish on a steamer for 10 minutes to mimic the effect of a steamed dish like what they do in dim sum restaurants. I personally think it tastes just fine without steaming.

Provided by Yasmin Reyes

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 1h15m

Yield 4

Number Of Ingredients 23

1 pound pork belly, cut into 3/4-inch cubes
2 teaspoons Chinese cooking wine
1 teaspoon oyster sauce
1 teaspoon cornstarch
½ teaspoon sesame oil
¼ teaspoon salt
1 pinch ground black pepper
1 teaspoon vegetable oil
1 tablespoon minced garlic
½ tablespoon fried shallots
3 cups water
1 tablespoon light soy sauce, or to taste
¼ teaspoon dark soy sauce
¼ pound uncooked medium shrimp, peeled and deveined
1 tablespoon cornstarch
3 tablespoons water
2 tablespoons frozen peas
2 tablespoons vegetable oil
2 tablespoons minced garlic
2 cups cooked jasmine rice, cooled, or more to taste
1 teaspoon oyster sauce
1 teaspoon light soy sauce
3 drops sesame oil, or to taste

Steps:

  • Mix pork belly with cooking wine, oyster sauce, cornstarch, sesame oil, salt, and black pepper in a bowl. Marinate in the refrigerator, at least 20 minutes.
  • Heat vegetable oil in a pot over medium-high heat. Add garlic and shallots; cook and stir until fragrant, about 1 minute. Add the pork pieces; fry until browned, about 6 minutes. Pour in water, light soy sauce, and dark soy sauce. Cover with a lid and bring stew to a boil. Reduce heat to medium and cook until pork becomes tender and water is reduced by half, about 30 minutes.
  • Cut shrimp into 3/4-inch pieces. Mix cornstarch and water together in a bowl.
  • Bring stew to a boil. Add the shrimp and peas; cook until shrimp changes color, about 2 minutes. Quickly stir in the cornstarch mixture. Cook and stir until gravy is thickened, 7 to 10 minutes.
  • Heat oil in a wok over medium-high heat. Saute garlic until fragrant, about 1 minute. Increase heat to high. Add rice; cook, breaking up the rice with a spatula, until loosened, 3 to 5 minutes. Add oyster sauce and soy sauce. Cook and stir until rice is fluffy and heated through, about 3 minutes. Add remaining sesame oil.
  • Divide fried rice between 3 or 4 bowls. Portion the pork and shrimp stew equally over the rice.

Nutrition Facts : Calories 465.9 calories, Carbohydrate 33.8 g, Cholesterol 83.9 mg, Fat 26.2 g, Fiber 1.4 g, Protein 21.6 g, SaturatedFat 6.9 g, Sodium 1312.3 mg, Sugar 0.4 g

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