Rice Pudding (Arroz con Leche)

Rice pudding is a creamy dessert made from rice, milk and other flavorings. Beaten eggs can be added after the rice is tender for added richness. Arborio and other short-grain rice make a thick and sticky pudding while the long grain rice will produce slightly drier and chewier pudding. Here is my version of rice pudding. I want mine thicker, so I added glutinous rice.

Ingredients:

• 1/2 cup white rice
• 1/4 cup glutinous/sweet rice
• 2 1/2 cups water 
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 3/4 cup evaporated milk
• 1/2 cup condensed milk 
• 1/4 cup of raisins (optional) 
• ground cinnamon for dusting 

Directions:

1. Soak raisins in water. Set Aside.
2. In a medium heavy bottomed saucepan combine rice, and water. Cook over high heat and bring to a boil. Reduce the heat to medium-low and simmer until the rice absorbed all the water.
3. Add the milk, stirring constantly to prevent the rice from sticking to the bottom of the pan. 
4. When the rice is tender (al dente) remove and add the sugar, vanilla extract, and ground cinnamon. 
5. Cook until the rice pudding thickens.
6. Remove from heat and add the raisins. 
7. Serve while hot or cold into a serving bowl. Topped with some cinnamon powder.

Chicken Afritada

Chicken afritada is another popular Filipino chicken stew with tomato sauce, carrots, potatoes and bell peppers as the main ingredients. It is cooked differently in each regions of the Philippines with some added ingredients are  added for additional flavor. Here is my version of chicken afritada. Hope you'll try it.

Chicken Afritada Recipe

Ingredients:

• 1-pound chicken cut into serving pieces
• 1 large potato cubed
• 1 large carrot cubed
• 1 large bell pepper sliced
• 1 tablespoon minced garlic
• 3 pieces tomato chopped
• 1/2 cup chopped onion
• 4 tablespoons cooking oil
• 1 cup tomato sauce
• 2 tablespoon calamansi or lemon juice
• 1 cup water
• 1/2 cup green olives
• 1-piece kielbasa sausage cut into small pieces
• 1 cup chicken broth or stock
• 2 pieces bay leaf (laurel)
• 1 teaspoon white sugar
• 1 tablespoon soy sauce
• salt and pepper to taste

Direction:

1. Season chicken with salt pepper and calamansi juice. Refrigerate for 1 hour.
2. Sauté garlic, onion. Add chicken pieces. Cook until chicken turns light brown.
3. Pour-in tomato sauce, soy sauce, salt and pepper, water, bay leaf. Let boil, stirring constantly.
4. Cover let simmer for 30 minutes.
5. Add the kielbasa sausage, potato and carrots then simmer for 10 minutes or until the vegetables are soft.
6. Add the bell pepper, olives and sugar. Add more salt and pepper to taste if needed.
7. Simmer for 5 minutes more.
8. Serve with steamed rice.

Garlic Fried Rice

Filipino Garlic Fried Rice or sinangag  is a popular Filipino breakfast dish made of  leftover rice. It is often serve with Filipino sausages called longganisa or tocino, dried fish, fried eggs, tomato andvinegar sauce.  

Ingredients:

• 2 tablespoon cooking oil
• 5 cloves garlic, minced 
• 4 cups cooked rice
• salt and pepper

Direction:

1. Heat  oil in a skillet over moderate heat. 
2. Add the minced garlic. Fry until crispy and golden brown.
3. Add rice. Stirring and breaking up large clumps. Cook until all the rice is coated with oil and slightly crisp.
4. Season with salt and pepper.
5. Serve  with your favorite main dish. 

Dipping sauce for Siomai

Ingredients:

• garlic, minced
• red pepper flakes
• cooking oil
• soy sauce
• calamansi or lemon juice

Directions:

1. Heat 3 tablespoon oil ( vegetable or sesame oil)
2. Saute 2 cloves minced garlic, let brown a little bit. Stir occasionally.
3. Add in pepper flakes (according to your taste). Remove from heat immediately to stop the chili flakes from burning.
4. Serve with soy sauce and calamansi juice according to your taste.

Check for Siomai recipe here.

Siomai with Chili Sauce

Siomai is a Chinese dumpling popular in the Philippines. It is made of ground pork, shrimp, and chopped vegetables. It is either steamed or fried and serve with soy sauce, calamansi, or sweet and sour sauce.

Ingredients:

• 1/2 kilo ground pork
• 1/4 cup singkamas (turnip), shredded or chopped finely
• 1/4 cup carrots, shredded or chopped finely
• 2 cloves garlic, minced 
• 1 egg, beaten
• 1 onion, minced
• 2 stalks green onions, chopped
• salt and pepper to taste
• 1/4 c chopped shrimp (optional)
• siomai wrapper or won ton wrapper

Directions:

1. In a bowl, combine all the ingredients, except the wrapper, mix well with your clean hands or wear gloves. Season with salt and pepper to taste.
2.  Place about 1 tbsp of the mixture in the center of the siomai wrapper, then press all the sides around to the middle leaving an open space on top.
3. Brush the steamer with oil, arranged the wrapped mixture inside.
4. Make sure the water is boiling before steaming the siomai for 20 to 25 minutes on medium heat. 
5. Serve hot with dipping sauce.

Note: The time depends on the size of each siomai (larger size means more time steaming).


Dipping sauce:

• chili sauce (garlic, red pepper flakes, cooking oil)
• soy sauce
• calamansi or lemon juice

1. Heat 3 tablespoon oil ( vegetable or sesame oil)
2. Saute 2 cloves minced garlic, let brown a little bit. Stir occasionally.
3. Add in pepper flakes (according to your taste). Remove from heat immediately to stop the chili flakes from burning.
4. Serve with soy sauce and calamansi or lemon juice.