PinoyRecipe.Net

Morisqueta Tostada (an obsolete term for Sinangag) Spanish style fried rice with vegetables and other condiments.

Serves 6
Preparation time: 5 mins
Cooking time: 30 mins.

• 3 cups (left-over cooked) rice
• 2 Chinese sausage, sliced
• 1 tablespoon garlic, chopped
• 1 medium onion, chopped
• 1 tablespoon soy sauce
• 1/4 cup choppedham
• 1/4 cup choppedshrimp
• 3 eggs, beaten and lightly seasoned with
• salt and pepper
• 2 tablespoons vegetable oil
• spring onions, finely chopped

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Lihia or lye is a liquid from the ashes of a wood stove. It is used in making kakanin like cuchinta, suman and pichi-pichi to improve their texture.   Its addition also enhances the color of food.

• 1 cup all-purpose or rice flour

• cup brown sugar

• cups water

• teaspoon lihia (lye)

• few drops of yellow food color

• grated coconut

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Our Filipino rice-farming forefathers believed that there is nothing better to fill the stomach than rice grown and tended by one’s own perseverance. Whether it is simple boiled rice, rice gruel or rice cake it is prepared carefully in appreciation of the farmers hard work. In the province, it is still a sight to see women gathered around a tub of soaked rice telling stories as they wrapped suman. And if the variety of ways a suman is wrapped is any indication, it is of the artistry, skill and ingenuity of these women.

• 3 cups malagkit rice
• 2 teaspoons salt
• 2 cups thick coconut milk

• Soak malagkit in water for an hour or ntil grains are swollen. Drain.
  

• Add salt nd coconut milk.  Mix well.
  

• Prepare ibus then fill with rice mixture.  Seal tubes and tie with strips of the ibus.

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Arroz Caldo is a Filipino soup of chicken and rice cooked in ginger-enhanced chicken broth. Although the soup is undoubtedly derived from Chinese congee, introduced to the Philippines by Fujianese immigrants, the Spanish name, (literally translated to “rice soup”) exemplifies the multicultural heritage of Filipino cuisine.

Estimated preparation & cooking time: 50 minutes

Makes 6 servings

• 2 to 3 lb. chicken thigh or drumsticks(cut into serving pieces)
• 3 tbsp. vegetable or corn oil
• 2 tbsp. minced garlic
• 1/4 cup chopped onion
• 1/2 inch ginger (sliced)
• 6 cups water
• 2 cups uncooked rice
• 1/4 cup chopped scallion
• salt or patis (fish sauce) to taste
• 1/4 tsp. freshly ground pepper

• In a large pot, heat oil and saute garlic (until brown), onion (until transparent) and ginger.
• Add chicken and patis (fish sauce) or salt.
• Let simmer for approximately 5 minutes.
• Add water and rice.
• Simmer over low heat for 20 minutes or until rice and chicken are tender — stir constantly to prevent sticking.
• Add scallion and pepper. Serve hot.

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