Java rice is another delicious way to breathe new life to last night’s leftover

rice. Said to have originated from the Aristocrat restaurant chain, this fried
rice with its signature yellow hue and subtle flavors makes the perfect
complement to grilled meat (BBQ pork on a stick, pretty please ), chicken or
fish. It is also best complement on breakfast with pork
tocino or longganisa  with happy tummy results.

Java Rice
 
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Prep time
10 mins

Cook time
10 mins

Total time
20 mins

Yield: 4 Servings

Ingredients
 4 cups cold cooked rice
 1 tablespoon butter
 1 tablespoon oil
 2 shallots, peeled and finely chopped
 2 cloves garlic, peeled and minced
 ½ red bell pepper, seeded and finely chopped
 ½ teaspoon annatto powder
 1 teaspoon turmeric powder
 1 tablespoon soy sauce
 salt and pepper to taste

Instructions
1. In a bowl, break rice to separate grains.
2. In a wok or wide, heavy bottomed skillet over high heat, combine
butter and oil. Heat until butter is melted. Add shallots, garlic and bell
pepper. Cook, stirring regularly, until limp. Add annatto powder and
turmeric powder. Continue to cook, stirring regularly, for about 1
minute.
3. Add rice and gently toss to fully coat. Spread the rice on entire
cooking surface of pan for about 45 seconds or until grains start to
sizzle and then toss again to redistribute.
4. Add soy sauce and season with salt and pepper to taste. Continue
to cook, tossing gently, for about 1 to 2 minutes or until rice grains
are heated through and evenly colored. Serve hot.

Homemade Mashed Potatoes

 Prep Time:10 minutes
 Cook Time:12 minutes
 Total Time:22 minutes
 Servings: 6

Ingredients

 2 lbs. baking potatoes peeled and cubed

 3/4 cup fresh milk

 3 tablespoons butter melted

 2 teaspoons salt

 3 to 4 cups of water
Instructions

1. Combine potatoes, 1 teaspoon salt, and water in a cooking pot and

bring to a boil. Cook for 8 to 12 minutes or until the potatoes are tender.

2. Turn off the heat and drain the water by placing the potatoes in a
colander.

3. Transfer the potatoes in a large mixing bowl then add the remaining 1
teaspoon of salt. Mash using an electric mixer. You may also use fork
or potato ricer for this procedure.

4. Pour-in the melted butter then mix again until everything is well
incorporated.
 5. Gradually add the fresh milk while mixing; continue mixing until all the
ingredients are well distributed.

6. Transfer to a serving plate and top with KFC Style Gravy.

7. Serve. Share and enjoy!

Sauteed Broccoli with Lemon and Garlic

25 mins
Prep:15 mins
Cook:10 mins
Yield:4 to 6 servings

Ingredients:

 1 pound fresh broccoli

 1 teaspoon salt

 3 tablespoons extra-virgin olive oil

 2 cloves garlic (minced)

 2 teaspoons lemon juice

 Salt (to taste) 

 Pepper (to taste)

Procedure:

1. Rinse the broccoli well under cool running water.

2. Cut the broccoli into individual florets. Cut the stems into pieces roughly the
same size as the florets. If the stems have tough skin, peel them using a
swivel-bladed vegetable peeler.
 3. Place the prepared broccoli in a large pot, add water to cover and about 1
teaspoon of salt.

4. Bring the broccoli and water in the pot to a boil over high heat. Then reduce
the heat to low and simmer the broccoli for 3 to 4 minutes or until the
broccoli is just crisp-tender.

5. Drain the broccoli thoroughly in a colander in the sink, shaking it to remove

most of the water.

6. Then heat the olive oil in a large skillet over medium heat and cook the
garlic for 1 minute until it is fragrant.

7. Add the drained broccoli to the skillet with the garlic and oil and cook for 3 to
5 minutes, stirring frequently, until the broccoli is glazed and tender.

8. Sprinkle the broccoli with the lemon juice, salt, and pepper to taste and
serve immediately.
Tips

 When broccoli is boiled, especially for a long period of time, it will turn an unappetizing gray-green color, become limp, and the flavor will be
lost. You want to cook it until the vegetable is tender, but still has a bit of bite to it.
 Cooking the broccoli in a large amount of water reduces the bitter sulfur taste it can sometimes have and makes it taste fresh and clean.
Then cooking it quickly using a dry-heat method such as sautéing or roasting retains the color and makes the vegetable a bit sweeter.
 Adding garlic and lemon juice brighten the flavor of this nutritious vegetable.

Chicken Teriyaki Recipe

Teriyaki Chicken or Chicken Teriyaki is a well known Japanese Chicken dish that is also a lunch staple in Japan. This
dish has become very famous as evidenced by the different varieties of Chicken Teriyaki Recipe each having its own
something that makes the dish special.

Notes:
Sake is a Japanese wine made from fermented rice.
Mirin is a sweet Japanese rice wine intended for cooking.

Filipino Style Recipe: Chicken teriyaki is a popular in Japanese cuisine. Normally the

chicken marinade then pan-fried with teriyaki sauce until tender.
Estimated time of preparation: 10 minutes (plus marinating time)
Estimated time of cooking: 10-15 minutes
Good for 2-3 persons
Ingredients:

1/2 kilo chicken fillet, cut into serving pieces

2 tablespoons teriyaki sauce
1 tablespoon water
1 tablespoon cooking oil
1 teaspoon sesame seeds, toasted
1 tablespoon cornstarch
Marinade:
3 tablespoon teriyaki sauce
1 tablespoon sesame oil
1 tablespoon sugar
salt and pepper to taste
Procedures:
Part 1
1. In a bowl, combine chicken and marinade then set aside for 30 minutes.
2. Add cornstarch then mix well. Drain.
Part 2
1. In a pan, heat oil and stir fry chicken over low heat until cooked.
2. Add teriyaki sauce and water then adjust seasoning according to taste.
3. Simmer a few seconds then remove from heat.
4. Transfer the chicken to serving plate and pour thickened sauce over chicken.
5. Sprinkle with toasted sesame seeds. Serve hot with sautéed mung beans/broccoli and steamed
rice.

How to Make Pork Broth

Yield: about 4 quarts

 4-5 pounds pork bones

 Vegetables, coarsely chopped – 2-3 carrots, 2-3 stalks celery, 1 medium to large onion
 ¼ cup apple cider vinegar
 Filtered water to cover pork bones

Optional parts for more gelatin and nutrition:

 1-2 pig’s feet

Step 1. Soak. Place pork bones and pigs feet in bottom of stock pot and cover with
water and add vinegar. Let sit for 30-60 minutes. This will help pull the minerals from the
bones.

To develop more flavor, you can roast the meaty bones first. This is not
absolutely necessary but highly recommended! Set in a roasting pan and roast at 350 –
400 degrees for about 45-60 minutes until browned but not charred. Then add to the
stock pot and soak.

Step 2. Skim. Bring to a gentle rolling boil and skim any scum that forms on the
surface. Add veggies after skimming.

Step 3. Simmer. Turn temperature to low and simmer very gently, covered, for 12-24
hours.

Step 4. Strain. Let broth cool to about room temperature. Strain broth from bones and
veggies and transfer to storage containers.

Step 5. Store. Store in fridge for up to 7 days. Freeze whatever you won’t use within a
week.