Indulge in the rich and vibrant flavors of Filipino cuisine like adobo, pancit and halo-halo. Be a kitchen hero with RecipeShare app!

Filipino


<YouTube url="https://www.youtube.com/watch?v=4J1FyhLKrFM&t=416s" />

## The Sweet Fusion of Filipino Desserts

Ube Leche Flan Cake is a heavenly blend of the Philippines' two beloved desserts: the rich and creamy leche flan and the vibrant and flavorful ube (purple yam) cake.

This dessert offers a multi-layered experience, with a glossy caramel top, a silky leche flan middle, and a soft, fluffy ube cake base.

It's a treat that promises a burst of flavors and textures in every bite.

## Ingredients

### For the leche flan caramel:

- 230g of sugar
- 60g of water

### For the leche flan:

- 6 egg yolks
- 240g of condensed milk
- 200g of fresh milk
- 1 tsp of vanilla

### For the ube cake:

- 4 egg yolks
- 90g of sugar
- 60g of oil
- 60g of milk
- 2 tsp of ube extract
- 155g of flour
- 3 tsp of baking powder
- 1/2 tsp of salt
- 4 egg whites
- 80g of sugar

## The Magic in the Making

1. Begin by preparing the caramel. Combine the sugar and water in a microwave-safe bowl. Microwave this mixture for around 6-7 minutes, or until it transforms into a beautiful golden color. Pour this caramel into an 8-inch pan, creating a glossy base for your leche flan.
2. Now, on to the leche flan. In a separate bowl, whisk together the egg yolks, condensed milk, fresh milk, and vanilla. Pour this custard mix over the caramel base in your pan. To ensure a smooth texture, run the mixture through a sieve to remove any lumps.
3. It's time to prepare the ube cake. Start by whisking the egg yolks and sugar until you achieve a smooth consistency. Gradually add the oil, milk, and ube extract to the mix. Sift in the flour, baking powder, and salt, blending until combined.
4. In a separate bowl, whip the egg whites and sugar to create the meringue. Gradually fold this fluffy meringue into your ube mixture, ensuring a light, airy texture for your cake.
5. Pour this final mixture on top of the custard in the pan, forming the second layer of your Ube Leche Flan Cake.
6. Bake your creation in a water bath at 170C for about 60 minutes, until it's perfectly done.

## A Peek at the Nutrition Info

For each serving of approximately 100g, this heavenly dessert contains approximately:

- Calories: 493
- Carbohydrate Content: 62g
- Cholesterol Content: 285mg
- Fat Content: 21g
- Protein Content: 15g
- Saturated Fat Content: 8g
- Sodium Content: 400mg
- Sugar Content: 49g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 13g

Please note these values are estimates only and should not be used for medical or dietary requirements.

## Ingredient Substitutes

If you can't find ube extract, you can substitute it with purple sweet potato or taro, though the flavor and color may not be as intense.

## What to Serve with Ube Leche Flan Cake?

Ube Leche Flan Cake is a dessert in itself, but if you're looking to create a Filipino-themed meal, consider serving it with a hearty Chicken Adobo or a savory Pancit Canton.

## Tricks of the Trade

For an extra smooth flan, strain the egg yolk mixture twice. Also, ensure your meringue is stiff but not dry for a perfectly fluffy ube cake.

## Frequently Asked Questions

### Can I make Ube Leche Flan Cake without an oven?

Yes, you can use a steamer. However, you need to adjust the cooking time as steaming takes longer than baking.

### Can I use canned ube instead of ube extract?

Yes, but the flavor might be less intense, and the color might not be as vibrant.

### Can I make this cake ahead of time?

Absolutely! You can make it a day ahead. Just be sure to refrigerate it and bring it to room temperature before serving.

### How do I store leftover Ube Leche Flan Cake?

Cover it tightly with cling wrap and store it in the refrigerator. It should last for up to 3 days.

### Why is my leche flan not smooth?

The flan may turn grainy if the egg yolk mixture isn't properly strained or if it's cooked at a high temperature. To avoid this, strain the mixture twice and cook it at a low, steady temperature.


A layer of lusciously smooth leche flan custard on top of a soft ube flavoured chiffon cake. Wow your guests and family with this delightfully easy recipe!

Easy Ube Leche Flan Cake


<YouTube url="https://www.youtube.com/watch?v=NjDOTcszAFI" />

## A Taste of the Philippines: Lumpiang Shanghai

Lumpiang Shanghai, a signature Filipino dish, combines the savory taste of ground pork with the subtle sweetness of carrots and onions, all wrapped in a delicate, crispy spring roll wrapper. This delightful dish, often served at festive gatherings and family celebrations, is a testament to the diverse and exciting flavors found in Filipino cuisine.

## What's in Lumpiang Shanghai?

- 500g ground pork
- 150g carrots, finely diced or grated
- 2 red onions, diced (approximately 200g)
- 1 tbsp garlic, minced
- 1 egg
- 1 tsp salt
- 1/8 tsp ground black pepper
- 150g cheddar cheese, grated
- Large spring roll wrappers

## Crafting the Perfect Lumpiang Shanghai

1. Combine the ground pork, finely diced carrots, diced onions, minced garlic, egg, salt, black pepper, and grated cheddar cheese until you get a smooth mixture.
2. Place a spoonful of the meat mixture onto a spring roll wrapper. Wet your hands to prevent the meat from sticking, and use water or egg wash to seal the wrapper. Continue until all the meat is used.
3. Cut the rolls into smaller portions, roughly 2-3 inches each, using a pair of kitchen scissors.
4. Heat your oil to 180C or 350F and fry the rolls until they turn a beautiful golden color.
5. Finally, serve your Lumpiang Shanghai with a sweet and sour sauce for a tantalizing contrast of flavors.

## Nutritional Facts

For each serving of around 50g, this dish contains approximately:

- Calories: 120
- Carbohydrate Content: 10g
- Cholesterol Content: 30mg
- Fat Content: 6g
- Protein Content: 8g
- Saturated Fat Content: 2.5g
- Sodium Content: 250mg
- Sugar Content: 1g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 3.5g

Note these values are estimates only and should not be used for medical and dietary requirements.

## Substitutes for the Adventurous Cook

If you're having trouble sourcing some ingredients or want to experiment, consider these substitutes:

- Ground Pork: Ground chicken or tofu can be used for a leaner or vegetarian version.
- Cheddar Cheese: Try mozzarella or cream cheese for a creamier texture.
- Spring Roll Wrappers: Can't find these? Use phyllo dough or even lettuce for a low-carb option.

## Enhance Your Lumpiang Shanghai Experience

Lumpiang Shanghai shines when paired with a bowl of hot steamed rice or pansit, a traditional Filipino noodle dish. You could also add a side of adobo, a soy-vinegar stew, for a hearty meal.

## The Secret to a Crispy Lumpiang Shanghai

To ensure a crispy exterior that doesn't get soggy, make sure your oil is at the right temperature before frying. Too low, and your rolls will absorb too much oil. Too high, and they'll burn before cooking through.

## What Are The Secrets In Making The Best Lumpiang Shanghai?

- Choose your ground pork wisely. The fat content will usually make the dish tastier, but if you want a healthier version, go for less fat ground pork.
- Add more carrots, onions and garlic as you prefer. I would add even more garlic if I can.
- The secret ingredient here is the cheddar cheese. Most recipes don't use cheese, but adding cheese makes a world of difference.
- When rolling the meat into the lumpia wrapper, be sure to roll them tight. Use some egg wash to fasten the wrapper together. No need to fold the edges of the wrapper in.
- Before frying the lumpia, cut them into 2-3 inch pieces. This ensures the lumpia will stay crunchy longer as there will be more air circulation around the meat. Feel free to trim off the edges of the wrapper as you prefer.
- When frying, be sure your oil is at 180C or 350F. You can test this by dropping a piece of the lumpia wrapper into the oil. If it starts to bubble briskly, then you're good to go.
- Be sure to fry only until golden brown. Try to not to overcook nor burn them.

## What Are The Serving Suggestions For Lumpia?

You can serve Lumpiang Shanghai as a hot appetizer or as a main dish with rice.

Lumpia is also usually served with some sweet chilli dipping sauce.

A lot of people also enjoy eating lumpia as a snack and even as a street food.

## FAQs about Lumpiang Shanghai

### What does Lumpiang Shanghai mean?

"Lumpiang" refers to the Filipino version of spring rolls, while "Shanghai" suggests a Chinese influence, pointing to the deep cultural connections between the two cuisines.

### Can I freeze Lumpiang Shanghai?

Absolutely! You can freeze them before frying for a quick, easy-to-cook treat in the future.

### Is Lumpiang Shanghai spicy?

Generally, Lumpiang Shanghai isn't spicy. However, you can easily adjust the heat to your preference by adding chili flakes or a spicy dipping sauce.

### What's the difference between Lumpiang Shanghai and other spring rolls?

While many countries have their own version of spring rolls, Lumpiang Shanghai stands out due to its specific filling of ground pork, carrots, onions, and cheese, and its usual pairing with a sweet and sour sauce.

### Why is it called Lumpiang Shanghai?

The exact origin of the name is unclear. However, it's believed that the dish was named after Shanghai, symbolizing its Chinese influence.


Perfect Filipino Lumpiang Shanghai with Chef RV's secret recipe - cheese! Stays crunchy, moist and succulent, perfect as an appetiser, snack or main dish.

Chef RV Lumpiang Shanghai


## What is Filipino Chicken Macaroni Salad?

Filipino Macaroni Salad is a sweet and creamy pasta salad that uses mayonnaise, shredded chicken breast, carrots, cheese, pickles, raisins, onions and condensed milk.

Most filipinos would only serve this during special occasions like Christmas Dinner, New Year's or during fiestas.

### Is Filipino Macaroni Salad Different From Russian Salad?

This is similar to Russian Salad, however Filipino Macaroni Salad usually does not use eggs nor potatoes.

As with other Filipino dishes, Filipino Macaroni Salad also tend to be more sweet than salty with the addition of condensed milk, pineapple chunks and raisins.

Filipinos also usually mix cheddar cheese with sweet dishes which could sound intriguing to some, but this actually works quite well.

## Essential Ingredients

- 400g of elbow macaroni
- 300g of chicken breast
- 150g of cubed carrots
- 400g of canned pineapple chunks, drained
- 350g of mayonnaise, to taste
- 120g of cubed cheddar cheese
- 60g of chopped pickle relish
- 120g of raisins
- 1 large onion, diced
- 150g of sweetened condensed milk
- Salt and pepper to taste

## Method

1. Cook the elbow macaroni until it reaches the perfect al dente texture. Drain and set aside to cool.
2. Boil the 300g of chicken breast in salted water until fully cooked. Once cooled, shred them into thin strips and set aside.
3. Optionally, boil 150g of cubed carrots until tender. Make sure not to overcook them. Drain and set aside to cool. If you prefer, you can have the carrots raw.
4. In a large mixing bowl, combine the cooled macaroni, chicken, carrots with the rest of the ingredients. Season with salt and pepper. Stir it up until everything is well combined.

Note: For the best taste, chill the salad before serving. This allows the flavors to meld together, resulting in a more delicious and satisfying salad.

## Nutritional

For each serving of around 250g, this recipe contains:

- Calories: 450kcal
- Carbohydrate Content: 60g
- Cholesterol Content: 50mg
- Fat Content: 20g
- Protein Content: 25g
- Saturated Fat Content: 5g
- Serving Size: 250g
- Sodium Content: 150mg
- Sugar Content: 20g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 10g

Note that these values are estiamtes only and should not be used for medical or dietary requirements.

## Some Ingredient Substitutes

If you're having trouble finding some ingredients, don't fret! Here are a few substitutes:

- Elbow Macaroni: You can use other types of short pasta like penne or fusilli.
- Canned Pineapple Chunks: Fresh pineapple chunks can be used. Just remember to adjust the sweetness as canned varieties are usually sweeter.
- Cheddar Cheese: Feel free to use other types of hard cheese like Gouda or Edam.
- Sweetened Condensed Milk: Regular milk and sugar can be a great alternative. Just be sure to adjust the sweetness to your preference.

## Serving Suggestions

This Macaroni Salad is a versatile dish that pairs well with a variety of foods. Try serving it with a side of grilled chicken or roasted vegetables. If you're in a festive mood, pairing it with Lechon, a traditional Filipino roasted ig, can make for a splendid feast. On the lighter side, a simple green salad can also complement the rich, creamy flavors of the macaroni salad.

## Tips and Tricks for the Perfect Salad

- Always remember to cool your macaroni, chicken, and carrots before combining with the rest of the ingredients. This prevents the mayonnaise and cheese from melting.
- For a twist, add some chopped hard-boiled eggs to the salad.
- If you prefer your salad sweeter, you can add more condensed milk. But remember, balance is key!
- The salad tastes better when chilled for at least an hour before serving. This allows the flavors to blend together perfectly.
- Cook the macaroni until al-dente. Do not overcook as the pasta will end up being mushy in the salad. Avoid using wholegrain pasta as this has a completely different flavour profile which may not match this dish.
- Before boiling the chicken breast, you can pound them in the thicker parts to make it cook quicker and more evenly. This way, you will not have some uncooked portions in the thicker parts of the meat.
- Boil the carrots for a short time until they are slightly tender but not mushy. This ensures you don't have carrots that are too crunchy.
- Be sure to chill the dish before serving as it's meant to be served cold as a salad.
- Adjust the seasoning, salt and pepper, and even the condensed milk and mayonnaise to your liking. Add more mayonnaise for more sourness, condensed milk for more sweetness and of course salt.

## Frequently Asked Questions

### Can I make this salad in advance?

Absolutely! In fact, it tastes better when prepared ahead as it allows the flavors to meld together.

### Can I freeze the Filipino Macaroni Salad?

While you can freeze it, it's best served fresh or refrigerated. Freezing may alter the texture of the ingredients, especially the mayonnaise.

### What can I do if the salad is too sweet for my taste?

You can balance out the sweetness by adding more pickle relish or a dash of vinegar.

### Can I add other fruits to the salad?

Yes! Some people like to add diced apples or grapes for a different flavor profile.

### Can I use other types of pasta for this salad?

Yes, you can use other types of short pasta. However, the traditional and most commonly used is elbow macaroni.


Creamy Filipino macaroni salad with mayonnaise, cheese, shredded chicken, pineapples, carrots, sweetened with condensed milk. Perfect anytime of the year.

Creamy Filipino Macaroni Salad


<YouTube url="https://www.youtube.com/watch?v=iwM35ZnFWSM&t=628s" />

## The Origins of Ensaymada

The ensaymada Filipinos know and love today traces its roots back to Spain, specifically Mallorca.

The name itself is derived from the Spanish word "ensaïmada," a pastry from the Balearic Islands.

Over time, this treat found its way to the Philippines during the Spanish colonization, and Filipinos embraced and adapted it, adding their unique touch.

One of the more popular cafes serving this amazing dish is Cafe Mary Grace. They are famous for their pollowy soft ensaimada, which we'll attempt to copy today using Chef Rose of Caro and Marie, Cebu.

The secret to super soft Ensaymada is its high liquid content. In technical terms, it has around 80% of liquid to flour ratio.

This recipe uses Tangzhong which allows the dough to absorb lots of liquid without it becoming too unmanageable to handle.

When making this recipe, be sure you are working in a cool environment and try not to get your dough too warm or it will stick everywhere!

## Ingredients

### Tangzhong

- 250g whole milk
- 83g all-purpose flour

### Dough

- 167g whole milk
- 1 tsp instant yeast
- 550g all-purpose flour
- 1 tsp salt
- 120g sugar
- 4 egg yolks
- 113g butter

### Cheese Insert

- 500g cheese strips

### Optional Toppings

- Soft butter (not melted)
- Sugar
- Grated cheedar cheese

## Instructions

### Making the Tangzhong

1. Combine the milk and flour in a pan then mix with a whisk until the lumps have dissolved.
2. Transfer over medium heat then stir continuously until it forms a thick paste and a thin film has fomred at the bottom of the pan.
3. Let cool to room temperature, maximum 30C or 90F.

### Making the Dough

1. Warm the milk slightly maximum 30C or 90f. Bloom the yeast as necessary with the milk. If using fast action yeast, you can skip this step.
2. In a mixing bowl, combine the flour, salt, and sugar. Make a well in the center and add the egg yolks, and the room temperature (maximum 30C or 90F) Tangzhong mixture. Start kneading until incorporated into a rough dough. Add cold butter chopped into cubes and continue kneading until fully incporporated.
3. Knead the dough until smooth and elastic. To test, try to pull the dough gently and if it forms a very thin film then you're good to go. Place in a greased bowl, cover with cling wrap, and let it rise in the fridge overnight. Be sure your bowl is big enough to let the dough expand.
4. Once risen, divide into 24 portions, around 53g each. Avoid putting additional flour into the dough at this stage. Smooth the dough into balls, then flip the smooth side down. Using a rolling pin, shape each dough into a rectagle with the width slightly longer than your cheese stick so that you can fold in the dough to the cheese. Roll into a into a log with the cheese strips in the center.
5. Place the coiled dough on a baking tray, cover, and let it rise again until double in size.
6. Preheat the oven to 170C or 340F and bake until golden brown. Once out of the oven cool on a wire rack until room temperature.

### Topping and Serving

1. Once the ensaymadas have cooled completely, optionally bursh with some soft butter (not melted).
2. Sprincle with some sugar and top with grated cheddar cheese.
3. Serve warm and enjoy!

## The Perfect Pairings

Mary Grace Ensaymada, with its buttery and cheesy goodness, pairs beautifully with a cup of hot chocolate or coffee. For a more festive touch, serve it alongside fruit salads or even a scoop of vanilla ice cream.

## Ingredient Substitutes

If you're unable to find certain ingredients, don't fret! Here are some alternatives:

- All-purpose flour: You can use bread flour for a chewier texture.
- Whole milk: Almond or soy milk can be used for a dairy-free version.
- Cheese strips: Grated cheddar or mozzarella can be a good substitute.

## Nutritional Information

Per serving of 100g (around 1.5 rolls), this dish has around:

- Calories: 320
- Carbohydrate Content: 45g
- Cholesterol Content: 85mg
- Fat Content: 12g
- Protein Content: 8g
- Saturated Fat Content: 7g
- Sodium Content: 300mg
- Sugar Content: 15g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 4g

Please note that these values are estimates only and may vary based on the specific ingredients used.

## Tips and Tricks

- Be sure you measure the temperature of the milk. It should not be hotter than 30C or 90F or the yeast will die and your dough will not rise.
- For an even softer and more tender texture, use bread flour instead of all purpose flour.
- Do not add any additional flour to make the dough less sticky. Use the slap and fold method to prevent the dough from sticking or grease your hand with some shortening or oil.
- It is precisely the quantity of liquid in the dough that makes these cheese rolls very soft. So don't try to make them less sticky by dusting them with more flour.
- Make sure to let the dough rise in a warm place to activate the yeast and allow the dough to expand.
- If you don't have cheese sticks, you can use any type of cheese you like. Grate the cheese into small pieces and place them on top of the dough before rolling it into a log.
- You can also experiment with different toppings like chocolate or ube jam for a fun and unique twist.
- If you live in a cold climate, use your oven as a proofing room by boiling some water on a kettle and poring it over a dish placed at the bottom of the oven. The oven should be turned off. The temperature inside the oven should be around 30C or 90F.

## FAQs

### What is Ensaymada?

Ensaymada is a traditional Filipino pastry that is soft and buttery, topped with butter, sugar, and grated cheese.

### What is the origin of Ensaymada?

Ensaymada has Spanish roots and was brought to the Philippines during the Spanish colonial era.

### How long does it take to make Ensaymada?

It takes around 3-4 hours to make Ensaymada, including the rising and baking time. This can be longer for cooler climates as the dough will rise slower.

### How should Ensaymada be stored?

Store Ensaymada in an airtight container at room temperature for up to 3 days. You can also freeze them for up to a month.

### Can I use margarine instead of butter?

While you can use margarine as a substitute for butter, it may affect the taste and texture of the Ensaymada. It is best to use butter.


Super soft and fluffy copycat Mary Grace Ensaymada filled with cheese and topped with butter and sugar. Perfect for a delightfully sweet snack.

Mary Grace Ensaymada Recipe


<YouTube url="https://www.youtube.com/watch?v=XCQsbg2NM3M" />

## The Essence of Buttered Chicken

Buttered Chicken is a culinary masterpiece that has its roots in Indian cuisine.

This recipe is not the traditional Indian version, but a Filipino-inspired one.

As Chef RV mentioned in his [YouTube video](https://www.youtube.com/watch?v=XCQsbg2NM3M), he has fond memories of this dish as a child when his family would visit Binondo, Manila.

Let's learn how to make this dish using Chef RV's recipe!

## Ingredients: The Heart of the Dish

### Chicken Marinade

- 2kg chicken, mixed cut
- 60ml calamansi juice
- 60ml fish sauce
- 2 tbsp. soy sauce
- 2 tsp. ground black pepper
- ½ tsp. five spice powder
- 1 tsp. garlic powder

### Breading Set A:

- ¾ cup egg whites
- 128g cake flour

### Breading Set B:

- 256g cake flour
- 128g potato or cassava starch
- 1 tsp. fine salt
- ½ tsp. ground black pepper

### Butter Sauce:

- 227g butter
- 227g margarine
- 150g coarsely minced garlic
- 8-12 pcs. sliced siling labuyo (bird's eye chili)
- Seasonings: salt, pepper, chicken powder (to taste)

## Crafting the Perfect Buttered Chicken

1. Begin by marinating the chicken in the calamansi juice, fish sauce, soy sauce, black pepper, five spice powder, and garlic powder. Let it sit for at least an hour, allowing the flavors to meld.
2. Prepare the breading by combining the ingredients from Set A and Set B separately.
3. Coat the marinated chicken first in Set A, followed by Set B.
4. Deep fry the breaded chicken until golden brown or when the oil is less bubbly, or as what Chef RV described as peaceful. Set aside to drain in a wire rack.
5. For the butter sauce, melt the butter and margarine in a pan. Add the minced garlic and sauté until aromatic.
6. Add the sliced siling labuyo and seasonings. Adjust according to taste.
7. Pour the butter sauce over the fried chicken and serve hot.

## What Makes Buttered Chicken Unique?

The beauty of Buttered Chicken lies in its simplicity. The dish, while easy to prepare, offers a depth of flavors that is hard to match. The tanginess of the calamansi juice, combined with the umami of the fish sauce and the richness of the butter, creates a taste sensation that lingers on the palate.

## Serving Suggestions

Buttered Chicken pairs beautifully with steamed jasmine rice or fluffy basmati rice. For those looking for a low-carb option, a side of sautéed vegetables or a fresh salad complements the dish perfectly. If you're in the mood for some Indian flair, naan bread or roti is a great choice.

## Substitutes for a Global Palate

- Calamansi Juice: Can be replaced with lime or lemon juice.
- Fish Sauce: Soy sauce or Worcestershire sauce can be used as alternatives.
- Siling Labuyo: Red chili peppers or cayenne pepper are suitable substitutes.

## Tips and Tricks for the Ultimate Buttered Chicken

- Marinate the chicken overnight for a deeper flavor profile.
- Ensure the oil is hot before frying to achieve a crispy exterior.
- Adjust the spiciness by adding more or fewer chilies.

## FAQs

### What is the origin of Buttered Chicken?

Buttered Chicken, or Murgh Makhani, originated from the Indian subcontinent. It's a popular dish in Punjabi cuisine.

### Can Buttered Chicken be made without dairy?

Yes, coconut milk or almond milk can be used as alternatives to dairy.

### Is Buttered Chicken spicy?

The spiciness can be adjusted according to preference. The use of chilies can be increased or decreased based on one's tolerance.

## Final Thoughts

Buttered Chicken, with its rich flavors and creamy texture, is a dish that resonates with many. Whether you're a novice cook or a seasoned chef, this recipe is sure to impress. So, the next time you're in the mood for some comfort food, give Chef RV's Buttered Chicken a try. Your taste buds will thank you!


Dive into the world of crispy chicken with a twist of Asian flavors. Discover the secret marinade and breading techniques that make this dish a must-try!

Chef RV Buttered Chicken


<YouTube url="https://www.youtube.com/watch?v=GbL-7jPkkiU" />

## What is Java Rice?

Java Rice, often mistaken for the Indonesian 'Nasi Goreng', is a Filipino fried rice dish tinted with annatto powder and flavored with various sauces. Its name might suggest Javanese origins, but it's purely Filipino. The rice gets its distinct color from annatto (atsuete) seeds, which not only add color but a subtle flavor.

Today, we will make Chef RV's Java Rice as he did in his Easy Pork BBQ YouTube video.

## Ingredients

- Atsuete Powder: 15 grams (1 tablespoon)
- Banana Catsup: 30 grams (2 tablespoons)
- Oyster Sauce: 30 grams (2 tablespoons) (or soy sauce as an alternative)
- Cooking Oil: 60 grams (¼ cup)
- Red Pimientos: A handful, chopped
- Steamed Rice: 600-800 grams (3-4 cups)

## Cooking Process

1. Start by heating the cooking oil in a non-stick pan.
2. Introduce the annatto powder to the oil, ensuring it's well-dissolved to release its color and flavor.
3. Add the banana catsup and mix well.
4. Toss in the chopped red pimientos, giving a burst of color and a mild sweet flavor.
5. Pour in the oyster sauce (or soy sauce) for that umami touch.
6. Once the ingredients are well-combined and simmering, fold in the steamed rice.
7. Fry the rice until the flavoring is evenly distributed, ensuring every grain is coated with the vibrant mixture.

## Nutrition Information

Per 100g of serving, this dish contains:

- Calories: 180 kcal
- Carbohydrate Content: 32g
- Cholesterol Content: 0mg
- Fat Content: 4g
- Protein Content: 3g
- Saturated Fat Content: 0.5g
- Sodium Content: 300mg
- Sugar Content: 2g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 3.5g

## Perfect Pairings

Java Rice pairs beautifully with grilled dishes, especially meats like pork or chicken barbecue. It also complements fried dishes like crispy pata or fried fish. The rice's flavors balance out the smokiness of grilled dishes and the saltiness of fried foods.

## Ingredient Substitutes

- Atsuete Powder: Paprika or turmeric for color, though it will slightly alter the taste.
- Banana Catsup: Tomato ketchup with a hint of sugar.
- Oyster Sauce: Soy sauce with a pinch of brown sugar.

## Tips and Tricks

- Using a non-stick pan prevents the rice from sticking and ensures even frying.
- For a spicier kick, consider adding some chopped chili peppers.
- Avoid using freshly cooked or sitcky rice. If the rice is a day old and refrigerated, it often results in better frying as the grains separate easily.

## FAQs

### Why is my Java Rice not as vibrant?

The color largely depends on the quality and quantity of the annatto powder. Ensure it's well-dissolved in the oil for a richer hue.

### Can I use regular white rice?

Yes, any leftover rice works. However, jasmine rice or long-grain rice gives the best texture.

### How long can I store Java Rice?

It's best consumed fresh, but leftovers can be refrigerated for up to two days.


Dive into the vibrant world of Java Rice with Chef RV's signature recipe. Discover the ingredients, tips, and the magic behind this delightful dish.

Filipino Recipes

Easy Ube Leche Flan Cake

Chef RV Lumpiang Shanghai

Creamy Filipino Macaroni Salad

Mary Grace Ensaymada Recipe

Chef RV Buttered Chicken

Chef RV Java Rice