Ingredients

• 2 cups malagkit (sticky rice)
• 3/4 c. sugar
• 3 1/2 c. diluted coconut milk
• 1/8 lb. butter
• 1 egg, beaten

Toppings:

• 1 can (15 oz.) condensed milk
• 3/4 cups rich coconut milk
• 2 to 3 tbsp. flour for quick thickening

Instructions

1. Grate the coconut meat then squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk squeezed out (1st extraction) for topping. Dilute the rest of the coconut milk to make 3 1/2 cups. You can use 1 can (12 ounces) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest with water to make 3 1/2 cups.
2. Boil rice and coconut milk in a heavy pot stirring constantly to keep from burning for about 15 to 20 minutes. When the rice is done and almost dry, lower the heat. Add the sugar and butter. Mix well and set aside. When cool, add the egg.
3. Spread the rice mixture in a well buttered Pyrex dish (11 3/4 x 7 1/2 x 1 3/4 inch). Bake in a preheated 300 degree oven for 20 minutes.
4. To make latik as topping: Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes). Pour topping over rice mixture in dish. Increase oven heat to 350 degrees. Bake until top is brown (about 15 minutes).

• 2 lbs chicken meat (I used legs, some recipes require 1 whole chicken), cut into cubes
• 2 lbs pork tenderloin (I used boneless porkchops)
• 1 lb large shrimps
• salt and pepper to taste, sea salt if possible and fresh ground pepper if possible
• 3 large crabs (there were no crabs in the Vietnamese store so I used large fresh water shrimps)
• fresh littleneck clams (I used Manila clams as these were available)
• water, about 6 cups
• olive oil
• 1/2 teaspoon paprika
• 2 tbsp chopped garlic
• 1/2 cup chopped onions
• 2 chorizos de Bilbao
• 3 cups glutinous rice (I used purple or black rice, available in Asian stores)
• 1/2 cup canned pureed tomatoes
• 1-2 small bay leaf
• squid rings, about a cup
• 1 lb mussels (omit if you don’t have, but chances are these are available in the seafood section of your supermarket rather than the clams)
• chicken stock (or alternatively, use the clam broth that you will make when boiling the clams in the water)
• green and red bell pepper (one each), cored, seeded and sliced into strips or squares
• 1/4 tsp saffron in water (if you are using glutinous rice, omit if you are following my recipe using purple rice)
• 2 pieces pimiento, cut into squares (omit if you have red peppers above, if not, use this)
• 2 strips of bacon

Garnish:

• 1 cup frozen peas that you then cook
• green beans
• 2 hard-boiled eggs, cut into wedges
• black olives
• chopped parsley
• lemon, cut into wedges
• pimiento cut into strips

Instructions

1. Cut chicken and pork into small pieces, shell shrimps and de-vein (if using fresh)
2. Boil the fresh-water shrimp
3. Boil clams in the 6 cups of water, reserve the juice after boiling. Also boil the mussels too if you have and if this is the only shellfish that you have, save the juice likewise.
4. Add chicken, pork, paprika, garlic, onion and chorizo into the heated oil and toss for a few minutes.
5. Add paprika (if you hadn’t yet), bay leaves and seafood. Simmer, then remove seafoods and set aside.
6. After adding the chicken, pork etc. add rice to the mixture, add the pureed tomatoes and then the broth from the clams, then bay leaf and salt and pepper (and saffron if using glutinous rice). The shrimps are then added, bell peppers and the whole concoction brought to a boil.
7. removed the chicken and pork and even the pieces of green and red pepper before adding the rice. Because it turned out that the color of the rice leached out and colored everything blackish purple! Consequently, you don’t recognize what you are eating.
8. When the rice is almost done, return the seafoods,chicken and pork and add the green beans. Cover with a lid and cook until the liquid has been absorbed by the rice. For malagkit this would be about 20 minutes. For the purple rice, it turned out that 20 minutes is not enough.
9. after this, you can transfer to large serving platter and arrange the seafoods nicely on top with the garnishes listed above.

• 200 g malagkit (sticky) rice, uncooked
• 1 cup water
• meat of 1/2 coconut, grated
• 1 tsp baking powder
• oil for deep frying

For coconut sauce:

• 1 cup thick coconut milk
• 1 cup brown sugar

Instructions

1. Soften the malagkit rice by soaking it in water overnight. Drain and set aside the liquid.
2. Use the blender or food processor to grind the rice finely. Add a little of the reserved liquid gradually until the rice becomes dough-like in consistency.
3. Combine the grated coconut meat with the ground rice. Add the baking powder, then mix well.
4. Shape the dough into balls using your hands.
5. Heat oil in a work. Deep fry the balls until golden brown. Remove from oil and drain thoroughly on paper towels. Set aside.
6. To prepare the coconut sauce: Heat the coconut milk in a saucepan, stirring constantly for 10-15 minutes to prevent clotting. Add the brown sugar, and continue cooking until the mixture becomes smooth and thick. Remove from heat.
7. If desired, put the rice balls on bamboo skewers. Pour the coconut sauce on the rice balls or serve the sauce separately.

• 4 cups cooked rice
• 2 tsp garlic, minced
• 1/2 cup onions, chopped
• 1/2 cup red bell pepper, chopped
• 1/2 cup tomato ketchup
• oil for sautèing

Instructions

1. Heat oil in a frying pan. Sautè garlic, onions, and pepper.
2. Add cooked rice and mix well.
3. Pour in ketchup. Stir until well-blended.

• 4 cups brown rice
• 1/2 cup butter
• 4 whole cloves
• 1 cinnamon stick
• 4 cardamon pods, bruised
• 1 tsp cumin seeds
• 1/2 tsp ground turmeric
• 1/2 cup fresh or frozen peas
• 3 1/2 cups beef stock

Instructions

1. Place rice in medium bowl. Cover with cold water. Let stand for two minutes, then drain.
2. Heat butter in large saucepan. Add cloves, cinnamon, cardamom and cumin seeds. Put over high heat and stir for 1 minute.
3. Add turmeric. Stir over high heat for 3 minutes.
4. Stir in peas, stock and rice. Bring to boil.
5. Reduce heat and cover the saucepan. Simmer for about 15 minutes or until all liquid is absorbed and rice is tender.
6. Remove and discard cinnamon, cloves and carmom before serving.

• 2 cups rice
• 1 cup milk
• sugar to taste
• 2 tbsp of margarine
• 1/2 tsp cinnamon

Instructions

1. Heat in medium temperature the rice, milk and sugar. Add margarine and cinnamon. Mix well. Serve while it’s hot.

• chicken/ fish (sliced)
• ½ cup rice
• garlic ( sliced finely)
• ginger (sliced)
• green onions (fine)
• garlic minced
• salt
• garlic
• pepper (optional)
• hard boiled egg (optional)
• knorr chicken/fish cube

Instructions

1. Fry all the ingredients
2. Boil ½ cup rice
3. Add sliced chicken/ fish
4. Knorr chicken cube
5. Put garlic pepper to taste

• 1 kilo chicken
• salt and pepper to season
• 1 chicken giblet
• 5 cups of water
• 2 medium onions, chopped
• 1 bunch onion leeks, white part cut into strips
• 1 stalk celery, cut into strips
• 3 cloves garlic, crushed
• 4 tablespoons olive oil
• 1 cup chorizo, cut into round slices
• 2 pieces red and green peppers, seeded and cut into strips
• a pinch of saffron
• 6 large tomatoes, peeled, seeded and crushed
• 2 cups of uncooked rice, washed
• 12 pieces mussels, scrubbed and washed
• 12 pieces clams
• 1/2 kilo squid, cut into rings and boiled 5 minutes
• 1 cup frozen green peas

Instructions

1. 1) Clean and cut chicken into serving pieces. Season with salt and pepper, set aside.
2. In a stewing pan, put chicken giblet, cover with water and season with salt and pepper. Add onion leeks, celery and garlic. Bring to a boil and simmer for one hour.
3. In a pan heat olive oil and fry chicken until golden brown. Drain and set aside.
4. Add chorizo, red and green peppers and onions. Season with saffron and cook, uncovered, for 5-6 minutes . Add tomatoes and cook for another 5 minutes.
5. Pour rice grains into the pan and mix everything together. Place browned chicken pieces on top, and then arrange mussels on top of rice mixture.
6. Preheat oven to 425 F.
7. Strain the giblet stock and pour into the pan containing the chicken rice and seafood mixture. Cover the pan with aluminum foil and put in preheated oven. Bake for 30 minutes or until rice is cooked.
8. Add frozen green peas and return to oven to cook for 5 minutes.
9. Turn oven off and leave pan for 10 more minutes in oven so rice finishes swelling.

• Yesterday’s left-over fried rice (say 1 cup of cooked rice)
• 1 small onion, sliced thinly
• 2 cloves garlic, chopped into small bits
• 1 small piece ginger, also chopped into small bits (yes, we like ginger in our sinangag!
• 1/2 c peas (we generally use the frozen kind)
• salt and pepper to taste
• toyo (soy sauce) for colour

Instructions

1. Heat about 1-2 tbsp veg oil in a skillet or karajay (wok) until hot. Add garlic, saute until light brown, then add onions and ginger. Fry until onions are translucent, around 3-4 minutes. Add the peas, fry for around 2 minutes, then add the rice, salt and pepper. Fry for around 2-3 minutes. Add toyo to colour the rice. If you can eat eggs, then consider stirring in some scrambled egg bits into the rice before removing from heat.
2. This dish is quite versatile. My dad loves putting in vetsin (MSG) in the rice as well (I think that’s what makes it really yummy!) but that is optional since there may be some people allergic to it. Instead of peas, you can add capsicum, celery, whatever vegetable you want.

• 5 to 6 cups of “cold” steamed rice
• 1 head garlic, crushed then minced
• 1 fried scrambled egg, chopped
• 1/2 cup of any cooked meat: ham, sausage, bacon, shredded fried chicken, beef, etc., cut into small pieces or slices
• 1/4 cup, cooking oil
• Salt to taste

Instructions

1. On a big wok or frying pan, heat cooking oil
2. Fry minced garlic until golden brown, set aside
3. Add rice and continue mixing for 5 minutes
4. Add the scrambled egg and meat
5. Season with salt, mix well
6. Serve on a big platter while hot
7. Top fried rice with the fried garlic
8. Fried Rice Cooking Tips:
9. You may add any or all or the following to fried rice:
10. 1/4 cup of cooked green peas
11. 2 tablespoons of sesame oil or peanut oil for flavour
12. chopped spring onions
13. Leftover steamed rice kept in the refrigerator for a couple or hours or overnight is best used for fried rice.