Monday, December 22, 2014

Savor the Holidays with Tasty, Filipino-inspired Recipes

Chef Lau and Sunnywood cook up new rice dishes for Noche Buena

The holiday season is here, and homemakers are preparing for Noche Buena as early as now. While hot chocolate and holiday hams are staples for this age-old feast, it’s always a good idea to put a refreshing and festive twist to your holiday menu. 

This Christmas, Chef Rolando Laudico and Sunnywood are giving homemakers more reason to smile with creative recipes using an all-time Filipino favorite—rice. These dishes promise to tickle the palate by putting a more festive flavor to your Noche Buena meal.

“Rice is a very versatile food staple,” says Chef Lau. “Most of the time we use it to complement our food but it can actually take center stage and be the main dish in its own right.”

Chicken Curry Bringhe Recipe (photo above)

Wow everyone with a main dish that boasts flavor and texture. This new take on chicken curry may just be the next favorite in your holiday menu.  

For the rice:


500 grams chicken (legs, thighs, wings)
salt and pepper to taste
4 tbsp cooking oil
1 cup white onion (diced)
2 tbsp garlic (minced)
½ cup carrots (diced)
½ cup potatoes (diced)
2 tbsp curry powder
2 cups Harvester’s Long Grain
2-2½ cups chicken broth/stock (or water)
1 cup coconut milk
2-3 tbsp patis (fish sauce)
½ cup green peas

For the garnish:

2 hard boiled eggs (sliced)
1 tbsp raisins (optional)
2 tbsp scallions (sliced thin, optional)
½ cup red bell pepper (sliced)

1. Season chicken with salt and pepper. Heat oil in a sauce pan to medium high heat and brown chicken on all sides. Add onions, garlic, carrots, potatoes, curry powder and sauté for 5 minutes.
2. Add Harvester's Long Grain rice, chicken broth and coconut milk then season with patis. Taste coconut chicken broth add more patis if needed.  Boil then slowly simmer covered for 30-45 minutes or until rice is cooked. Add green peas and red bell pepper and cook for 2 more minutes. Garnish with hard boiled eggs, raisins and scallions.

Suman Panna Cotta Rice Cake Recipe

Skip the usual fruitcakes and whip up something reminiscent of your favorite Filipino rice treats. This tasty dessert adds some local flavor to your celebratory feast.

For Suman Cake:

½ cup Jordan Farm's Sung Sung Rice
1 liter water
1 can (400 mL) coconut cream
1 cup sugar, muscovado

1. In a saucepot, cook Jordan Farm's Sung Sung rice until tender.
2. In a pan,heat coconut cream then, add muscovado.
3. Mix cooked into coconut cream mixture.
4. Mix very well until coconut mixture well blended.

For Coconut Panna Cotta (1 whole):

2 ½ cups cream, whipping
1 can (400 mL) coconut cream
6 tsp (30g) gelatin, unflavored
½ cup sugar, white
10 tsp water, cold

1. Dissolve gelatine into cold water.   Set aside.
2. In a saucepot, heat coconut cream, whipping cream and sugar.
3. Add gelatine, then strain.
4. Set aside.

For Latik Glaze (200 ml):


½ cup sugar, muscovado
½ cup coconut cream

Boil together coconut cream and sugar until all the sugar is melted and mixture thickens. 

1. Cover the bottom of a ring mould with cling wrap. Secure with tape.
2. Place the cooled  suman on the mould and press down until it covers a bottom of the pan evenly. Make sure to press firmly on the sides, this will avoid the panacotta mixture from leaking before it sets. 
3. Pour the panacotta mixture and chill until set.
4. When the panacotta is ready. Take the mould and the cling wrap from the bottom. 
5. Place on a cake plate or stand and garnish with ripe sliced mangoes.
6. Serve with latik glaze
7. Mango, ripe, sliced like a fan, garnish

1. In a pan, heat coconut cream and muscovado.
2. Mix well, set aside.

“During this time of the year, celebrations are aplenty,” advises Chef Lau. “Savor every moment with your friends and loved ones with these easy-to-do dishes to make your celebrations even more memorable.”

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