Adobo Rice with Green Mango Topping

Our all-time favorite Adobo with a twist!

ADOBO RICE with GREEN MANGO TOPPING RECIPE

Ingredients:

• 3 tablespoons extra virgin olive oil
• 1 teaspoon minced garlic
• 4 cups cooked rice
• 1 cup Adobo sauce
• 1/3 cup thinly sliced onions
• 2/3 cup chopped tomatoes
• 1 cup shredded green mango
• salt and pepper to taste
• 1 cup Adobo flakes, toasted

Procedure:

1. In a wok, heat oil and saute garlic until lightly browned.
2. Add rice and Adobo sauce. Toss until rice is coated with the sauce.
3. In a bowl, combine the onions, tomatoes, and green mangoes. Season with some salt and pepper. 
4. Spoon rice into individual bowls; top with the green mango mixture and toasted Adobo flakes.

Taba ng Talangka Rice Recipe

I fist heard about Taba ng Talangka (crab fat) from a friend living in Pampanga. I know crab meat but crab fat paste, I'm quite ignorant and didn't know what dish we could cook out of it until I learned about this recipe. So next time that friend will visit the city, I'll ask her to bring me a bottle of crab fat paste so I could cook Taba ng Talangka Rice. Can't wait!

Ingredients for Taba ng Talangka Rice:

• 2/3 cup crab fat paste (taba ng talangka)
• 6 cups rice
• 2 tbsp. minced garlic
• 2 tbsp. extra virgin olive oil
• 1/3 cup hot water
• 2 tsp annatto (atsuete)
• sliced calamansi

Cooking Procedure for Taba ng Talangka Rice:

1. Soak the annatto seeds in the hot water until the color is extracted. Strain.
2. In a wok, saute garlic and crab fat in olive oil. When the mixture starts to bubble vigorously, add the annatto water. Cook for 30 seconds.
3. Add rice and mix until the rice grains are evenly coated with the crab fat.
4. Serve with sliced calamansi and your favorite grilled seafood, pork, or chicken.

TINAPA RICE WITH SALTED EGGS AND TOMATOES

Sometimes there are leftover rice sitting in the freezer. I've tried different ways of cooking leftover rice but this Tinapa Rice with Salted Eggs and Tomatoes is something that I have to try. I must note though to buy Tinapa in advance so when there's leftover rice, I could easily prepare this.

Ingredients:

• 1/4 kg tinapa or smoked fish
• 1 tablespoon cooking oil
• 8 to 10 cloves garlic, peeled and minced
• 5 cups cooked white rice
• pinch of salt
• 2 red eggs, peeled and sliced into eights
• 3 native tomatoes, sliced into eights

Procedure:

1. Peel the smoked fish, remove all the meat from the bones and flake it. Remove any small fish bones left behind.
2. In a large wok, heat the oil and fry the garlic until lightly browned. Add the cooked rice, salt, and pepper and stir together until everything is well-incorporated. Break up any lumps in the rice. Add the smoked fish flakes and stir well. Remove from the heat.
3. To serve, pour the rice into a large serving bowl and top with salted eggs and tomatoes.

Bagoong Rice

I love the Bagoong Rice from one of the Dimsum Restaurants in the city. Since I am a trying hard cook, and hubby loves it too, this Bagoong Rice recipe is immediately added in my collection of must-try recipes. 

Ingredients:

• 2 tbsp.        cooking oil
• 2 tbsp.        chopped garlic
• 1-2 tbsp.     bagoong alamang (adjust to taste)
• 3 cups         cooked rice
• 18g sachet   Maggi Magic Sarap
• thin slices of green Mango
• scrambled egg, cooked and thinly sliced
• white onion, thinly sliced

Procedure:

1. Heat cooking oil. Saute garlic until slightly brown. Stir in bagoong alamang for 20 seconds.
2. Add cooked rice and mix very well until the rice and bagoong are fully combined.
3. Season with Maggi Magic Sarap. Cook for another 1 minute.
4. Serve with green mango, scrambled egg and onion slices on top or on the side. Serve hot.

Rice Olé

You'll need:

4 cloves garlic, crushed

1 pc medium onion, sliced

200g ground pork

200g shrimps, shelled but tails intact

1/2 cup cooked or frozen green peas

1 pc medium red bell pepper, cut into strips

1 pouch (250g) Del Monte Tomato Sauce

5 cups cooked rice

1 pc scrambled egg, cut into strips

3 stalks green onions, chopped

Here's how:

1. Sauté garlic, onion and pork. Cook for 5 minutes. Add shrimps, green peas, bell peppers, 2/3 tsp. iodized fine salt (or 2 tsp. iodized rock salt), 1/4 tsp pepper and Del Monte Tomato Sauce. Simmer for 10 minutes.

2. Add rice. Mix until well blended. Top with egg strips and green onions.