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Prize Winning Recipes, Philippines
Source: Rice Surprise, Malaya, August 15, 2001

Rice. Whoever would have thought that such a humble ingredient would gain so much popularity and create such hoopla in the culinary world today. Flavored rice these days are so hot. Inspired by flavors all over the world, these rice dishes make one asking for more.

Here are some of San Miguel Culinary Center's prize-winning rice recipes. These dishes are meals in themselves and definitely worth a try. The dishes were finalists in the Cookmatch cooking contest in 1999 and 2000.

For more recipe ideas, visit the website at www.sanmiguelculinary.com or send a self-addressed stamped envelope to San Miguel Culinary Center, Legaspi cor. Eagle sts., Barrio Ugong, Pasig city 1600.

Rappatan Arhan, Manong!
(Come & Eat Rice, Brother!)

1/4 cup margarine
2 tbsps Taiwan garlic, minced
1 pc tomato, chopped
1 pc red onion, chopped
100 gms sisig
1/4 cup shrimp, shelled (for sauteing)
5 pcs sweet ham, diced
2/3 cup squash, diced
2/3 cup green and violet string beans, cut into nibblets
2/3 cup eggplant, diced
6 tsps shrimp paste
3 tbsps coconut powder
3 tsps patis
1 tsp white sugar
7 cups cooked long grain rice, loosened
3 pcs green pepper, cut into small rings
1 pcs red bell pepper, diced
1/2 cup roasted cashew nuts, coarsely ground


Melt margarine in a wok. Saute ingredients from garlic to eggplant. Add seasonings, from shrimp paste to sugar, in the sauteed mixture. Mix well. Add rice and the rest of the ingredients. Continue to cook over moderate heat until cooked through.

Serves 6 to 8.

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Kanin ni Tisay


1/2 kilo chicken thigh fillets sliced into 1" thick strips
1/2 tsp turmeric
1 tbsp garlic, chopped
2 tbsps shallots, chopped
1 tbsp ginger, grated
1 tbsp coriander leaves, chopped
1 tbsp lemon grass, chopped
20 pcs black peppercorns
1/2 tsp salt
2 tbsps soy sauce
1 1/3 cup thick coconut milk
cooking oil for frying

For rice

2 tbsps margarine
2 tbsps garlic, minced
1 tbsps & 1 tsp bagoong alamang
4 cups cooked rice, packed

For topping

spring onions
peanuts, chopped
wansuy, chopped


Combine turmeric, garlic, shallots, ginger, coriander leaves, lemon grass, peppercorns and salt. Pound into a smooth paste. Transfer to a shallow dish and add the soy sauce, coconut milk and brown sugar. Mix well and marinate chicken for 30 minutes.

In a wok, heat oil. Pan-fry marinated chicken pieces over medium heat until chicken obtains a toasted effect and is cooked through. Continue cooking until all the chicken pieces are cooked. Remove from heat, set aside and keep warm. Using the same wok, add margarine and garlic. Saute until lightly toasted. Add bagoong and blend well. Add cooked rice and toss to blend with bagoong well.

Make dipping sauce by bringing leftover marinade to a boil. Season with salt and pepper if needed.

To serve, transfer rice to serving bowls. Arrange chicken on top and sprinkle with chopped peanuts and wansuy. Serve with dipping sauce.

Makes 6 servings.

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Malabon Rice Delight


1/4 cup margarine
7 cloves garlic, minced
1 medium onion, chopped
5 pcs sweet ham, chopped
1/4 cup hebi (dried shrimp)
7 strings baguio beans, chopped
7 cups cooked rice
1/2 cup sauteed shrimp paste (ginisang bagoong)
3/4 cup whole corn kernels
1 pc green pepper, sliced (panigang)
1/4 cup corn water


Melt margarine in a wok. Saute ingredients from garlic to bagio beans. Toss rice and bagoong in the sauteed mixture. Mix well. Add corn, green pepper and corn water and continue cooking for 3-5 more minutes. Serve with green mango strips or pineapple tidbits.

Makes 6 to 8 servings.

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