COOKING JAVA RICE
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The document discusses the origins and preparation of java rice. Java rice is a Filipino dish made by frying day-old cooked rice in achuete oil with garlic and shallots. The origins of java rice are unclear, as it shares similarities with both Spanish and Indonesian rice dishes, but it is considered uniquely Filipino. The document provides a recipe for java rice, which involves heating achuete oil and frying garlic, shallots, and leftover rice together until the rice takes on a yellow-orange color from the achuete oil.
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COOKING JAVA RICE
- 1. COOKING JAVA RICE (Recipe Guide) JANICA ALAIZA A. BAO 1
- 2. Can its origin be traced back to Spain, to Latin America? To arroz amarillo, Spanish for yellow rice? A stapleof Hispanic households, from Cuba to Colombia. Or does it bear a tinge of Indonesian influence, judging from its name? Is it somehow related to the festivenasi kuning? The dish is nasi, Indonesian for rice, cooked in coconut milk with garlic, shallots, and curry leaves. Turmeric is added to lend a festive color — kuning, which means yellow in Indonesian. The yellow rice is piled pompously high in a towering heap on a platter, reserved for special occasions. JANICA ALAIZA A. BAO 2
- 3. But java rice isn’t made with gata. Java rice is day-old cooked rice that’s fried in achuete oil with garlic and shallots. The achuete oil bleeds onto the rice, dressing the grains with its stunning yellow-orange hue. Java rice, with its garlic flavor and hints of sweetness from the fried shallots, pairs perfectly with Filipino-stylegrilled chicken or pork barbeque skewers. One is inseparable from the other, in my book. And so, is java rice Indonesian? Is it Spanish? Java rice is Filipino. It is a fusion of ideas and ingredients, which makes Filipino cuisine Filipino. JANICA ALAIZA A. BAO 3
- 4. 2 tablespoons achuete oil 2 shallots or a small red onion, finely diced 4 cloves garlic, crushed 3 cups leftover cooked rice at room temperature (1 cup uncooked gives roughly 3 cups cooked rice) salt and freshly ground black pepper to taste JANICA ALAIZA A. BAO 4
- 5. 1. Heat oil in a wok then add the annatto seeds, stir fry in medium heat until oil turns reddish orange in colour, roughly around 1 minute in medium heat. Remove and discard the annatto seeds leaving the oil on the wok. JANICA ALAIZA A. BAO 5
- 6. 1 JANICA ALAIZA A. BAO 6
- 7. 2. Add garlic and stir fry until lightly browned. JANICA ALAIZA A. BAO 7
- 8. 3. Add the shallots and sauté until soft. JANICA ALAIZA A. BAO 8
- 9. 4. Add rice then stir well, evenly distribute the oil while stir frying. Turn heat to high then cook for 5 minutes while occasionally stirring. JANICA ALAIZA A. BAO 9
- 10. ENJOY IT ALSO WITH OTHER MEALS! JANICA ALAIZA A. BAO 10