Biko (Sticky Rice Cake)

Ingredients:
3 c Sweet rice (sticky rice or malagkit)
3 c water
1 can (13.5 oz) coconut milk OR coconut milk from 1 medium sized coconut
1.5 c brown sugar

Procedure:

1. In a rice cooker, mix the sweet rice and water. Steam cook. Then set it aside.
2. Using a big wok, mix the coconut milk and sugar. Let it boil on medium high heat while stirring it continuously.
3. Lower the heat to medium temperature once it starts to boil.
4. Let it boil for 15 minutes or until the consistency is thick or creamy.
5. Mix in the boiled rice slowly. Mix thoroughly.
6. Lower the heat to medium low.
7. Continue stirring the now sticky rice. The continuous stirring of the Biko is one of its secrets.
8. When the mixture doesn’t spread too much or when it is really intact when left without stirring, that is when the biko is done.

Yang Chow Fried Rice

Ingredients:
5 cups cooked white rice, refrigerated overnight
1 cup barbecued pork, chopped
2 tablespoons oyster sauce
8 to 10 pieces shrimps, shelled and deveined
3/4 cup corn kernel
1/4 cup green onion, chopped
2 pieces raw eggs, beaten
1 teaspoon ginger, minced
1 teaspoon garlic, minced
3 tablespoons cooking oil

Cooking Procedure:

1. Heat cooking oil and sauté ginger and garlic.
2. Add shrimps and cook for a minute. Remove the shrimps and set aside.
3. Pour-in the beaten egg mixture and cook.
4. When the egg is cooked, divide into small pieces. Add the rice and mix well.
5. Put-in the oyster sauce. Mix with the other ingredients.
6. Add barbecued pork. Cook for 3 minutes.
7. Add green peas and shrimp. Cook for another 3 minutes.
8. Put-in the green onions. Cook for 2 minutes while mixing with the other ingredients.
9. Turn the heat off and then transfer to a serving plate.

Java Rice Recipe

Ingredients:
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

Directions:
Heat oil in a wok or large pan over high heat. Saute garlic until lightly browned. Add shallots and saute until fragrant and softened. Mash the rice gently with clean hands, breaking apart clumps of rice. Pour rice into the hot wok and stir well, again breaking apart clumps of rice with a spatula. Stir fry until grains are separated and dry, and coated with achuete oil.

Servings: 4 - 6