Doña Maria is perfect for ‘bagoong’ rice Reggie Aspiras Philippine Daily Inquirer
June 24, 2009
THE PHILIPPINES grows fantastic rice, yet it is sad that many of us have been patronizing the Japanese and Thai brands. I, myself, am guilty of the same, until I came across Doña Maria Jasponica rice. It is now my staple for home consumption, and plain rice of choice during my cooking lessons.
Doña Maria rice has two hybrids. Jasponica is a cross between Jasmine and Japanese rice—aromatic, so soft, nutty, white and sticky. Miponica, on the other hand, is a cross between Milagrosa and Japanese rice of a more slender grain. It is fluffy, sticky and aromatic. It cooks faster, keeps and re-heats better.
I am fortunate to be one of the first to work with their grains. And since the sandwich spread recipes were much appreciated, requests came in for one-dish rice meals. Here are two of my Doña Maria recipes which are popular among kids, plus a recipe for sticky rice balls with mango, for moms.
Congratulations to Henry Lim for producing what is tagged as the Philippines’ amazing rice, the only rice brand in the country to receive an ISO certification.
According to Lim, “Doña Maria brings prosperity to Filipino farmers as well. Grown in the choicest rice fields of the country, it is the nation—and more importantly, the Filipino farmers—who profit directly from every bowl of this premium rice.”
Doña Maria rice is available everywhere but buy it cheaper at SL Agritech. Call 813-7828/867-3274.
Bagoong Rice
1 ½ c pork liempo, thinly sliced 1 tbsp garlic 1 tbsp fish sauce 1 tsp dark soy sauce 2 tbsp palm sugar 2 tbsp cooking oil ½ c water
Palm sugar can be bought from Lolita’s in Farmer’s Market or from Chef’s Nook, 724-5812.
In a saucepan, combine all ingredients except palm sugar. Mix, boil and simmer until pork is tender. Add palm sugar and continue cooking until liquid dries out.
Rice: 4 c of steamed Jasponica or Miponica rice, preferably day-old 1 tbsp Thai shrimp paste ¼ c vegetable oil
In a bowl, mix oil with shrimp paste. Add rice and continue to mix until shrimp paste evenly coats grain.
Heat the oil over medium heat. Fry garlic, add rice. Add sugar and fish sauce; mix well. Season to taste. Put rice on serving platter. Garnish with sweet pork, 4 tbsp of shallots sliced thin, 2 coriander plants snipped, 1 red Thai chili sliced thin, 1 Indian green mango sliced into strips, 2 limes wedged, egg strips (made from 2 eggs beaten with 2 tsp. water. Heat crepe pan and brush with oil, pour half of egg mixture, turning the pan around to make a thin egg crepe; dry egg out, roll and slice into thin strips).
Mongolian-style Fried Rice
Sauce: ¼ c dark soy sauce 1/3 c light soy sauce ¼ c oyster sauce 1 ½ c water 1 star anise ¼ c garlic, pounded 1/3 c rice wine 1/3 c white sugar, or to taste 1 tbsp young ginger, grated salt and pepper to taste 1 c leeks, chopped
Combine all ingredients except leeks and seasoning in a saucepan. Bring to a boil. Simmer until sauce is reduced to half. Season to taste.
Rice: 3 tbsp vegetable oil 1 onion, chopped 2 eggs ¼ k beef or pork tenderloin, sukiyaki-cut ¼ k shrimps, peeled or squid, sliced ½ green pepper, sliced into strips ½ c carrots, shredded 1 c each, shredded cabbage, and bean sprouts 4 c of steamed Jasponica or Miponica rice, preferably day-old Mongolian sauce, adjust according to taste Heat oil in a wok. Add onions and eggs, scramble the eggs. Add meat and seafood, cook until it changes color. Add vegetables, rice and sauce (adjust quantity of the sauce to your preference but just enough to coat rice). Mix well, do not overcook vegetables. Transfer to bowls; serve.
Sticky Rice Balls with Mango
150 g Jasponica + 150 g Miponica (the mix gives a nice consistency) Rinse rice and soak 30 minutes. Line steamer with cheese cloth and steam rice until soft
1 c medium, coconut milk (second extraction) ½ c sugar, or to taste Combine medium milk and sugar in a saucepan. Bring to a boil and add a pinch of salt. Cook until sugar is dissolved, stirring continuously. Pour warm mixture on newly steamed rice and mix well. Scoop rice balls in a platter, top with boiled thick milk (1 c kakang gata + ¼ tsp salt). Bring to a boil and let simmer until slightly thickened. Garnish with toasted sesame seeds. Serve with mangoes.
Secondhand equipment
Last week, someone asked me if I knew anyone who has secondhand restaurant equipment for sale. Gil Camacho informed us last night that his brother is disposing of canteen equipment, quite an extensive list. Looking for a bargain? Call 0917-5207375. Make tawad so everyone’s happy!
For inquiries about my new cooking class schedules as well as my lineup for the Buffet and Lola Basyang (Traditional Filipino Recipes) Series, call 928-9296/ 927-3008 (Jane) and 647-4744/ 0908-2372346 (Jhem).
