Known for its aromatic quality and soft texture, Thai Jasmine (hom mali) rice also pairs well with a variety of classic Filipino viands—from fried to soup-based. Royal Umbrella, a brand of premium hom mali rice, offers the following recipes:
Daing na Bangus
Ingredients:
1 whole bangus (milkfish) cleaned, deboned, scaled, and butterflied
10 tbsp. vinegar
1 whole head of garlic, minced
3 tbsp. black pepper, cracked
1 tbsp. salt
½ cup vegetable oil
Procedure:
1. Combine ingredients (except bangus) into a bowl and mix. Place bangus and marinade inside a large re-sealable plastic bag. Let out excess air from the bag; seal and refrigerate overnight.
2. Remove fish and drain the marinade before cooking.
3. Heat cooking oil on medium. Once the oil gets hot, fry the fish on one side until crisp. Flip fish and repeat.
4. Remove from the pan and serve with rice.
Bicol Express
Ingredients:
1 kilo pork belly cubes
3 cups coconut milk
2 tbsp. sweet bagoong
5 cloves garlic, minced
1 pc. onion, diced
8 pcs. siling labuyo, sliced
2 pcs. siling haba (finger chilies), sliced
1 cup water salt and pepper (to taste)
Procedure:
1. Heat oil on medium, then add minced siling labuyo and stir until slightly toasted. Add onions and garlic and stir until soft.
2. Add pork and stir until lightly brown. Add bagoong and stir for 1 minute.
3. Add coconut milk, siling haba, and water. Stir, bring to a boil, and simmer until fat has rendered and pork is tender.
4. Add salt and pepper to taste. Serve with rice.
Beef Nilaga
Ingredients:
1 kilo beef shank
½ kilo beef tendon
2 pcs. potatoes, peeled and cubed
2 pcs. large carrots, peeled and cubed
1 pc. large onion, diced
1 pc. pechay, cut
12 pcs. green beans, sliced
4 tbsp. whole peppercorn
8 cups water patis (fish sauce) (optional)
Procedure:
1. Sauté onion on medium heat until soft. Add beef and cook for 5 minutes.
2. Add peppercorn and mix well. Then add water and bring to a boil. Simmer for 2 hours and add more water as needed. Skim the stew as needed.
3. Add potatoes and carrots and continue to simmer for 10 to 15 minutes.
4. Add pechay and green beans
5. Serve with patis and rice.
