JAVA RICE, the way we prepared it.

1.
   This is a popular lunch dish paired with Filipino style barbecue. Popularized by Aristocrat restaurant. They make the best chicken barbecue during their time, paired with this rice and some pickled raw papaya (atchara) on the side. Just take note this rice goes really well with anything barbecued. Its brilliant yellow appearance made it look more appetizing and inviting.

INGREDIENT:
4 tbsps. of coconut (or some other palm) oil
2 tbsps. of finely minced garlic
2 tbsps. of finely minced ginger
2 shallots, finely chopped
2 tbsps. of finely minced lemongrass
1 finely chopped bird’s eye chili
1 tsp. of turmeric powder
6 c. of cold cooked rice
salt, to taste
crisp onion slices and chopped scallion (onion leaves)

PROCEDURE:
Heat the palm oil in a wok or frying pan.

Add the garlic, ginger, shallots, lemongrass, chili and turmeric. Cook over medium heat until the mixture starts to look pasty.

Add the rice to the pan.

Stir and toss until the rice is heated through and every grain is coated with the spicy yellow paste. Season with salt. Stir to blend.

Ladle the rice into bowls or plates and sprinkle with crisp onion slices and scallions.

===================================
2.
   I never had seen rice prepared in a similar way with other cuisines so where did this dis originated? Is it Spanish in origin or Indonesian as the name hints, well I am not really sure. So people claim it came from Indonesia because of the name. This one in my opinion is distinctly Filipino and it does not use turmeric, we use annatto seed to make it reddish orange in colour.

INGREDIENTS:
4 cups left over cooked rice
1 tbsp. dried annatto or achiote seeds
2-3 tbsps. olive or vegetable oil
4 cloves garlic, minced
1 small white onion, finely chopped
1 tsp. grated ginger
1 chicken bouillon (optional)
2 tbsps. banana or tomato catsup
2 tsps. soy sauce
salt and pepper to taste

PROCEDURE:
In a large saucepan heat the oil and annatto. Steep the seeds to extract the orange or red color. Discard the seeds. Click here for the step-by-step procedure.
Sauté the garlic and onion in annatto oil until fragrant and translucent. Add the grated ginger and chicken bouillon if using. Keep stirring until chicken granules are diluted.
Mash the rice with clean hands or with a large spoon to disintegrate the clumps. Gradually pour the rice in the pan. Keep stirring and mashing with spatula until no more lumps are visible and the rice grains are evenly coated with annatto oil.
Add the catsup and soy sauce, and then mix until well blended.
Remove from heat and serve warm along with barbecue and atsara (pickled papaya).

===================================
3.
  Unlike the typical steamed white rice, java rice was aromatic, savory and richer in flavors.  The buttery texture of the rice grains paired very well with the grilled dishes sided with either spicy vinegar dip or atsara (local pickled papaya). Definitely, the skewers became more enjoyable to eat with that fantastic and sought after reddish orange rice.

INGREDDIENTS:
4 cups cold cooked rice, hand mashed to separate grains
2 tbsp annatto seeds
2 shallots, finely chopped
6 cloves garlic, minced
oil
freshly ground black pepper
salt

PROCEDURE:
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.
Add garlic and stir fry until lightly browned.
Add the shallots and sauté until soft.
Add rice then stir well, evenly distribute the oil while stir frying. Turn heat to high then cook for 5-7 minutes while occasionally stirring.

===================================