Simple Java Rice

I am going to share with you today, is my simple version of Java Rice. Inspired by Chef Dino Ferrari of Del Monte Kitchenomics.
Java Rice has nothing to do with the place Java in Indonesia, weird? Oh no! I think that is normal like Cuban Rice and that has nothing to with Cuba. Isn't it funny? Well, the weird naming of foods just confuses us with regards to place of origin. 
Why Java Rice is color yellow? Because of the Ingredient Turmeric powder, some recipes are mixing with Anatto or Cayenne powder.
For my approach I used Del Monte Tomato Sauce Original style to make my simple Java Rice color yellow.  Not only for flavoring,  we all know that tomato is very rich in Vitamin C.
Del Monte Tomato Sauce original style claims to be 100% natural flavor to all our recipes. It is made with no artificial flavors and preservatives.

Here are the Ingredients:

3 cups of cooked rice

2 gloves garlic, minced

1 small onion, chopped

1 small carrot, diced

3 tbsp of green peas, cooked

3 tbsp of Del Monte Tomato Sauce original style

3 tbsp of Del Monte Whole Kernel corn

1 tbsp butter

1/2 tsp black pepper

Salt to taste

Pork Barbecue for toppings

Instructions:

For Pork Barbecue, I used only a few pounds of pork meat, soaked for only 10 to 20 minutes with 1 tbsp of Del Monte Tomato sauce, 2 tsp of soy sauce a dash of black pepper, then fry slowly until pork is well done. And set aside.

For Java Rice, the usual, heat the pan, put the butter and  sautee the onion, wait until golden brown and follow  garlic. Stir. Add the carrots, green peas and corn, stir for 2 minutes.

Then next is my secret, the Del Monte Tomato Sauce original style, again, stir slowly and follow the cooked rice, stir until the tomato sauce is evenly mixed. Add black pepper and salt to taste.

When serving top with pork barbecue. 

And you can pair Java Rice with Fried Chicken or Chicken Barbecue. 

I am hungry, I am drooling now.

See you on my next simple recipe.

I hope you like my simple Java Rice.

This is not a paid or sponsored article. 

Pork Humba

Pork Humba

 
Pork Humba or Braised Pork originated from Cebu,  located in the Central Visayas Region of the Philippines.
There are many versions of Humba Recipe. But I do not have my own version, I usually follow what I have learned from different blogs and chefs and I always enjoy sampling the different versions.
I like the salty sweet tastes and the tenderness of the pork meat, I chose  pork belly on this recipe. You can use pork hocks,ham or pork chops in some recipes they are using pork trotters.

Ingredients:

500 grams Pork belly (chunks)
2 tsp brown sugar
3 tsp cooking oil
1 small pouch black beans (drained and washed) 

4 cloves garlic
3 tsp soy sauce
1/2 tsp peppercorn
3 pcs laurel leaves
1/2 cup water
1/4 cup vinegar
2  (115 g) pouches Del Monte Pineapple tidbits
1 (8 oz) pouch Del Monte Tomato Sauce

Instructions:
Heat the pot and cooking oil, (medium fire), sautee garlic until golden brown, then follow with the pork belly and brown sugar, give a little stir until sugar has caramelized and add the black beans or tausi. Cover and let it simmer for a few minutes until pork is slightly golden brown.
Add water, vinegar, soy sauce, peppercorn, laurel leaves and Del Monte tomato sauce. Let it simmer first before stirring. Cover the pot again and simmer for 30 minutes or until meat is tender with a minimum fire to avoid burning.
When serving top with Del Monte pineapple tidbits.
Now it is ready to serve.


This is not a paid article.
I have been using this product for long time, which I considered as my partner in preparing
meals for my family.