Who doesn’t remember Java rice with the famous Aristocrat Barbecue Chicken. Memories of the good old days in Manila. The after night out (clubbing) go to restaurant before heading home. (Because Aristocrat is open 24 hours). I finally have found the perfect recipe that comes close to the original recipe. Try it, you won’t be disappointed. Special thanks to German Estrada for this recipe. I have also included the traditional recipe of Java rice below. You can choose which one you prefer and they are both perfectly delicious!
What is Java Rice and where did it originated? Java rice is a dish originating in the Philippines, a Mindanaoan rice that was apparently influenced from Indonesian “Nasi Kuning” (it is a type of fried rice that utilizes turmeric as main flavor with coconut milk). However, Java Rice from Philippines differs a bit in color, it has an orange hue to yellow because of the spices used, like turmeric, siling labuyo, ginger, lemongrass, atsuete oil/coconut oil to make it yellowish-red.
Java Rice Recipe ala Aristocrat
- 2 cups raw rice grain, cooked as you normally would
- 1 lb lean ground beef
- 1 medium red onion diced
- 1 tbsp tomato paste
- 1 tbsp paprika
- 1 tsp turmeric powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp chicken bouillon powder
- 1 tsp sinigang broth
- Salt to taste
- Sauté onions in oil, when translucent add the ground beef.
- Cook until the fat renders, then add paprika and the rest of the spices.
- Simmer to allow the spices to release their essential oils (cooking tip)
- Then add the bouillon and sinigang powder and water.
- Add rice then cook covered.
- Taste test, adjust seasoning only if needed.
- Serve hot with Aristocrat BBQ Chicken and enjoy!
NOTE: if you wonder what’s that sauce Aristocrat serves as the dipping sauce for their BBQ chicken which they calls “Java Sauce” it’s a sweet soy called Kecap Manis enhanced with a tiny bit of peanut butter.
Java Rice Recipe
(Version 2 – Traditional Style)
4 tbsps. of atsuete oil/coconut 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 (labuyo)
1 tsp. of turmeric powder
6 c. of cold cooked rice
salt, to taste
crisp onion slices and chopped scallion (optional)
ham slice into small squares (optional)
green peas (optional)
- In a pan, heat a little oil over medium heat.
Sauté the garlic, ginger, shallots, lemongrass, chili and turmeric. Cook until the mixture starts to look like a paste. Toss in your rice into the pan.
- Mix until the rice is heated through and every grain is coated with the spicy yellow paste.
- Add in ham and green peas and birds eye chili.
- Sprinkle with salt. Mix to blend until green peas is cooked.
- Scoop rice into plates and match with any grilled meat.
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