Arroz Caldo (Instant Pot)

INGREDIENTS:

3 slices ginger
3 cloves garlic (roughly chopped)
1 can chicken breast (kirkland brand from costco)
1/2 c rice *
1/2 c sweet rice *
10 c water fish sauce (to taste) *
oil

* I used the rice cup for measuring

DIRECTIONS:

1. Set IP to Sautee mode. After heated, add oil to pot and sauté ginger and garlic until fragrant.

2. Add chicken and stir for a minute. Add fish sauce (approximately 2 tablespoons). Add rice. Stir for a minute and add water.

3. Place lid on IP and set to Porridge mode (normal).

4. Let pressure release naturally and remove lid.

5. Set IP to Saute mode. Stir until arroz caldo is of desired thickness.

6. Add fish sauce if desired.

NOTES:

I like my arroz caldo on the thicker side, hence the use of sweet rice.  I've seen most recipes that use regular rice and the water is reduced to 8 cups.

RESULTS:

Tasty. The canned chicken breast was a convenient shortcut and didn't seem to affect the flavor.  On the stove, I normally use chicken thighs.

Patupat (or Suman)

INGREDIENTS:

2 c sweet rice
2 c coconut milk (1 can + water to equal 2 cups)
1 tsp salt
1/2 cup sugar (or a little less, slowly add and taste)
banana leaves

DIRECTIONS:

1. Soak rice in water for several hours and drain water.

2. Cook rice with coconut milk on stove. Bring to boil, then quickly lower to a simmer. Make sure to stir once in a while so that it doesn't burn. Cook for about 20 minutes. Rice won't be fully cooked, but will be sticky.

3. Add salt and sugar to rice as needed. Mix well and make sure to taste. Cover pot while rice cools.

4. After mixture has cooled, wrap in banana leaves.

5. Steam wrapped patupat in steamer for about 1 hour.

NOTES:

Not absolutely necessary to soak rice, but it provides a better texture. You can also boil patupat to cook them (just put patupat in a pot, and add enough water to barely cover them; bring water to a boil then lower to a simmer; cook for about an hour). However, I found steaming to provide a better end result.

RESULTS:

I still need to tweak the flavor of it. Just make sure to taste the rice along the way as you add salt and sugar. Also, careful not to wrap the patupat too tightly. A couple of my cone-shaped ones busted open in the cooking process.

Other than that, the end result has been a success.

Tupig

INGREDIENTS:

1 lb glutinous rice flour (or 1 box mochiko)
2 cans coconut milk
1 pkg frozen shredded young coconut
brown sugar, to taste (about 1/2 cup)
banana leaves

DIRECTIONS:

1. Combine rice flour, brown sugar, coconut milk, and shredded coconut. Mixture will be a little runny, but sticky.

2. Wrap mixture in banana leaves.

3. Bake in oven at 375F for 1hr and 30min.

4. Let completely cool before eating, tastes much better the next day.

NOTES:

When they're straight out of the oven, the texture isn't quite right (not as sticky). Don't over bake.

RESULTS:

Thumbs up from the entire family. This recipe is a keeper. The final recipe posted here is a result of combining a few recipes I found over the internet.