Ingredients

4 cups leftover Harvester’s Thai Jasmine Rice or Harvester’s Long Grain Rice

75g shrimp, shelled, deveined, chopped

50g salted fish, soaked and chopped

2 tbsp frozen peas, thawed

2 eggs

3 tbsp cooking oil

1 tsp sesame oil

1/2 tsp salt

1/2 tsp chicken powder

1/4 tsp sugar

1 tsp light soy sauce

ground pepper

Toppings:

1 tbsp chopped spring onions

1 tbsp chopped coriander leaves

Procedure

Heat oil in a wok until hot. Fry salted fish until golden and crispy. Set aside.

In the wok with the oil, add sesame oil.

Add shrimp and fry until heated through. Put in cooked Harvester’s rice and toss.

Add seasonings. Stir-fry to combine.

Make a hole in the centre of the rice and beat in the eggs. Add pepper to taste and cover the eggs with the rice for 1-2 minutes.

Toss and fry rice. Add a little oil if it is too dry. Add peas and stir to combine.

Put back the fried salted fish to mix.

Top with spring onions and coriander leaves.

Ingredients

2 cups uncooked Jordan Farm’s Black rice

6 cloves of garlic, chopped

1 egg

salt

4 slices of Spanish sardines

Procedure

In a wok, heat oil over medium heat.

Fry garlic until light brown. Stir in cooked Jordan Farm’s black rice mixture. Season with salt and pepper.

Fry egg, sunny side up and season with salt according to taste and top over rice.

Place the slices of Spanish sardines on the side of the plate and serve.

Ingredients

2 tbsp cooking oil

1 tbsp chopped garlic

1 green finger pepper, sliced (seeds removed)

¼ cup aligue (processed crab fat)

3 cups cooked Harvester’s Sinandomeng Rice or Harvester’s Premium Well-Milled Rice

½ tsp salt

ground pepper

1 red siling haba (seeds removed), sliced

½ cup cooked or canned crabmeat flakes

Toppings:

3 tbsp spring onions, chopped

Procedure

In a separate pan, fry some crabmeat for topping. Season with salt. Set aside

In another pan, heat oil.

Sauté garlic, pepper, sili, and crabmeat.

Add aligue and the cooked Harvester’s rice. Stir well.

Cook for 3 minutes. Season with salt and pepper.

Top with fried crabmeat and spring onions before serving.

Ingredients

3/4 cups uncooked Harvester’s Dinorado Rice or Harvester’s Sinandomeng

4 cups of water

4 cups of chicken broth (use fat free chicken stock for a healthier option)

¾ pounds white fish fillet (ex. tilapia)

3 tbsp soy sauce

2 tbsp sugar

3 tbsp white ground pepper

4 thin slices of fresh ginger, jullienned

Toppings:

1/2 bundle green onions, chopped

1 egg

Fried wanton wrappers

Procedure

Combine water and broth in a pot and bring to a boil.

Stir in uncooked Harvester’s Dinorado or Harvester’s Sinandomeng rice. Allow to cook for thirty minutes or until porridge thickens.

Marinate fish fillets with soy sauce, sugar, ginger, and pepper.

Once porridge thickens, put the fish in and let it simmer in low heat for 5-8 minutes, stirring occasionally.

Top with fresh egg, green onions and fried wanton wrappers to garnish. Serve hot.

Ingredients

6 cups cooked, leftover Harvester’s Thai Jasmine Rice or Harvester’s Long Grain Rice

3/4 cup shrimps, shelled and deveined

3/4 cup roasted pork, cubed

3 eggs, beaten

1 cup frozen peas and carrots, thawed

2 stalks green onion, chopped

2 cloves garlic, chopped

1 scallion, minced

1 tsp salt

½ tsp black pepper

1/2 tsp cornstarch

2 tbsp cooking oil

1 tbsp soy sauce

1 tsp sesame oil

Procedure

Marinate shrimp with salt, pepper and cornstarch for 10 mins.

Heat a large non-stick wok and add oil. Coat entire pan.

Sauté garlic and scallions.

Add shrimp and roasted pork. Stir.

Add carrots and peas. Stir.

Add the cooked Harvester’s rice, green onions, eggs and sesame oil.

Stir well until ingredients are mixed with the rice.

Season with salt and pepper. Drizzle with soy sauce and toss.

Ingredients

1/3 cup uncooked Harvester’s Brown Rice or Jordan Farm’s Organically-Grown Brown Rice

4 cups water

2 tbsp cocoa powder

¼ cup brown sugar

evaporated milk

Procedure

Soak Harvester’s Jordan Farm’s brown rice in 1 cup water for 1hr.

Switch burner to medium heat 5 min before the end of 1 hr soaking.

Add the soaked rice with the remaining water and cook in medium heat, stirring occasionally until water is absorbed.

Add another cup of water and continue cooking until water is absorbed, occasionally stirring.

Add remaining water and stir for another 15-20 mins.

Add cocoa powder and brown sugar. Stir.

Drizzle with evaporated milk.

Ingredients

2 cups Harvester’s Malagkit rice, soaked overnight

2 pandan leaves, tied into knot

4 cups coconut milk

1 cup light brown sugar

1/4 teaspoon salt

banana leaves

Garnish
toasted sesame seeds

(optional)

For the topping
2 cups coconut cream

1-1/2 cups dark brown sugar

Procedure

Line a baking dish with banana leaves and brush with coconut oil/butter. In a wide, non-stick pan over medium heat, combine coconut milk and pandan leaves, Bring to a simmer and cook for about 5 minutes. Remove pandan leaves.
Add Harvester’s Malagkit RIce and salt and cook, for about 20 minutes or until rice grains are cooked and liquid is mostly absorbed. Stir occasionally. Add sugar and continue to cook, constantly stirring , for about 25 minutes or until rice mixture is very thick and chewy. Transfer cooked rice into prepared baking dish and even out. Spoon topping over rice and spread across the surface.
Bake in a 350F oven for about 20minutes or until topping is firm. Increase temp to 375F and continue to bake for another 10 to 20 minutes until top is golden. Cool and then add the toasted sesame seeds before serving.
For the Topping:
In a non-stick sauce pan over low heat, combine coconut cream and sugar. Cook, stirring, until very thick yet spreadable.