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Рецепт Rice Pastel
by Rene Astudillo

Rice Pastel

It is a simple dish and a popular yet inexpensive local delicacy in the province of Cotabato in the Philippines. It's called pastel and consists of boiled or steamed rice topped with sauteed meat or fish, then wrapped in banana (or plantain) leaves. A similar dish is also popular in Colombia and other Latin American countries. One might liken it to Mexican tamales.

For this recipe, I chose to top my rice with Filipino longganisa in one pastel and flaked fish adobo on another. But you can always experiment with your choice of topping.

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Ингредиенты

  • Four 10"x 10" fresh banana leaves (or frozen ans thawed)
  • 4 pcs. longganisa
  • 1/2 catfish fillet, seasoned with salt and pepper
  • 1 tbsp soy sauce
  • 1 tbsp vinegar
  • 2 cloves garlic, peeled and crushed
  • 1 dried basil leaf
  • 1 tbsp Olive oil
  • 2 cups, steamed white rice

Инструкции

  1. Cook the longganisa (available at Filipino and Asian groceries) according to package instructions. Slice and crush into tiny bits and set aside.
  2. Heat Olive oil in a pan over medium-high heat. Add fish fillet and cook until browned. Add soy sauce, vinegar, garlic and basil leaf and cook for 3 minutes. Remove from heat to cool before slicing and crushing to make flakes.
  3. Return flakes to pan and cook until they become crispy. Remove from heat and set aside.
  4. Place one banana leaf on a plate or flag surface. Add about 3/4 cup of rice in the center of the leaf. With hands, mold the rice to form a rectangle. Using the back of a spoon, press on the middle of the rice to create a cavity. Fill the cavity with the crushed longganisa and fold banana leaf on all four sides.
  5. Repeat processs with the fish flakes.
  6. When ready to serve, steam the rice pastels to warm it up.