When a place is known for a particular item on the menu, you seldom find any other reason to try the rest. Such is the case with the famous "BBQ and Java Rice" in Manila. Because of its close affinity with Aristocrat, Alex III, and Serye also of Reyes fame, diners look forward to the ever popular Chicken Barbecue and Java Rice combo all the time. I remembered growing up in Manila with this dish. BBQ ribs or chicken will never be the same. With matching peanut sauce, atsara on the side, this Java rice will surely wet your appetite and send you back to memory lane.
I guess you could say that it's a Filipino-style recipe that pays homage to the super-sweet flavors of Indonesian and Malaysian rice dishes, using a clever shortcut: ketchup.
4 cups steamed jasmine rice, cooled (day-old)
2 tsp garlic, minced
1/2 cup onions, chopped
1/2 cup red bell pepper, finely chopped
1/2 cup tomato ketchup
3 tablespoon vegetable oil for sautèing
1. Heat oil in a frying pan. Sautè garlic, onions, and pepper.
2. Add cooked rice and mix well.
3. Pour in ketchup. Stir until well-blended.
As for the peanut sauce, again, I use some of the marinade from the Chicken barbeque and add the same things above (not so much ketchup, though) plus some peanut butter. I heat this to cook the marinade and make the mixture smooth. Serve peanut sauce with your chicken barbeque.