The typical steamed white rice, java rice was savory and richer in flavors. It`s yellow appearance made it look more attractive. The cute texture of the rice paired very well with the grilled dishes sided with spicy vinegar or atsara (local pickled papaya). The skewers became more enjoyable to eat that fantastic after yellow rice. We went back to our respective workstations happily. The food in me later began talking to myself, I would replicate the yellow rice when I get home.
I wanted to know how the rice was prepared, Where it came from so I consulted Google. I got many of recipe but with no definite and well-founded facts as to its etymology and origin. I made my own presumptions and then several thoughts in my mind. Would it be possible that it came from Java, one of islands situated in Indonesia, Well-known traditional Indonesian rice (from an island near Java perhaps)? This could be the multitude of dishes that inherited from our Spanish forefathers. It appeared and tasted like paella minus the visible proteins. My suspicions, I got three possible answers – Nasi Liwet, Nasi Kuning and Arroz Amarillo.
Filipinos and Indonesians are very similar when it comes to our love for rice, That we are Asian neighbors. We eat rice of the day as we wish because rice is our very important food. "Java", the fifth largest island in Indonesia, there is this very popular traditional rice they call, Nasi Liwet.
The rice is usually cooked slowly with coconut milk, spices and other flavoring in a claypot and open fire, And served on teakwood or banana leaves for that added flavor.
But java rice, nasi liwet does not have to be yellow in appearance as it never uses any kind of food coloring. Java rice might have copied its name from the island but it certainly do not originate in Java.
Meanwhile, there is a popular yellow rice dish in Indonesia known as, Nasi Kuning, nasi being “rice” and kuning, “yellow”, or what they also call Nasi Kunyit (turmeric rice).
Surrounded with numerous Indonesian-based curries and delicacies, and usually prepared during festivals and other special occasions.
Just like nasi liwet, nasi kuning is also cooked with coconut milk but its yellow from the turmeric spice. The look maybe similar to java rice but they still greatly differ in taste.
Nasi kunyit is usually flavored with numerous herbs like salam leaves,lemongrass or pandan. The Java rice is not cooked with coconut milk. But the yellow color and appearance, nothing else was borrowed.
Composition, texture, taste and appearance-wise, Arroz Amarillo. Popular in Spanish, Cuban and other Latin American cuisines, arroz amarillo is similarly cooked in annatto or achiote oil, a natural food coloring where it derives its bright yellow look.
Saffron and paprika are also often used. Spanish yellow rice is sometimes mixed with chicken stock and boosted with cilantro, parsley, tomatoes, capsicum, garlic and other spices.
How it jumped from Spain to Java? That still remains a rhetorical question to me but at least, I have found my closest leads.
If I have to make my personal conclusion, java rice, as a result of unification of different cultures, flavors and influences, should be a product of creative juices of the Filipinos.
Pinoys love to borrow and incorporate ideas and translate them into their own by innovating and adding a personal touch to it.
I remember a friend once told me, “Pagsama-samahin natin lahat ng masasarap at para masarap din ang kalalabasan. (Combine all things delicious so the end product will be delicious.)
That is what Filipino cuisine is all about. It is as well worthy to note that a little bit of everything could already mean everything. Who would wish to seek for more?
INGREDIENTS:
4 cups left over cooked rice
1 tbsp. dried annatto or achiote seeds
2-3 tbsps. olive or vegetable oil
4 cloves garlic, minced
1 small white onion, finely chopped
1 tsp. grated ginger
1 chicken bouillon (optional)
2 tbsps. banana or tomato catsup
2 tsps. soy sauce
salt and pepper to taste
PROCEDURE:
In a large saucepan heat the oil and annatto. Steep the seeds to extract the orange or red color. Discard the seeds. Click here for the step by step procedure.
Sauté the garlic and onion in annatto oil until fragrant and translucent. Add the grated ginger and chicken bouillon if using. Keep stirring until chicken granules are diluted.
Mash the rice with clean hands or with a large spoon to disintegrate the clumps. Gradually pour the rice in the pan. Keep stirring and mashing with spatula until no more lumps are visible and the rice grains are evenly coated with annatto oil.
Add the catsup and soy sauce, and then mix until well blended.
Remove from heat and serve warm along with barbecue and atsara (pickled papaya).
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