1. Rice Coffee

   
   
   If you love coffee but you're not allowed to drink because of its caffeine, then rice coffee is the best alternative, it has no side effect at all. It's so easy to prepare, put a cup of rice in a hot pan and toast it until dark brown. Put the toasted rice in the kettle, add about 6 cups of water and bring to boil. There you have it, a caffeine-free coffee, just add a little amount of sugar.
   
   

2. Arroz Caldo or Chicken Porridge

   
   
   Arroz Caldo is called chicken porridge in English. If you want to try cooking this one, here's how; sauté ginger, garlic and onion then add the chicken (cut into pieces). Put the rice (you can use ordinary rice, glutinous rice or a combination of these). Add some water and simmer for 30 minutes to 1 hour stirring occasionally to avoid the rice from sticking. Add pepper and salt to taste. For garnishing, put some finely chopped spring onion.

3. Arroz A La Valenciana

   
   
   This is one of the most complicated rice recipes to cook. This recipe is perfect for all occasions.

4. Champorado

   
   
   Champorado is best for breakfast or snack and so easy to prepare. Just add sugar and cocoa powder on the porridge while it's boiling. Then pour some evaporated milk before serving it. Kids love this one.

5. Suman sa Ibus

   
   
   One of my favorite snacks is suman (rice delicacy). Soaked glutinous rice with salt are wrap in a banana or young coconut leaves and boiled. This is eaten by dipping in sugar or grated coconut with sugar.

6. Suman sa Lihiya

   
   
   Another variant of suman is the suman sa lihiya. The procedure is the same with suman sa ibus. They just added a secret ingredient on it that makes it smell tasty and good.

7. Bibingka

   
   
   Bibingka or native rice cake is another Filipino favorite especially during Christmas season (though these are available in almost any part of the archipelago, anytime of the year). Cooking bibingka is unique from other native rice delicacies. It is cook with burning coals below and on top of it.

8. Puto Bumbong

   
   
   Bibingka and puto bumbong are the best sellers during Christmas season most especially during simbang gabi (evening mass). Puto bumbong are cooked by putting the glutinous rice (with color) on a bamboo tube.

9. Kalamay

   
   
   Sweet sticky rice cake is certainly my favorite though the cooking is a bit hard because it requires continuous stirring.

10. Biko

    
    
    This glutinous rice cooked in coconut milk is another favorite snack of many Filipinos. Pre-boiled glutinous rice in coconut milk is poured on a boiling molasses or caramelize brown sugar and mixed thoroughly. The topping are called latik obtained from coconut milk.

11. Espasol

    
    
    Another Filipino favorite and actually one of my favorite also is espasol. Though I love eating espasol, I haven't tried cooking this one yet.

12. Kutsinta

    
    
    Kutsinta and puto or rice muffins are partners. They are available anywhere in the island that's why I haven't tried cooking this too.

13. Puto or Rice Muffin

    
    
    Same with kutsinta, I haven't tried cooking puto or rice muffin. This can be cook in different styles. Others would add cheese and others would cook it in different colors.

14. Palitaw

    
    
    Grinded glutinous rice are formed into balls then flattened and cooked in boiling water. When these flattened balls float, it's an indication that these are already cooked. Grated coconut with sugar and toasted sesame seeds is perfect for dipping.

15. Palitaw sa Latik

    
    
    Palitaw sa latik is a variant of palitaw. Instead of grated coconut with sugar and sesame seeds are added, boiled water with sugar and latik are added.

16. Tupig

    
    
    Cooking tupig is different also from the above-mentioned rice delicacies. Grinded glutinous rice with sugar and grated coconut are wrapped in banana leaves and cook by roasting it.

17. Ginataang Monggo-sweetened coconut milk risotto with toasted mongo beans

18. 
    
    One of the easiest rice snacks to prepare is ginataang monggo. Just add sugar and coconut milk on the boiling glutinous porridge and pour some toasted monggo seeds before serving it.

19. Pinipig Kakanin

    
    
    This snack is very yummy known as pounded young rice cake.

20. Fresh Pinipig (Pounded young rice)

    
    
    Young glutinous rice with hull is pounded using mortar and pestle. Another variant of pinipig is ginataang pinipig. A mixture of boiled water and coconut milk with sugar is added in a bowl of pounded young rice.

21. Dried Pinipig

    
    
    
    
    This type of pounded rice is usually used as an ingredient in halo-halo and pinipig crunch, a kind of Popsicle. Dried pinipig is also used as ingredient in making chocolate bars.

22. Puffed Rice

    
    
    Puffed rice can usually be bought in the market. These are available in different colors making it appealing especially to the kids.

23. Patupat

    
    
    Patupat is one of the most intricate rice delicacies to prepare. Glutinous rice are wrapped in palm leaves and then boiled. For the finale, these are dipped in a wok of boiling molasses. A person who likes to cook this delicacy must learn some skills in weaving.

It was built 2,000 years ago on the slopes of the towering mountains of Northern Luzon, Philippines by bare human hands. If place end to end, it would extend more than 22,500 kilometers, that is, 8 times longer than the Great Wall of China, or more than half of the earth's circumference, amazing isn't it?

The Ifugao rice terraces are largely regarded as the “8th wonder of the world.” It is also well known that the Banawe and other Ifugao rice terraces were built without forced labor, unlike the other Seven Wonders of the World, which employed slaves.

Ifugao rice fields are worthy of high rank among the wonders of the world. There are places where they reach from an altitude of 2500 feet to one of 5000 feet, and many places where they extend from an altitude of 1500 feet to one of 4500 feet. Ifugaos must be highly commended for constructing the rice terraces, since they did not have surveying instruments and modern machinery at their disposal.

The rice terraces are more than a sight to behold and an ancient monument-they are actually a very functional agriculture and ecological masterpiece. Likewise, the rice terraces have been producing rice for centuries, showing that the Ifugaos were able to maintain the fertility of the rice fields' soils and even contain soil erosion.

A view of a promising bountiful harvest

Besides being an engineering feat, the Ifugao rice terraces demonstrate that farming can blend in harmony with culture, and more importantly, nature. Preparation of the rice field for planting is done manually using basic implements only.

During planting season

The Ifugao's irrigation system diverts water from rivers and streams, and channels these to the terraces through a series of dikes and pipes. The pipes can be bamboo of various diameters, which make sure only the right amount of water is channeled to the terraces, and that no soil erosion is caused by excessive water flow. At the upper point of most terraces are well-preserved rainforests, the primary source of water. So simple yet efficient is the irrigation system of the rice terrace.

For hundreds of years, Ifugaos have diverted stream water for irrigation up to five to six kilometers. Using the stream's current and sheer manpower, they rolled stones and small boulders from mountaintops and formed these as rock walls to hold mountainsides and create rice terraces.

Come and see the scenic beauty of Ifugao Rice Terraces. Mesmerize with their tribal rituals, weave a blanket with the locals, and if one is lucky enough, you might be invited to a tribal “kaniao” or a grand feast.

Ifugao Tribal Dance

Another breathtaking view of Banawe Rice Terraces

• Columbus came to Cost Rica in 1502
• When Spanish came they were interested in Coffee
• When Spanish took over for 250 years they influenced food
• After Spanish started buying coffee (early 1800s) it became a CR's valuable export
• Built railroads to transport coffee (1890)
• To fund railroads they planted banana trees

Bananas were soon another valuable export of CR

• With money from exports funded education and health
• Today cost Ricans are coffee extreme coffee lovers (all businesses are closed around three because of coffee breaks)
• GALLO PINTO=RICE AND BEANS
• Most sea food exported so they don't eat much
• Variety of food because of multiple environments
• Makes lots of sugar
• Their food has Jamaican heritage
• Sugar cane is used throughout their food selection, even drinks
• Sweet corn makes up many of the traditional dishes: corn soup, corn pancakes
• Tortillas used in every meal
• When Spanish found little gold they turned to agriculture
• Before Spanish arrived Costa Rica so poor that they even the Governor had to farm his own food

The History of Costa Rican Food

Nobody knows much about the History of Costa Rica before 1502 when Columbus first arrived there. We do know that in the ages before Europeans invaded their culture they developed a typical Mexican diet centered around beans and rice. When the Spanish came and began to make stable colonies about sixty years after Christopher's first voyage to Costa Rica they had an instant interest in the coffee they found. However it wasn't until the early 1800s that coffee became Costa Rica's most valuable product. It was in such high demand that in 1890 railroads were built across Costa Rica to transport it faster. To help pay off the loans needed to make the railroads the Costa Ricans planted banana trees along the rail road tracks. In no time the banana fruit was another extremely valuable product to the people of Costa Rica. The Spanish rule of Costa Rica for 250 years certainly left an influence on many aspects of Costa Rican culture, including food. The strong trade routes of bananas and coffee beans are still running smoothly, as well as the Costa Rican love for coffee. They honor the role coffee has played in their history every day by closing down all stores and business to take a coffee break.

In recent years, foods with black or dark colors have been recognized as a health food with medicinal effects. Japanese scientists discovered that black-colored food is rich, not only in antioxidants that prevent cancer, heart diseases and menopause, but are also loaded with isoflavins, minerals and anthocyanins. Scientists from the University of Georgia have proven that these foods are indeed very beneficial for the kidneys. Let us examine some black-colored foods and learn about their unique their benefits.

Black Rice

Emperors of China began eating black rice nearly 3000 years ago, although this was a food that was at that time forbidden from the ordinary people. Vitamin B, Niacin, Vitamin E, Calcium, Magnesium, Iron and Zinc are found in much higher levels in this rice compared with white rice. Moreover, this is a specially enriched in anthocyanins and a highly nutritional food, although it is not readily available. Some types of black rice turn into purple color when cooked.

Silkie Chicken

Surprisingly, the feathers of the Silkie chicken are white in color even though its skin color, meat and bones are black. The meat of this chicken is very tasty and rich in iron and it is useful when used in the preparation of foods for the improvement of the blood.

Mushrooms

Black mushrooms like Shiitake and Black Trumpet have a high nutritional value. It is known that Shiitake mushrooms have anti-tumor and anti-viral properties and can treat arthritis as well as severe allergies.

Blackberry

The antioxidants are very rich in these in blackberries when compared to other fruits. The polyphenol antioxidants in these fruits can help regulate the metabolic processes.

Black Soy

Black soy beans are very rich in proteins, fiber and anthocyanins. In some cultures, a tea is made with these soy beans that strengthens the bones. Studies show that black soy beans reduce the LDL cholesterol.

Vinegar

Black vinegar is a combination of rice, wheat and sorghum. Japanese use a brown colored rice for the preparation of this vinegar. The acetic acid in this vinegar reduces hypertension, LDL cholesterol and improves blood circulation.

Black Tea

Black tea is a tea made with oxidized leaves. The leaves are fermented and dried due to which they turn black. This tea has shown to be beneficial in the prevention of cancer.

Black Sesame Seeds

The Chinese traditionally begin their day by consuming this drink made from ground black sesame seeds mixed with hot water. This drink is rich in calcium, iron, magnesium, proteins and fatty acids.