5 classic Filipino dishes to pair with rice


    Royal Umbrella is a brand of premium Thai Jasmine rice (Hom Mali), cultivated from Thailand’s finest natural resources and expertise.  Savor the taste of two distinct cultures when you pair Royal Umbrella rice with 5 classic Filipino ulams (main courses).

    There’s nothing more comforting than coming home to a nice, warm bowl of Bicol Express after a long day out. Inspired by the flavors of the region, Bicol Express is a rich and hearty pork dish that is elevated by the presence of sautéed chili and coconut milk.

    Bicol Express


    • 2lbs pork belly cubes
    • 3 cups coconut milk
    • 2 tbsp. sweet bagoong
    • 5 garlic cloves, minced
    • 1 diced onion
    • 8 pcs sili labuyo, sliced
    • 2 pcs siling haba (finger chilies), sliced
    • 1 cup water
    • Salt and pepper (to taste)


    • Heat oil on medium
    • Add minced sili labuyo and stir until slightly toasted
    • Add onions and garlic and stir until soft
    • Add pork and stir until lightly brown
    • Add bagoong and stir for 1 minute
    • Add coconut milk, siling haba, and water
    • Stir, bring to a boil, and simmer until fat has rendered and pork is tender
    • Salt and pepper to taste
    • Serve with Royal Umbrella and enjoy!

    Whether it’s breakfast, lunch, or dinner, Daing ng Bangus is a staple that can be eaten at any time during the day. Paired with rice and a side of fried egg and atchara (pickled papaya salad), Daing ng Bangus is sure to satisfy your cravings!

    Daing ng Bangus


    • 1 whole bangus (milkfish) cleaned, deboned, scaled, and butterflied
    • 10 cups vinegar
    • 1 whole head of garlic, minced
    • 3 tbsp. black pepper, cracked
    • 1 tbsp. salt
    • ½ cup vegetable oil


    • Combine ingredients into a bowl and mix
    • Place bangus and marinade inside a large re-sealable plastic bag
    • Let out excess air from the bag, seal, and refrigerate overnight
    • Remove fish and drain the marinade before cooking
    • Heat cooking oil on medium
    • Once the oil gets hot, fry the fish on one side until crisp
    • Flip fish and repeat
    • Remove from the pan
    • Serve with Royal Umbrella and enjoy!

    Lovingly known as “Pakbet”, this Ilocano staple is made from a blend of easily-accessible vegetables. With flavors accentuated by the use of bagoong, Pinakbet is an easy-to-cook dish that can stand on its own or served with Lechon Bagnet or Daing ng Bangus.



    • ½ medium-sized kalabasa (butternut squash), peeled and chopped
    • 4 pcs eggplant, chopped
    • 8 pcs okra
    • 1 bundle sitaw (string beans), cut in half
    • 4 pcs tomato, quartered
    • 2 pcs sweet potato (kamote), peeled and quartered
    • 2 pcs onion, minced
    • 1 garlic head, minced
    • 2 cups water
    • 2 tbsp. sweet bagoong
    • 1 tbsp. bagoong isda (optional)


    • Sauté garlic and onions, and add sweet bagoong once soft
    • Add kalabasa and sweet potato and sauté
    • Sauté remaining vegetables and add water
    • Bring to a boil and simmer for 20 minutes
    • Serve with Royal Umbrella and enjoy!

    When it comes to homemade Filipino comfort food, nothing hits closer to home than a warm bowl of Nilagang Baka. Beef Nilaga is a simple and hearty stew made from slow boiled cuts of beef and vegetables inspired by Cocido, a slow-cooked Spanish stew. 

    Beef Nilaga


    • 2lbs beef shank
    • 1lbs beef tendon
    • 2 potatoes, peeled and cubed
    • 2 large carrots, peeled and cubed
    • 1 large onion, diced
    • 1 pechay (bok choy), cut
    • 12 green beans, sliced
    • 4 tbsp. whole peppercorn
    • 8 cups water
    • Patis (fish sauce) (optional)


    • Sauté onion on medium heat until soft
    • Add beef and cook for 5 minutes
    • Add peppercorn and mix well
    • Add water and bring to a boil
    • Simmer for 2 hours and add more water as needed
    • Skim the stew as needed
    • Add potatoes and carrots and continue to simmer for 10 to 15 minutes
    • Add pechay and green beans
    • Serve with patis, Royal Umbrella, and enjoy!

    Similar to Bicol Express, Gising Gising is a coconut-based pork and vegetable dish that packs a punch. Don’t be afraid to make extra rice, you are going to want multiple servings!

    Gising Gising


    • 10 pcs sigarilyas (winged beans), sliced
    • 3 pcs siling haba (finger chilies), sliced
    • 3 pcs siling haba (finger chilies), whole
    • 3 garlic cloves, crushed
    • 2 cups coconut milk
    • 3 garlic cloves, crushed
    • 1 onion, minced
    • ½ lbs ground pork
    • Salt and pepper (to taste)


    • Sauté sliced peppers on medium heat until lightly toasted
    • Sauté onion and garlic until soft
    • Add pork and cook for 5 minutes, until medium brown
    • Add coconut milk and bring to a boil
    • Add sigarilyas and whole pepper and stir
    • Place on low heat and cook for 40 minutes when the liquid has reduced
    • Serve with Royal Umbrella and enjoy!

    Elevate the experience of savoring your favorite Filipino meals by choosing Royal Umbrella rice. Royal Umbrella rice is made from the highest-quality Thai rice and comes in three signature offerings:

    • Thai Hom Mali Rice (Royal Umbrella Red)

    Made from the best-quality Jasmine rice, Royal Umbrella Red possesses a beautiful fragrance and soft texture.

    • Thai Jasmine Rice (Royal Umbrella Green)

    Light Jasmine fragrance with a soft and sticky texture once cooked.

    • Fragrant Rice (Royal Umbrella Orange)

    An aromatic and affordable soft rice.

    Royal Umbrella Rice is available now at your neighborhood supermarkets nationwide (SM, Rustan’s, Robinsons, Puregold, and Shopwise) and online via LazMart for easy delivery anytime, anywhere.


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