Loco Moco W / Halo Halo Recipe

Cook the rice

Rinse 2 cups short-grain rice under cold water until water runs clear. Combine rinsed rice and 2 1/4 cups water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and keep warm.

Prepare onion

Finely dice yellow onion to measure 1/2 cup. Sauté half of the diced onion (about 2 tbsp) in 1 tbs vegetable oil over medium heat for 2–3 minutes until translucent, then remove and cool slightly to mix into meat (this mellows raw onion flavor). Reserve remaining raw onion for the gravy base.

Make hamburger mixture

In a bowl, combine 1 lb ground beef, 0.25 lb ground pork (if using), cooled sautéed onion, 1 tbs soy sauce, 1 tsp Worcestershire, 1/4 cup panko breadcrumbs, 2 tbs milk, 1 beaten egg, 1 tsp salt and 1/2 tsp black pepper. Mix gently with hands until just combined; avoid overworking. Divide into four equal portions and shape each into a 3/4"–1" thick patty slightly wider than the bun of cooked rice mound (they will shrink).

Brown and cook patties

Heat 1 tbs vegetable oil and 1 tbs butter in a large skillet over medium-high heat. When shimmering, add patties (work in batches if necessary). Sear 3–4 minutes per side until nicely browned. Reduce heat to medium, cover skillet, and cook additional 2–3 minutes to reach medium doneness (adjust time for preferred doneness). Transfer patties to a plate and tent with foil; reserve pan drippings for gravy.

Make brown gravy

With the same skillet and pan drippings, reduce heat to medium. Add remaining raw diced onion and sauté 2–3 minutes until softened. Stir in 1 tbs butter. Sprinkle 2 tbs flour over onions and cook, stirring, 1–2 minutes to form a roux and remove raw flour taste. Gradually whisk in 1.5 cups beef stock until smooth. Add 1 tbs soy sauce, 1 tsp Worcestershire sauce and 1/2 tsp brown sugar. Simmer gently 3–5 minutes until thickened to gravy consistency. Taste and adjust seasoning with salt and pepper. If too thick, add up to 2–4 tbs water or stock; if too thin, simmer a bit longer.

Fry eggs

In a separate nonstick skillet, heat 1 tbs vegetable oil over medium heat. Crack 4 eggs and fry sunny-side up: cook until whites are set but yolks remain runny, about 2–3 minutes; cover the pan for a minute if needed to set whites. Season eggs with 1/4 tsp salt and a pinch of black pepper.

Assemble Loco Moco

To serve, place about 1/2 cup cooked rice per serving in a shallow bowl (for four servings use 2 cups rice divided). Top each rice mound with a hamburger patty, ladle 1/4–1/3 cup warm brown gravy over the patty, and place a fried egg on top. Garnish with sliced green onions (about 1/2 tbsp per serving). Serve immediately so runny yolk mixes with gravy and rice.

Prepare chilled components

Chill evaporated milk in the fridge ahead. If you are using canned sweetened beans, nata de coco, jackfruit, banana, corn and macapuno, drain them slightly but keep a little syrup for sweetness. Cut leche flan into small cubes (about 1/2" cubes). Keep ube halaya chilled or at room temperature for easier scooping. If using ube ice cream, keep it frozen until serving.

Portion halo-halo ingredients into serving glasses

Use tall clear glasses or bowls. Divide the sweet components between four glasses: place about 2 tbsp sweetened red mung beans, 2 tbsp sweetened adzuki/red beans, 2 tbsp nata de coco/makapuno, 2 tbsp sweetened jackfruit, 2 tbsp sweetened banana, 2 tbsp sweetened corn and 2 tbsp leche flan cubes into each glass. Add any extra or substitute components proportionally. Top the layered solids with about 1 cup crushed/shaved ice per glass (4 cups total).

Finish halo-halo

Drizzle about 1/2 tbsp (roughly) sugar syrup or condensed milk over the ice (adjust to taste). Pour about 1/4 cup chilled evaporated milk over each serving. Add a generous tablespoon of ube halaya on the side of the glass and a small scoop (1 oz) of ube ice cream if using. Sprinkle 1/2 tbsp pinipig or crushed corn flakes on top for crunch. Serve immediately with a long spoon so the diner can mix ingredients together (traditionally mixed before eating).