Sinangag, or Garlic Chinese fried rice, could be a fashionable Filipino breakfast, typically served with a dish on high and a drizzle of vinegar sauce. Don’t have a abdomen for rice and garlic within the morning? No problem! This dish is additionally wonderful for lunch or as a facet for dinner.
I have few Asian recipes that are pretty pitiful for a blogger United Nations agency claims to share “the better of the most effective from round the world”. However, you’ll be happy to understand that I arrange on remedying that from currently on, beginning nowadays with this Filipino classic! So even supposing I classified this instruction during this blog’s breakfast assortment, I see it additional as a dish. I generally add some types of macromolecule, like diced chicken or cut, and it works as a full meal!
If you’re a breakfast of champions sort of girl/guy and love rice within the morning, then by all suggests that, relish your early garlic cooked rice! Simply check that to brush your teeth once or that job meeting is going to be terribly fascinating as no one can want to get about to you. ? I am captivated with their individual single-serve cups. Seriously, it doesn’t get from now on convenient than that! However wonderful it’s that you just get to customize this instruction and build some for one? (Although you ought to positively build a minimum of some for two, as a result of I guarantee you won’t resist going for seconds or thirds!)
The cups cook in exactly sixty seconds and area unit nice if you wish a transportable meal or snack. No additional blaming being busy for your habit of meal skipping! If something, you get to cook a garlic Filipino fried rice your Minute Rice Single Serve Cup, combine in your favorite ingredients and eat straight from the cup.
8 cloves garlic, peeled and minced 4 cups Minute Rice Single Serve Cups, cooked according to instructions 1/3 cup vegetable oil, divided Salt and freshly ground pepper, to taste 1 scallion, thinly sliced, for garnish 4 eggs VINEGAR SAUCE: 1/3 cup vinegar 1/4 teaspoon crushed red chile flakes 1 cloves of garlic Salt and freshly ground pepper, to taste
1. Heat 1/4 cup of oil in a large skillet, over medium high heat. Add the garlic and cook until fragrant and golden, about 1 minutes. Remove a little bit of the garlic (1 tablespoon) and reserve. 2. Add the cooked rice and cook for about 5 to 8 minutes, breaking up any large clumps, until rice is getting crispy in some places. Season with salt and pepper and transfer to a serving dish or individual plates. 3. In that same skillet, heat the remaining oil over medium high heat. Swirl the pan to evenly coat the surface. The pan is ready when the oil becomes shimmery and very loose. Crack each egg into a measuring cup and gently tip it into the skillet. You can crack the eggs directly into the skillet if you prefer. Cook the eggs until the whites are set and the yolks are done to your liking. Season with salt and pepper. 4. Place the eggs on top of the rice, garnish with the reserved garlic and sliced scallion and serve immediately, with the vinegar sauce on the side.
Last week I used my big bottle of Lawry’s Carne Asada Seasoning to make a delicious chicken casserole that my family loved. Well I need more than casseroles to use up all that seasoning I picked up at Costco so this week I’m sharing my Chicken Chimichanga.
Chimichangas are my all time favorite Mexican dishes. I love the crunchy fried burrito filled with tasty meat then topped with cheese, salsa, and sour cream. I mean seriously what’s not to love? I usually make it with shredded beef, but I still had a big bag of chicken thighs so I figured why not make chicken chimichangas. I’m so glad I did! Everyone loved them, including my 4 year old grandson who’s always a very picky eater!
I serve this with refried beans and Mexican rice for a filling meal. I try to make enough for leftovers because everyone loves them, but that’s not always easy. They’re eaten up in one meal! My son even comes over to take a bunch of chicken chimichangas home for his family’s dinner!
You can top or garnish it with anything you want like shredded cheese, sour cream, guacamole, and salsa, hot or mild. We love the hot!
I was craving for pork today but wanted something different from the common Adobo Spareribs. So I scoured the net until I came across Home Cooking Rocks and Connie’s recipe of Braised Pork Spareribs. Braise, from the French word “braiser”, is a cooking method by which food is first browned in fat, then cooked in a small amount of liquid at low heat for a lengthy period of time. No wonder this dish is so flavorful! But I’ll let you in on a secret…I did not simmer the meat until tender. I was too tired and hungry to wait for an hour. I used a pressure cooker and it took me 15 minutes to tenderize the pork meat. That’s an eighth of the recommended time! The wonders of pressure cooking!!!!!
I loved this Braised Pork Spareribs dish the moment I took a first bite of that tender, juicy pork. The fusion of garlic, onion, ginger and of course, don’t forget, pork fat just gave this dish an immense flavor. The use of brown sugar and chili sauce gave a balance to the sweetness and spiciness of the sauce. It is so flavorful yet simple and quick to make that I decided to add it to my collection of dishes that I will be serving my family and friends. A versatile dish, you can serve at a simple dinner or pretty it up into a gourmet looking dish for a festive party.
Ukoy is a Filipino version of shrimp fritters. Ukoy usually consists of baby or small shrimps with head and shell on and are mixed and fried until crisp perfection. The regular Ukoy is always peddled around in Philippines by street vendors as merienda or snacks but it can also be an appetizer or a main dish.
There are several variations of this dish. There are also other Ukoy variations wherein shrimps replaced by small fishes such as dilis or dulong. The most common ingredients that are mixed with shrimps are mung bean sprouts or togue and julienned squash.
This is my recipe version of Ukoy (Filipino Shrimp Fritters), Enjoy!
1 cup small shrimps, cleaned and whiskers trimmed off
3/4 cup bean sprouts
1/2 cup sweet potato (Kamote in Filipino Dialect) thin strips
2 pcs. eggs, beaten
1 cup cornstarch
3/4 cup water
1 tsp. salt
1/2 tsp. ground black pepper
2-3 cups cooking oil
For the Dipping Sauce:
3-5 pcs. thai pepper or Filipino hot chili pepper “labuyo” – optional
1/4 cup vinegar
3 cloves garlic, chopped
1/8 tsp. ground pepper
1/2 tsp. salt
Combine water, cornstarch, beaten eggs, salt and pepper to taste in a bowl.
Then add the shrimps, bean sprouts and sweet potato then blend well.
Heat cooking oil in a frying pan over medium heat, wait until oil gets hot.
Drop about 3 tbsp. of the mixture into the hot oil and fry over medium heat until crisp and both
sides are brown.
I babysit my twin grandbabies 3-4 days a week, and they are adorable handfuls! They keep me so busy that it’s hard to find the time to make dinner, that’s about when they get a wee bit fussy. Many days my husband and son pick-up dinner on their way home, but there’s really nothing like a home cooked meal.
To keep us fed and the twins happy I’ve turned to my crock pot. It makes my life so much easier, it’s a great way to multi-task. I toss ingredients in it in the morning before the twins arrive and have dinner ready in the evening. My crock pot is even big enough to cook food for my son and his wife, so I pack some up to go. I just have to keep reminding them to bring back the containers if they want more home cooked meals!
Beef Stew is one of the best things to cook in a crock pot. The slow cooking process makes the meat tender and tasty so you don’t have to use the more expensive cuts of meat. I’ve made stews on the stove, most of the recipes I’ve come across involves dredging the meat in flour, just an extra messy step in my opinion. My crock pot stew doesn’t involve dredging, I just toss all the ingredients in the pot and my stew comes out just as good, if not better.
Beef stew is just one of those comfort foods that I need every so often, specially when it’s chilly outside. I know that sounds weird if you know I live in Hawaii, but has been getting quite chilly at my house, at least for me. I wear a sweater when the temperature drops to 60!
My family, like most folks in the islands, eat stew with steamed white rice. You can serve this stew with rice, or any other starch you prefer. Hope your family loves it the way my family does! Enjoy!
The Best Crock Pot Beef Stew
3 1/2 lbs. chuck roast
1 lb. bag baby carrots
3 large celery stalks
6 small or medium sized potatoes ( I prefer Yukon Gold or the Red Skinned ones)
1 large onion
2 cups vegetable broth
1 1/2 cups beef broth
1/2 cup balsamic vinegar
1 tbls. rosemary (dried or fresh)
1 tbls. oregano (dried or fresh)
3 tbls. cornstarch
sea salt to taste
1. Cut roast into 1″ chunks trimming off fat.
2. Wash celery stalks and slice into 2″ sections.
3. Scrub potatoes well and cut in half, then cut halves into 4 chunks each.
4. Toss everything, including baby carrots, into the crock pot.
5. Sprinkle with spices.
6. Pour vegetable broth and 1 cup beef broth over all.
7. Dissolve cornstarch in remaining 1/2 cup beef broth and pour over all.
8. Stir everything together making sure the cornstarch mixture is well distributed.
9. Cover pot and set on slow cook for 8-10 hours.
Serve when ready. Store leftovers in airtight container in the refrigerator. Believe me you’ll want to make extra just for leftovers, it tastes even better the next day!