This is a rice stick everyone in the Philippines knows. Filipinos like eating this with ripe mangoes, specifically, Philippine mangoes and none of the “manila” mangoes sold in the US. As every Filipino who has traveled outside the country will tell you - nothing beats Philippine mangoes for flavor and texture. And this Suman sa Ibos is perfect with our mangoes. This is salty and not sweet at all, a good contrast to a sweet mango.
Muruecos is the name of a common rice stick or suman as Filipinos call it. It was supposedly my grandmother’s favorite suman. I like it too and featuring it for Lasang Pinoy 20th Edition, Binalot made the effort certainly worthwhile.
This is a recipe I picked up after coming from a 3-month Bangkok work assignment several years ago. The photo was taken just before the final stir, aftet I just threw in the scallions, diced tomato and scrambled egg strips.
The street food of Bangkok fascinated me of course. The little soi where our office housed their foreign employees was just behind Bumrungrad Hospital, before it became famously world-class. The street had several little motels, restaurants and several food hawkers selling, fried rice, pork hocks simmering in a sweet brown sauce, grilled seafood, mango salads, fresh fruits with sugar and chili powder…and so much more….which I all tried BTW. (more…)
This is a common way of preparing rice in the Philippines. Sinangag, as we call it, is great for breakfast with virtually anything you can fry. I made this to go with the dried fish I posted about the yesterday.
We use plenty of garlic…a perfect way to wake you up if you think about it. Between all that garlic and the dried fish….mmmmm… *Light Bulb Moment* - that’s why perfumes and colognes are so popular back home! LOL! Just kidding….Filipinos won’t back down from any dish because of its smell. (more…)
Think about this…Fried Rice is probably the most unique dish that comes out of your kitchen. What’s in your fried rice all depends on what’s in your refrigerator and that will differ from household to household and even from time to time…because we never have all the same leftovers. (more…)
This is the kind of Arroz Valenciana typical of the Philippine. It has the Valencian influence although the original only uses a tomato and not tomato sauce, rabbit, which is not commonly eaten in the Philippines, saffron and pimenton and no fish sauce and Chorizo de Bilbao which is de rigueur for the Filipino version. And one important difference, we pre-cook the rice before adding it to the saucy meat base. But we call it Arroz Valenciana and this was common party fare when I was growing up.
I tried to make this the way my mother made it but it was too late when I realized I was out of frozen peas and green beans! I hate to say it, but it will have to do for now….this is what we called “Orange Rice” when I was a kid. (more…)
Here’s another Cuban-style Arroz con Pollo recipe, second in a series I said in a previous post I would undertake for this blog. Between this recipe and the first one, I prefer this one for flavor. Although, I think I’ll marry the two recipes and come up with a better one that will be for keeps…until the next best recipe I find anyway!
I’ve always, always loved this dish….from the time I first set foot in Singapore on a Christmas Eve years ago.My friends and I promptly went to a hawker center on Scotts Road the next day for my first taste of this Singaporean staple in the Lion City.
The origins of Singapore Chicken Rice goes all the way to Hainan, China. Immigrants from that Chinese province brought it with them when they settled in the British-occupied Singapore.
Over the years,I’ve experimented with several recipes using different cooking methods but this is the best I’ve found. It comes closest to what you will get in Singapore. Youngest Sister asked me for a recipe a couple of days after I cooked this particular one and the feedback was great. I hope you’ll try it too. (more…)
I have so many recipes for Arroz con Pollo which I still have to try. This is a dish which most every Hispanic country calls their own. Quite surprising to see how many different versions there are out there. There must be a different version for every country Spain colonized through the centuries.
I’m contemplating starting a kitchen experiment of the different versions of Arroz con Pollo I can find. Then I’ll decide which one I’ll adopt for my own.
Let’s start with this Cubano version. The rest of the recipes just have to wait…until I get back to Colorado from visiting family in the Philippines. (more…)
Couscous is one of those things I was happy to discover when I got married and moved to the US. It’s easy to make and there are a variety of healthy ways you can serve it.
I buy the regular grocery store couscous in a box and prefer the flavored ones from Near East. This one I’m featuring is Wild Mushroom & Herb flavored. (more…)
We’ve all heard of this popular Indonesian dish at one time or another. Before living in Jakarta for a short duration, my idea of Nasi Goreng was what’s called “Java Rice” - a bright orange-colored rice dish usually served with barbecued chicken at a popular Philippine chain of restaurants called Aristocrat.
Of course, when you find yourself in the land of exotic spices and heady, fragrant smells and scents, you have to try the real thing, the thing the locals eat on a regular basis - streetfood.
I love streetfood. I will take it anyday in any country, even if it landed me in a hospital once. Oh, but that’s another story…maybe for another day. (more…)
I’m calling this an Everyday Paella because the ingredients are just things I normally have in my pantry. No special bomba rice, no seafood. I omit shrimps in the recipe owing to my crustacean allergy. Although, we did have a shrimp gambas to go with this, just so Spouse was happier with this simple paella.
