Suman Sa Ibos

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.

Continue reading “Suman Sa Ibos”

LP20: Muruecos

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.

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Bangkok Fried Rice

 

 

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. Continue reading “Bangkok Fried Rice”

Garlic Fried Rice

 

 

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. Continue reading “Garlic Fried Rice”

Shrimp Fried Rice

 

 

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. Continue reading “Shrimp Fried Rice”

Arroz Valenciana

 

 

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. Continue reading “Arroz Valenciana”

Singapore Chicken Rice

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.

Singaporeans love to eat. But when you want to get rid of those calories to lose fat, you can look for these Singapore personal trainers to get your fitness and health back. Don’t get left behind.


Hainanese Chicken Rice

Chicken:

1 whole 3 lb. chicken

10 c. water

2 tablespoons fresh, grated ginger

2 cloves garlic, peeled

1 whole spring onion

1 tsp. salt

Bring all the above ingredients to a rolling boil.  Turn heat to low and simmer for 40 minutes.  Leave the pot covered throughout.  Remove chicken and allow to cool.  Debone the chicken carefully and slice chicken with the skin on.  Arrange on a plate with sliced cucumbers and tomatoes.

Rice:

2 c. long-grain rice, washed and drained in colander for about 10 minutes

2.5 tbsps. cooking oil

5 finley chopped shallors

5 cloves garlic, chopped

4 c. chicken broth

Heat oil in a wok, add the shallots and stir fry for a minute or two.  Add the garlic and cook another minute.  Add rice and stir fry for 3 to 4 minutes or until the rice is well-coated with oil.  Carefully add the chicken broth. and salt to taste.  Bring to a boil, reduce heat, cover and simmer until the rice is done.

Dipping Sauce:

1/4 c. soy sauce

3 tbsps. finely chopped ginger

1/2 tsp. sesame oil

Mix all ingredients.

Serve chicken with a serving of the rice, a bowl of the chicken broth topped with sliced green onions and the dipping sauces of sambal and the soy sauce mix.

Arroz con Pollo 1 (Chicken with Rice)

 

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. Continue reading “Arroz con Pollo 1 (Chicken with Rice)”