Cooked From the Heart » Archive
Vietnamese Style Fried Rice
Have you had enough rice yet? Not us! This is a dish Jade cooked all by herself from beginning to end. INGREDIENTS: Day-old (cold) rice 3 Eggs Salt & Pepper Oil 1/2 Onion, sliced 2 cloves garlic, chopped 1/4 inch ginger, minced 1/4 lb. pork loin, cut into bite sized pieces 1/2 cup Green beans, cut into half inch length 1 small carrot, diced 2 Tbsp. Oyster Oil 2 Tbsp. Soy Sauce 1/4 cup Cilantro, chopped 1 cup Cabbage, chopped 1)Heat tbsp. of oil in wok on medium heat 2)Scramble eggs with a tsp. of salt until frothy. Pour over hot oil in wok and stir. Cook until all egg is set. Remove from heat and set aside. 3)Add onion, garlic and ginger to heat and stir fry until onions are translucent. Remove from wok and set aside. 4)Add more oil. Season pork with salt, pepper and garlic powder. … Read entire article »
Filed under: Quick meals, Rice
Left Over Fried Rice
Like Lalaine at CookMobile, I have had rice in the brain all month. It’s not a bad way to start of the new year, I say. I still have the puto experiment to get on with, so no, the rice challenge is definitely not over for me. This is a common dish in our house. I usually fix this on Saturday mornings for brunch when I finally get around to cleaning out all the left overs from the refrigerator so I can make room for weekend leftovers. Jade has been perfecting her beef stirfry (bistek); since their winter break she has probably made this dish three times. The last time was last night when she cooked dinner for her and her friend Vin. … Read entire article »
Filed under: Rice
LP 22 Round UP – Rice to the Challenge!
Many thanks to everyone who participated in this past month’s Lasang Pinoy, Rice to the Challenge! For the year’s end, we decided to feature the ubiquitous rice and all the ways it could be cooked. Visit the food blogs below to see how they rose up to the challenge. … Read entire article »
Filed under: announcements, Filipino, Lasang Pinoy
LP 22 – Puto
When I first started brainstorming about what to make for LP 22, I thought of trying my hand at making Tapey, a rice wine common during the holiday season in my mom’s hometown. It requires a yeast called bubud, to encourage fermentation, that I was determined to search for. But, holiday preparations got in the way and I resigned to try my hand at something simpler instead; this puto and kutsinta combination. Little did I know the process was not as simple as I thought to get the results I wanted! At least for the kutsinta I was partially successful and can foresee future tweaks to improve on it. My attempts at puto, however, leaves a lot to be desired. I wish I could have read Stef’s puto experiment, her entry … Read entire article »
Filed under: desserts, Filipino, Lasang Pinoy, Rice, snacks
LP 22 – Kutsinta
I grew up eating these and yet and I never really saw anyone make it. Most times my mom or one of our aunts would buy it for our snack from hawkers who come through the neighborhoods shouting, “pooooto, kutsinta” as they walk down the streets. We’d start running after the guy and tell him to make sure to stop at our house. This is a steamed rice cake that is typically and best served with freshly grated coconut.This is still a work in progress but I’m quite happy with how this came out. I started searching online and kept running into the same recipe adapted from The Food of the Philippines by Reynaldo Alejandro. I first found the recipe on a website which claimed to have Philippine dessert recipes … Read entire article »
Filed under: desserts, Filipino, Lasang Pinoy, Rice, rice cakes, snacks
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