Beef & Sausage Fried Rice
December 20, 2003
Filed under Asian cooking, Chinese recipes
Rice is a staple food for the Filipinos as well as for most Southeast Asians. We eat rice the way Westerners eat bread and potatoes. It’s no wonder that we have learned to cook rice in so many ways–as appetizers, main meals, snacks, sweets and desserts.
This rice dish is basically a Chinese fried rice cooked with chunks of pre-boiled beef shank, chinese sausages, chicken hotdogs, strips of scrambled eggs, sweet peas, corn kernels and steamed rice seasoned with light soy sauce, oyster sauce, steak sauce and sesame seed oil. It’s one of my “instant” recipes–take whatever is available and throw them in with the rice kind of thing. My kids are spending the afternoon at a friend’s’ house (their kids and ours are buddies) accompanied by their yaya so I had to cook a quick lunch before they left. The beef chunks are leftovers from yesterday’s bulalo. The rest are some of the things that our freezer contains at the moment.
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House On A Hill
Fish & seafood
- Salmon and tomato soup
- Baked pompano and red cabbage
- Baked tahong (mussels)
- Fish fillet and vegetables in sour cream
- Bangus (milkfish) fritters, v. 2
- Fish fillet with corn sauce
- Fish fillets with pepper and thyme
- Pasta with prawns in creamy garlic sauce
- Baked fish and spinach
- Chili garlic shrimps with coriander paste and Kecap Manis
Healthy veggies
- Pritong tilapia (fried St. Peter’s fish) and cheese-topped chili-cauliflower bake
- Fish fillet and vegetables in sour cream
- Fried beef brisket and potatoes with sour cream
- Salted eggs and vegetables salad
- The complete salad
- Pork and baguio beans with oyster sauce
- Chicken, mushrooms and potato salad
- Fish fillets and togue (mung bean sprouts) stir fry
- Stuffed zucchini
- Cabbage Rolls
There are also some great chinese food over at Chinatown’s Best Along Banawe, Quezon City, Philippines. I recall eating something like this over there.