Yellow fried rice
It’s been a while since we last had Chinese-style fried rice. My husband and kids were excited. I had been planning on experimenting with a new recipe for fried rice for days. Hence, I reserved a bowl of pork adobo. If asado fried rice proved good, there was no reason why an adobo-flavored fried rice [...]
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Rice, chicken and vegetables dish
This dish is actually a cross between a soup and lugaw (congee). Uncooked rice is added while the chicken cooks. The amount of rice, though, is much less than what is required to make lugaw.
Tomorrow is market day I only had two small chickens left in the freezer, each weighing less than a kilo. Since [...]
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Rice topping : sweet and spicy pork spare ribs
A favorite item in most Chinese restaurants’ menu, rice topping simply means a bowl of rice topped with a saucy meat, seafood or vegetable dish. To top my rice, I used pork spare ribs that is a combination of the traditional sweet and sour pork and pork aloha. The pork spare ribs had been pre-cut [...]
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Lugaw
Porridge or congee, we Filipinos know it as lugaw–soft-boiled rice cooked in meat broth. Color it with chicken and color it a little with kasubhaand it is called chicken arroz caldo… cook it with beef tripe and it is known as goto… serve it plain with tokwa’t baboy on the side… In a country where [...]
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Arroz a la Cubana
I’m re-posting this recipe for two reasons. First, this photo is better than the old one. Second, I wanted to create links to the other saba banana recipes that have accumulated since I first posted this wonderful rice dish called Arroz a la Cubana. I don’t really know if it originated from Cuba but I [...]
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Goto (beef tripe) congee
Congee (lugaw) is a national midday or mid-afternoon merienda (snack). It can be served plain or with a variety of meat mixed in it. Goto, or beef tripe, is a favorite meat used for congee.
While it is traditional to use glutinous rice (malagkit) for making congee, some people find it too heavy for a snack. [...]
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Bringhe
Bringhe is a chicken, rice and coconut milk casserole. There are many versions available. Some use Spanish chorizo; others do not.
In my version of this classic Filipino recipe, I used bawang na mura (spring garlic or garlic leaves), pork meat and kakang gata (thick coconut cream or the first extract, as opposed to thin [...]
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Arroz a la pobre
Another variation of the traditional Paella, this is a very economical way to prepare a stylish dinner for 20 people without spending more than PhP 200.00 (US$ 3.3636). The earlier agreement to keep our Saturday evening get-togethers to after-dinner drinks and pica-pica suddenly went down the drain after one of our friends announced on Friday [...]
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