Broccoli Fried Rice

Tired of having plain egg and plain rice every morning?, Let's make a twist.  I have few of the ingredients in the fridge and I'm going to make use of it.  Come join me...


BROCCOLI FRIED RICE
serve 4 to 6 depends on your servings...

Ingredients:

1 medium size onion, minced
1 smal head broccoli, sliced into small florets
5 cups cooked rice
300 g bacon rashers
2 eggs, scrambled or chopped into small pieces
oil for sautéing
2 tbsp oyster sauce, more if you prefer
pinch of salt
dash of black pepper
drizzle of sesame oil

Procedure:

1. Prepare the ingredients.
2. heat pan and add oil.
3. Saute onion and bacon rashers.
4. Add broccoli and stir fry for about a minute.
5. Add rice and season with salt and pepper.
6. Add oyster sauce and cook stir until rice is heated up thoroughly and broccoli is done.
7. Add egg then drizzle the sesame oil.
8. Stir and serve hot with hot tea, coffee of chocolate milk.

Enjoy!

BIKO

Its few more days before the year of the water snakes arrives and sticky situation is never ending in my kitchen. Today, the cravings is on .... B--mo... B--ko! in latik.

There are many ways of cooking malagkit. Traditionally, this rice is cooked in a coconut milk and pandan leaves to christen the rice with aromatic characteristics. Constant stirring and slowly simmering until the luscious soft, moist sticky rice is achieved. As evolution continues, tedious cooking became a passé. Thus, some just drop the glutinous rice grain in a pan with water and cook it like any other regular rice. Sooo eeee--Z, mah! =)

The topping?... Latik! 

In southern part of the Philippines, latik is  a coconut caramel -- that is brown sugar and coconut cream (kakang gata) to be specific, cooked over a low heat, simmer to thick perfection.  As for the rest of the pinas world, latik is the coarse coconut milk crumb, obtained from extracting oil out of coconut milk while cooking over a low heat. Latik is the crumbs reduced from coconut milk. This crumbs are often use as topping for any kakanin of your choice, specifically Biko.

Pork Empanada

Pork Fritata is what Red Ribbon used to call its defunct pork empanada and it's one of the favorites of mine and my hubby.  It used to be our number 1 empanada in its time seconded by the chicken empanada of Brownies Unlimited-- before it ventured on cupcakes. Let me just give you a quick description...

Red Ribbon is the only nationwide bakeshop that sells a very unique pork empanada. Usually empanada in the market is with yellowish flaky pastry, the one which drops crumbs on the floor as you bite, messing up your mouth and hands. But with the red ribbon, theirs is soft brownish pastry, finely grounded meat pork, a touch of sweet and super moist filling. Delicious in every bite! I wonder how did they cook its empanadas. hhhmmm.  Let's see how close can i get to theirs ---