Saturday, August 2, 2008

Shrimps and Sausage Fried Rice

Ingredients:
  • 2 preserved Chinese sausages
  • 800 g cooked white rice (preferably left overnight after cooking)
  • 2 eggs, lightly beaten
  • 250 g medium shrimps, peeled and de-veined
  • 125 ml water
  • 60 ml oil
  • 1 medium white or red onion, peeled and chopped
  • 4 cloves garlic, peeled and crushed
  • 5 tablespoons soy sauce
  • 3 scallions, chopped
  • pinch of pepper

Procedures:
  • Boil the water in a small pot or frying pan and simmer the Chinese sausages over low heat until water evaporates, about 5 - 10 minutes.
  • Continue to fry the sausages in their own fat until fully cooked, turning frequently.
  • Remove sausages from pan, cool a few minutes, then slice diagonally into 1 cm pieces.
  • Set aside.
  • Heat 1 tablespoon of the oil in a pan and scramble the eggs.
  • Remove scrambled eggs from pan and cut into 1-cm pieces. Set aside.
  • Heat remaining oil in a wok.
  • Sauté chopped onions and garlic until transparent and aromatic, about 1 to 2 minutes.
  • Stir in shrimps and cook until almost done, about 1 to 2 minutes.
  • Immediately stir in the cooked rice, the cooked sausages and the scrambled eggs.
  • Season with soy sauce and pepper and stir-fry vigorously, distributing all ingredients evenly, until rice becomes a nice brown color and smells fragrant.
  • Dish onto serving plates or individual bowls and garnish with chopped scallions before serving.

Via: Asianfreerecipes

Chicken Rice Congee (Arroz Caldo)

Ingredients:
  • 60 ml olive oil
  • 1 kg chicken, cut into serving pieces
  • 1 head garlic cloves, peeled and crushed
  • 100 g ginger, peeled and cut into 1cm slices
  • 300 g uncooked rice
  • 1¾ - 2 liters (7-8 cups) chicken broth
  • 3 tablespoons patis (fish sauce, or to taste
  • ¼ cup chopped scallions, to garnish
  • 6-8 calamansi (halved)

Procedures:
  • In a casserole, heat 2 tablespoons of the olive oil.
  • Brown the chicken pieces lightly then remove with a slotted spoon and set aside.
  • In the same casserole, sauté half of the garlic until lightly brown.
  • Remove the browned garlic from pan and set aside.
  • Pour in remaining oil.
  • Sauté ginger and remaining garlic.
  • Add the rice and stir to coat the grains with the oil.
  • Pour in the 1¾ liters (7 cups) of chicken broth.
  • Add the chicken and patis.
  • Allow to simmer until rice and chicken are fully cooked, about 40 minutes.
  • Add more broth (and fish sauce) if necessary.
  • The mixture should have a soupy consistency when fully cooked.
  • Spoon into individual serving bowls and garnish with the browned garlic and scallions.
  • Serve with calamansi.

Via: AsianFreeRecipes

Cassava Cake

Ingredients:

Cake
  • 2 Lbs Grated Cassava
  • 1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
  • 1 12 oz. Can Evaporated Milk
  • 1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
  • 1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
  • 2/3 Cup Sugar
  • 3 Eggs plus 3 Egg Whites
  • 1 Cup Grated Coconut

Topping
  • 3 Egg Yokes
  • 1/3 Cup Reserved Sweetened Condensed Milk
  • 1/3 Cup Reserved Coconut Milk
  • 1/3 Cup Reserved Coconut Cream

Procedures:
  • Preheat oven to 325° f. In large mixing bowl combine cake ingredients.
  • Mix well.
  • Pour equally into two large greased rectangular pans.
  • Bake until top is no longer liquid (approximately 30 minutes).
  • Mix topping ingredients well and spread evenly on the two cakes.
  • Bake an additional 20 to 30 minutes. Cool cakes completely.
  • Slice each cake into 24 equal squares.

Via: AsiaRecipe

Banana Fritters (Maruya)

Ingredients:
  • 1 cup sifted flour
  • 2 tablespoons sugar
  • 1 egg, beaten
  • powdered sugar (optional)
  • 1 teaspoon baking powder
  • 4 tablespoons milk
  • 4 ripe bananas
  • 1/2 teaspoon salt
  • 1/3 cup water
  • 1/2 cup cooking oil

Procedures:
  • Sift flour, baking powder, salt and sugar.
  • Add milk, water and egg to the dry ingredients and mix until batter is smooth.
  • Peel the bananas and slice lengthwise into 4 pieces.
  • Dip in the batter and roll lightly in flour.
  • Deep fry in cooking oil, browning evenly.
  • Drain and serve with powdered sugar if desired.

Via: RecipeHound
 



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