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