Today Recipes

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New recipes will be posted here daily.  Please check this section daily for your favorite meals.

[lawyer_kuno]

Oriental fried rice 

By Norma O. Chikiamco
Philippine Daily Inquirer
First Posted 19:33:00 07/02/2008

Close this MANILA, Philippines—With the high cost of rice these days, we shouldn’t waste even a grain of it.

Here’s a way to make your leftover rice not only palatable but really delicious. You can serve this with viands like tapa or longganisa. Or you can eat it on its own.

2 tbsp cooking oil
1 onion, chopped
½ head garlic, minced
1 large red bell pepper, diced
4 ½ c cooked rice
2 eggs, slightly beaten
1 tbsp kecap manis
1 tsp light soy sauce
½ tsp salt

Heat cooking oil in a wok and saute onions and garlic until fragrant. Add red bell pepper and saute until peppers are slightly tender.

Stir in rice and mix until rice becomes slightly reddish (from the color of the bell pepper).

Pour in eggs and mix well. Season with kecap manis, soy sauce and salt. Serve warm.

Makes four to five servings.

Cook’s tips

Kecap manis is an Indonesian sauce that’s slightly thicker than soy sauce. It’s also sweet, rather than salty.

Light soy sauce has a much lighter color than ordinary soy sauce. It’s available in the Oriental food section of large supermarkets.

Metro supermarket in Market! Market! has a good supply of Oriental ingredients. The light soy sauce sold there is made in Thailand. They also sell kecap manis.

Freshly cooked rice tends to be too sticky. It’s better to use rice that’s not been newly cooked. Day-old leftover rice will do fine.

Serving suggestion: Top with sliced scrambled eggs

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Olive Salad

Ingredients gr pitted green olives 4 stalks of green oninons 3 stalks of green garlic or 3 cloves garlic a bunch of parsley about 1/2 cup of roughly chopped walnuts 1 - 2 Tbs pomegranate concentrate (available in Middle Eastern Stores) olive oil Salt, red pepper to taste
Directions
1. Finely chop the green olives, onions, garlic and parsley.
 
2. Roughly chop the walnuts.

3. Mix them well, add salt and red pepper to taste.

4. Add pomegranate concentrate and olive oil and mix well.

5. Cover and chill in the fridge for about 2 hours.

6. Serve along your favourite food.

7. Decorate with pomegranate seeds and enjoy! 8. Since pomegranate concentrate is used as a souring agent, if you have trouble ?nding it you can try substituting with lemon juice. They taste very different but can do the job.

9. One makes the pomegranate concentrate by boiling the pomegranate juice down.