Rice Preparations


Monday, November 21, 2005

Garlic Fried rice
Garlic Rice

Another flavor that can be easily infused with rice is garlic. I failed once making crispy garlic. It wasn’t crispy coz it was burned! I think the oil was too hot that when I added the garlic it suddenly turned dark brown and next minute it turned very dark brown and when I tasted it , it was too bitter! Now I know what’s the trick!

Here’s what I did:

10 cloves garlic (finely chopped)
3 Tablespoons vegetable oil
Pinch of salt
2 cups cooked rice
Freshly ground black pepper

Heat oil in a pan with moderate fire. Once heated, turn the fire to the lowest. Add finely chopped garlic and stir occasionally; continue cooking until garlic turns golden brown. Remove garlic from the pan using a slotted spoon, leaving the remaining oil in the pan. Drain garlic with a kitchen paper (This is important to keep the garlic dry and crisp). Add rice to the pan and toss frequently until rice is turns slightly dark or until the garlic-flavored oil is well absorbed. Season with salt and pepper. Add half of fried garlic to the rice and toss further.

To serve, garnish the rest of the crispy fried garlic on top of the fried rice. Serve with your favorite viand.


Wednesday, November 16, 2005

Eggy Wacky on Congee

Eggy wacky on congee
Are you staring at the egg? What’s the drama on it? Well, since I am in Angola and Angolans don’t celebrate fancy Halloween like carving pumpkins or wearing masks, I decided to have my egg to appear wacky just to have the spirit of Halloween season even just in my meal.

Congee or Rice Soup, otherwise popularly known in Philippines as “lugaw”. This is one of my favorite comfort foods. When I get some nasty indigestion problem, (if u know what I mean) this is the kind of food I go for. Logically, rice has loads of starch so it functions as a thickening agent. (if u know what I mean! J)

This is not a soul food but it reminds me of my late Dad, who used to make this for me especially when I am not feeling quite well. I can’t be home for his death anniversary which was the other day, November 14, to be exact. He has been in my thoughts more often these days.

This kind of food brings me some childhood memories especially during rainy days, it’s a great comfort food. It’s quite rainy November here in Luanda and I’m really feeling not quite well. I got a nasty stomach pain, slight fever which is on and off and nasty cough. I really long for some comfort food and I wish somebody would do it for me. Hubby doesn’t know how so okay I made my way to the kitchen. Lugaw is usually eaten while still hot; this food gives warmth to the body therefore it is considered as comfort food.

In relation to me getting sick this season, it is a belief in our place, Negros Province, and I don’t know if all regions have the same belief in Philippines, that when somebody feels sick especially during or around All Souls ’ Day that some beloved departed had visited or tried to keep in touch with that person. We call it in Bisaya “ Hangop” or “kalag” according to the oldies. It is a belief that had been passed on from generation to generation. Personally I don’t believe it. I’d like to think that it is just coincidence no matter how many times I’ve witnessed the same coincidence to kids getting sick during “kalag-kalag” (all souls’ season) and have the kids wear red to get rid of the spirits of departed loved ones. It is believed that the red color drives away such ghostly spirits! I don’t believe it now, but it worked to me before! I didn’t wear red this time! LOL.. I think it was just an ordinary flu maybe ‘coincidence’ to the subject! What a wacky story!

Anyways, here’s how to make it:

Boil egg for 10 minutes or until done, cracked the shell and soaked in a bowl of soy sauce for about 30 minutes (the longer the better). Peel off the shell when ready to use. The result would be like a wacky, brainy-look and weird egg! But it tastes just like an egg of course!

To make the congee, wash the rice until water runs clear to get rid of excess starch. Add plenty of water, like 1: 4 ratio; I cup rice, 4 cups water or stock. Bring to boil and stir constantly until it thickens. Season with soy sauce and pepper in the last minute. I wish I have spring onions to garnish some, unfortunately I don’t have.


Friday, November 04, 2005

Green Peas Risotto

Green Peas Rizotto

I love risotto once in awhile to break monotonous boiled rice. To incorporate some veggie, I added green peas for the sake of taking some fibers! Could be served with risotto alone, but here I added slices of grilled beef.

2 cups Arborio rice
3 cups chicken stock
1 glass white wine
1 onion (finely chopped)
1 clove garlic (finely chopped)
2 Tablespoons olive oil
1 cup grated cheese
1 cup green peas
2 Tablespoons butter
Freshly ground pepper

Boil stock in a pan. Meantime, sauté garlic and onion in olive oil until completely wilted and translucent. Add rice and mix thoroughly until rice is slightly fried. Add ½ cup white wine while stirring constantly until almost all the liquid has been absorbed by the rice. Add the remaining wine and continue stirring. When all the liquid has been absorbed, add 1 cup of boiling stock while stirring constantly. Continue adding water 1 cup at a time until almost all the liquid has been absorbed or until rice is done. Add green peas during the last addition of stock; whilst stirring constantly. Stir in cheese and butter lastly. Season with freshly ground pepper.


Wednesday, November 02, 2005

Vegetable Fried Rice

Vegetable Fried Rice


2 cups c ooked rice
8 pcs. Green beans
1 Yellow
1 Red Bell Pepper
¼ cup water
1 cube stock
Salt and pepper


Slice vegetables and set aside. Sauté onion and garlic until translucent but not burned, add sliced vegetables, except tomatoes, stirring occasionally. Add the vegetables until all the liquid has evaporated, add water and stock, and continue cooking until vegetables are nearly done. Add rice and season with salt and pepper.


Tuesday, October 25, 2005

Parsley Rice

Add finely chopped parsley to newly cooked rice. Add parsley while still hot.