Mi’s Desk
January 26th, 2012
Adobo Fried Rice
June 3rd, 2010Now this is a tricky one. I love adobo rice when it’s nicely done, and I hate adobo rice when it’s not nicely done.
And no pictures again.
Ingredients:
- Leftover pork adobo preferably at least 2 days old
- leftover rice, 2-3 cups
- Sesame oil
- Sesame sprinkles… seeds? what are they called anyway?
- Garlic powder or the real garlic
- Chopped Onions
- Egg
Instructions
- Heat the adobo (microwave?) a bit to make it softer
- Mash the pork so that it’s kind of flaky
- Pour sesame oil on pan. I don’t like my fried rice oily but I think I put at least 1/4 cup of oil.
- Fry the adobo flakes. If you’re using real garlic, fry the garlic first before the adobo flakes.
- Keep frying it, just as long as it’s not burnt, but you should see the ends of the flakes look kind of crispy already.
- Maybe fry it a little more if you want it to have a little crunch.
- Throw the chopped onions and cook it just long enough so that the onions separate.
- Add the rice. As usual, mash it. Don’t leave clumps. My dog doesn’t like unflavored clumps so I never leave clumps of rice.
- Mix, Mix, Mix. Until they look evenly distributed.
- If the adobo was the oily type without much sauce, throw in the oil. If it’s the saucy type, throw that in. Adobo is usually tasty no matter how it’s done–oily or saucy–but in the horrible case of tasteless adobo, just add a little oyster sauce to add color.
- Transfer the rice to a bowl
- Fry an egg on a different pan. Preferably runny sunny-side-up
- Top the adobo rice with the fried egg.
My dog usually only eats chicken ate 3 servings of this too. HAH!
Bacon and Egg Fried Rice
June 1st, 2010No pictures because I forgot.
I’m no cook.
Ingredients:
- Whatever rice is left (2-3 cups)
- leftover bacon chopped crosswise randomly
- onions chopped so that they look like quarter circles
- garlic powder (you can probably use real garlic but I hate its smell on my fingers)
- sesame oil
- oyster sauce
- soy sauce
- 2-3 egg
Instructions:
- Pour sufficient amount of sesame oil in pan
- Throw in the bacon and fry until it looks crispy
- Throw in the chopped onions and keep stirring until they’re not stuck together
- Once they look cooked, throw in the rice
- Press on the rice with whatever cooking utensil you’re using so that the rice separates. You don’t want unflavored clumps.
- Once they’re separated nicely, sprinkle the garlic powder. If you use real garlic, I suggest frying the garlic with the onions. I don’t really know what to do with real garlic.
- Keep mixing and mixing over high flame. Take care not to burn the rice at the bottom.
- Pour just a little bit of oyster sauce, like draw a circle on the pan with the oyster sauce. Put some drops of soy sauce for the eyes and nose on the rice. Careful not to put too much if you don’t like salty fried rice.
- Keep mixing until it looks like the color is even.
- Add the eggs and keep mixing like crazy so it doesn’t burn at the bottom and it looks even.
VOILA! Instant Fried Rice.
Next time I cook fried rice I’ll try not to forget to take a picture.,
4.5 Raccoons
January 5th, 2010
Chocolate Shopping
January 4th, 2010
Bought some apple pie cookies, Goya dark belgian chocolate seashells, some black chocolate thingie, Werther’s Original hard candy and soft toffee. Absolutely YUM for the Werther’s candies, but I’ve yet to try the other things I bought. I will find out soon!
Milk Tea
January 4th, 2010
Adobo rolled in Pita with Cream Cheese
August 25th, 2009
Adobo rolled in Pita with Cream CheeseOriginally uploaded by mishimiao
Just an experiment that turned out pretty well.
1. Shred some leftover pork adobo.
2. Spread cream cheese on pita bread.
3. Put some pork adobo in the center.
4. Roll, and serve!
For best results, do not use expired and moldy pita bread.
This actually came about because my dog ate my food (rice mixed with adobo sauce and shredded pork adobo pieces) and didn’t leave any for me. And I was hungry (Yes, I know, my priorities are weird). And there wasn’t any adobo sauce left, so I didn’t feel like eating rice anymore. So I checked my fridge for what else I can eat, and found some moldy pita bread in the freezer. Removed the molds, spread cream cheese on it, and voila~! The experiment. And it tastes good.
Lucky Me Supreme Jjamppong
April 12th, 2009Korean noodles are one of my favorite noodle soups. Not really ramen. I love ramen, but they’re hardly spicy. Although there’s Kimchi flavored ramen that I really like, it’s still Korean-inspired. I love spicy noodle soup because the way it goes down my throat really hits the spot. And I’m glad Lucky Me has created a more affordable version of one of my favorite Korean Soup flavors.
Local instant noodles, Korean Jjampong flavored goodness… with real seafood bits! And it is also really spicy. I forgot how much it costs, but it’s a lot cheaper than the real korean ones. I must admit though that the Korean instant noodles are better, but this one is also fine.
Pagkain
January 9th, 2009Pagkain
n. Food; the act of eating.
Welcome to my new blog, and it’s going to be all about food and drinks that I eat, my experiments and adventures.
Feel free to leave a note to be added to the blogroll.
