chopsuey rice topping

this was supposed to be my entry for the la.pi.s. over the top theme last week. unfortunately i was not able to post it... laziness that is. i'm starting to be very tired these days, because of my getting bigger and heavier preggy tummy. hehehe... but anyways, i'm posting this here.

first, i saute garlic, onion and ginger in olive oil until aromatic. then i added the chicken strips and cooked until a little brown. then added the shrimp and continue cooking until shrimps are cooked, just a couple of minutes. next, i added the red and green bell peppers and button mushroom. next, i added the cornstarch which i dissolved in water. continued simmering until sauce is a little bit sticky. then , added the vegetables like cauliflower, young corn, carrots and cabbage. then season to taste. lastly, served hot over steam rice.

fried rice with pork spare ribs adobo

last week i prepared this pork belly adobo with a twist, i added pineapple chunks and syrup. it was tasty and a different way to prepare adobo. i was not able to take photo of it since k & m arrived early for lunch and i just finished cooking. hehehe…

this time, i wanted to try it with the pork spare ribs i had left in the freezer. the ribs k bought have plenty of meat and fewer bones and easily become tender. the outcome was still as good as the pork belly.

i also prepared fried rice with shrimp, carrots and green peas. still delicious and the typical rice becomes more flavorful because of the shrimp.

ingredients:
7 slices pork spare ribs
3 cloves garlic, crushed
1 onion, chopped
1 spring onion, chopped
1 bay leaf
1 tsp peppercorns
1 cup pineaple syrup
1/4 cup vinegar
1/4 cup soysauce
1 cup pineaple chunks
salt and pepper

procedure:
in a casserole, put together the first 9 ingredients and pour enough water to cover the meat. bring to a boil then lower heat and simmer until pork are tender. you may need to add water so as not to dry the sauce.

when the meat are tender and the sauce are almost dry but not dry (there should be a little sauce left). season with salt and pepper if necessary. add the pineapple chunks and mix.

serve with the steamed rice or as for me, i served it with fried rice.

for the fried rice:
in a wok, heat 2 tbsp. cooking oil. season the shrimp and fry. add the onion and garlic and saute until fragrant. add 1 beaten egg and continue mixing until egg is torn into pieces. add 3-4 cups rice and continue mixing until combined. add 1 small peeled and diced carrots and a handful of green peas. season with salt and pepper. continue mixing until fully combined and everything are well distributed. turn off the heat and add chopped spring onion. toss for the last time. serve.

egg-carrot fried rice

or should i say simple fried rice. i just had calamares for lunch and i felt like there's something lacking... a soup perhaps. but since i didn't have anything to prepare for soup, i just made something special with the rice... fried rice.

as with the calamares, makuy ate his rice without pushing the carrots and eggs on the side.

this is a simple fried rice preparation: in a wok, heat 2 tbsp. cooking oil. saute onion and garlic until fragrant. add 1 beaten egg and continue mixing until egg is torn into pieces. add 3-4 cups rice and continue mixing until combined. add 1 small peeled and diced carrots. season with salt and pepper. continue mixing until fully combined and carrots and egg are well distributed. turn off the heat and add chopped spring onion. toss for the last time. serve.