I know several! Here's one:Philippine Shanghai-Style Fried Rice (Shanghai Fried Rice) [vegetarians BEWARE!]
Servings: 8
INGREDIENTS:
2 tablespoons finely minced garlic
1/4 cup finely minced shallots
4 tablespoons vegetable or corn oil
3 Chinese sausages, sliced into 1/8-inch-thick pieces
1/2 cup finely sliced pork loin
1/2 chp chopped fresh shrimps, shelled
3 tablespoons soy sauce
1/4 cup finely chopped parsley
5 cups cold cooked rice (refrigerated leftover rice), mashed lightly with 1 cup of cold water
1/4 cup scallions
In a 10 or 12-inch frying pan, fry garlic and shallots in oil. Add sausages, pork and shrimps. Season with soy sauce and parsley. Add rice. Continue frying and turning for 5 to 10 minutes, to blend all ingredients. When done, garnish with scallions.
= YUM!
Chickie, here's a Philippine empanada recipe!Ingredients :
1 tablespoon Cooking oil
4 slices Bacon, chopped
1 Large onion, finely chopped
3 cloves Garlic, chopped
150g Pork and veal mince
150g Chicken mince
2 tablespoons Tomato paste
1 teaspoon Soft brown sugar
1 tablespoon Water
2 Hard-boiled eggs, chopped
4 Gherkins, finely chopped, optional
1/2 cup Fresh coriander leaves, chopped
1 Egg white, beaten
Oil for shallow frying
Pastry
4 1/2 cups Plain flour
1 cup Water
2 Eggs, beaten
2 teaspoons Caster sugar
100g Butter, melted
A little extra melted butter for brushing
Method :
To make Filling : Heat the oil in a frying pan. Add the bacon, onion and garlic and cook over medium heat for 5 minutes, stirring regularly.
Add the pork and veal mince and the chicken mince and cook for another 5 minutes or until browned, breaking up any lumps with a fork or wooden spoon.
Add the tomato paste, sugar and water to the pan and bring the mixture to the boil, stirring constantly.
Reduce the heat and simmer, uncovered, for 20 minutes.
Add the eggs, gherkins, if using and coriander.
Set the mixture aside for at least 30 minutes to cool.
To make Pastry : Combine the flour, water, egg, sugar and butter in a food processor and process for 20 to 30 seconds or until the mixture comes together.
Transfer the pastry to a floured surface and gather together into a ball.
Cover with plastic wrap and set aside for 10 minutes.
Roll the pastry in a 30 X 20 cm rectangle.
Brush with some extra melted butter and tightly roll up into a long sausage.
Cut into 3 cm slices and cover with a clean tea towel to stop the pastry drying out.
Place 1 slice of pastry flat on a lightly floured surface. Roll it out to a 12 cm circle.
Place 1 heaped tablespoon of filling in the center and lightly brush the edges with egg white.
Bring 1 side over to meet the other and press the edges to seal.
Decorate the edge with a fork, if desired.
Repeat with the remaining filling and pastry.
Heat 2 cm of the oil in a large pan. Add the empanadas in batches and cook over medium heat for 2 to 3 minutes each side.
Drain on paper towels and serve.
I wanna share this one Filipino recipe that I love so much. Hope you like it too!FILIPINO TAPA
breakfast steaks 2 1/4 lbs Sirloin, sliced 1/8 to ¼ Inch thick 1 1/2 tbsp Salt 2 tbsp Brown sugar 1 tsp Garlic
-- finely chopped 1/2 tsp Cracked black pepper Procedures: Combine salt, sugar, garlic, and black pepper. Spread rub evenly on both sides of meat and store covered (or in a plastic bag) in the refrigerator overnight. Sun dry a couple of hours before cooking in smoker to medium or medium well. Serving suggestions: serve with a salsa of chopped fresh tomatoes, chopped onions, grated radish, chopped fresh cilantro, oriental fish sauce (or salt) to taste, crushed hot chiles, and a little vinegar (or lemon juice). For heavy eaters, chop meat into small pieces and serve sprinkled over a mound of garlic fried rice and fried eggs
