Kimchi Fried Rice

I wanted to make something different for breakfast last weekend so I decided to make kimchi fried rice and beef bulgogi. Let me share first the recipe for Kimchi fried rice.

To make this you will need;
Cooking oil
2 cups of cooked rice
1 onion chopped
1 tbsp chopped garlic
1 cup kimchi, cut to bite size pieces
2 tbsp sugar
2-3 tbsp kimchi juice
2 tbsp sesame oil
1 tbsp toasted sesame seed

The what you have to do;

Saute onion, then garlic. When the onion is translucent add the chopped kimchi. Cooked for a minute. Then throw in the sugar. Stir everything and fry for 5 minutes. Add the 2 cups of rice and mix until everything is incorporated. Add the sesame oil and mix again. Cook for another 5 minutes. Season with salt depending on your liking.
Transfer in a  plate and drizzle with the toasted sesame seed. Serve with sunny side up egg.

Will share the beef bulgogi recipe later on.

Happy Eating!

Chorizo Fried Rice

One reason why I love weekend is because its the only time the husband and I can eat decent breakfast together. So I always make it a point to make a real good one. Like just this weekend, we had vigan longanisa  and chorizon fried rice. :)

Now let me share you the recipe for Chorizon Fried Rice.

You will need;

2-3 pcs chorizo de bilbao cut into rings

2-3 cups cooked rice

2-3 cloves garlic, peeled and chopped

1 small onion, peeled and chopped

1 sili labuyo

1 eggs, lightly beaten

Olive Oil or any cooking oil will do

Then what you'll do;

First...
In a non-stick skillet heat a little oil. Add egg and cook until set. Flip the egg  until the whole thing has set. Slice egg into strips then set aside.

Then lets cook the Chorizo Fried Rice...

In a wok, heat oil and saute onions then the  garlic, and sili. saute until onion is soft and garlic slightly brown.

Throw in the chorizo to the pan and sauté until  it's cooked.

Add rice to the pan and toss until heated through.  Add half of the portion of sliced egg and toss.Take the pan off the heat and transfer in a serving place. Use the remaining sliced egg as garnishing.

Serve and enjoy!

Arroz Caldo

Arroz Caldo is my favorite meal during rainy days because its warm and calming though I can have it anytime of the day. :)

Since yesterday it was raining all day, I decided to make a pot of this yummy meal. Here is my recipe for arroz caldo

You will need;

3 tablespoon olive oil

2 tablespoon minced garlic
1 head of chopped onion
Thumbsize ginger, minced
4 chicken thighs or drumstick, cut into serving piecies
4 tablespoons fish sauce
1 qts. chicken stock or water
2 cups uncooked rice
1/4 cup chopped scallion
Kasubha
freshly ground pepper to taste
Hard boiled egg
toasted garlic
 
Then...

In a deep pot, sauté over low heat the onion, garlic and minced ginger until fragrant. Add the chicken pieces and cook until skin turn light brown then season with fish sauce and pepper. Cover and let simmer for 5 minutes. Add the chicken stock and kasubha. Simmer then add the uncooked rice. Stirring often to prevent sticking, simmer for 25 minutes over low heat or until chicken and rice are tender. Add chopped scallion and pepper before serving.

Add hard boiled agg and toasted garlic.

Serve and enjoy.

Sarap talga pag maulan.

Seafood Paella

 

Cooking a paella requires high heat for sauteing and then moderate to low heat for simmering. While this sounds easy, it takes a bit of practice to master.

I've learned that...

When making paella the most common mistake is to cook it with too much heat that will end up with undercooked rice. So what to do, add a cup of water or broth and must lower the heat to cook the rice.

Another mistake is too much adding of broth that will end up in a soupy paella. To fix this,  increasing the heat just long enough to boil off the excess water will help though  too much heat will burn the rice. What also works is to remove the excess broth with a large spoon. 

.It was my 3rd time to cook paella and I may say, somehow my paella cooking is much better,  yummier and less messy on the preparation hahaha.

Want to try making paella you can grab the recipe  here .

Happy Foodie Friday!

Moron

The other week, my aunt from Samar visited us here in Manila. She brought us this suman with chocolate flavor called moron. Whenever someone from the province visits us here, I would always asked for this suman....yum yum!

It's end of the work week na pala, yehey!!!!
Happy Food Friday everyone!

Paella

I cooked this for our New Year's Eve Dinner. It was my second time to make Paella. The first one was a dry run cooking last December 29, just making sure that I wont make palpak on New Year's eve dinner. I guess I didnt since the husband himself requested me to make this for last night celebration. :)

Anyway, to make this version of Paella you need;

4 onions, chopped thinly

1 clove garlic, minced

1 bell pepper, dice

3 tomato, remove seed & diced

2-3 pieces chicken cut into cubes

3 pcs Spanish chorizo cut in cubes

1 cup short grain rice, (I used arborio rice used in making risotto)

2 tbs saffron

1 tsp spanish paprika

5-6 mussels, scrubbed and cleaned

6 shrimps (sugpo)

2 cups chicken broth

3-4 squids cut in ring

¼ cup frozen green peas

2 tsp olive oil

salt and pepper to taste

In a skillet brown chicken and sausage with 1 tablespoon olive oil over medium high heat for about 5 to 6 minutes. Leaving the chicken partly cook. Set aside.

Since I dont have a paella pan (paellera), I used a large skillet. Drizzle olive oil add onions until caramelized then add garlic, tomatoes and green bellpepper. Cook until everything are mushy (about 45 minutes in low heat). This vegtable paste is called sofrito. The base for our paella.

Then add the broth to our sofrito. Season with salt and pepper. Add the saffron and paprika. Then add the cup of rice and make sure that the rice is evenly distributed and wait for this to simmer. Do not stir the mixture from here. Add the chicken and chorizo and nestling them into the rice. Cook covered with of alumninum foil for 15 minutes. Then add the shrimp and mussels and squid. Cover again with aluminum foil until the seafoods are cook. Then throw in the green peas. Then cover it again with aluminum foil.

When the broth is fully absorbed, the paella should be ready. I cooked mine in low heat for about in 25-30 minutes.

Garnish with lemon or calamansi and sliced boiled eggs.
Serve and Enjoy