WCS: Rice gone wild

4 MARCH 2011. I still laugh when I think about this. =)


As I have mentioned a post ago, my mom cooked too much rice the other evening. We ended up bringing some for baon yesterday (with the katsu-daw) and still had enough for dinner for 5 people last night. And there was still some more rice!


I had my breakfast at the office canteen yesterday morning. I brought rice from home, so I only bought ulam, a serving of pork tapa. I wasn't able to finish it so I packed what was left (about 2/3 of the serving) to be brought home. I thought maybe I'll make fried rice out of it.


Which was exactly what happened. As I mentioned, we still had a lot of rice. Even after we had dinner that night, the rice can probably feed 3 or 4 more people.


I shredded the pork tapa pieces and heated them in a pan. Following no recipe, I drizzled the meat with Worcestershire sauce.


What? O_O


I tossed in thinly sliced onions...and added a wild combination of ingredients: soy sauce, bagoong and chili-garlic sauce.


WHAT? @_@


I put in the rice, adding a bit more of each ingredient as needed (or as my whim dictated).


Voila. "Wild rice". LOL. I let it cool down for a while before packing it in a container and putting it in the refrigerator. This will be for breakfast tomorrow.

Wild rice (or should it be weird rice?)

Up close. Pork tapa in Worcestershire sauce and onions,
soy sauce, bagoong and chili-garlic sauce.

It was a good thing I decided to cook this the night before, because I woke up late the this morning (thanks to Bejeweled 3). For some reason, hubby also woke up a bit later than usual (to think he went to sleep more than 2 hours earlier than I did).


I heated half of the wild rice. I thought that would be enough for the both of us. I put just half in a plate and hubby had it with a bit of corned beef (also leftovers). He finished the whole pan. -_-' I ended up heating the rest, with additional chili-garlic sauce on hubby's request.

His merienda at work (including two sandwiches and a
chunk of pandeciosa) and my breakfast at home.

This paper bag was from an officemate's gift last
Christmas. It has since become hubby's lunch bag. =)

Is it wild, or is weird? Tell me about it! ^_^


Wild Rice
Serves 2-3 (but ended up serving just 2--or rather, 1 1/2, hahaha!)
5 cups day-old rice
Leftover pork tapa (might also work for other leftover meat)
Worcestershire sauce
1 small onion, sliced
1/2 cup soy sauce
2 tsps. Chili-garlic sauce
1 tsp. Bottled spicy bagoong


*BB*

WCS: Corned tuna torta (special)

17 JUNE 2010. I got the idea from an officemate, who one day brought mini tortas of corned tuna. Everyone eating lunch with us had a bite and liked it. When asked about the sophisticated recipe, she simply said, laughing, "Wala, corned tuna lang, hinalo sa binating itlog. 'Yun na!"
I tried it at home, adding a bit of dried oregano and ground pepper to the usual pinch of salt, and it got good acceptance. My younger brother, who's currently my food critic (as he's the pickiest person here)--with my older brother and his family now moved out of the house--liked it. Quick, easy and delicious, I've made it for breakfast several times even if I didn't have that much time. It was that cheap shot.

Now stuck quarantined at home for days now, I've been itching to cook. This morning and plucked out the leftover corned tuna in a plastic container from the refrigerator. It would definitely not be enough for me, my dad, my mom and my younger brother. There must've been just 2-3 tablespoons left. Previously, a part of it was made into a sandwich combined with dried thyme, Chiz Whiz pimiento, slices of fresh white onion and tomato; another portion of it was tossed with angelhair pasta the next day.
A whim had come over me from the time I woke up. I already knew I wanted to make the tuna tortas again, but I wanted to tweak it. So I rummaged the refrigerator for more items aside from two eggs...
Good morning! Corned tuna torta (special)!

I like making small Corned Tuna Tortas (volume is about three tablespoons).

Younger bro found it a bit weird, of course, given his preference for the plainest of them all. But he had it with rice, satisfied enough. Dad liked it; he had it on bread and with some banana ketchup (something I don't exactly recommend, because I haven't tried...parang gross e). Mom, who didn't seem to be in a good mood, I didn't get feedback...
Corned Tuna Torta

serves 4-6

1 small can corned tuna

1 small carrot, julienned

1 small red bell pepper, julienned

1 small white onion, julienned

2-3 eggs (depending on size)

grated parmesan cheese (optional, honestly, I don't think this did any good)

a pinch of dried oregano (optional, but this makes the tuna taste less fishy)

salt and pepper

Note: Amount of veggies depend on the amount of tuna. Feel free to tweak as you like. I'm thinking of mushrooms next time... Servings depend on the amount your folks can eat. Hehehe! 

Corned tuna torta on bread

P.S. I'll go back to my previous posts so I can write down the recipes. Do feel free to try them and comment. You might have I good idea how I can improve them. *BB*