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*

SQF: Char-Xu

19 OCTOBER 2010. The moment I popped open the lid of my bottle of char siu sauce, I knew at once that we were going to have a fantastic lunch.

Chinese barbecue sauce "char siu"

Char siu sauce is my latest discovery. It's a Chinese barbecue sauce which is quite common in Chinese restaurant dishes, usually with pork or chicken. It can be used as a sauce, added a marinade or basted while grilling meat.


I planned ahead that I will make fried rice. It's only me and dad at home. Hubby-to-be, a rice monster, was on his way and would be joining us shortly. Mom and little bro are already out of the house, and we'll meet them in Makati after lunch.


Having a recent meal at Mongolian Quick-Stop in mind, I derived my favorite ingredients and pulled out cucumbers and tomatoes from the fridge. I also borrowed some carrots from mom's stock. I still have chicken breast and a piece of chorizo. And of course, the usual suspects for stir frys: garlic and onions. And my newly opened jar of char siu sauce.

Ready!


Chili garlic sauce has been a trusted friend when it comes to fried rice, but this time I skipped it in favor of siling labuyo. I only put two pieces, sliced, but the effect was immediately recognizable. It enhanced and "heated up" the barbecue taste.

The ingredients make for a deliciously colorful dish.

I served dad and hubby-to-be a plate each. We were supposed to eat light, as we were going to a birthday party. But they went for seconds.


Their only request. Make it spicier! Next time, I'll double the labuyo. XD


I had some leftovers, which I packed for baon the next morning. Sarap!

Char-Sue: Spicy Barbecue Fried Rice

Spicy Barbecue Fried Rice (ala Renn Xu)
As always, no exact measurements! Hehehe
4-6 cups of leftover rice (or as much as you like)
1 head garlic, minced
1 onion, sliced finely
2 tomatoes, sliced
1 chicken breast, cooked and shredded
1 Chinese chorizo, diced (can be optional)

Char siu sauce + water

1 cucumber, diced
1 carrot, julienned
2 pcs (or more, if you want it hotter) bird's eye chili (siling labuyo), sliced
Peppermill (or just pepper) and salt to taste
Sesame oil (can be optional)


*BB*