Shanghai Fried Rice

Shanghai Fried rice

I personally love fried rice. I grew up searching for the best recipe. Every recipe I tried almost tasted the same. And so I just trusted my sense of taste. And it wasn't a disappointment.

*The pork fat and the powdered flavoring used on this recipe is the secret of that 'restaurant taste' quality.

Ingredients:

250 gms pork or chicken or prawns
125 gms ham or pork Asado

125 grams of pork fat (oil)

3 eggs

8 cups cooked rice  separated thoroughly

1 pc Chinese chorizo (diced)

125 gms frozen mixed vegetables

3 tbsp oyster sauce

1 large red bell pepper (diced)

1 large white onion (sliced)

1 bundle kinchay (chopped)

2 packs nam-nam all meat or Aji-ginisa or chicken powder

Procedure:

-sprinkle the powdered flavoring on the rice then separate thoroughly

-to get the pork fat oil, fry sliced pork fat on a low heat cover until the size is reduced.

-marinate the meat in 1/2 tsp salt and 1 tsp sesame oil

-use the oil to fry the meat until golden brown. set aside

-increase the heat then stir fry the Chinese chorizo, ham, onion, bell pepper and mixed vegetables set aside

-lower the heat

-cook the eggs breaking the yolk then slice into small pieces using the spatula.

- while some part of the egg is still on its liquid form,

- Add the rice, mix thoroughly lifting the eggs on top of the rice. keep stirring in high heat.

- add the oyster sauce. Mix thoroughly

- add the cooked meat and the vegetables together with the kinchay. Keep mixing for 1 more minute.

- Drizzle with 2 tbsp sesame oil, mix then serve.

Gising Gising

Gising Gising

This recipe is very inexpensive and easy to do. This is very similar to the more popular "Bicol Express" but  less spicy. If you are not fond of spicy foods, you may omit the chili from this recipe. 

Ingredients:

2 tbsp  vegetable oil

2 cloves garlic, minced

1 tbsp julienned ginger

1 pc  small onion, small diced

250g liempo, sliced

1 tbsp dried baby shrimps

500 g Baguio beans, sliced diagonally 

4 pcs long green chili. (siling pang paksiw)

2 tbsp patis (fish sauce)

salt and pepper to taste

1 ½ cups coconut milk

Procedure: 

- Sauté garlic, onion and ginger in oil for 2 minutes. Add pork and cook until slightly brown. Add the dried baby shrimps and patis then continue cooking for another minute. 

- Add the Baguio beans and sprinkle the salt and pepper and continue cooking for another minute.

- Pour in coconut milk. Cover and then simmer for another 5 minutes or until sauce is thick.

- Serve with hot steaming rice.

Sauteed String beans (Ginisang Sitaw)

Sauteed String beans (Ginisang Sitaw)

A very popular dish for Filipinos. Usually eaten with fried fish or by itself. It is so easy to prepare and is not hard on the budget. I remember my mom would always have this as an option if she couldn't decide on what to cook for the day. I used ground pork for this recipe but you may use shrimps as well.

Ingredients:

-500 gms string beans or sitaw cut into 2-3 inch long

-125 gms of ground pork

-1 medium tomato (diced)

-1 medium onion (sliced)

-3 cloves garlic (minced)

-2 tbsp fish sauce (patis)

- 1/4 cup soy sauce

-1/2 cup water

- 1 tsp ground black pepper 

- 2 tbsp cooking oil

Procedure:

- Heat oil in a pan or wok

- Saute garlic, onion and tomato

- Add ground pork and stir in fish sauce and pepper until the pork turns its color to grayish brown.

- Add soy sauce

- Cover the pan and lower the heat (lowest) and simmer for 3-5 mins. This will bring out the flavor of the pork and infuse it with the fish sauce. (Our lola's secret)

- Add the string beans, stir gently then pour in the water.

- Cover for another 5 to 10 minutes or until the string beans is cooked.

- serve and enjoy!

SQUID IN BUTTER AND CHILI GARLIC SAUCE

SQUID IN BUTTER AND CHILI GARLIC SAUCE

My first job was a cook in a bar that was put up by a friend. That was way back 1993 as far as I can remember. It was only a small but quaint place. Great music and ambiance. The patrons are friends and friends of friends. So we practically know every customers. That bar created a lot of memories.

This was the bar's signature dish and everyone loves it.  I haven't done this dish for more than 20 years. Trying it once again brought me back down to memory lane.

Ingredients:

3 medium sized squid  (sliced)

1 tbsp cooking oil

1 tbsp butter

1 tsp Lee Kum Kee Chili Garlic sauce

- salt and white pepper to taste.

Dip:

Kikkoman Soy sauce

Wasabe (optional)

Procedure:

Heat pan, add oil first before adding the butter.

Add the squid when butter is completely melted.

Make sure the squid is cooked. Stir for 1 min.

Add the chili garlic sauce and stir for another minute.

Serve with Kikkoman Soy sauce as dip.

SAUTEED BEANSPROUTS

Sauteed Beansprouts

SAUTEED BEANSPROUTS

This dish is one of the most common vegetable dishes Filipinos love. I remember my grandmother would always include this for the weeks menu. I actually learned this recipe from her. This is best eaten with rice and pork chop or  fried fish. 

Note that kinchay is not the same as wansuy, cilantro or coriander. They look pretty much alike when you see them on the grocery but the aroma is very different. Kinchay smells like celery. Only stronger

Ingredients:

1/2 Kg beansprouts

150 gms pork belly (cubed)

150 gms tokwa (tofu)

1 tsp  minced garlic

2 tbsp chopped kinchay (chervil)

1 medium onion sliced

1 medium tomato sliced

1/4 cup fish sauce

1 cup water 

2 tbsp sesame oil (optional)

Procedure:

- Fry the pork and tofu until golden brown. Set aside.

- Using the same oil, saute onion, garlic and tomatoes.

- Add the pork and tofu.

- pour in the fish sauce. Mix well. 

- Add the beansprouts and sesame oil. Mix again.

- Pour in the water then cover until the beansprouts is cooked. (About 2 mins)

- Add the chopped kinchay, mix and simmer for 1 min. Serve hot.

PORK HAMBURGER

Pork Burger

There was a small restaurant called "Bahay Kubo" in the town where I grew up. We often drop by to eat pancit guisado and pork hamburgers for snacks in the afternoon then come back in the evening for some beer drinking session. Well, those were the days. I don't drink anything alcoholic anymore.

Not so long ago, a friend posted a photo in Facebook showing the burger and the pancit from that old joint. I didn't know the place still exists. As soon as I had the time, I brought my girls there so they may try that fabulous combination that is on my part -- nostalgic. Try it yourself.


Ingredients:

Patties

500 gms ground lean pork
1 medium onion
1/2 tsp garlic (finely chopped)
1 large egg (beaten)
1/2 cup bread crumbs
1 tsp McCormick Pizza Seasoning (oregano, marjoram and basil)
1 tsp salt
1 tsp freshly ground peppercorn

1/2 cup mayonnaise
6 large sesame seed buns
sliced cucumbers
sliced tomatoes
tomato catsup


Procedure:

- Mix all ingredients for the patties in a bowl
- Refrigerate the mixture for at least 30 mins
- Divide the  mixture into 6 balls then press them into patties
- Pan-grill the patties until thoroughly cooked. About 5 mins each side.
- Serve on buns with mayonnaise topped with cucumbers and tomatoes or with coleslaw.

Paksiw na Bangus

Paksiw na Bangus

This dish is also great with hot steamed rice.  The problem with bangus is that it's a very bony fish. That's why the best part of  it would be the head and the belly since this part has less bones. Nevertheless, it's very tasty. Most Filipinos love it.

Ingredients

1 large bangus (clean, scaled & sliced)

2 small ampalaya (sliced diagonally)

2 small eggplants (sliced)

1 small ginger (peeled and sliced)

2 pieces long green pepper

2 cups vinegar

1 cup water

1 tbsp fish sauce

1 tsp salt

Procedure: 

• In a casserole, arrange  the vegetables at the very bottom.
• Add in the bangus, long green pepper and ginger. 
• Sprinkle with salt.
• Pour in vinegar and fish sauce then bring to a boil.
• Lower the heat and pour in water. Simmer for another 1 minute and serve.

Chicken Tinola

Chicken Tinola

This is one of the best comfort food you would love to eat with rice especially during cold season. Manny Pacquiao's favorite food particularly the one with malunggay leaves. We may use carrots if papaya is not available. 

Ingredients:

1 kg chicken (serving size)

200 gms of green papaya cut into wedges

1 large carrot (sliced)

1 tbsp minced garlic

1 med chopped onion

1 tsp ginger cut into strips.

1/4 cup fish sauce.

1 liter Rice wash

Chili pepper leaves or malunggay leaves

Freshly ground pepper to taste

Procedure:

- Wash chicken then marinade with 3 tbsp fish sauce or salt.

- Saute garlic, onion and ginger.

- Add the chicken then stir well.

- Add freshly ground pepper

- Cover, then lower down heat and let it simmer for 5 mins. 

-  Add the rice wash and the remaining of the fish sauce then let it boil. 

- Add the papaya and carrots then simmer until the papaya is cooked.

- Once the papaya is cooked, add the pepper leaves and serve. 

Pork Tonkatsu

Pork Tonkatsu

The name is Japanese but it is actually western. Kids love this meal. It is usually eaten with hot steamed rice with shredded cabbage on the side. The shredded cabbage doesn't only make the dish look good but it actually goes well with it.  Enjoy.

Ingredients

4 pcs boneless and fat less pork chop or pork loin

1/2 cup flour

2 eggs beaten

1 cup Japanese bread crumbs

salt and pepper to taste

vegetable oil for frying

Procedure:

- Pound the surface of the meat using the back of the knife to tenderize.

- Sprinkle salt and pepper on both sides to season

- Dredge the meat with flour thoroughly then pat to get rid of the excess flour

- Dip the meat in egg

- Cover with breadcrumbs

- Deep fry the meat in medium heat until golden brown approx 8 mins total or until the meat floats. Make sure to fry in low heat as it will burn the breadcrumbs before the meat is cooked.

- Cool for 1 minute then cut into bite size pieces

- Serve with shredded cabbage

- Pour Tonkatsu sauce on top of the meat

Sauce Ingredients  

1/2 cup Tomato Catsup 

1/8 cup Worcestershire sauce

1 tbsp sugar

or

1/2 cup Tomato Catsup 

1/8 cup Knorr liquid seasoning

1 tbsp sugar

or 

1/2 cup Banana Catsup 

1/8 cup Soy sauce

1 tbsp sugar

*You'll just have to be creative with whatever is available. 

Dads Can Cook Too

The popular Chicken Adobo

This blog was made by a daddy for daddies who would like to cook but doesn't have the skill.  So expect that the foods that will be posted here will be the kind that men would prefer. I am not saying that women and children will not appreciate them. They would surely love them. These recipes are family tested. What I would like to imply is that you will not find fancy baking ideas, chic pastries and girly desserts on this blog. But I would probably add some dessert ideas from time to time.

Most of the recipes that I post is not taken from the world wide web like you would often find in most food blogs available. The foods that I have here are the kind that I grew up with. Recipes I created imitating the taste of those that came from the restaurants that we went to since I was a child or from restaurants that we went to recently. Recipes I learned from my mother that was passed on through generations. Generally foods that have touched my palate with my personal touch.

If you're into street food but worry about getting sick from eating it, you will find some street food recipes here. Guaranteed to taste exactly the same as the ones you find on the streets of Metro Manila.Only safer.

Although I am not a drinker, you may still find appetizers of finger foods that will match any alcoholic beverage that will be great to serve during parties.

I would love to help you daddies. Most wives would tell us to keep out of the kitchen. Those days are over. We're here to rule!!!

I hope you and your family would enjoy  the recipes i posted. Good luck fellow dads.

All photographs are original taken by yours truly. Don't be disappointed if your dish won't look the same way as these photos. I do product shots and all these photos are staged.