Bagoong Fried Rice

Apparently this is very popular now in the Philippines. It's always on the menu and it's now an alternative choice from the normal fried rice. It wasn't that popular when I was still in the Philippines, but then again that was quite a while back.

So I googled it, that's how I found out it's very popular now in restaurants.

I think the secret of this recipe is to use pre-cooked bagoong already. One can easily buy pre-cooked bagoong now a days. I like to cook the bagoong myself because I like it a little more spicier than the next person. So, this is how I cooked my version of Bagoong Fried Rice.


Ingredients:

3 tbsp cooking oil
3 cloves garlic, minced finely
1 large onion (2 medium), chopped finely
1 small chili, chopped finely (optional)
Left over pork adobo (3 -4 tbsp) or 50 g of chopped fresh pork
2 tbsp of pre-cooked (ginisa) bagoong
2 cups cooked rice, mashed


Directions:

1. Heat cooking oil in a wok.
2. Add the garlic, cook until lightly brown.
3. Add the onions and cook until transluscent.
4. Add the fresh pork, if using. Stir until pork is cook.
5. Add the chili, if using the left over adobo, add it now.
6. Stir for a minute, then add the bagoong.
7. Mix well then add the mashed rice.
8. Mix thoroughly. Keep stirring until the rice is warm thoroughly.
9. Serve it with thinly sliced green mango.

Since I didn't have green mango, I served mine with slices of tomatoes, cucumber and sliced fried eggs on the side. Remember, you might like yours a bit saltier, so if you think there's not enough bagoong taste, don't be afraid to experiment, especially if you are not using left over adobo. Enjoy.

Verdict: It was actually very yummy. It was a meal in itself. It's like eating fried rice, but a lot simpler to cook. Not too many ingredients.

Kalamay/Kalame Nasi/Reiskuchen

Kalamay or Kalame nasi in my dialect or as we call it in our house, Reiskuchen, is a favourite dish. The way I cook it is not very sweet, so it does not taste rich that you feel you had enough after just having a bite. It's even nicer the next day. When I was still in the Phillipines, we only cook this when there's fiesta or during Christmas or New Year. But now, I cook it whenever I have craving for it or when I have heaps of pinoy friends over. Although it's doubly popular with Aussie friends as well. But then again, all our aussie friends go GAGA about anything pinoy dish. I think, what makes this dish is the topping. It almost tastes like leche flan.

Remember, this is only a guideline. Cook it the way you want it. If you want it sweet, add more sugar. If you think it's very sweet, lessen the sugar.

Ingredients:

1 kilo glutinous rice
1 cup brown sugar
1 400 ml can coconut cream
1 can water

Directions:

1. Wash the rice thoroughly.
2. Put in a pot. Pour coconut cream plus water
3. Mix well. Cook in a low heat, stir while cooking
4. When the rice is almost cooked, stir in the sugar. Mix well.
5. Transfer into a baking dish. I used a big pyrex dish. I usually spray the baking dish first before transferring the rice. The rice is not totally cooked yet, it should still be slightly liquidy.
6. Level the rice then pour the topping.

Topping:

¾ can to 1 can of coconut cream/milk
½ - 1 cup brown sugar (depending how sweet you like it)
½ cup condensed milk
2 – 3 eggs

Mix all the ingredients.

Bake in a moderate oven, 180 C for 45 minutes or until the topping is brown or burnt (however you like it -- I like mine slightly burnt on the edges. Yummy!)