A Typical Filipino Breakfast

Filipinos love to eat. An average Filipino eats around six times a day. We eat breakfast usually around 6-7 am, we have some snacks usually around 10am, lunch, more snacks at 3pm and finally dinner.

A typical Filipino breakfast is usually eggs, sunny side up; fried rice and any or all of the favorite Filipino breakfast staples: tocino or sweetened pork strips; tapa, a kind of beef jerky or tuyo, dried salted fish.

These dishes are fairly easy to cook. They require only minimal cooking skills. Fried rice is usually recycled rice from the night before. It is just rice that has cooled, then fried in a little oil with lots of garlic. Tocino and tapa, require a little boiling, when they are soft, the water is usually drained and a little cooking oil is added to fry the meat. Once it has started to caramelize, it is removed from the heat and served hot. Tuyo is usually washed to remove the excess salt and then fried in hot oil.

Filipinos are talkative in nature and even early in the morning the mood in the breakfast table is usually festive. Breakfast is usually a time for mom to remind her family to be good in school, to come home on time and for dad to take it easy at work. Although most Filipino mothers work, they still find time to cook these simple fares for breakfast with the family.

Breakfast is a good time for the children to touch base with their parents too. Since both parents usually work and come home late when the children are about to go to bed, kids usually remind their parents of upcoming projects for school or ball games and parent teacher conferences during breakfast.

Other favorite Filipino breakfast dishes are: hotdogs, pork and beans, sardines usually in tomato sauce and corned beef. Since children’s classes start early in the Philippines, usually around 7-7:30 in the morning, breakfast food is usually easy to prepare. And rice is usually eaten with whatever viand there is.

Though it is not uncommon to find Filipinos eating cereals, oatmeal, toast or pancakes for breakfast, the tuyo, tapa and tocino will always be all time Filipino breakfast favorites. In some tables, a combination of a cooked and cold breakfast is even common. Mom may prefer oatmeal and fruit to her kids milk and cereal, and dad might opt for the cooked breakfast. It is also a frequent practice in most Filipino homes to eat pan de sal or bread while waiting for a cooked breakfast.

Filipinos definitely believe to eat like kings during breakfast because this gives us more time to chat with each other and enjoy each other’s company. It is a time to relax before starting a long day.

Source by Lance Thorington

3 Slow Cooker Shrimp Recipes That You Shouldn’t Miss

In the mood for any seafood dish for lunch or dinner? Try shrimp – it cooks quickly, is very versatile and can be used in thousands of different recipes. On top of it all, this delicious seafood is healthy and well-loved by both adults and children.

Choose any of these 3 flavorful slow cooker shrimp recipes for a surefire enjoyable meal:

Herbs and Spices Shrimp Chowder

What you need:

  • 4 cups shrimp, peeled and deveined
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 cups evaporated milk
  • 2 1/2 cups cream of chicken soup
  • 2 1/2 cups cream of potato soup
  • 1 cup corn kernels
  • 1/2 cup cream cheese, softened
  • 1 tablespoon butter
  • 1 teaspoon cayenne pepper
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • Salt and pepper to taste

Melt the butter oven medium-high heat in a pan and cook onion and garlic until softened. Transfer to a slow cooker then add evaporated milk, cream of chicken soup, cream of potato soup. Stir in corn. Season with cayenne pepper, oregano, paprika, thyme, salt and pepper. Stir, cover and cook for 3 hours on low. When ready, add shrimp and cream cheese. Cook for another 30 minutes or until cheese has melted and shrimp is cooked through.

Crock Pot Shrimp and Mixed Veggies Fried Rice

What you need:

  • 2 eggs, lightly beaten
  • 1 red bell pepper, stemmed, seeded and diced
  • 2 cloves garlic, minced
  • 3 1/2 cups low-sodium chicken broth
  • 2 cups pre-cooked baby shrimp, cleaned and deveined
  • 2 cups frozen mixed vegetables, thawed and drained
  • 1 3/4 cups long grain rice, uncooked
  • 2 tablespoons low-sodium soy sauce

In your slow cooker, stir together red bell pepper, garlic, chicken broth, baby shrimp, mixed vegetables, long grain rice and soy sauce. Cover and cook for 2 hours on high. When ready, pour lightly beaten eggs over the fried rice mixture then cook for another 45 minutes.

Easy Slow Cooked Shrimp Arrabiata

What you need:

  • 1/2 kilogram frozen shrimp, peeled and deveined
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 red pepper, chopped
  • 1 can tomato puree
  • 3/4 cup spaghetti, cooked to al dente
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper

Stir together onion, garlic, red pepper and tomato puree in a crock pot. Season with basil, oregano and crushed red pepper. Cover and cook for 5 hours on low. Add the frozen shrimp 4 hours in. When ready, stir in spaghetti. Mix well then serve.

For a satisfying seafood dish, cook these awesome slow cooker shrimp recipes!

Source by Donna H.

How to Make Vietnamese Crispy Batter Fried Eggplant Slices – Ca Tim Ran

Vietnamese or Chinese Eggplants are slender and longer, but firmer comparing to the large globe eggplants sold at an American market. Vietnamese and Chinese prefer using them in cooking comparing to the large globe eggplants because of its final texture and easy cooking. These slender eggplants usually grill and fry better as well.

Recipe for Vietnamese Crispy Batter Fried Eggplant Slices


2/3 cup all purpose flour

1/3 cup rice flour

3 tbsp cornstarch

3/4 tsp sugar

a pinch of salt

1/2 tsp pepper

1 cup ice water, preferably ice mineral soda water

Oil for deep frying

1/3 cup Dipping Fish Sauce

Trim off the ends of each eggplant and cut into 1/4 inch thick slices. Soak the slices in water for 10 minutes to lessen the bitterness of the eggplants.

In a shallow bowl, stir together all purpose flour, rice flour, cornstarch, sugar, salt and pepper.

Add in the ice water and whisk it into a smooth batter. Set aside.

Drain the eggplant slices and use paper towels to remove excess moisture. Set them aside.

Pour oil into a wok or a Dutch oven to a depth of 1 inch. Heat the oil over medium high heat to 350F on a deep frying thermometer. If you don’t have a thermometer, stand a bamboo chopstick in to the oil; if small bubbles immediately gather around the chopstick, the oil is ready.

Dip each eggplant slice into the batter, letting the excess drip back into the bowl, and then gently drop it into the hot oil and lower the oil temperature. Fry them into several batches to avoid crowding the pan. Fry about 2 minutes on each side or until golden and crispy. When the slices are ready, transfer to a rack to drain.

When all the eggplant slices are fried, arrange them on a serving plate. Serve immediately with a dipping sauce.

Serves 4 to 6

Source by Lena Ho

How to Cook Rice Right

The easiest way to make rice well every time is to use a rice cooker. If you don’t have one, or don’t want one, though, here’s a no-fail recipe

for rice that one of my grandmothers taught my mother, who taught me. This one, I use mainly for seasoned rice dishes because things can be

added to it before boiling, or broth (a plain soup) can be used in place of water.

This is for 4 substantial servings (4 rice bowls).

You will need:

1 large saucepan, or a short pot.

2 cups of white rice, preferably persian, glutinous, or converted, depending on how sticky you like it.

2 tablespoons of butter, margarine, rendered fat, or vegetable oil.

water or broth as needed (usually 3 to 3.5 cups)

salt to taste


1.Put the rice in the bottom of the saucepan, and wash it thoroughly by rinsing, and then pouring off the cloudy water. Repeat until you

can recognize grains of rice through the water, and then pour this last rinse out.

2.Put your middle finger in the saucepan until it touches the bottom, and put in water or broth until the level reaches the second line of

your finger.

3.Add your salt and oil.

4.Place on the stove, and cover loosely, which means there should be a centimeter of space between the side of the cover and the edge

of the pot or saucepan.

5.Turn on the stove at medium/low heat, and leave it alone for about 20 minutes.

6.Check to see if it’s done, and if not, come back every 5 minutes.

7.If you need to check, and can’t tell from looking at the top, stick a spoon in the middle, and push gently to the side to see if there is any

water left. If there is, then move the rice back to cover the hole. Try not to touch it too much.

8.If you run out of water before the rice is the level of softness you want, in the well you make in it for checking, just pour a quarter cup

of hot water to the middle, and move the rice back over to cover the water.

9.When it’s done, turn off the heat, and cover the rice completely, and let it sit for 5 minutes.

10.Stir, and then serve.

Then, there is the other absolute sure-fire way that my other grandmother taught me. This is how I cook rice when I want it somewhat plain.

You will need:

However much rice you want up to 5 cups.

A pot of water, salted, with about a tablespoon of oil

A strainer

A large bowl


1.Set the pot of oiled and salted water on high heat.

2.In a large bowl, rinse the rice repeatedly, until the water is somewhat clear.

3.Drain as much water as you can from the rice, and then wait ’til your water on the stove boils.

4.When the water reaches a fast, rolling boil, gently pour in the rice.

5.Stir to make sure the rice doesn’t stick together, and then wait.

6.Occasionally stir the rice, and after 10 minutes, check to see if it’s done.

7.Check every two minutes after that, and when it’s as soft as you like, turn off the heat and then pour the contents of the pot into a


8.Shake the strainer a bit, to get out as much excess water as possible, and then return the rice to the now empty pot.

9.Season to taste, and then serve.

Rice cooked this way can also be used for rice balls, unless it is parboiled rice. Parboiled rice should never be used if you prefer it sticky on its own, but is the best to use when making the deep fried breaded rice balls.

More Rice Tips

For golden coloured rice, stir a teaspoon of turmeric into the water before the rice begins to cook.

Seasoning blocks or bouillon give a nice flavor to rice. It will need to be stirred after cooking to evenly distribute it though.

Use leftover rice to make fried rice. It can also be used to add a bit of starch to a meatloaf in place of bread crumbs.

Never let cooked rice sit out for more than a couple of hours without keeping it very hot. Rice turns very quickly. To serve it at parties that may last awhile, but keep it from burning at the bottom, put it in a pan atop a pan of water that is over a tea light or other warmer. To cool it off quickly before it turns after a meal, transfer it from the pot to smaller containers.

If you are on a salt restricted diet but don’t like your rice too sweet, use a couple of dashes of pepper and salt free chicken broth to enhance

the taste.

Source by

How to Make Hearty and Delicious Vietnamese Beef Rice Soup and Ginger – Chao Bo

Beef Rice Soup and Ginger – Chao Bo

Rice soup (Chao) is the staple of Vietnamese diet. With less than 1/2 cup of rice and a plenty of broth, you can create a pot of soup that feeds a whole family. It’s also well known to Vietnamese for its magical cure to stomach ache, sore throat, fever or whenever you’re not feeling well. For richness, the soup can be served with chicken, beef, or fish. Here’s a version of beef rice soup, with a touch of ginger. This dish can also be served as a light lunch or dinner.

Recipe for Chao Bo, Vietnamese Beef Rice Soup with Ginger and Onion:

Basic Rice Soup:

1/3 cup of long grain rice

1/3 cup of mung beans (skin off)

2 1/2 quarts of homemade chicken stock

1 small piece of ginger (about 2 inches), sliced

2 scallions, white part only

1 tbsp Asian fish sauce Salt

Beef and its marinade:

1/4 lb beef tenderloin

1 1/2 tbsp peeled and finely shredded fresh ginger

1 tbsp of fish sauce

Pinch of salt

Pinch of pepper

Juice from 1/4 lime


1/4 yellow onion, thinly sliced or 2 green onions (scallions), thinly sliced

1/2 lime, slice in small pieces

2 tbsp chopped cilantro leaves


In a large sauce pan place 2 1/2 quarts of homemade chicken stock, scallions, ginger, fishs auce, salt and bring it to a boil.

While the chicken stock is heating up, in a clean saucepan, fry the mung beans over low heat until fragrant but not brown. Add fried beans to the chicken stock. Decrease the heat to a simmer and cook the mung beans, stirring regularly, for 25 to 30 mins.

While the soup is simmering, using a cutting board, trim away any fat or gristly bits from the beef. Using a sharp cleaver or a chef’s knife, cut the meat into small slices, mound them in a pile and then again cut them into pea sized pieces. Add ginger to the pile. Using a rocking motion, move the blade for one side of the pile to another and mince the beef and ginger together. Chop them until the meat turns into a rough pastelike consistency, but not as fine as typical ground beef. Return it to a bowl, add in fish sauce, salt and pepper, mix it well and set it aside at room temperature.

In the same sauce pan you fried the mung beans, fry rice over low heat until fragrant but not brown. Add rice to the chicken stock, stirring up so rice and mung beans are mixed evenly. Cook for around 25-30 mins, stirring regularly to avoid scorching. Taste and adjust the soup, as necessary.

Add lime juice to the beef, mix it well then add it to the rice soup. Mix it well into the soup and turn off the heat. Remove the saucepan from the heat immediately. Ladle into individual soup bowls. Garnish with the sliced scallions, cilantro, pepper and squeeze in couple drops of lime juice as desired.

Serves 4, immediately. Enjoy!

Source by Lena Ho

Origin of Yang Chow Fried Rice

Chinese cuisine has a very long history. The history of Chinese cuisine can be traced back from 1500 B.C. The long history of Chinese cuisine resulted to its predominance in other cuisine all over the world. The migration of Chinese people to different countries around the world caused the spread of Chinese cuisine to other countries. Many Chinese foods became popular and were adopted and mixed up with the cuisines of other countries. One of the most popular Chinese cuisines is the Yang Chow fried rice.

Yang Chow fried rice is one of the most important part of Chinese cuisine. It is one of the most widespread cuisine from China, all restaurants all over the world that serve Asian cuisine surely have this dish on their menus. In some western countries like United States of America, this rice dish is becoming a very popular fast food.

Based on historical accounts, an earlier version of Chinese fried rice already exists in as early as 4000 B.C. However, the original fried rice recipe was invented during the Sui dynasty (589 – 618 A.D.). It originated from the city of Yangzhou in the eastern province of Jiangsu. During this time the original recipe of Yang Chow were born. The original recipe is consists of tidbits of rice, roasted pork, young onions, peas and prawns. The original recipe spread in Southeast Asia because of the nomads who came from Yangzhou province in China.

The rice dish originated from peasants in the agricultural province of Yangzhou. Peasants use their leftover rice to prepare Yang Chow. The small bits of meat and vegetables mixed with fried rice show that during the old times the dish was being eaten by poor Chinese families only. Peasants during those times do not have enough money to buy big chunks of meat, that is why they cook the rice to be able to eat meat even in small amount together with rice and some vegetables. During those times Yang Chow was regarded as peasant food and was not served in any feast and meals of rich people.

Today Yang Chow fried rice is being served in all Chinese restaurants all over the world. It is also served in some restaurants that offer Asian cuisines. There are many variants of Yang Chow fried rice today. In western countries it is composed of leftover rice, egg, small amount of roasted or fried meat, soy sauce and small amount of vegetables. There are also some other Chinese variants, such as Yuan yang fried rice (has white and red sauce) and Fukien fried rice (has shrimp and grilled marinated pork). In America, Yang Chow is now popularly known as rice in a box, many Americans eat it as a fast food because it is easy to prepare and can be eaten anywhere.

Source by Keiko Mendoza

Thai Recipes-Lobster Fried Rice and Pineapple Fried Rice

Lobster Fried Rice

Serving size: 3


2 cups of lobster meat from steamed lobster

4 tablespoons olive oil

1 teaspoon garlic, mined

1 onion thinly chopped

2 eggs

3 cups steamed white rice

3 1/2 tablespoons soy sauce

3 green onions, finely chopped

1 teaspoon pepper


Heat olive oil in a non-stick frying pan over a high heat. Add garlic, onion and stir-fry until fragrant, about a minute. Add egg and stir until almost set but still moist. Add lobster meat, steamed rice, soy sauce and season with pepper. Cook for 2 minutes. Add green onion and stir fry until all well mixed together. Serve with fresh cucumber and lime wedge.

Pineapple Fried Rice

Serving size: 1


1 grilled pineapple wedges, cut into the bite-size pieces

1 gloves garlic, peeled and roughly chopped

2 tablespoons canola oil

¼ cup boneless country style pork, thinly sliced

A quarter of honey ham

5 medium shrimps peeled and deveined, leaving the tails on

1 green onion, cut into 1-inch long plus 1 green onion to garnish

1 cups steamed white rice

1½ tablespoons soy sauce

½ tablespoon sweet soy sauce

5 cashew nuts

½ tablespoon white pepper

1 beaten egg


Heat the oil in a wok over high heat. Add garlic and cook until fragrant, about a minute. Add shrimps and stir fry until shrimps are cooked through, about 2 minutes. Add pork, honey ham, soy sauce, sweet soy sauce, cook and stir-fry to mix well, about 5 minutes. Add egg and stir until almost set but still moist. Add steamed rice, cashew nuts, white pepper, grilled pineapple, and green onion. Continue to cook for a minute more. Serve with green onion.

Source by Janet Sausom

Fried Rice And Other Nigerian Rice Recipes

Fried rice in Nigeria is one of the most popular rice recipes, it is easy to make and generally accepted by the people of Nigeria. If you are new to Nigerian foods and looking for easy Nigerian recipes you might want to start with our different rice recipes, some of them are very easy to make as explained below.

I am going to talk about the different recipes of rice eaten in Nigerian and then give a detailed information on making Nigerian fried rice. I like fried rice and we made it for Christmas

I consider myself as one of the best when it comes to making Nigerian foods, I spent half of my adolescent life in the kitchen as a cook both for my family and our local restaurant. During this time I have learned to make almost all Nigerian foods, both the generally accepted foods and the ones eaten by the Nigerian minority tribes.

My story is surely not the topic of the day, just to give you a little information about my expertise in the Nigerian Kitchen

Over the last five to ten years I have successfully learned to make close to five different recipes of rice with jollof rice being the most conversant. I also have Ofada rice on my list, local jollof rice, tomato rice, we also boil white rice and serve with any of the many stew recipes in Nigeria.

There are so much about Nigeria foods that wouldn’t be mentioned on this page, we have over a hundred different kinds of Nigerian recipes and this is just about making Nigerian fried rice which is perhaps the most acceptable recipe in Nigeria.

Here is how to make Fried rice and chicken in Nigeria, the exact way I made it for Christmas.

The ingredients below would serve five to seven people, you can increase or decrease the ingredients depending on the number of people you are looking to serve.

3 cups of rice

Chicken wings (2kg)

Curry powder (for coloring)

Vegetable/groundnut oil (15cl)

3 medium sized carrot

2 cups chopped green beans

One medium sized cabbage

Half cup of peas (optional)

Maggi cubes (natural sweetener)

Thyme (spice) 1 teaspoon

Salt and pepper to taste

The actual cooking of fried rice takes about ten to fifteen minutes what eats up the bulk of the time is the preparation of the ingredient, I like to use as many hands as possible whenever I am making fried rice for my family.

Step 1

Parboil the rice with just water for about five minutes, wash with clean water and set aside in a bowl or plastic bowl. Also parboil the meat with all the necessary ingredients, I like to use just a bulb of onions, one cube of maggi, salt and thyme.

Parboil the meat for five to ten minutes but don’t allow the water to dry it is needed for the actual cooking. You can deep fry or smoke the chicken after parboiling, that ends the chicken preparation, it is to be served with the cooked fried rice.

Step 2

Chop the cabbage, carrot, onions, green bean on separate bowls. Boil the rice with just water until it is about 80% done.

Here is the actual cooking of fried rice, the rest has been the preparation process.

Step 3

Set your cooking pot on the burner, allow to dry before adding the groundnut oil. Heat for about a minute then add the onions, stir the onions for about a minute and add Green beans, carrot, cabbage and the curry powder after one minute interval for each. The curry should be the last, it is supposed to change the color of the food to somewhat yellowish.

Add the water from the meat (the left over juice after parboiling the meat), salt and pepper to taste, add a cube of maggi or two (depending on taste), stir all together before adding the cooked rice. Remember you were supposed to cook the rice until it is about 80% done.

Add the rice and cover to cook for the next five minutes.

You just made a very delicious pot of fried rice, you can go ahead and serve with the fried chicken wings.

Source by David Anan