I'm hoping the foodies and cooks out there would contribute.
Christmas is a big thing for us Pinoys, the most anticipated occasion of the year. It's all about 2 things: family and food---both in large quantities
Culinary-wise, our culture is an overlap of three influences: Southeast Asian (coconut milk-based and spices like the Thais), Chinese (noodles and stir-fried meals) and Spanish/Mediterranean (adobado/adobo, paella, mechado, etc.).
My humble contribution to the Christmas feast would be Arroz ala Cubana, obviously a Spanish influence though not really sure if its from Cuba. It's usually served over rice with sunny side-up eggs and fried plantains on the side.
My own holiday version of it for uses ground or minced chicken instead of the pork/beef mix, added mushrooms, vienna sausaes and uses round eggplants instead of the plantains. I'm gonna give it a bit of kick too.
BTW, all follows mansurements (geddit?
) of quantity and time and judged solely according to taste -
garlic
onions
shallots
ground pepper
bay leaves - about 2 pieces
soy sauce (about 1/4 cup)
lemon juice (about 1/4 cup)
tomato paste (smallest can, here they come in packs)
hot sauce/tabasco
Worcestershire sauce (to taste)
sugar (to taste)
ground chicken (or 50/50 pork/beef mix)
vienna sausages - depends on proportion with the meat, sliced crosswise (optional)
potatoes - diced
carrots - diced (optional)
button mushroom - sliced lengthwise
red bell pepper
green peas
raisins
eggplants - sliced thin
eggs - (optional) - Fried sunny side-up. Though usually a part of the meal, this time I'd leave it out for this occassion.
--------------------------------------------
Fry the eggplants and set aside.
Remove excess oil, saute onions and minced chicken and potatoes. When meat is about to change color, add garlic and shallots. Then after a couple of minutes add mushrooms, green peas, bay leaves, soy sauce and lemon juice. Stir and cover.
After several minutes, when its about to cook, add the bell pepper, raisins vienna sausages. Add water if desired to make it a bit saucy. Add tomato paste and pepper/salt/sugar/tabasco and Worcestershire to taste. Cover and let simmer for a couple of minutes.
Pour on top of hot steaming rice and add the egg plants on the side. :thumbup:
Best with cold San Miguel beer afterwards!
A pic for reference -
Christmas is a big thing for us Pinoys, the most anticipated occasion of the year. It's all about 2 things: family and food---both in large quantities
Culinary-wise, our culture is an overlap of three influences: Southeast Asian (coconut milk-based and spices like the Thais), Chinese (noodles and stir-fried meals) and Spanish/Mediterranean (adobado/adobo, paella, mechado, etc.).
My humble contribution to the Christmas feast would be Arroz ala Cubana, obviously a Spanish influence though not really sure if its from Cuba. It's usually served over rice with sunny side-up eggs and fried plantains on the side.
My own holiday version of it for uses ground or minced chicken instead of the pork/beef mix, added mushrooms, vienna sausaes and uses round eggplants instead of the plantains. I'm gonna give it a bit of kick too.
BTW, all follows mansurements (geddit?
) of quantity and time and judged solely according to taste - garlic
onions
shallots
ground pepper
bay leaves - about 2 pieces
soy sauce (about 1/4 cup)
lemon juice (about 1/4 cup)
tomato paste (smallest can, here they come in packs)
hot sauce/tabasco
Worcestershire sauce (to taste)
sugar (to taste)
ground chicken (or 50/50 pork/beef mix)
vienna sausages - depends on proportion with the meat, sliced crosswise (optional)
potatoes - diced
carrots - diced (optional)
button mushroom - sliced lengthwise
red bell pepper
green peas
raisins
eggplants - sliced thin
eggs - (optional) - Fried sunny side-up. Though usually a part of the meal, this time I'd leave it out for this occassion.
--------------------------------------------
Fry the eggplants and set aside.
Remove excess oil, saute onions and minced chicken and potatoes. When meat is about to change color, add garlic and shallots. Then after a couple of minutes add mushrooms, green peas, bay leaves, soy sauce and lemon juice. Stir and cover.
After several minutes, when its about to cook, add the bell pepper, raisins vienna sausages. Add water if desired to make it a bit saucy. Add tomato paste and pepper/salt/sugar/tabasco and Worcestershire to taste. Cover and let simmer for a couple of minutes.
Pour on top of hot steaming rice and add the egg plants on the side. :thumbup:
Best with cold San Miguel beer afterwards!
A pic for reference -
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