With Shrimp or Any Meat First of all, the rice that is used to make fried rice is normally the cooled or the leftover rice. Freshly cooked rice is sticky and will not separate. Also, if you are planning to use the rice for fried rice, decrease the water a bit and make sure youContinue reading “Chinese Fried Rice”
Tag Archives: leftovers
Chicken-Spinach Quesadilla
This was made from leftover boiled chicken and cabbage. I saved half of a chicken breast to make chicken salad for lunch for the next day but before I made the chicken salad, I could not think of what to cook for dinner that night. I did not think chicken salad would be good forContinue reading “Chicken-Spinach Quesadilla”
Chop Suey
Like one of the stories about how the dish called “chop suey” was invented by a Chinese American cook who used leftovers to come up with a dish for late diners, I did just that. I had a few leftover vegetables in the fridge but I didn’t know what to cook them in. I hadContinue reading “Chop Suey”
Fried Bread
I don’t know how I remember this because I’ve never made it before or have eaten it since I was a very young kid. I think it was a weekend. Papa and I were looking for something to snack on sometime in the afternoon. He saw a few Pandesal (hard rolls) left over from breakfastContinue reading “Fried Bread”
Ham And Eggs
Good to the bone. Well, I sliced the rest of the ham this morning for breakfast (see 15 Bean Soup) but I didn’t figure I had enough to serve to my husband and me so I thought of cutting them in small pieces and cooked them with eggs. Here is the result, like ham andContinue reading “Ham And Eggs”
Patola In Ramen Soup
I had more patola and I had to dream up dishes to use it in. I came up with this idea that is very quick and no fuss at all. 1 package Ramen Noodle Soup, any flavor 1 dried Shitake mushroom (Oriental) soaked in water then sliced thin or diced small. 1 Patola squash, dicedContinue reading “Patola In Ramen Soup”
Pancit Sotanghon
The Transparent Noodles For those who do not know the difference between Bihon and Sotanghon, Sotanghon are noodles made from Mung beans. It is probably more familiar to you as the “transparent noodles”. It is also known as Bean Thread and is more commonly sold at the Asian section of grocery stores than the riceContinue reading “Pancit Sotanghon”
Chile Relleno
Prepare the peppers as follows: Burn the skin on a grill, broiler or directly on a gas stove. Place the peppers in a plastic bag, tie off the end and leave them for a few minutes to sweat. You can then rub the skin off under running water. Slit the peppers and remove the seedsContinue reading “Chile Relleno”
Beefy Shells Soup
This is a Filipino soup dish if it did not have the celery and carrots. Some people add a few tablespoons of Evaporated milk to simulate Western creamy soup taste. Celery is not readily available in the Philippines; however Chinese celery is available there but is more pungent than the celery here. We call itContinue reading “Beefy Shells Soup”
Fajita Enchilada Casserole
This is an alternative to wrapping each corn tortilla with the meat mixture. It is not the authentic enchilada but tastes the same and less work. We liked it. Ingredients: Grill, broil or burn on the stove the skins of the peppers and the eggplant. Place them in a plastic bag to sweat then slideContinue reading “Fajita Enchilada Casserole”
Kusina ni Norie 