Carmina had leftover imitation crab used for the lazy sushi over the weekend. Having friends over tend to have leftover food best to make something out of it for the following week. Carmina used her leftover white rice and imitation crab to make fried rice. Crab Fried Rice Recipe Ingredients: 3 Cups - Day Old Rice Half Kilo - Imitation Crab or fresh crab 2 - Eggs (beaten season with black pepper) 1 Tbsp. - Oyster Sauce 1 Tbsp. - Kikkoman Lite Soy Sauce Garlic Powder (based on your taste) Cooking Oil Cooking: Use a medium size cooking pot place on the stove top on low heat add the cooking oil and eggs mix it until it becomes scramble egg. Add the rice mix together once rice is separated add the imitation crab mix together. Start adding the oyster sauce, soy sauce and garlic powder. Try the crab rice and see if it based on your taste. Transfer to a serving bowl ready to eat. NOTE: Carmina is not selling or advertising for ingredients to make crab fried rice. Subscribe & follow @ C
In the Philippines we have variety of different type of vegetables that are cooked in our Filipino dishes.
Sayote
- Chicken tinola
- Sauté vegetables cooked with shrimp or pork
Upo
- Saute vegetable with shrimp or pork
- Made into a soup
Mungo Beans
- Cooked with spinach and shrimp or pork
Malunggay
- Cooked with mungo beans
- Soup
- Made into pandesal (bread)
Ampalaya (bitter melon)
- Cooked in gata (coconut milk)
- Saute with shrimp
- Salad with vinegar, onion, tomato, salt and black pepper
- Eaten with buro (fermented rice)
Kamote (sweet potato) comes in color purple
or yellow
- Fried
- Boiled
- Baked
- Added in Dessert such as ginatan
- Added in Fresh lumpia
Pechay or Chinese cabbage
- Cooked in Nilagang
- Steam
- Stir-fried
Kangkong
- Cooked with sinigang (sour soup)
- Fried by adding batter
- Steam eaten with bagong (shrimp paste)
Puso ng saging or Banana Blossom
- Cooked has salad
- Soup
Gabi (taro)
- Cooked in singigang (sour soup)
Mustasa
- Cooked in salad
- Soup
- Be boiled and eaten with buro (fermented rice)
Singkamas or Jicama
- Eaten raw by adding it with vinegar, soy sauce
- Salt
Alugbati
- Cooked as soup
- Salad
- Stew cooked with fish
Sigarilyas
- Cooked with coconut milk (gata)
Sitaw or String Beans
- Cooked in singigang (sour soup)
- Sauté with soy sauce, onion, pork and garlic
Kamoteng
kahoy Cassava root
- Cassava cake
- Boiled yucca
Tanglad (Lemon grass)
- Added in rice when cooking in rice cooker
- Dessert
- Juice
Taro Leaves
- Cooked to make Laing and coconut milk
Sweet Potato Leaves
- Stir fry
- Boiled made into salad
Patola
- Cooked soup
- Sautéd vegetable with shrimp
Ubod – (coconut
palm heart)
- Fresh lumpia
Atsuete
- Food coloring
Bawang
- Native garlic – use for longanisa
Green Papaya
- Cooked with chicken tinola
Japanese Eggplant
- Fried dip with vinegar
- Steam made into a salad with vinegar, tomato, onion, salt and black pepper
- Cooked with pinakbet or Kare kare
- Torta (omelette)
Squash
- Pinakbet
- Ukoy
Okra
- Pinakbet
- Sinigang (sour soup)
- Steam
Calamasi (Philippine Lime)
- Citrus juice
- Dipping sauce by adding soy sauce and hot pepper
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