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Party Summer Away Down South

June 06, 2015

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Kani Fried Rice

Kani Fried Rice This happened when I wanted to make traditional Japanese fried rice and I did not have the rest of the ingredients on hand. It has since been a family favorite.

I had chicken adobo for lunch. Again. Oh, I am not complaining. I love adobo . The aroma, texture and characteristically Pinoy flavor it has makes it the ultimate accompaniment to rice. For me, adobo is soul food, Pinoy style. According to Wikipedia, "Adobo is a common and very popular dish in the Philippines ; indeed it is considered a national dish. Typically made from pork or chicken or a combination of both, it is slowly cooked in soy sauce , vinegar , crushed garlic , bay leaf , and black peppercorns , and often browned in the oven or pan-fried afterwards to get the desirable crisped edges. This dish originates from the northern region of the Philippines. It is commonly packed for Filipino mountaineers and travelers. Its relatively long shelf-life is due to one of its primary ingredients, vinegar , which inhibits the growth of bacteria ." (Read more, here .) The ease with how you can prepare this dish and the simplicity of the ingredients only add to its popularity.

Rosalie's Suman Pinipig with Buko

Rosalie's Suman Pinipig with Buko is the bane of my recent existence. See after the holiday food binge, I try my darnedest to go on a diet like any normal human being. My idea of diet though only goes so far as cutting down on rice or not having any if I can avoid it.

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