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December 20, 2008
My Kitchen, My World: The Philippines
So, this week, we took a culinary trip to the Philippines. One of my challenges in My Kitchen, My World has been to find things I can make with food we have in the house. A non-necessary trip to the grocery store has been made much more, uh, of an adventure with two one-year olds. Especially since the time we went to the grocery store and they took turns throwing a toy out of the cart so many times that the checkout bagger offered to help me next time we went shopping. Haven't been back to that store with the kids yet. So, now, I usually wait until Tim is home, and he can watch the kids or we can go together. Or, if I'm desperate, I'll go to a store that has one of those nifty double-car-buggies. They're excited to honk their horns all through the store, and all items stay neatly tucked inside the cart.
I digress.
I found a recipe for that was a perfect way to use a bag of mung beans leftover from the great Mung Bean Disaster of Wightman Street.* Here's the recipe: Philippine Mung Beans in Coconut Milk This time, I soaked the mung beans. Also, I left out the fresh chilis, and used a little chipotle powder to taste. We don't like things *too* spicy.
In digging around the internet, I found out that traditionally, hot dogs are served with Filipino fried rice. At first this sounded, well, rather more like deep-deep-deep-South food than anything else. I also saw pairings of fried rice with Chinese sausage. Having neither in the house, I substituted some kielbasa. Here's the recipe I used for the process: Filipino Pork Fried Rice with a Twist
The mung bean stew was really good. But the fried rice would qualify as an addictive substance. The smokiness of the meat played perfectly against the slight saltiness of the soy sauce and the creaminess of the eggs and rice. And I imagine that if you used a good quality hot dog, it would be just as good. I never would have though of it, but wow. We ate it for lunch and dinner for a couple of days, and still have some leftover.
*Wherein my roommate and I attempted to recreate a Kenyan recipe she half-remembered, neither of us knowing that mung beans have to be soaked before using, resulting in food cooked for hours and ending up the consistency of dried mud, which we both valiantly ate in order not to hurt the other's feelings.
My Kitchen, My World , cooking stuff | By Tim and Jo | 7:13 PM
Comments
thanks for leaving the roommate anonymous : )
Posted by: anonymous at December 21, 2008 1:44 PM
