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| Rice and veg served with mixed pickles (Photo credit: Simmo1024) |
Rice is a staple food here in the Philippines. A Filipino meal would not be complete without a bowl of warm rice. Our meal satisfaction sometimes could largely depend on the amount of rice we have eaten because there are times that viand is scarce and we are force to just eat rice alone.
Despite the economic situation of the Philippines, a Filipino family would never afford not to cope with the high rising prices of our common commodities including rice. If we can't stop the blow of prices then at least we can do something to make the most of our money and alleviate from the common crisis that all people experience today.
Pinoys always have the ways and means in any situation probably because of the hard life that gives birth to our spirit of resourcefulness and creativity. Like when there are left over rice, if before we used to just throw them away or feed them to our pet animals, now we have to be a bit frugal and avoid too much wastage. We have to make fried rice from the left overs and its surprising how much we can save and how much we can eat. Nothing is wasted and everyone is full.
You can try this Filipino Topped Rice recipe and you will know exactly what I mean.
You will need:
4 pcs pork chops, deboned
1 8g Maggi Magic Sarap
1 tsp salt
1/4 tsp black pepper
4 tbsp all-purpose flour
3 eggs, slightly beaten
2 tbsp bread crumbs
cooking oil
Broth:
1 pc 11g Maggi Pork Broth Cube
1 cup hot water
1/4 cup sugar
3 tbsp soy sauce
2 tbsp Maggi Savor Garlic
2 tsp cornstarch dispersed
1 stalk leeks, sliced diagonally
4 cups cooked rice, slightly packed
Here's how:
1. Season pork chops with Maggie Magic Sarap, salt, and pepper. Dredge in flour; dip in beaten egg and roll in breadcrumbs.
2. Panfry in heated oil until golden brown. Drain and slice into strips.
3. Meanwhile, dissolve Maggi Pork Broth Cube in hot water; stir in sugar, soy sauce, Maggi Savor, and cornstarch. Boil then add leeks. Add sliced pork chops. Simmer 1 minute and remove from heat.
4. Place the rice in four individual bowls. Top with meat, leeks and broth, just enough to wet the rice. Pour remaining beaten eggs in each bowl.
5. Steam for 10-15 minutes.
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