The Philippines is defined by its emerald rice fields, thousands of palm trees, clear waters, millions of ‘’happy go lucky’’ dogs on the beach, giant swimming tortoises, the most extraordinary waterfalls, beautiful sunsets, best beer and always smiling people. And cups and cups of rice.
The Philippines loves sticks with meat or fish on the BBQ and served with rice and fresh fruit. The restaurant serves more a combination of Asian influences of neighborhood countries, especially North Korea.
During my travels to the Philippines, I got reminded again on how versatile a simple ingredient such as rice can be. There are endless combinations and recipes to try and perfect. Each restaurant we visited offered ‘’bottomless’’ rice. Perfectly steamed, sticky and delicious.
This reminded me of one of my favourite rice dishes I got taught to make in Bali. Nasi Goreng. Fried rice with cabbage, carrots, and chicken. Topped with a perfectly round fried egg.
Interesting facts about rice:
Rice can last for years unless it’s brown- white rice can last up to 10 years in your cupboard
Rice needs a lot of water to grow – Rice cultivations utilise about 5,000 litres of water to produce just 1kg of rice.
3 tablespoons Canola oil
- onion, finely chopped
- carrot, finely grated
4 chicken breasts, cut into 1cm blocks
- cups basmati rice
- cup white cabbage, finely sliced
- cups water
1 tablespoon, green chilies, finely chopped
½ tablespoon ginger, finely chopped
½ tablespoon garlic, finely chopped
50ml Soya sauce
This will literally only take you 20 mins after work.
In a wok pan: Heat the canola oil. Add onion and carrots and fry for 5 minutes. Just to get the colour going. Add chicken and season with salt and pepper to taste. Heat on full and make sure you get them nice and golden brown. Add your rice and fry for another 5 minutes. Add white cabbage and mix through. Now start adding your water, little by little until your rice is just cooked. The rice still needs some resistance to the bite. Add rest of the ingredients and give it about 5 more minutes in the wok and then you are ready to rock and roll.
To serve: Dish on a plate and topped with a perfect fried egg. Sprinkle with fresh coriander or chopped spring onion.