Fried Rice-Chinese-Filipina Style
Yield: 4
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
A stickier version of fried rice without soy sauce. My mom used to feed us this fried rice on Sundays when we were young. We obsessed over the Chinese-style sausage that has the perfect crispy edges with a bit of chew. Remember to remove the casing if it feels tough to you. Locally, you can find this as a shelf-stable product at our local uptown grocer--you know the one across from the farmers market. Message me on Instagram if you don't. The rice is a little more hydrated, because rice was generally eaten "camay-camay," or with hands. I'm Chinese-Filipina-Spanish American (talk about a diasporic heritage that features rice in each), and I There's also a link to the video I uploaded for the secret to making the eggs well in fried rice, no matter what version you are doing! Scroll to the bottom.
Ingredients
Fried Rice-Chinese-Filipina Style
- 3 Chinese-style sausage links, casing removed (take a knife and slice the casing down the length and peel off the casing to the side and remove), sliced on a bias
- 2 scallions, whites and greens separated and sliced on the bias.
- 2 cloves of Chimalow Produce garlic, sliced thinly length-wise
- 4 cups cooked Jasmine rice (made with a 1 cup of rice to 2 cups of water ratio. You can use day old rice. If the rice is dry, sprinkle additional water gently over the rice to provide the perfect texture as it reheats in the wok)
- 3 eggs, beaten until whites are fully combined into yolks
- 1 Tablespoon of water
Instructions
Fried Rice-Chinese-Filipina style
- In a medium-sized bowl, add the eggs and water.
- Whisk to combine the egg mixture and set aside.
- In a wok over medium-high heat, add sliced sausage cook the sausage until the mainline fat in center of the slices renders like oil, and they begin to crisp up.
- Add garlic and whites of scallions to the wok (If less fat is desired, dab out all but approximately a tablespoon of the rendered fat using a paper towel) and cook until the white portions become translucent.
- Add the cooked rice.
- Using a spatula suitable to your wok (we love Newquist Forge's wok and spatula-they are an art piece for the gourmet foodie), break up the rice. Don't worry about smaller clumps of rice if they are bite-sized. This is not a fussy dish.
- Let the "oil" coat the rice so there is a sheen and mix to incorporate sausage, garlic, and whites of the scallions.
- Let the rice settle to brown in some parts of the underside.
- Divide the rice in two, pushing the portions apart to create a channel in the center where you will pour in the egg mixture.
- Pour the egg mixture into the "channel."
- Let the egg mixture sit in the channel for a few seconds as the mixture begins to turn from liquid and stir to avoid browning.
- Stir the egg mixture to make scrambled eggs in the center. Always remember that the eggs will continue to cook with carryover heat, so don't cook them until they are dry. They should still look moist when you turn off the heat.
- Using the spatula, combine the fried rice with the scrambled eggs. This will ensure that your eggs, if cooked properly, are not dried out.
Berry Pie
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
Sarah writes in the North Olympic Salmon Coalition recipe book:“This is my favorite summer pie! It bursts with flavor, as half of the berries are cooked and half are fresh. I have made this with blueberries, blackberries, and a combination of logan, blackberries and marionberries. This gluten free and sugar free version works well for my family, but you can make it with any prebaked pie crust.”
Ingredients
Berry Pie
- Crust:
- 2 cups gluten free oats
- 1 cup almond flour
- 1 cup almonds
- 6-8 dates
- 1/4 pound butter
- 2 tsp vanilla
- 1 Tbsp coconut flour
- Filling
- 6 cups berries
- 2 Tbsp gelatin dissolved in 1/4 cup cold water
- 2 Tbsp butter
- Grated rind of lemon and 1 Tbsp juice
- 3/4 cup honey or less
Instructions
Berry Pie
- Crust: Put oats, dates and almonds in the food processor and pulse until the mixture is uniform, add all other ingredients and process until it starts to hold together. Press mixture into a greased pie plate (this may make enough for two smaller pies) and preface at 350 degrees Fahrenheit until light brown. Cool crust and set aside.
- Filling: Put 3 cups of berries in a saucepan with honey and bring to a simmer- cook briefly until berries break down a bit. Mix some of the berry juices with the gelatin until mixture is smooth with no clumps. Add butter, lemon rind and juice and the gelatin mixture into the saucepan of cooked berries. Let cool a bit, then line the prefaced pie crust with the cooked mixture. Evenly distribute most of the uncooked berries across the filling, then layer on the remaining cooked berry mixture, smoothing it out. Finally, distribute the remaining raw berries on top. Chill in the refrigerator for several hours until the pie has fully set. Serve with ice cream, whipped cream, a mixture of mascarpone and whipped cream or whatever suits your fancy. Enjoy!
Corinne's Crepes
Yield: 20-25 crepes
A simple and flexible (savory or sweet fillable) crepe for your breakfasts.
Ingredients
Crepe
- 1 cup milk
- 1 cup flour
- 1 egg
Instructions
- Whisk all ingredients together in a medium stainless steel or other mixing bowl.
- Let batter rest in the refrigerator overnight or at least one hour.
- After the hour or overnight, remove batter from refrigerator and thin the batter with water until the batter flows smoothly in a thin stream like water from a small pitcher.
- Use a ladle to pour 3 oz of batter over a non-stick crepe pan (or a flat cast iron skillet for steak).
- Preheat pan over medium high heat.
- Pour directly into the center.
- Swiftly tilt and turn the pan to allow the batter to swirl into a thin circle.
- Cook on one side until bubbles pop to create a lace-like appearance.
- Flip the crepe and cook gently on the other side.