Masi Recipe In Cebu
FILIPINO STEAMED RICE, CEBU STYLE
One of my childhood favorites from my hometown, Cebu City, in the Phillipines. When finished, you can steam this dish on a steamer for 10 minutes to mimic the effect of a steamed dish like what they do in dim sum restaurants. I personally think it tastes just fine without steaming.
Provided by Yasmin Reyes
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h15m
Yield 4
Number Of Ingredients 23
Steps:
- Mix pork belly with cooking wine, oyster sauce, cornstarch, sesame oil, salt, and black pepper in a bowl. Marinate in the refrigerator, at least 20 minutes.
- Heat vegetable oil in a pot over medium-high heat. Add garlic and shallots; cook and stir until fragrant, about 1 minute. Add the pork pieces; fry until browned, about 6 minutes. Pour in water, light soy sauce, and dark soy sauce. Cover with a lid and bring stew to a boil. Reduce heat to medium and cook until pork becomes tender and water is reduced by half, about 30 minutes.
- Cut shrimp into 3/4-inch pieces. Mix cornstarch and water together in a bowl.
- Bring stew to a boil. Add the shrimp and peas; cook until shrimp changes color, about 2 minutes. Quickly stir in the cornstarch mixture. Cook and stir until gravy is thickened, 7 to 10 minutes.
- Heat oil in a wok over medium-high heat. Saute garlic until fragrant, about 1 minute. Increase heat to high. Add rice; cook, breaking up the rice with a spatula, until loosened, 3 to 5 minutes. Add oyster sauce and soy sauce. Cook and stir until rice is fluffy and heated through, about 3 minutes. Add remaining sesame oil.
- Divide fried rice between 3 or 4 bowls. Portion the pork and shrimp stew equally over the rice.
Nutrition Facts : Calories 465.9 calories, Carbohydrate 33.8 g, Cholesterol 83.9 mg, Fat 26.2 g, Fiber 1.4 g, Protein 21.6 g, SaturatedFat 6.9 g, Sodium 1312.3 mg, Sugar 0.4 g
EGYPTIAN STUFFED VEGETABLES (MASHI)
You could use any veggies you like for this recipe. Instead of rice you can stuff it with cooked mince. Serve as a side dish. Prep and cooking time I am guessing. There would be some rice mixture left over, I normally add it in between the veggies and bake it.
Provided by lemoncurd
Categories Vegetable
Time 1h40m
Yield 1/2 kg, 4 serving(s)
Number Of Ingredients 17
Steps:
- Top and core insides of veggies.
- Wash rice and drain. Chop herbs very small; wash in a sieve and allow to drain.
- Chop tomato.
- Mix rice, herbs and tomato.
- Add spices to rice mixture.
- Fill veggies with the rice mixture 3/4 full (allow space for rice to expand).
- Heat chicken broth cube, ghee and mastikah until mastikah melts.
- Layer veggies in a flat pot or baking tin.
- Add chicken broth mixture to veggies and allow to come to the boil on the stove top.
- Bake covered at 180°C until veggies are tender. (we like our veggies very soft, I bake it for 1 hr 15 mins).
Nutrition Facts : Calories 571.7, Fat 31.7, SaturatedFat 5.8, Cholesterol 8.3, Sodium 283.9, Carbohydrate 66.2, Fiber 5.6, Sugar 8.6, Protein 8.7
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