Comments on: Arroz a la Cubana

by: JOSE MIGUEL C. ABAD

Fri, 04 Jul 2008 08:10:32 +0000

Our family in have the same preparation of Arroz ala Cubana the same cup molded rice surrounded with ground beef and pork in tomato sauce, but we add chorizo de bilbao, pimiento, and topped with fried eggs. It’s best eaten with fried danggit, misua soup w/ pork liver flavored in ginger and fried bananas for dessert. It’s a complete meal and so yummy.

by: Imeon

Wed, 05 Dec 2007 10:21:10 +0000

We usually have this dish once a month….very affordable and easy to cook…we use boiled quail egg instead…my kids love it!!!

by: Beringil

Fri, 30 Nov 2007 23:01:56 +0000

OIC, didn’t know its origin and name! My wife have been cooking this with similar ingredients plus red bell pepper and calls it simply as “giniling”. Now, we can make it sound like a special dish when our kids are home!

by: gigi bayuga

Wed, 28 Nov 2007 09:44:06 +0000

Arroz a-la cubana was a Sunday treat for us while growing up. While living in Manila our mom would always have this meal at least once a month. Whenever we return to Manila to visit we still ask for this dish to be cooked with all the trimmings,chorizo bilbao, saging saba, shoestring potatoes and fried egg crisp on the sides. Memories of child hood at 55 years old.

by: munchkin mommy

Wed, 14 Nov 2007 16:43:58 +0000

hi MM! i followed your version when i made this dish about two weeks ago…only i didn’t have ground pork and my husband and daughter aren’t fond of green peas, so no green peas. :D at any rate, my regular customers (hubby and daughter) loved it! you might want to take a look if you’re not too busy: http://munchkincafe.thesserie.com/2007/11/14/arroz-a-la-cubana/

thanks! :D