We purchased a package of “Chorizo Macau” that was made in Cebu (go figure), and sold at a Chinese Food Store at the ground floor of Ali Mall, Ortigas Center. It was vacuum sealed in plastic and didn’t need refrigeration. It was something good to bring to the beach and have as a “back-up ingredient”. This type of chorizo macau is totally filipinized, in my opinion… it is so sweet to the point of it being practically a dessert. And so red it would qualify as a color of paint at the local hardware store. At any rate, for PHP180 for a small package, it was good to have this “on-reserve” in the pantry.
Following our successful daing fried rice, we decided to try making a chorizo macau fried rice. We put a wok attachment over the red hot charcoal in our Weber grill, added some vegetable oil, realized the temperature was just wickedly TOO HOT, and quickly started to get crazed. A video of Marketman cooking in wet swimming trunks when something is going wrong on the barbecue is worthy of YouTube, I kid you not. The oil started to smoke in a big way and it was too late to remove the wok, so I threw in the sliced chorizo macau (the whole package equals the little glass bowl up top) which sizzled and splattered like crazy. While I hopped around barefoot with an exposed stomach, just wanting to get burned with spattering oil, I burned a good third of the chorizo before I could get the rice into the wok. I used about 1/3 of a whole rice cooker worth of pre-cooked rice, threw in a half cup of water to slow down the burn and provide some steam, then realized I forgot the chopped garlic (and it was too late to add it), then added a little kikkoman and mixed furiously. The wok was removed and we added some chopped green onions and I suspect several beads of sweat landed in the rice at this point. But you know what? It was pretty darned good! The sweetness of the chorizo was still the main flavor, but the kikkoman added the salty punch and the rice was coated in the rendered oil from the chorizo… YUM! But I was so crazed I couldn’t take any photos of the actual cooking, which lasted some 2 minutes total. Mrs. Marketman kindly volunteered to pick out the seriously burned pieces of chorizo (while I cooked other stuff) so that I could get a nice picture of the fried rice for the blog. In retrospect, here are some suggestions/tips:
1. Do not cook/barbecue straight out of the pool in dripping wet shorts – Loose wet shorts that come into contact with an overly hot grill do not instantly combust/burn, they STEAM, which can result in “Sweetbreads a la Marketman,” if you get my drift. :)
2. Have all of your ingredients ready before you do fried rice – It doesn’t take that long to cook at all, particularly if you are using a heat source that must have been close to 30,000 BTU, when a typical home stove is somewhere around 7,000 BTU (British Thermal Units).
3. Do not leave your stomach exposed or feet bare when you are frying/cooking – unless you want to have strange burn patterns next to your belly button. Dropping a hot pot, utensil of blob of sauce on barefeet is likewise excruciating.
4. Put bumpers on your paunch if you have one – so that you do not risk slightly barbecuing your fat stomach like you might a piece of liempo as you lean over the grill to mix the rice…
Have a great Sunday! :)