30 Mar2008


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! :)



  1. Belle says:

    And also with you, sir MM!

    Mar 30, 2008 | 9:42 am


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  3. MrsKookie says:

    Great advice MM! (But I couldn’t help visualize the sight! hehehe)

    Mar 30, 2008 | 9:50 am

  4. jenny says:

    In my mind is a picture of a man in dripping board shorts beside a pool, hopping crazily from oil splatters while fanning his arms to waft away the smoke, while still trying to stir the wok! So funny! Wish Mrs MM or the Kid could have taken your picture. :)

    Mar 30, 2008 | 11:49 am

  5. Homebuddy says:

    Yes, splatter burns can be quite painful indeed but a good salve is toothpaste in case you get burns next time, bet you haven’t heard of this one but it surely works for me each time burns don’t blister and it has a cooling soothing effect.
    The best chorizong macau made in Cebu is Kwong Bee.
    At a Chinese store in Divisoria, I purchased several kinds, even one made in Hongkong which was not sweet. I asked the Chinese Proprietor if they were good but he recommended that Kwong Bee is the best and its their best seller.

    Mar 30, 2008 | 11:53 am

  6. rachel says:

    i make this all the time.i usually poach the sausage first in a little bit of water to make it juicy and soft. then i slice it diagonally before adding it to fried garlic and then i add the rice then the scrambled eggs and peas.yum!!

    Mar 30, 2008 | 1:42 pm

  7. Mandaragat says:

    MM, I’m trying to diet and veered away from these foods. Pero nasisira ang diskarte everytime I read your blog..haha.

    Can you please suggest something green…

    Mar 30, 2008 | 2:02 pm

  8. JohnnyS says:

    Great eats!
    But can I ask you to post more rants and raves?
    I really enjoy them.

    Mar 30, 2008 | 8:47 pm

  9. Tricia says:

    I always have Vandol ointment at home. Not just for my toddler’s diaper rash but also treatment just in case I get burns while cooking. My mom is a toothpaste advocate but when she tried Vandol, she converted :)

    Mar 30, 2008 | 9:23 pm

  10. Marketman says:

    JohnnyS, if you are relatively new to the site, you may want to check the archives on rants from folks who don’t have change in stores, to clogged toilets asking you to put your tissue in the trashbin, to aggressive marketing tactics of a real estate developer, a long harangue on a Shittybank, etc. :)

    Mar 30, 2008 | 9:38 pm

  11. ECC says:

    Homebuddy and Tricia, I have read somewhere that soy sauce is a great first aid for minor burns. So when I had real nasty burns on my palm, I poured soy sauce on them and it immediately reduced the pain. Searching online, I also found out that vanilla extract is another first aid. Both reduced the pain and swelling — and no blisters. And the good thing is, both are readily available in your pantry!

    Mar 31, 2008 | 1:38 am

  12. nina says:

    That was funny! We also add longanisa macau (that’s how we call it) to our fried rice and my pansit wouldn’t be complete without it. Lagi ako nagtatago nyan sa maleta ko – kahit bawal :)

    Mar 31, 2008 | 3:20 am

  13. millet says:

    hahaha….such a fun read on a monday morning! have a good week, MM and family!

    Mar 31, 2008 | 6:39 am

  14. alilay says:

    i always have chinese sausage in my freezer for pancit, fried rice or pag walang maisip na ulam just fry them add soy sauce and lemon and onion rings instant bistek

    Mar 31, 2008 | 7:01 am

  15. toping says:

    A friend taught me to steam chinese sausages with newly cooked rice. Yum! Kwong Bee brand it is for me, too.

    Mar 31, 2008 | 9:44 am

  16. Maricel says:

    Kwong Bee is also our favorite chorizo Macau, used to have to source it from Cebu. Luckily, S&R sometimes carries it.

    Mar 31, 2008 | 9:45 am

  17. Beth says:

    The way you described the situation was so funny marketman!But this entry of chorizo macau fried rice made me longed for my mom(may she rest in peace!)She always made this whenever we kids dont like the ulam for the day.I myself always make sure I have chorizo macau stock in my ref.It’s so versatile and will make any ulam taste so good–pancit, soup,menudo,paella,etc.And yes,Kwong bee it is!

    Mar 31, 2008 | 12:23 pm

  18. Dale says:

    They’re also quite good to put on top of almost steamed rice in the rice cooker and leave for a while, to let the fat drip down a flavour the rice. Simple but good!

    Mar 31, 2008 | 12:30 pm

  19. Maria Clara says:

    Thanks for the suggestions/tips they are humorous as well as very helpful. Fried rice made with rendered Chinese sausages is out of this world very tasty from the pork fat. Nothing beats the taste and flavor of rendered pork fat. Pork fat is double-faced doble kara it’s good and bad. I’m leaning on the good flavor of it in moderation better to have that taste than deprived myself of my dutiful and rightful calories and fats entitlement!

    Apr 1, 2008 | 1:41 am

  20. Dale says:

    In comparison to things like margarine, “whipped topping”, and “low fat” products, I’d take the all natural any day. With all the dangers from thigns like trans-fats and the chemicals needed to produce shelf stable and/or “low fat”, “sugar free” foods, all natural fats from butter and animal sources don’t seem like the evil that the “diet industry” claim them to be.

    Apr 1, 2008 | 3:15 am

  21. jay p says:

    trying to picture it. sorta wishing i didnt lol!

    but yeah.. youtube worthy. :D

    Apr 1, 2008 | 10:40 am

  22. quiapo says:

    Greetings!Here in Australia there is an alternative to chorizo macao – a chinese liver and wine sausage – I think it is called “lopcheung” or something like that.
    The suggestion from comments of steaming chorizo is delicious – I place it before the “inin” process, when the rice is boiling – it flavours the ice thoroughly, and is delicious with chopped raw onions as a side dish with the main meal. The liver sauage is not as sweet, and has a rich, earthy flavour, and has been my preference since coming to Australia.
    I try to wear a barbeque(chef’s) apron when using the Weber, aside formsaving my clothes(or skin), it is a handy wiper.

    Apr 3, 2008 | 7:56 am

  23. kulasa says:

    “Sweetbreads a la Marketman,” – this is hilarious

    Apr 3, 2008 | 8:40 pm

  24. wilby cariaga says:

    we make this fried rice at the wok station and i always burn the chorizo. . . hehehe sometimes i alibi that it gives a smoky flavor. . . :D

    Apr 3, 2008 | 11:24 pm

  25. quiapo says:

    By the way,superficial burns ar best treated with ice cold waer, or even ice cubes. I am not sure the use of various unguents such as toothpaste, and soy sauce as mentioned by kindly fellow readers would be as useful as proprietary products such as Silvazine, or for mild burns such as sunburn, vitamin E cream.
    I experimented a bit after reading your article, and fouind that chorizo macao tends to burn easily due tits high sugar content, so it may be best to add it on towards the end of stir frying rather than the beginning.

    Apr 4, 2008 | 3:03 am

  26. Pigoutphilippines says:

    tried it today,,,and its awesome!!!! Reminds me of home…
    (originally from hongkong)

    Apr 5, 2008 | 1:40 am

  27. dhayL says:

    MM, what kind of rice do use? I noticed that the grains are a bit small, almost the same kind they use in a vietnamese restaurants.

    Apr 7, 2008 | 12:45 am

  28. Marketman says:

    dhayL, I think for this dish we used sinandomeng, but we also like to have Thai Jasmine for just steamed or boiled rice…

    Apr 7, 2008 | 6:23 am

  29. Kate says:

    Read the entire post to see how you could change my mind about “lap cheung”. I’m not exactly a fan of it — as I grew up eating it with plain rice if there was nothing else in the fridge or the folks at home were just too lazy too cook “real” food.

    Instead, I found myself laughing at your encounter with your Wok at the Beach. :)

    Btw, we usually prepare Chorizong Macau the oil splatter-free way — dump them in the rice cooker when the rice is about to be fully cooked. Hehe.

    Apr 7, 2008 | 10:38 pm

  30. dhayL says:

    Thanks MM, I’ll look for that here, hopefully sinandomeng is not something that is only locally grown.

    Apr 9, 2008 | 3:07 am


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