Comments on: Chorizo Fried Rice a la Marketman

by: dhayL

Tue, 08 Apr 2008 19:07:16 +0000

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

by: Kate

Mon, 07 Apr 2008 14:38:47 +0000

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.

by: Marketman

Sun, 06 Apr 2008 22:23:00 +0000

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

by: dhayL

Sun, 06 Apr 2008 16:45:19 +0000

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.

by: Pigoutphilippines

Fri, 04 Apr 2008 17:40:26 +0000

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