Comments on: Chorizo Fried Rice a la Marketman

By: dhayL

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

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

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

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

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

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

By: quiapo

quiapo — Thu, 03 Apr 2008 19:03:01 +0000

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.

By: wilby cariaga

wilby cariaga — Thu, 03 Apr 2008 15:24:28 +0000

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

By: kulasa

kulasa — Thu, 03 Apr 2008 12:40:52 +0000

â€œSweetbreads a la Marketman,â€ – this is hilarious

By: quiapo

quiapo — Wed, 02 Apr 2008 23:56:46 +0000

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.

By: jay p

jay p — Tue, 01 Apr 2008 02:40:54 +0000

trying to picture it. sorta wishing i didnt lol!

but yeah.. youtube worthy. :D