- shrimp paste (main start)
- coconut milk
- green papaya
- red onion
- red bell pepper
- lime and kalamansi
- greens from the bok choy family
- long beans (not photographed)
- green onions (not photographed
- steamed white rice (not photographed)
- marinated pork (thanks to Kuya - he used Kikkoman mirin with some marmalade for sweetness)
Use the shrimp paste and coconut milk to flavor and add color to the steamed white rice.
Add a bit of olive oil to your non-stick pan, then add a tsp or two of the shrimp paste. Then add the rice and mix well. Really get that pink shrimp color all the way through. Taste to see if it's the saltiness you desire, then add a bit of the coconut milk, but only a few tablespoons at a time. The coconut milk helps to reduce the saltiness if your rice is too salty.
Kuya chopped all the veggies:
Everything was chopped into small pieces for easy plating and eating.
The bok choy were the only cooked veggies via blanching and everything else is fresh, fresh, fresh!
Pan seared the pork and then used oyster sauce as sort of glaze to brown it a little.
Then, the best part came. Kuya performed magic with the scrambled eggs. He used a ratio of 1 part eggs and 1 part milk. Then, check this out:
Wait for those bubbles to formulate. You want it to be super thin, almost crepe-like.
Roll, roll, roll.
Then carefully place on chopping board and slice up ribbons of scrambled eggs.
Finally, time to plate with all the different colors!
Then for dessert, Kuya Ethan brought these from WF. Thank goodness I had lactase pills on hand.
Thank you Kuya and Kuya Ethan for such a wonderful cooking and dining experience sans looky-loos! It was such an enjoyable experience! I hope you will have me again for other tasty and very colorful meals. Amazing!