The Big Bird

Despite this animal being the countries national bird, it will still find it’s way to your plate. Emu, although a funky looking bird, is quite a popular dish in Australia. It’s a healthy meat due to it’s lack of cholesterol and fat and it’s high iron content. Emu is used in many ways from smoked delicacies to a pizza topping, be sure to grab a bite at your next dinner.

Pie Please

Sometimes referred to as “dog’s eye,” a meat pie says a lot about Aussie cuisine. It is served virtually everywhere, for any event, and comes in many ways. The flaky pocket is filled with all sorts of goodness and obviously containing some sort of meat. The most traditional meat pie is a simple beef and mash potato pie with gravy.

What a Croc

Scary and abundant in Australia is the crocodile. Although you might be trying to avoid these dangerous and ferocious beasts, you can rest assure that it’s safe to approach if it’s on your plate. This dish is popular in other countries besides Australia, but this delicacy has still found it’s way to the tables of many. Along with being a delightful snack, the skin is also made into a number of things such as belts and bags.

Vege-What

Don’t mess with an Aussie’s Vegemite. Really, just don’t do it. They love this stuff, breakfast, lunch, and dinner, anytime is a good time for some Vegemite! Vegemite, a savory dark spread, is commonly put on toast. Glob it on or spread it thin, just taste it and for heavens sakes, don’t be afraid to put it on other food.

Grill a ‘Roo

Another national icon, the national animal of Australia, also hops out of the kitchen and on to your plate. That’s right, they even eat those cute kangaroos! In some areas these animals are over populated so lovers of this rare meat don’t feel so bad to sitting down to a ‘roo dinner.

What’s on the barbie

“Throw another shrimp on the barbie.,” is NOT what an Aussie would say. They actually refer to those little critters as prawns, so don’t be that guy and say this with your new Aussie friend. Just go to a barbecue and enjoy whatever they are throwing on it.

Photos by Dave Palmater, Ron Dollete, Terrazzo and Peter Shanks

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1. Penne alla Vodka

If a dish has vodka in the name then you can guarantee it is a great choice for astag weekend. Vodka sauces have become really popular over the past few years and this one in particular seems to have gone down a treat. The sauce of course contains vodka but is also created with basil, cream sauce and marinara. This is a must for any stag do.

2. Lasagne

It is always good to opt for a classic dish; something you know everybody is going to like. Lasagne is exactly that. It is definitely one of the most popular Italiandishes you will come across. The great thing about lasagne is that you get the opportunity to be creative. The dish is undoubtedly a reflection of the person making it because you can pick and choose your own ingredients. Most people tend to go for a lot of ground beef, parmesan cheese, mozzarella, sausage and ricotta.

3. Chicken Parmigiana

This is another classic dish yet the reason why this is a great choice for a stag do is because it can also work really well as a sub sandwich. And what man doesn’t love a big sub sandwich? You can’t go wrong with Chicken Parmigiana. After all, the combination of cheese, deep frying and breading always seems to be a big hit with most men.

4. Veal Marsala

If you are looking for something diverse that is going to shock your friends (in a good way) then you should definitely go for a veal Marsala. The choice of meat is of course unique but most men seem to appreciate a good bit of meat. Furthermore, the Marsala wine sauce contains lots of mushrooms and scallions. It definitely has a distinct flavour.

5. Shrimp Fra Diavolo

It is always a good idea to serve a fish dish as well. The word ‘Diavolo’ means ‘devil’ and thus you know this meal is going to be hot, spicy and have a great kick. The sauce is created from a delightful combination of garlic and crushed red pepper. It is up to you how spicy you make the dish. It is usually a case of the hotter the better!

6. Chicken Saltimbocca

Similar to the previous dish, the name of this meal also has a meaning that is worth bearing in mind. The word ‘Saltimbocca’  actually means to jump in one’s mouth. So you know this is going to be a treat! With an array of meat – such as chicken and prosciutto ham – and finishing touches like spinach and mozzarella cheese, how can you possibly go wrong?

These are the six Italian dishes you should definitely consider serving at your stag do if you truly want to make a great impression. From classic lasagne to Penne alla Vodka; these are assured to go down a treat.

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With the start of the rainy season officially announced, you might want to indulge in popular Filipino rainy day treats while killing time in the airport or simply whiling away time in Boracay or Palawan as the monsoons ruin whatever outdoor activities you may have planned.

Below are top 7 Filipino comfort food best sampled when the weather gets chilly and the skies turn gloomy.

1. Ginataang halo-halo

Glutinous rice is a staple in Filipino “merienda” or snacks because they require less water to grow and take long to digest, thus staving off hunger pangs of rain-dependent Filipino farmers of the old. The ginataang halo-halo (not to be confused with the summer halo-halo or “mix-mix” of almost the same ingredients minus the glutinous rice topped on shaved ice) is made of such rice, finely ground and then formed into balls, and cooked with plantains, sweet potato, purple yam, tapioca pearls, ripe jackfruit and taro root and a generous helping of thick coconut milk. A bowl of such sweet, creamy and thick concoction on a gloomy afternoon is a real treat. It is known as “binignit” by Cebuano-speaking peoples, but called “linugaw” by the Ilonggo (which in turn should not be confused by the “lugaw” or rice congee of the Tagalog).

2. Champorado

Another concoction which makes use of glutinous rice, champorado is cooked with cocoa or chocolate “tablea” (blocks), poured with milk and topped with “tuyo” or dried fish as an interesting counterpoint.

3. Suman and hot chocolate

Suman is glutinous rice steamed in banana leaf wrappers, and cooked in various styles depending on the region. Suman goes down best with a cup of piping hot chocolate. If sweet mangoes are at hand, they can be scraped and topped on suman.

4. Arroz Caldo

Literally “rice broth,” arroz caldo is the Philippines’ take on chicken soup but cooked instead with plain rice. Top with hard-boiled egg, chives and fried garlic, and you have a perennial Filipino favorite that only turns more savory when the rains dampen your mood. Philippine’s version of rice congee which is topped with ox tripe and hard-boiled egg, is a close relative of arroz caldo and popular in the Tagalog-speaking region of Luzon.

5. Dinuguan and Puto

A dish made of offal and blood (or cooked with blood sausage if you are cooking this in Europe), pork blood stew or “dinuguan” is another Filipino kitchen resourcefulness turned delicious. The main ingredient is usually pig intestines, and practically everything else not used in other types of cooking (which excludes pig feet but may include pig snout). Rice cakes or “puto” are best paired with this mildly sour (which it should taste if cooked right and with natural coconut vinegar) concoction of pig innards.

6. Bulalo

This very popular dish best served piping hot is beef shanks with bone marrow cooked for hours until the fat melts in your mouth. In its barebones preparation, it is called “cansi” in the Ilonggo-speaking regions of Central Philippines, or “bulalo” in southern Luzon to the north complete with pechay leaves and corn.

7. Batchoy

In the Ilonggo-speaking regions of the Philippines, a savory soup of meat (often beef) broth and noodles topped with pork liver, crunchy pork “chicharon” (deep fried pork rinds), herbs and spices and raw egg – sometimes with a hint of “bagoong” or shrimp paste – is warm comfort in a bowl when “malling” turns boring. It originated in La Paz Market in the late 1930’s, hence the genericized name of La Paz batchoy.

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Here are ten Filipino desserts that you should try after a delectable Filipino meal.

1. Halo Halo

The summer heat in the Philippines can be scorching, but it is made more bearable by this year-round favorite. Halo-halo is said to have its roots from the Japanese dessert kakigōri that was introduced to the Filipinos sometime in the Second World War. Filipinos adapted it to fit their own taste by adding various ingredients like sweetened beans, sweetened fruit and gelatin. Top with shaved ice, evaporated milk, a spoonful of ube halaya and a sliver of leche flan, you have the ultimate dessert. The name refers not just the variety of ingredients, but the action done before taking a bite of this cool concoction. Halo-halo is available nearly everywhere; from a neighborhood street corner costing only a few pesos, up to five-star hotels that charge an arm and a leg for a serving.

2. Leche Flan

This very luscious custard dessert is a staple in many Filipino celebrations. It is quite like crème brûlée, but instead of a hard caramel top, the leche flan has a soft layer of caramel that also acts as syrup. Leche flan’s ingredients are very simple, eggs, sugar and milk that is steamed to cook. On its own it is very rich and flavorful, but it is also seen as an added topping to the ever favorite halo-halo.

3. Yema

The ingredients of yema are the same as that of leche flan, with a bit of butter to bind the ingredients together. This caramel-like candy is very sweet and chewy. The ingredients are cooked to a thick consistency and formed into balls or triangles before being wrapped.

4. Polvoron

The Philippine polvoron is a cousin to the Spanish one produced in Andalusia, Spain. The Philippine version is made with equal amounts of flour and powdered milk, toasted with butter or margarine and sweetened with granulated sugar. It is then formed into shapes using moulds and wrapped in Japanese paper. The plain ones are already good, but you can change the flavor by adding cashew nuts, pinipig and even chocolate.

5. Ube Halaya

The purple tuberous root vegetable the Filipinos call ube is known as purple yam in other countries. It’s a common ingredient in many Southeast Asian dishes, but it is primarily used for dessert by the Filipinos. The word “halaya” comes from the Spanish word “jalea” meaning jelly. Ube halaya is a sweet treat, and depending on the where it is made, can be served with various other toppings or eaten as is.

6. Pastillas

These sweet candies are sold nearly everywhere and have different varieties. Carabao milk and sugar are cooked to a sweet paste then formed to small, elongated pieces and wrapped in pieces of thin paper. In Zambales, pastillas are made simply with those two ingredients and no-fuss packaging. Bulacan pastillas as well as most of those commercially available make use of condensed milk and are rolled in sugar. In the old days, these are wrapped in Japanese paper with tails that are cut with intricate designs similar to lace. Unfortunately, the craft is dying so these delicious treats are wrapped in regular paper. Pastillas make for wonderful gifts and can easily satisfy any sweet craving.

7. Buko Pandan

Young, shredded coconut is mixed with gelatin flavored with pandan leaves. Cover with cream (either coconut or the all-purpose cream) sweetened with condensed milk and chill. Optionally serve with small tapioca balls for added texture.

8. Sapin-Sapin

The name “sapin sapin” literally means layers. The mixture of rice flour, sugar, coconut milk and water are cooked, separately colored and put together layer by layer to form a colorful glutinous treat.

9. Maja Blanca

Made primarily with coconut milk, maja blanca is commonly present in many Filipino celebrations as part of the dessert menu. Its creamy white color belies a gelatin-like consistency. The most common variation of this is made with sweet corn kernels and topped with latik (toasted coconut cream curds) for added texture and flavor. Different flavors are also created by using other fruits and vegetables.

10. Dirty Ice Cream

Long before Lady Gaga used it as a title for a song, dirty ice cream has been a Filipino street food and dessert staple. Don’t be turned off by its name though. It doesn’t mean that the food is unsanitary, but more of the fact that it is sold by peddlers in the open, gritty streets of the metro. This kind of ice cream is lighter than most commercial grade ice creams. Some producers make use of carabao’s milk for a creamier texture. Flavors are usually made from fruits that are available for that season. For less than half a dollar, you can have a few scoops of differently flavored ice cream on a wafer cone or a bread bun. Buy it from the sorbetero who walks around the street ringing a bell while pushing a colorful sorbetes cart.

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And it doesn’t stop there. Vietnam, Indonesia and Cambodia all have their cheapie fares that tempt the palate without burning a hole through the wallet. Case in point:

Southeast Asia Recap: Food and Transport | A Wandering Sole

Even this foodie acknowledges that Southeast Asia is where the cheapest of street foods can be found, from $1 red curry stuffed with squid and shrimp in the streets of Bangkok to the less than $2 “pho bo” in the stalls of Hanoi.

10 Great Meals Under $2 from Around the World | Uncornered Market

In Yangon in Myanmar, street food is literally on the street. Sometimes squeezed between parking cars, like this.

In Hanoi, French baguettes are piled high (precariously) like this, so it’s grab-and-go.

Pork satay in Din Daeng in Bangkok are grilled right on the spot and served smoking hot!

You want to see how they’re done? This video is instructional.

So the next time you head to Southeast Asia and worry if your $10 daily budget will fit, try to find a room for $5 or less, and you won’t worry much if the rest of your meager budget will buy you a meal.

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Ingredients needed (quantity depending on serving)

• Chicken or pork
• Potatoes
• Vinegar (coconut, rice, or cane)
• Soy sauce
• Onions
• Garlic
• Brown sugar
• Salt & pepper

As there are no particular measurements, trust your judgement and taste-buds!

This video is pretty straightforward and proves just how easy this dish really is.

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Ingredients for 2 servings:

• 2 cups of wheat flour
• ½ cup of coconut milk
• 1 screwpine leaf
• ½ cup of shredded coconut
• Palm sugar
• Salt

If you like to make pancakes or crepes, you’ll love making Kuih Ketayap especially if you follow this simple, under-two-minutes video.

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During my trip to Malaysia, I wanted to try some of the sweets they had. I could’ve easily grabbed some chocolate from the convenience store, but I can get those at home. What I’m looking for are traditional sweets that I may not find anywhere else.

Rice and Coconut Desserts

Like many of its neighboring countries, Malaysia is big on rice and coconuts. It’s no surprise that their desserts make use of these products. Yes, it’s not just for main dishes, but also for sweets.

Kuih talam is a layered dessert, with coconut-rice flour on one, and green pea pandan for the other. It’s chewy and sweet, and if you’re not used to a heavy dessert, take only a small bite.

What grabs my eye on the dessert table are these finger-sized desserts that look like small spring rolls, but they’re green. I learned that it’s kuih ketayap, soft, crepe-like pandan-flavored rice flour cakes filled with shredded coconut sweetened with palm sugar. Imagine that, a decadent dessert made with such basic ingredients. I’m loving it.

Chinese Origin Desserts

The Chinese is one of the more prominent ethnic groups in Malaysia, therefore it’s not surprising to see desserts that are Chinese in origin. Take your pick of any of the dessert soups: fruits, nuts and beans boiled in sweet syrup, sometimes flavored with almond. The cold ones are refreshing.

An array of prepared Chinese desserts such as mooncake can be purchased from bakeshops for an easy sweet treat.

Simple Banana Fritters and Durian

Pisang goreng or banana fritters is probably the simplest to cook, and can be done even at home. Eggs, some flour, cinnamon and sugar for the flavor and of course, bananas. Coat the bananas with the egg and flour mix, fry and then sprinkle some cinnamon sugar.

A dessert that goes well with your coffee is kuih bahulu. The ingredients are not unlike those of Western cakes pastries (it includes eggs, vanilla, wheat flour and baking powder), but it’s a popular dessert for Malaysians. It can be stored for the long term, but it will lose its soft, dry texture after a while.

Also note that the durian fruit is a popular flavor for some desserts. Unlike some fruits that lose a little of its flavor when cooked, the durian’s remain strong. If you find it a little too pungent, approach durian-flavored desserts with caution.

As to any eating experience, take only little pieces when you are faced with an array of choices. In that sense, you get to taste more. Enjoy your sweet Malaysian treats!

Photos by avlxyz, jbcurio, avlxyz and zoyachubby

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Filipino dishes are also characterized by sometimes huge regional variation in preferences for taste and ingredients abundant in the area. Despite these differences, there are dishes that have become popular nationwide and represent the country’s collective taste buds.

These top 10 Filipino dishes to try provide a delicious introduction to the country’s multi-layered cultural heritage.

1. Adobo

Made mainly of chicken or pork, or chicken and pork, adobo is Mexican in origin (the Galleon trade during the Spanish era connected Manila and Acapulco, Mexico). Ask any Filipino their top three favorite dishes, and chances are, adobo makes it on the list. Meat was not an everyday item in the colonial past, so Filipinos of yore cooked it with vinegar, soy sauce, garlic, pepper and salt to make it last longer.

2. Lechon

Legend has it that lechon or roast pig (the entire pig!) was accidentally discovered in China when a man’s hut burned down to the ground, and along with it, his farm animals. Lechon is the traditional star of any Filipino table, especially during ‘fiestas’ (festivals) and important occasions like birthdays and ‘noche buena’ (Christmas dinner). It is spit-roasted over coals for hours. Lechon is best served immediately, with or without liver sauce, to get that crunchy, melt-in-the-mouth taste of crispy, golden brown skin. Lechon is ‘haram’ (forbidden) in Muslim Mindanao.

3. Bulalo

The Filipino version of beef stew, bulalo is a staple of Southern Luzon. Beef shanks and bone marrow (the bigger, the better) are cooked for hours so that fat melts into the broth and gives it a richer flavor. Bulalo is usually cooked with corn, Chinese cabbage, green beans, and potatoes. In Negros Occidental, the bare-bones, but no less delicious, version is called Cansi.

4. Inasal na Manok

Grilled chicken breast (pecho) and drumstick (paa). Before grilling the chicken parts, they are marinated in lemongrass, calamansi (small green fruit of citrus family), salt, pepper and garlic. To add more flavor, the chicken is brushed with annatto (also called achiote) seed oil. Chicken inasal is best eaten with garlic rice, or by itself with cold beer. The inasal of Bacolod City in Negros Occidental is famous nationwide. Pork inasal, prepared the same way, is also a national street food.

5. Sinigang

Sinigang is often fish or prawn stew, but could also be pork or beef, with tempered sourness (souring ingredient varies by region). Sinigang is more flavorful if cooked with watercress, string beans and taro root.

6. Laing

A specialty of the Bicol region, laing is taro leaves simmered in coconut milk. Bits of pork and lots of chili give laing more kick. The authentic versions are said to have come from Naga and Albay in Luzon.

7. Pinakbet

A vegetable dish of Ilocano (Northern Luzon) origin, pinakbet is simmered in water and shrimp or fish paste until the vegetables are shriveled. The Ilocano version reflects the hardy vegetables that are grown in the region: bitter gourd, eggplant, okra, string beans, tomatoes and chili peppers. The Tagalog (Manila and surrounds) version includes squash.

8. Bicol Express

Another recipe from Bicol made famous in Malate, Manila, this ultra-spicy dish is made of thinly sliced pork, jalapeno peppers and Baguio beans that are boiled in coconut milk and topped with coconut cream.

9. Chicken Curry

A favorite in ‘halal’ conscious Mindanao, chicken curry is reminiscent of Indian spices that are also abundant in Malaysia and Indonesia. From there, coriander, cumin, and turmeric have made their way to Southern Philippines. Chicken curry is prepared with boiling chicken, carrots and potatoes in coconut milk and curry powder. For more kick, chili is added while the sauce simmers, and the dish is topped with ground black pepper and fish sauce.

10. Sisig

A Pampanga (Northern Philippines) original, sisig is chopped pig ears, snout and jowls. It is prepared in three phases: The ‘maskara’ (pig mask) is first boiled to tenderize it, then broiled or grilled to remove hair. The ‘maskara’ is then chopped and sauteed in butter, garlic, onion and red pepper and seasoned with black pepper and brown sugar. A multitude of other variations has evolved since it was first experimented in mid-1970s, and may include ox brains, pork crackling, eggs, liver and mayonnaise. A dash of lemon juice adds more zing. However it is prepared, sisig tastes better if served on a sizzling plate!

But after all those delicious dishes, a visit to the Philippines is not complete without sampling balut. A street food, balut is truly an exotic Filipino food because no other country has ever thought of boiling duck embryo (at 15 to 17 days) and serving it with rock salt and coconut vinegar. Balut, sold in street corners or hawked by vendors all throughout the country, is not for the faint of heart as the sight of feathered duck fetus can ruin an appetite. But it’s worth a try if only for bragging rights!

Photos by fritish, smallislander, kitakitts, whologwhy, roboppy, roboppy, Chewy Chua, mmmyoso, jeffreyw and Squareh00r

The post The Pinoy P(a)late – Top 10 Filipino Dishes to Try appeared first on .

While it may not be so healthy, with nicknames like ‘fatty rice’, this flavorful rice will have you smiling at every bite.

Ingredients for 4 servings:

• 2 cups of long grain rice
• 2 pandan leaves
• Ginger
• Fenugreek
• ½ cup of coconut milk
• 2 cups of water
• Pinch of salt

I found this great video video to guide you in preparing your rice. It also includes a bonus recipe for Sambal – a spicy Southeast Asian condiment (ingredients below).

Ingredients for 4 servings of Sambal

• 15 dry red chillies
• 5 shallots
• 5 cloves of garlic
• 1 stalk of lemon grass
• 5 tsp of brown sugar
• ¾ cup of tamarind juice
• 1 cup water
• ½ cup of dry small anchovies

Good luck and happy cooking! Please comment and let us know how your dish came out.

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Prepare your taste buds for a culinary adventure that will leave you pleasantly surprised and wanting even more of the unique explosion of flavors that only Malaysian cuisine can bring.

1) Nasi Lemak

Directly translated as “rice in cream” or “fatty rice”, this fragrant rice dish is considered as Malaysia’s national dish. The rice is cooked in coconut milk with pandan leaf, and is served with different food accompaniments depending on where it is prepared, and who prepares it – with small fish, with sambal (a chili-based condiment), with curry (lamb, chicken, or fish), with fried egg, with curried vegetables, with fish cakes, with dried anchovies, or with pork or beef (for non-Halal diners).

2) Rendang

This spicy meat dish can be prepared using either chicken or beef, and may sometimes be referred to as a type of curry (although experts state that this is not true). The chicken or beef is simmered with coconut milk and spices for a few hours, until the liquid evaporates, resulting to a creamy dish that is packed with flavor. Best eaten with mounds of steamed white rice.

3) Satay

Also called sate, this is prepared by seasoning meat (sliced or diced chicken, beef, pork, fish, mutton, or goat), skewering it with a bamboo skewer or coconut palm frond, and then barbecuing or grilling the meat over charcoals. The tasty skewered meat is then served with a flavorful sauce (usually a tangy peanut-based sauce), and can be eaten with rice or as a match for alcoholic beverages (such as beer).

4) Laksa

This spicy noodle soup has Malay and Chinese elements, with two basic types: curry laksa, and asam laksa. Curry Laksa is a coconut milk-based curry soup that usually contains shrimp, bean curd puffs, fish sticks and garnished with Vietnamese coriander (the laksa leaf); it is then served with a fiery spoonful of sambal paste.

Asam Laksa, on the other hand, is a fish-based soup that is made sour by the addition of tamarind or dried slices of sour mangosteen; this type of laksa is prepared with shredded fish, thinly-sliced vegetables (onions, cucumber, lettuce, mint, pineapple, red chilies, Vietnamese mint, ginger buds), and then topped with a sweet shrimp paste.

5) Roti Canai

A flatbread made from ghee, egg, flour, and water, roti canai is torn into pieces and then dipped into a flavorful curry sauce for that amazing burst of flavor. It is usually enjoyed as breakfast fare (along with teh tarik or milky tea), but it can also be eaten throughout various times of the day.

6) Bak Kut Teh

Directly translated into English as “meat bone tea”, this dish can be prepared with either chicken or pork in a very flavorful broth. The broth is simmered for as long as possible with a number of herbs and spices, such as cloves, star anise, cinnamon, garlic, dong guai, and fennel seeds to achieve the distinct taste.

7) Char Kway Teow

Typically prepared and sold at hawker (roadside) stalls, char kway teow is a filling and tasty noodle Malaysian dish made from flat rice noodles that are stir-fried with light and dark soy sauce, bean sprouts, prawns, clams or cockles, chopped chives, Chinese sausage, egg, fish cake, and some belachan (shrimp paste).

8) Hokkien Mee

This is a fried noodles dish cooked Hokkien style; the thick yellow noodles are made extra flavorful by braising with dark soy sauce, squid, fish cake, pork, and cabbage. It is then topped with crispy fried pork lard – definitely calorific, but those who have tried it say that it’s very much worth the high calorie and cholesterol content!

9) Sang Har Kway Teow

Fresh river prawns are cooked in the Cantonese style in a thick broth with egg, and then flat or egg noodles are added into the flavorful mix. The tenderness of the prawn meat beautifully compliments the chewiness of the noodles.

10) Rojak

The term “rojak” means “mixture” in Malay; this salad dish is a wonderful mixture of fruits and vegetables with yu char kwai (fried bread stick), and a thick, dark shrimp paste.

Nothing best completes a trip to a new place than trying out what the local cuisine has to offer, and the Malaysian food dishes listed above will definitely make your trip to Malaysia a more memorable one. The new flavors and textures you will encounter may take some getting used to, but you will surely remember these food  dishes with fondness – and may even find yourself craving them long after you have first enjoyed their unique tastes.

Please comment and let us know which one is your favorite Malaysian food.

Photos by avlxyz, Hyoh, T|ng~, avlxyz, kenner116, Hyoh, huppypie, a hobby and ImipolexG

The post Top 10 Malaysian Food Dishes to Try – No. 9 is Our Favorite appeared first on .

Also known as Khao Pad, this dish is one of the most common dishes in Thailand (& many other Asian countries) and comes in a variety of options. From pineapple fried rice to chicken fried rice, this dish is perfect for lunch and simple to whip up.

Ingredients for 1-2 servings:

• 2 cups of cooked white rice
• 3 tablespoons of oil
• 1 chicken breast (can be replaced with shrimp, pineapple, crab, etc)
• 2 eggs
• 1 teaspoon of black soy sauce
• 2 green onions
• 4 cloves garlic
• 2 tablespoons of soy sauce

Remember Aunchalee who taught us how to make Papaya Salad? Well here she is again to teach us how to make fried rice!

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