Food serves as the universal bond that unites humanity. At the table, we are all equals, and it's through the lens of food, recipes, and ingredients that the vibrant tapestry of our cultures is revealed. This recipe book embodies that spirit. Beyond...
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This is one of the things about living on an Island. One grows up believing that the way we do things is the only one because we hardly ever contact the outside world.
When it comes to my Island, it's even worse... or better, depending on how you see it.
Puerto Rico has a kind of magic that turns everything that stays within our borders into Puertorican versions of their former selves. Chinese rice is no exception.
Ingredients: 4 cups of cooked medium grain rice 1 pound of shrimp, 3 pork chops, cut into small cubes 1/2 pound of ham, diced 1/2 a cup of soy sauce 2 tablespoons of minced garlic 2 tablespoons of powdered ginger 3 cups of lettuce, finely chopped 1 onion, thin sliced 2 eggs 3 teaspoons of butter 1 red pepper, diced Salt and pepper to taste
Directions: 1.Add 1 teaspoon of butter to a pan and scramble your eggs.
2.Remove the scramble and use that heated pan to sauté your shrimp (remember to add your taste of salt and pepper) Toss them around for three to four minutes because we don't want to overcook them. Set them aside.
3.Combine the butter left (2 teaspoons) with garlic, onion, ham, pork chops and pepper. Season to your taste with salt and pepper. Finally, add ginger and soy sauce.
4.Mix in your rice, and lettuce. Folding it over so that it all gets a bit of what's in the pan. Add your shrimp and eggs, mix them up in the rice and let it stand for about five minutes, so the remaining heat finishes those shrimps through!
5.If you want your rice "deep tanned" you can add more soy sauce. Serve with green onions on top.
