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Tinapa Fried Rice
Tinapa Fried Rice
Tinapa fried rice is fried rice made with smoked fish. I had previously made some smoked mackerel and figured that it would be a great addition to some rice. Smoked trout, smoked whitefish, and smoked tilapia are all great options to use. Tinapa fried rice is commonly eaten for breakfast, but is also a great side dish to accompany your meal.
Ingredients
- 4 tbsp vegetable oil
- 3 large eggs beaten
- 1/2 medium white onion diced
- 4 garlic cloves minced
- 3 smoked mackerel fillets flaked
- 4 cups cooked day old rice
- 3 tbsp soy sauce
- salt and pepper to taste
Instructions
- Heat up 1 tbsp of cooking oil in a large sauté pan over medium high heat. Scramble the eggs and remove from the pan.
- Add another tbsp of vegetable oil to the pan. Sauté the onions and garlic for 4 minutes.
- Add in the flaked mackerel. Cook for 2 minutes and remove from the pan.
- Add the last 2 tbsp of vegetable oil. Add in the cooked rice, making sure to break up all of the clumps. Fry for 2 minutes.
- Season with the soy sauce, salt and pepper. Fry for 1 more minute.
- Add the mackerel, onions, garlic, and eggs back into the rice. Cook for 2 more minutes.
Herb Rubbed Smoked Mackerel
Herb Rubbed Smoked Mackerel
Mackerel happens to be my favorite fish. It is extremely strong in flavor; some may call it fishy. Mackerel is very oily, being high in omega-3 fatty acids. It is highly perishable and should be eaten with 2 days of being caught if buying fresh. You can find a large abundance of good quality frozen mackerel at just about every Asian market. The ones that I purchased came whole, frozen in a pack 3 for $1.99/lb. It was less than $6. That inexpensive. If you don’t know how to clean and fillet whole mackerel, I recommend watching YouTube videos. If you are grossed out, you can find boneless fillets for a few more dollars per lb. The fillets will only require 2 hours of brining time. The brine is just sea salt and a few bay leaves. Pat them dry once you’re finished brining. Let them dry out for another hour. They are then ready to smoke. If you want to add additional flavors to the mackerel, do so now. I seasoned mine with cracked black pepper and a mix of chopped fresh herbs.Since mackerel is very strong in flavor, it can take on stronger flavored woods when smoking. I did a 50/50 mix of pecan and cherrywood. Preheat your smoker to 250 degrees. Through in the mackerel. Once the wood chips start smoking, turn the heat down to 215 degrees. Smoke the mackerel for 1 hour. Let cool completely before serving. The smoked mackerel will be good in the refrigerator for up to 1 week.
Equipment
- Electric Smoker
Ingredients
- 6 mackerel fillets or 3 whole mackerel; cleaned and filleted
- 3 tbsp fresh sage chopped
- 3 tbsp fresh oregano chopped
- 3 tbsp fresh rosemary chopped
- cracked black pepper
Brine
- 4 cups water
- 1/4 cup sea salt
- 3 bay leaves
Wood Chips
- 1/2 pecan wood chips
- 1/2 cherrywood chips
Instructions
- Mix the brining ingredients together. Add the mackerel fillets and the brine to a gallon sized storage bag. Brine for 2 hours.
- Place the fillets on a rack. Pat dry with paper towels. Let dry out for an hour before smoking.
- Season the mackerel with cracked black pepper. Mix the chopped herbs together and rub each mackerel fillets with them.
- Preheat your smoker to 250 degrees. Throw the mackerel in the smoker. Once the wood chips start smoking, turn the temperature down to 215 degrees.
- Smoke the fillets for 1 hour.
- Let the mackerel completely cool before serving.
Ham and Cheese Bread Rolls
Ham and Cheese Bread Rolls
While marijuana is highly illegal in the Philippines(punishable for up to life in prison, just for using), it is still very widely consumed. It’s apparently grown in mountainous regions. I bring this up because there is no way a stoner didn’t create this recipe. These ham and cheese bread rolls are one of genius that only the influence of THC could conceive. First you flatten slices of white bread with a rolling pin. This keeps the bread from tearing when you roll it. Spread your favorite jam on each slice of bread. I had leftover pineapple glaze for ham. Why not. Lay a couple slices of ham on the bread. Put a chunk of cheese on the bottom edge of the bread. I used pepper jack. Kind of a sweet/salty/spicy concoction going on. Roll up the bread. Then give each roll and egg wash. Then roll the rolls in breadcrumbs. That’s how I roll. To cook these artery cloggers, heat up 1/4” deep of oil in a sauté pan. Fry the rolls on all sides for 8-10 minutes in total. Place the rolls on a wire rack to drain the grease. If you place them on paper towels, the bottoms will get soggy. Nobody wants soggy rolls.The bread rolls are a great appetizer and snack for large groups of people, or just for yourself if you want to be fat. These bread rolls aren’t just limited to ham and cheese. A few ideas that can be rolled into the bread include sausage and peppers; pepperoni, mozzarella, and tomato sauce; Canadian bacon and pineapple; bacon, eggs, and cheese; hotdogs and cheese. The possibilities are endless.
Equipment
- rolling pin
- wire rack
Ingredients
- 4 slices white bread
- 4 tbsp fruit flavored jam strawberry, raspberry, pineapple
- 8 oz ham thinly sliced
- 6 oz brick cheese cheddar, pepper jack, mozzarella; cut into 4 equal chunks
- 1 large egg beaten
- 1 1/2 cups breadcrumbs
- vegetable oil for frying
Instructions
- With a rolling pin, flatten the slices of bread.
- Spread a tbsp of jam on each slice of bread.
- Place a couple slices of ham on each slice of bread.
- Place a chunk of the cheese on top of the ham on the very bottom of each bread slice.
- Carefully roll up the bread.
- Dip each bread roll in the egg on all sides.
- Roll the bread rolls in the bread crumbs.
- Fill up a large sauté pan with a 1/4” of vegetable oil over medium high heat.
- Place the bread rolls in the hot oil.
- Fry on all sides for 8-10 minutes in total until all sides are brown and crispy.
- Place the bread rolls on a wire rack to drain any grease.
