Easy-to-Pack Food: Festive Rice Fritters
, Negros Occidental,
Belle Piccio | Apr 13, 2016
Rice is the staple food in the Philippines. Cooked rice is served on the table 3 times a day: that is for breakfast, lunch and dinner. Lots of rice isn’t it? For a Filipino, your meals won’t be complete and it will be considered as snacks if not served with rice.
Rice fields are a common sight if you visit the highlands of the country. Its most popular site is the Banaue Rice Terraces that was declared by the Philippine government as a National Cultural Treasure and is even printed as part of the design of the PhP 20-bill.
The Philippines is even considered as the 8th world’s largest rice producer and is also one of the largest rice importers.
Rice is also the main ingredient of the many kakanins or native delicacies of the country. It is also made into soup like the goto and arroz caldo. There are also festivals and events that find innovative ways in preparing rice.
So if you get a little bored of the usual rice preparation, keep in mind that you can always experiment with it. Another way to cook your rice is to make it as rice fritters. It’s a recipe shared to us during the Bago City Cookfest a few years ago.
The recipe is an easy-to-pack food, perfect for long travels and ready for hungry tummies. Follow the simple steps below and learn how to prepare the delectable meal:
- ½ kilo glutinous purple rice
- ½ kilo organic red rice
- ½ kilo ground beef
- ¼ kilo raisins
- 200 grams breads crumbs
- 400 grams crushed pineapple
- ¼ kilo carrots
- 5 cloves garlic
- 2 pieces eggs
- 2 pieces medium onions
- 2 tablespoon butter
- 2 tablespoon black pepper
- salt and pepper to taste
- 1 liter cooking oil
- 1liter pineapple juice
- 100 gram cream cornstarch
- 2 tablespoon soy sauce
- Cook glutinous rice and red rice separately. Set aside.
- Sauté garlic and onions with butter.
- Add ground beef and cook until tender.
- Add crushed pineapple, carrots and raisin. Cook for another 10 minutes.
- In a bowl, mixed cooked ingredients of ½ parts for purple rice and another ½ for red rice.
- In a platter, press evenly at about 1 inch thick for red rice and 1 inch for purple rice.
- Slice individually at about 1.5x2 inches each.
- Deep into slightly beaten egg. Roll into bread crumbs to cover each.
- Deep fry and cook until color turns golden brown.
- Serve with sauce.
The recipe is good for about 10 persons. Try this cheap yet delicious recipe. You can also bring it as a pasalubong with your personal touch.