There is something special about this food photo that would forever remind me of Bursky (awww Dhey you know why). Do check out his blog. He said I owe him a review but for what?! I don’t certainly do blog reviews or even LP reviews hehehehehe. But hey this guy shamelessly called me “a wonderful lady” in his LP entry which he posted the very next day after I put a shotgun in front of his face; the least I can do is link to his blog and invite you all to read his very interesting post for LP16. It has no food photos but I am sure like me you would be amused by this young lad’s fascinating take on Pinoy food culture.
I have no idea how to call this but beef rice – reminiscent of how I prepare Hainanese chicken rice. A recipe was given to me by a dear friend (Joey yeah that’s you!) but the rebel cook I am I didn’t do it exactly the way it should be done. Reasons… I don’t have the canned ingredients and I don’t wanna bake. Anyhoo, if you are reading this, Joey, you know what I changed.
1 onion, diced
1 bowl of sliced fresh button mushrooms
2 sticks of butter
1/2 cup of grated cheese
Salt and pepper
Add in the beef parts in a pot of boiling water to obtain beef stock. After few minutes, throw in the diced onion and season with a little salt and pepper. Simmer long enough for the stock to be more concentrated and until the beef is tender. Once cooked, scoop out the beef and slice into bite-size pieces. Set aside.
(Much as I like to fry the uncooked rice with sauteed garlic before steaming, I did the shortcut.) Add 2 to 3 cups of washed Thai rice in a rice cooker. Pour in enough beef stock; proportion to the quantity of rice. Add in the mushrooms, grated cheese and butter sticks. Mix well. Close the lid and let the rice cooker do the rest. Left-over beef broth maybe cooked with vegetables ala-nilaga.
You may fry the reserved sliced beef and serve with the cooked rice.