A Nasi Goreng Recipe

After decades of Spanish-influenced fiesta fare and American fast food junk, Pinoys are now starting to appreciate the cuisine of its South East Asian neighbors. Restos serving Vietnamese, Thai, and Malay food are becoming a common sight.


A favorite among locals is nasi goreng. Literally meaning fried rice, it is just basically the Indonesian/Malaysian version of the sinangag, with much more spices other than garlic. My office mates, the events, food & lodging coordinators (EFLC) foodies, like my version so much that I'm sharing this recipe with them.


Ingredients: 
5 cloves of garlic, minced
4 cups left-over rice
1 onion, sliced thinly
1 tomato, sliced
spring onions, or onion leeks, sliced diagonally
2 tbsp chili sauce
2 tbsp bagoong alamang (shrimp paste)
3 tbsp kecap manis (sweet soy sauce)

Optional:
2 medium eggs
1/3 cup mixed vegetables -peas, diced carrots 
crushed chili

Apart from being really hot and spicy for most Pinoys' taste, nasi goreng uses kecap manis, or sweet soy sauce. It is available in many SM groceries. The traditional Indonesian version also uses a stronger, dried version of the shrimp paste. The local bagoong alamang substitutes nicely.

Just like in sinangag, it is best to use cold (left-over) rice. Break down the rice using a spatula or the back of a large spoon, or your clean hands, to unclump them. Set aside.

In a large wok, saute the garlic, onion, and tomatoes.

Add in the bagoong alamang and chili sauce.

Add in the rice. Stir fry until hot.

Mix in the kecap manis.

Add in more bagoong, chili, and kecap manis to taste.


(Optional) With the heat still on, make space in the center of the wok. Put in the eggs and again stir fry, mixing the eggs well into the rice.

Garnish with spring onions.

Serve.

When in Lucena...

My three day working trip to Lucena went well. Although there is already an SM mall here, I think the city is still untarnished my urban amenities, making my trip here a welcome respite from the city sights.

Going to Lucena, one can take the wifi-enabled bus. Yes, there is such a thing - the JAC Liner on Kamias, Quezon City. The wifi can take off some of the boredom of the four hour bus ride.

While in Lucena, you can stay at Star Garden Tower Hotel. There are other bigger hotels but this cozy setup along Quezon Avenue is within the vicinity of most other places of interest in the city.

One must try Buddy's. Their specialties are the noted pancit lucban and longganisang lucban. Aside from these two staples the restaurant also offers an eclectic menu ranging from pizza to chicken barbecue.

There are the ubiquitous McDonald's and Jollibees, but still to invade this peaceful city are the coffee shops and pizza inns. Instead, Lucena is also home to Zymurgy Cafe. The Lucena young crowd frequent this thriving shop. Their specialty is the spicy ribs, which comes in varying degrees of hotness ranging from 1 to 9. I thought of going for the 9, but my dinner companion who hails from Bicol went for the 5. I thought if someone from Bicol takes 5, it is best to be modest and also take a 5.

The spicy ribs no. 5 was very good. But I feel I could go for no. 9. That's what I'll have next time.

Aling Banang Pansit Halo-halo Tapsilog Atbp.

If you grew up in the heart of San Juan you must know Aling Banang's eatery. It started out as a carinderia in the old public market. They had a branch under the old mango tree beside Rizal's monument in what is now the parking lot/town plaza. Back in the '70's, before the fastfood chains, Aling Banang catered to the San Juan student population and the market goers. Its main menu consisted of noodles (all varieties - bihon, canton, palabok, mami, etc.) sprinkled with bits of crunchy lechon kawali; and the halo-halo. An interesting variation of their halo-halo is the halo-halo icecream, where instead of shaved ice, three scoops of homemade icecream are used. It is enough to give you sugar rush for a day. Of course, they also had regular and special halo-halo (halo-halo with icecream).

The core of its student base in the '70s and '80s have all now grown up but most still yearn for the crunchy lechon kawali bits. It is not actually the traditional lechon kawali since they use the pig's nape and not the belly. It is just as mouth watering and equally cholestrol laden, but what the heck. It is a gustatorial treat.

The original Aling Banang's has since moved out of the public market after the fire that gutted the whole of Agora. Many branches have sprouted all over San Juan. One was spotted in Quezon City in front of St. Luke's Hospital. Another one was reportedly seen in Cainta. Apparently Aling Banang's children/ grandchildren are operating the different branches. If you knew Aling Banang and her daughters, you will notice their chinny resemblance to those currently operating/manning the new stores.

The different branches still offer the same basic menu. They added tapsilogs and more to the list. The pricing seems to be uniform but the taste and food presentation varies. The best tasting fare still comes from the original store now located in a building just outside of the new public market.

Here are some photos of the Aling Banang stores within San Juan.