Wake up mornings with me and one day you'll notice that I've slipped out of bed to whoop up a surprise.
Stay more than one sunrise and you'll find out that I'm pretty much a mushroom guy.
When I'm in a good mood, I can start chopping ingredients in the kitchen and cook away. I do it without the aid of any opened cookbook. It starts with what interests my appetite. And then I try to picture the dish in my head including its taste once I put it in my mouth.
The imagination continues thru the slicing, tossing and frying. Floor walks opening the doors of the fridge and the cupboard, searching what could fit in the concoction. Yea, it can make me restless but it's therapy as well.
Everything's spontaneous. There's really no preselected ingredient. Whatever is here, if its interesting to experiment with, it goes into the pan.
The kitchen is my lab.
In my past post, I wrote about yogi eggs - creamy omelette cooked with strawberry yogurt.
Now meet my mushroom rice. This dish reuses left over rice for a breakfast treat. The ingredients are:
- leftover rice
- sauteed garlic, onion and tomato
- chopped button mushrooms (lots)
- chopped green pepper
- sliced bacon strips (not preseasoned)
- one egg (beaten in the wok on top of the rice)
The following seasonings:
- vinegar (2 bottle caps-ful)
- knorr seasoning
- minced garlic and basil
- kinchay
Alternative for bacon strips is chicken meat or tinapa (which I'd love to use next time).
J loves the mushroom rice. It goes well with fried sweet squid or fish.
Sometimes though I go continental.
Wheat bread with light butter, hotdog or country sausage (whichever is available), egg & mushroom omelette topped with grated cheese, and baby potatoes in sour cream. There's either a small portion of pomelo or sunkist orange on the side.
Green tea is my preferred cup while J would go for a cold glass of chocomilk.
And of course, after taking all the heat from the stove, the morning paper to make a perfect closing.
Let me show you other stuff from my kitchen.
- chef wacky salad (lettuce, chicken meat, tomato, cucumber, ripe mango, sliced boiled egg, red bell pepper, croutons, chopped olives and honey mustard dressing)
- rice-o-lution (tocino bbq and hawaiian sayote)
The tocino bbq is a borrowed concept from Dumaguete's Tocino Country. (If you've been there and you missed this adventure, balikan nyo. Promise.)
Meanwhile, the hawaiian sayote is again something I invented. It's sauteed sayote in creamy sauce (similar to chopsuey) with pineapple tidbits. The one that I cooked is the spicy version because I put in chopped pepper (siling pari).
Hmm...who knows. Maybe I'll open my own food house later and let the Gourmet Chick manage it.
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Who came to dinner?