Breakfast Today: Hibi Fried Rice & Corned Beef
This is what fried rice with 'hibi' (see my previous post) looks like. Its taste is very distinct because it has a subtle saltiness -- from the sea or from drying, wherever.
For me, fried rice should neither be sticky nor too moist. What we use is plain rice from the previous night. We wet one hand and work the rice to get the clumps unclumped (!). Then we heat a wok with a good amount of cooking oil. After that, we saute a few cloves of roughly chopped garlic, dump in the rice and sprinkle rock salt. We mix that up for a little bit to get the oil and garlic in there, press it with the back of the spoon and leave it to fry for a minute. It should make a crackling sound as the rice fries. After a minute or so, we mix it up and press down on it again. We usually do that over and over for about four to six times until the rice is... looks like fried rice! LOL! The 'hibi' here is mixed in right before the cooking/stir frying's done. 
The corned beef's brand that you see here is Purefoods which, I think, is local to the Philippines. I've got a surprising story about Purefoods corned beef... my sister saw a bunch of it in a supermarket in Florida. The cans were big daw and it cost something like $10? Naku, I forget. Anyway, it was expensive daw for corned beef there. But they did buy one because they missed its taste. Obviously, when it got there it's already labeled as "imported" so that could explain why it costs too much.
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This is what fried rice with 'hibi' (see my previous post) looks like. Its taste is very distinct because it has a subtle saltiness -- from the sea or from drying, wherever.
The corned beef's brand that you see here is Purefoods which, I think, is local to the Philippines. 
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