This dish is typical of what is known in the Philippines as Comida China: Chinese dishes with Spanish names. Both the Spaniards and the Chinese were a very strong presence in the Philippines during the colonial days from the 16th to the early 20th century. When the Chinese opened the first restaurants knows as panciterias, Spanish was the language of commerce, hence the dishes acquired Spanish names.

Serves 6
Preparation time: 5 mins
Cooking time: 30 mins.

 

Morisqueta Tostada Ingredients:

• 125 ml (½ cup) water

• 2  Chinese sausages

• 60 ml (¼ cup) oil

• 2  eggs, lightly beaten

• 1  medium white or yellow onion, chopped

• 4  cloves garlic, peeled and crushed

• 250 g (8 oz) medium prawns, peeled

• 900 g (6 cups) cooked white rice

• 5  teaspoons soy sauce

• 3  spring onions, chopped
  

Morisqueta Tostada Cooking Instructions:

• Pour the water into a frying pan and simmer the sausages over low heat until the water evaporates, about 5 to 10 minutes.
  

• Continue to fry the sausages in their own fat until fully cooked, turning frequently. Remove sausages from pan, cool a few minutes, then slice diagonally into 1-cm (½-in) pieces. Set aside.

• Heat 1 tablespoon of the oil in a pan and scramble the eggs. Remove scrambled eggs from pan and cut into 1-cm (½-in) pieces. Set aside.

• Heat remaining oil in a wok. Saute onion until transparent, 1 to 2 minutes. Add garlic and saute until fragrant.
  

• Stir in prawns and cook until almost done, about 1 to 2 minutes.

• Immediately stir in the cooked rice, the cooked sausages and the scrambled eggs.
  

• Season with soy sauce.
  

• Stir-fry, distributing all ingredients evenly, until rice becomes a nice brown color.
  

• Garnish with spring onions.

Tags: fried, rice, seafoods

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