Some Great-Tasting Finale

fried rice ala dominique

fried rice ala dominique

What a grand finale! Being the last course of the day (unless you have midnight snack..) , dinner of fried rice definitely makes a scrumptious day-ender dish. It’s pleasantly filling, aromatic and very fun to make!

Tonight, I dished out some great fried rice I named after my daughter, Sam (whose formal name is Isabel Dominique). Fried rice ala Dominique was gone on the serving plate in a flash. What a great dinner. Arg, bitin!

Why am I not surprised?  We had a  second dish that looked like this:

beef with broccoli

beef with broccoli

The conventional beef with broccoli dish served in most Chinese restaurants usually has thick sauce with thicker beef slices. The one  I made had a sauce that was a thinned out version due to the absence of starch or flour. I purposely dropped the latter since I like biting on the more natural tasting beef minus the thick sauce.

Also, if you are expecting to get the conventional Chinese resto ‘beef with broccoli’ dish, this is not the one. Oyster sauce is replaced with hoisin that is sweeter, tastier and posesses the ‘eat me! eat me!’ effect.

Now, the recipes:

Fried Rice Ala Dominique:

5 cups of cooked white rice

1 small red bell pepper, minced

3/4 cup sweet ham, cubed

5 cloves garlic, minced

2 leek stalks, sliced

1 tbsp worcestershire sauce

1 tbsp turmeric powder

salt and pepper to taste

canola oil


1. Saute garlic and leek stalks. Add rice, ham and bell pepper. Put worcestershire sauce and turmeric powder. Season with salt and pepper. Serve hot.


Beef With Broccoli

1/2 kilo rib-eye sukiyaki cut

3 tbsps hoisin sauce

5 cloves of garlic, minced

6 pcs broccoli flowers

salt and pepper to taste



1. Season beef with salt and pepper

2. Saute beef in garlic and hoisin sauce. Add broccoli. Serve hot.


4 responses »

  1. Heya, the broccoli beef looks pretty good, but don’t you usually use oyster sauce for that dish? Just wondering.

  2. Hi! Oyster sauce is the convential way, but, we can always do things out of the box. It really depends on your taste. Like in my previous post, ‘fishtek tagalog’ should’ve been the usual beef but I used fish. It’s really upto you if you want to try. Chef Ming Tsai says, if you don’t experiment with flavors and tastes, you’ll never get high!

  3. you’re totally right, i always add my own flare in every single dish i make!

    I think a combination of oyster and hoisen sauce would do nicely, you got the sweet of hoisen in the brininess of oyster sauce 🙂

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