Morisqueta Tostada is a quintessential Filipino-Chinese recipe everybody loves back in the old days. Most specially in Manila where there are lots of Chinese restaurants back in the days of our lolo’s and lola’s (granny’s).
Here’s a breakfast combo you may want to try with Morisqueta Tostada.
Breakfast of Champions combo:
Morisqueta Tostada, Sunny side up egg, fried chicken, steamed veggies, pork ‘n’ beans, beefsteak, vegetable salad, pancake, milk tea, watermelon, banana and pineapple. What a perfect breakfast combo. Enjoy!
Morisqueta Tostada Recipe
4 cups cold leftover rice
1 Chorizo de bilbao, minced
4 cloves garlic, minced
1 medium onion, minced
1 tablespoon soy sauce
¼ cup minced ham
¼ cup minced shrimp
1 small carrot, minced to small cubes
2 large eggs, beaten, seasoned with salt
2 tablespoons margarine/vegetable oil
spring onions, chopped finely
In a mixing bowl, prepare cold left over rice by mashing it and breaking it down into separate grains or pieces. Season with salt and pepper and toss it well to incorporate. Set aside.
In a pan, heat oil and cook scrambled egg. Keep stirring so it breaks into small pieces. Drain from oil and set aside. You may also chop it in a chopping board if its too chunky in size.
In the same pan with oil, stir fry chorizo de bilbao over low heat until for about 1 minute. Remove from pan and set aside.
Saute garlic and onion until fragrant. Then add margarine, cold rice and toss it in the pan for about 5 minutes. Toss and turn continuously.
Add the rest of the ingredients and stir-fry for 15 minutes until rice is cooked and evenly coated with soy sauce.
Garnish with extra fried whole shrimp on top for presentation. Serve and enjoy!
You may also try another heirloom recipe:
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