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Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.blogspot.com/ . And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire.blogspot.com/ Happy Reading!

Friday, April 5, 2013


This is one fried rice I learned from my father. We were so happy partaking the fried banana on top. And we even grew up calling it morosquita... Hahaha. So today, I uncovered that it is called morisqueta and it is Mexican in origin. The original recipe calls for boiled rice topped with salsa made from tomatoes and beans and cheese.

Well, the morisqueta i grew up with is with minced beef, green peas and raisins. And the highlight is the fried bananas on top....

Here, i am sharing my own twist using tuna and sweet corn.

Canola oil for frying

Canola oil
1 pc oinion, chopped
3 cloves garlic, crushed and chopped
1 can Solid tuna in water, drained
1 can sweet corn whole kernel, drained
1 can green peas, drained
3/4 kl boiled rice (day old rice is welcome)
Salt, pepper and dried basil
Sesame oil

Peel the banana (saba variety), slice vertically Into three parts. Deep fry until brown and set aside.

In a skillet, add oil, onion and garlic. Add the next three ingredients and stir fry and then add the rice. Stir until a bit dry and add the seasonings. Just before removing from fire, add raisins and sesame oil.

In a platter, place the rice and arrange the fried bananas on top.
Serve as is or with a small portion of fish or meat.