5.224 Seafood Fried Rice with Green Beans in Spicy Black-Bean Sauce

-Cycle 5, Item 224-
17 (Sun) August 2014

Seafood Fried Rice with Green Beans in Spicy Black-Bean Sauce


at Seafood Market & Restaurant

-Ermita, Manila-

with JH Bae et al.

As anticipated, breakfast was great.  Like dinner the night before, nothing special, nothing fancy, just home-cooked, home-style Korean food.  Infinitely better than any western-style breakfast buffet.

Miyeok guk (3.0).

Spent the day diving.  After breakfast, two morning dives.  Lunch on the beach, followed by an afternoon dive.  A Sunday well spent.

Lunch was even better--whereas everything tastes good after diving, good food tastes phenomenal.

Back in Manila by evening, we went to Seafood Market & Restaurant for dinner (see most recently 5.210 Chili Shrimp).  

Still trying to develop dishes to debut at the next Korean gathering, I came up with this fried rice this evening, as an afterthought.  Whereas clams stir-fried in spicy black-bean sauce is one of our favorite dishes at this place, the leftover sauce is often finished off by being spooned over individual bowls of rice according to personal preference (see for example 4.263 Parros Clams in Spicy Black-Bean Sauce...).  I was considering taking the leftover sauce home tonight, as I sometimes do (see for example 4.320 Beef Phanaeng Curry), possibly to use as a base for fried rice--but then I thought, why not try it here?  So, we purchased a couple eggs and a handful of green beans, ordered the basic seafood fried rice from the menu, and requested that the kitchen combine everything together, including the sauce.


Deep-Fried Tofu with Taiwanese Pechay (bokchoy) in Oyster Sauce (3.0)--another newly developed dish that will be debuted.

Scrambled Eggs with Black Fungus (woodear mushrooms) and Scallions (3.5)--no doubt about this one.

Shrimp in Spicy Black Bean Sauce (2.0)--still haven't solved the prawn problem (see most recently 5.210 Chili Shrimp).

The sauce.

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