Morisqueta Tostada

Morisqueta Tostada is a very old Filipino recipe that is a type of fried rice, it is prepared with leftover cooked rice stir fried with eggs, Chinese sausage, ham, shrimps, and spring onions.


During the old days when the Spaniards rule the Philippine soil the locals specially in Cebu refer to their fried rice as Morisqueta Tostada. Morisqueta in Chabacano (A Spanish dialect variety in the Philippines) means boiled rice, hence when you search this term online you will see rice dishes from Mexico but instead of it being stir fried they are served with beans and a sauce made from tomato, onion and garlic. The Chinese population was growing back then, even before the Spanish came there was already a significant population of migrants from China. Those days the Filipino Chinese cuisine was already developed and one of them is this recipe of ours today. Basically this dish is a marriage of three cultures, the name from the Spanish, ingredients from China and the location where it evolved was in the Philippines.

For those grandparents who are still with us and old enough to remember, ask them about this dish. I bet those who lived in Manila or Cebu near the Chinese communities where the Filipino Chinese restaurants are abundant, they will recall this dish of ours today. Like most fried rice, this dish is quite easy to make what unique on this dish is the use of Chinese Ham and Chinese Sausage which gives it a unique flavour and aroma. Both of these ingredients are easily available in Asian Groceries, they are usually vacuum packed displayed on the preserved meat section.

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Morisqueta Tostada

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4 1x
  • Category: Main Dish
  • Cuisine: Filipino

Description

Morisqueta Tostada is a very old Filipino recipe that is a type of fried rice, it is prepared with leftover cooked rice stir fried with eggs, Chinese sausage, ham, shrimps, and spring onions.

 



Ingredients

Scale
  • 6 cups left-over cold cooked rice
  • 2 pcs Chinese sausage, sliced
  • 1/3 cup chopped traditional Chinese ham or any type of ham
  • 1/3 cup small shelled shrimps
  • 4 cloves garlic, minced
  • 2 tbsp soy sauce
  • 3 eggs, beaten
  • salt
  • freshly ground black pepper
  • peanut oil
  • 3 stalks spring onions, chopped, whites and green separated

Instructions

  1. In a wok heat peanut oil in medium heat, add garlic and white parts of spring onions then sauté for 30 seconds.
  2. Add Chinese sausage, bring heat to high then stir fry for a minute
  3. Add the rice and ham, loosen the rice with the spatula then continue to stir fry in high heat for 3 minutes.
  4. Push rice to the side, pour the beaten egg yolks, let the eggs cooked and once they are cooked, break it apart with the spatula and stir fry it with the rice for 3 minutes.
  5. Add the prawns and soy sauce, season with salt and ground white pepper. Stir fry for one more minute then turn the heat off.
  6. Toss in the green sections of spring onions, mix then serve while hot.

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7 Responses

  1. That looks very yummy with Chinese sausages and shrimp…it looks exactly like a classic Chinese fried rice served in a 4-star hotel!

  2. Chef Mimi says:

    This is gorgeous and so appealing. I love Chinese sausage. Every year for my husband’s birthday I make steamed buns filled with Chinese sausage and some sesame seed oil. If I have leftover sausage I make an omelet with them. So good. But your rice sounds even better! I’ve never heard of a Chinese style ham?

  3. I would be surprised if I ordered this in a restaurant if they didn’t explain the dish. If I saw Tostada, I would be thinking about something served on a fried tortilla. While surprised, I would certainly be happy I ordered the dish.

  4. Another really beautiful dish, Raymund. Lots of great flavor and really quite simple.

  5. suituapui says:

    That is beautiful! With prawns added! Uncle Roger would definitely approve and say “Fuiyoh!!!”

  6. This sounds like a wonderful recipe, Raymund! I absolutely love fried rice, but I haven’t come across Morisqueta Tostada before…I’ll have to look for Chinese sausage. I’m guessing this one won’t last long in our house!!

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