Ostrich tapa fried rice
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When I cooked the ostrich tapa a few days ago, I actually cooked 500 grams of ostrich meat which turned out to be too much for a meal for four. There were leftovers–not much but enough for a Chinese style fried rice the following day. I threw in some leftover barbequed roast pork and there was enough meat in the fried rice dish to dispense with the need to cook a new main dish. That’s really one reason why I love Chinese style fried rice. If you don’t scrimp on the meat (or seafood) and vegetables, it can be a complete meal by itself.
The salt-spicy flavor of the ostrich tapa went very well with the subtle sweetness of the barbequed pork roast. With lots of toasted garlic bits and slices of fried scrambled eggs, it was delicious.
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I never realized ostrich meat can be had in the country. Where did you get yours? Interesting.
Sa Shopwise, Tito Rolly.
hi. maybe the food photos could come come in handy when you launch your cookbook?
To Mr Rolly, you can get ostrich meat from me, too! We have a small ostrich farm and we butcher only when there is enough demand so that you can get it fresh.
Debbie, can you give us the address of the farm? I’m sure many would be interested especially if the price is lower that supermarket rates.
Hi,
We have an ostrich farm in bulacan, if you have any inquiries about ostriches and its by-products, please do not hesitate to contact us thru 09285074747 or email carlos.cabuay@gmail.com.