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Ricebar photos

Mushroom Lo Mai Gai, sticky rice with mushrooms, black beans and shallots cooked in a lotus leaf.

Mushroom Lo Mai Gai, sticky rice with mushrooms, black beans and shallots cooked in a lotus leaf.

  (Amy Scattergood / Los Angeles Times)

By Amy Scattergood
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Ricebar

Bistek Tagalog, with beef, basil, onions and kalamansi sauce over rice.

  (Amy Scattergood / Los Angeles Times)

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Dilis Frito:sun-dried anchovies with avocado, tomato and radish slaw.

  (Amy Scattergood / Los Angeles Times)

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Rice Krispie desserts -- a pandan-flavored bar with basil-lemon frosting, and a cocoa-flavored bar with Vahlrona chocolate ganache, marshmallows and Himalayan sea salt.

  (Amy Scattergood / Los Angeles Times)

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Chicken Tinola, chicken cooked in ginger broth with papaya leaves and rice.

  (Amy Scattergood / Los Angeles Times)

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A bowl of Pansit Luglog, rice noodles with green onions, celery, shrimp and shellfish sauce.

  (Amy Scattergood / Los Angeles Times)

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Pork longanisa bowl, with fried egg, rice and pickled papaya.

  (Amy Scattergood / Los Angeles Times)

Amy Scattergood

Amy Scattergood is the former editor of the Los Angeles Times Food section and a former member of the Food reporting team.

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