Filipino fried rice called sinangag is the easiest fried rice recipe to do.
It is so tasty because of the addition of fragrant garlic. It gets even tastier if the oil you fry it in was from the oil you fried your meat of dried fish in as it absorbed all the tasty residue of the meat or fish.
Fried rice are better cooked from left-over rice or at least rice that has been cooked a day or night before. A day old rice has a a better texture as it had ‘dried’ up as it sits on the fridge. A fried rice from a freshly boiled rice tend to yield a rather soggy mess.
Sinangag cannot be simpler. It can just be from left-over rice, onion and garlic. This is because it is often eaten with separately cooked friend eggs, salted eggs, hot-dog sausages or the best there is – tuyo or danggit. (See above photo.) All washed down with a hot strong milky coffee.
2 cups leftover rice, even out the clumps
4-6 garlic, peeled and chopped or minced finely
1/2 onion, chopped finely
salt & pepper to taste
1 tbsp cooking oil
Heat the oil using a wok or a large frying pan over medium to high heat.
Fry the garlic, then quickly add the onion. Stir-fry until fragrant.
Add the rice. Fry vigorously until the grains absorbed all the oil giving off a fragrant breakfasty aroma. 🙂
Serve immediately with any of your favourite meaty or fishy breakfast.
I remember when we were still children, my mother would serve us rice with some viand of vegetables and fish and this recipe of salty tomatoes. I would watch her not bothering with a knife to slice the juicy ripe tomatoes. With dexterity she you would pull a tomato apart with just one hand and it was the loveliest memory of delicious childhood.
I have to say that when I first came to the UK, the tomatoes did not taste like the Philippine tomatoes. They looked the same but the UK ones are bland.
It was some few years later that Sainsburys started selling flavoursome tomatoes. It tasted slightly like the good tomatoes of the Philippines. But why has a tomato has to be flavoursome to taste like the real thing?
Grilled Lapu Lapu in oyster sauce, photo by Ruben Ortega
This recipe is quite easy to make and perfect for an outside barbecue. It is cooked wrapped in banana leaves (these can be availed in the frozen section of Oriental supermarket), which gives a delicious and ‘fresh’ taste to the fish beloved by Filipinos., The fish wrapped banana leaves is then re-wrapped in tin (aluminium) foil for two reasons: one, to prevent the banana leaves from burning and two, the foil would ensure the fish to stay soft and moist as it cooks.
Awww the air is getting colder as we head towards autumn or rainy season in some other parts of the world. What better way to cope and ‘try to’ enjoy this change than by having a heart-warming delicious soup. Sinabawang ulo ng tuna is a recipe which uses the head or jaw of tuna fish. There are a lot of goodness in the tuna head/jaw alone and just perfect for some soupy recipes like the one below.
2-2½ lbs Tuna head, sliced
1 tbsp vegetable oil
6 cups water
1 onion, decoratively cut into rings
4-6 tomatoes, sliced
1 teaspoon ginger strips
1/2 head Chinese cabbage, roughly cut or 2 heads Pechay (bok choy), leaves separated
some chili fingers
2 tablespoons fish sauce or salt to taste
1. Using a large casserole pan, saute the ginger, onion and tomatoes in oil.
2. Quickly add the fish head, then add the water and bring to a boil, when boiling reduce the heat to simmer, this might take 20 minutes until fish is cooked.
3. Increase the heat, add the Chinese cabbage or pechay and chilies.
4.Season with fish sauce or salt according to your taste. Simmer for another minute and it is ready to be enjoyed with some freshly boiled rice.
This recipe is everything. It is healthy and it is delicious.
sea bass, scaled and gutted (ask the fishmonger to do this if possible)
250g cherry tomatoes
20g fresh ginger, cut into thin strands
1 medium onion, peeled and finely sliced
300g (ml) hot water
1tbsp light soy
1tsp shaoxing wine vinegar
1tsp fish sauce
1 stalk Spring onion, slice finely on a diagonal
1 red birds eye chilli, chopped
2 clove garlic, sliced finely
Method of preparation:
The process of steaming your fish is entirely up to you. It can be done using a large bamboo steamer that would fit the wok and then heat over your stove.
Otherwise, use a large roasting tin with rack; preheat the oven to 180C.
Score 3 or 4 lines across the skin of the sea bass at both sides.
If you are using a roasting tin like the above, flip the rack to give height to it. Then lightly cover the rack with a bit of aluminium foil so that the vegetables won’t fall onto the roasting tin beneath it. As much as possible use a roasting tin which would fit the whole sea bass.
Stuff the belly of the fish with some ginger and a bit of onion.
First arrange the tomatoes all over the rack, add the in the rest of the vegetables over the tomatoes. And then carefully put the fish of top of the vegetables.
Now season the hot water with soy sauce, shaoxing wine vinegar (or rice wine vinegar) and fish sauce. Stir in the chopped garlic as well.
Pour this stock directly into the roasting tray. Cover the whole tray tightly with foil – ensuring to enclose the entirety of the fish and no steam will escape. Cook for 25 minutes. Remove from the oven and take the foil off (to prevent it cooking further).
Carefully transfer the whole delicate fish into a serving plate and arrange the vegetable around it. Then spoon in the delicious stock over the fish.
To garnish with the spring onions and chilli.
Served with rice and freshly perhaps a salad of blanched bok choy!