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 have to say of all sausages, I love the Philippine hotdog of all. I love its bright matt red colour as it promises a sure succulent delight, extra juicy, especially smothered in tangy spicy banana ketchup.
I have tasted a lot of sausages. British supermarkets stock quite a variety from around the world. There are the Brits’ very own Cumberland, Gloucester, Lincolnshire, Pork & Leek, Pork and apple, black pudding,etc. There are other Europeans ones such as chipolatas, chorizo, saveloy, Vienna sausage, Toulouse, Lyon, Bierwurst, salami, kabanos, just to mention a few.
If you happen to go to the Philippines and find street food vender, why not dry a freshly grilled or lightly fried hotdog. They are delicious!
I had a salted caramel milkshake when we last went to Gourmet Burgers in Brent Cross. I absolutely loved it. The slight saltiness greatly compliment the sweetness of the caramel. It was really refreshing.
I wanted to make it at home and found a very easy recipe to follow which I have posted below.
Enjoy, kindly let me know how yours went! 🙂
300 ml cold milk
1 ½ tsp caramel sauce
sprinkling of sea salt
Tip the ice cream, milk, caramel sauce with a little sprinkling of sea salt into a food processor. Blend until smooth and frothy.
During a recent holiday in the Philippines, we visited Max’s Restaurant a lot as we were staying in a hotel nearby.
I have to say, Max’s fried chicken is really something. It is soft and moist in the inside and it is crispy at the outside. Simply tasty. If you happened to go to the Philippines, be sure to try one of Max’s chicken. 🙂
I thought since we eat a lot of chicken in the UK, how can I make it taste like Max’s?!!!
So I trawled the internet and this is the recipe that I got.
1 medium size whole corn-fed or organic chicken
4 dried bay leaves
2 heaped tablespoons chopped parsley
1 large onion, peeled and quartered
2 cloves, garlic, minced finely
5 cups water
2 tsp salt
1 tsp ground black pepper
Use a large steamer; if the steamer is not large enough to contain the whole chicken then cut the chicken in half.
Add the water to the steamer and bring to a boil.
Drop in the bay leaves and chopped parsley into the boiling water
Arrange the chicken into the steamer and cook for 50 minutes.
Take out the chicken from the steamer to let any excess liquid drip out. Set it aside for half an hour.
Rub minced garlic, salt and pepper all over the chicken and the inside cavities.
In a deep-fryer or large casserole pan, heat the cooking oil.
Deep-fry the chicken. If the oil does not cover the whole chicken, carefully turn the chicken round until it is golden all over.
Remove the chicken and let it drip and cool down a little.