- â€¢ 1-2 cups cooked rice. Day old rice is best because the grains separate easily. Even better is using day old Long Grain rice like Jasmine because they're less clumpy and allows even cooking.
â€¢ 1-2 tbsps of fresh leftover oil. Note the fresh part. What we usually do is fry our viands like tapa, then remove all but a little oil from the frying pan. Think of it as drippings from a roast. Cooking your rice in the same pan where you cooked your viand leaves little flavorful meat bits too.
â€¢ a few cloves of garlic, peeled then crushed. One heavy thump of a knife is enough, no need to mince, unless you prefer it of course.
â€¢ sea salt / rock salt
There is no exact recipe for Sinangag, that's why most of my ingredients are estimated. You can use less, or more rice, depending on what you have as leftovers. Just make sure to adjust your oil accordingly. To start:
1. While the oil is hot (I'm assuming you're using the same pan and the oil is still hot after draining the excess) saute the garlic until fragrant.
2. Add the rice the saute quickly, unsuring that the oil is well distributed. Make sure to use a minimal amount only. You're aiming for lightly oiled rice. If it glistens, you used too much oil.
3. Sprinkle salt to taste, then mix.
4. Spread the rice around evenly in your pan, lower the heat, cover, then cook for a few more minutes.
5. Uncover (make sure to keep away from escaping steam), sniff then enjoy.
Notes: For best results and to avoid burning, use a heavy frying pan / heavy shallow sauce pan.If you don't have any freshly used oil available, you may use fresh clean oil. Just add more garlic, if you like garlic that is.
â€¢ 1 egg, beaten, mixed with a pinch of salt
â€¢ 1 stick kani / imitation crab meat, sliced then flaked
â€¢ 1 tbsp green peas
â€¢ a little oil for frying
1. In a little oil, lightly stir-fry the kani and green peas.
2. Add egg.
3. Work a wooden spoon or heat-proof silicon spatula into the egg mix, so you'll have rough, crumbly bits. Cook until just set.