I was not exposed to Filipino food at all, growing up. I had never been to a Jolleebee, never tried adobo, never even had lumpia until I was well into adulthood!
But between streaming, youtube, making more filipino friends, and finding more filipino restaurants in our area… that has completely changed in the last few years.
I can quite enthusiastically say I love filipino food, and I’ve cooked quite a few different dishes.
BUT one dish that I’ve sort of tried, but never actually made, is the filipino breakfast dish, tosilog.
Cured pork belly, garlicky fried rice, and a fried egg. Everything about that sounds amazing, and another fishcoin redemption by busdriv3r was the perfect excuse to make it happen!
Our ever so useful sous chef, shrimpy, made the tocino for us – the cured pork belly.
So all we have left to do is make the sinangag and put it all together!
Sinangag is garlic fried rice. And it’s super simple to make! We’re using a recipe from Panlasang Pinoy.
Start by crushing five cloves of garlic. I already peeled my garlic, but if you crush it with the papery skin still on, it’ll be a lot easier to remove.
I… just like peeling my garlic by hand. I dunno, it’s a thing. shrug
Pour a couple of tablespoons of vegetable oil in a wide pan, and add your crushed garlic. You want the garlic to slowly cook as you heat the oil, so add it while the pan is still cold.
Warm this over medium heat, mixing occasionally, until the garlic has started to turn golden-brown and smells nutty and wonderful. Don’t let it get too dark, it’ll continue cooking with the rice and you don’t want to burn it!
Next, add your rice. Ideally, you’ll be using day-old rice that’s been in the refrigerator overnight. This will help dry it out, so it fries up nicely. If you have jasmine rice that’s the preferred type, but I’m going with sushi rice that was leftover from the sushi I’ve been making for TikTok.
Oh… have I not mentioned that yet? I’ll be making a video about that soon, but in the meantime if you’re on TikTok, let me know – I’m SushiDayTV!
Okay – back to the sinangag. When you add your rice, be careful! This is a good time to use a splatter screen or a lid if you have one – the rice is popping EVERYWHERE. It’s a serious danger zone, my gosh.
Break the rice down with a wooden spoon, since your refrigerated rice is probably all clumped together. Then stir it into the garlic and oil.
Once everything is combined, you can let the rice sit, only stirring once in a while. This will give it a nice crispy crust.
After a few minutes have passed, add about a half teaspoon of salt, then cook for another few minutes, until the rice starts to brown.
Your sinangag is now ready! Serve it with some sort of protein – such as the tocino that Shrimpy made – and a fried egg. And voila – you’ve got a tasty filipino breakfast!
from Panlasang Pinoy
- 2 1/2 tbsp cooking oil (vegetable or canola)
- 5 cloves garlic, crushed
- 3 cups cooked white rice, preferably leftover jasmine rice
- 1/2 tsp sea salt
- Heat the cooking oil in a wide pan.
- While the cooking oil is being heated, add the crushed garlic. Note: make sure that the oil is not hot when you add the garlic. Let the garlic slowly cook while the oil gets heated until it becomes golden brown and crisp.
- Add-in the rice; gently stir to distribute the ingredients. Continue to cook for 3 minutes.
- Sprinkle the salt over the rice and continue to mix all the ingredients gently. Cook for another 3 to 5 minutes.
- Transfer to a serving plate. Serve with your favorite entrée.
- Share and enjoy!
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