philippines

Sinangag (Garlic Fried Rice)&nbsp; recipe | Epicurious.com

(240 ml) vegetable oil

(135 g) garlic cloves, sliced paper thin

(800 g)

Kosher salt

Sinangag, or Filipino Garlic Rice is the perfect way to use leftover rice, and I&#039;m going to show you the ingredients and techniques to make this classic dish better. With fluffy grains of rice infused with garlicky oil, it&#039;s accented by loads of caramelized garlic.

Garlic Fried Rice (Sinangag)

cooked long grain rice ((about 2 cups))

olive oil

garlic ((3 large cloves, minced))

salt

white pepper

Use your hands to break up any clumps of rice.

In a large frying pan, add the olive oil and garlic and heat over medium-high heat, stirring regularly to ensure even browning. Fry the garlic until most of the sizzling subsides and the garlic is a golden brown color.

Remove half of the garlic from the pan, leaving the oil behind.

Add the rice and toss to coat evenly with the oil and garlic.

Stir-fry the rice until it&#039;s heated through. Season with salt and pepper to taste.

Serve the Sinangag hot and garnish with the reserved garlic. You can also top with some scallions for color.

http://www.youtube.com/watch?v=6sQA13xd0kY

With loads of crispy fried garlic, this 3-ingredient Filipino garlic fried rice recipe (Sinangag) is the perfect side for any meal.

Filipino Garlic Rice (Sinangag)

Chicken Barbecue (Inihaw Na Manok) Recipe | Epicurious.Com

(540 ml) banana ketchup

(240 ml) 7UP

(120 ml) fresh lemon juice

(120 ml) soy sauce

(120 ml) white sugarcane vinegar

(110 g) packed brown sugar

(35 g) minced garlic

(1.4 kg) boneless, skinless chicken thighs,

Cooking spray oil,

Sawsawan,

The following recipe is adapted from the Mama's Guide Recipes website (www.mamasguiderecipes.com). Make sure to buy the thoroughly cleaned intestines only from a trusted retailer, and to clean them yourselves meticulously, as well.&nbsp;&nbsp;

Isaw

lb (450 grams) chicken

(120 ml) vinegar

tbsp whole peppercorn

tbsp salt

bay leaves

(960 ml) water

(115 grams) UFC banana ketchup

soy sauce

tbsp cooking oil

Like many versions, this Philippine rice porridge is is topped with crisp garlic chips for crunch. A mix of regular and sticky rice gives the dish just the right thickness and texture.

Arroz Caldo (Chicken Rice Porridge) Recipe

rice

g (3 1/2 oz / 1/2 cup) jasmine or medium-grain rice

60 ml (2 fl oz / 1/4 cup) vegetable oil

garlic cloves, 6 thinly sliced, 3 finely chopped

onion,

cm (1 1/2-inch) piece ginger, peeled and cut into julienne

60 ml (2 fl oz / 1/4 cup) fish sauce

spring onions (scallions), very thinly sliced

eggs,

Sesame oil

When my mother was a child, arroz caldo was just the thing for someone when they were sick. Rice was known to soothe upset stomachs and nourishing chicken broth remedied colds just as it does abroad. It was also for cool days, mainly in the rainy season, when warm thick congee spiked with ginger was gobbled down as merienda.
Arroz caldo is known by other names, too, including lugaw, pospas and goto, each with slightly different ingredients. The arroz caldo my mother ate was scattered with safflower; like many versions, this one is topped with crisp garlic chips for crunch. A mix of regular and sticky rice gives this dish just the right thickness and texture.

Epicurious

Place both of the rices in a bowl, cover with cold water and set aside to soak. Place the chicken in a large saucepan or stockpot and cover with 2.5 litres (85 fl oz / 10 cups) water. Bring to the boil over medium heat, skimming any scum from the surface, then reduce the heat to low–medium and simmer for 40 minutes, or until the juices run clear when the thickest part of the thigh is pierced with a knife. Remove the chicken from the stock and set aside to cool slightly; reserve the stock.

Put the vegetable oil and sliced garlic in a large saucepan over medium heat and stir continuously for 5 minutes, or until the garlic is golden. Remove with a slotted spoon and drain on paper towel. Return the saucepan to the heat, add the onion and cook for 5 minutes, stirring until soft. Add the chopped garlic and ginger and stir for a further 2 minutes, or until fragrant.

Drain the rice, add to the pan with the onion and stir for 2 minutes, or until the rice grains are well coated. Add the fish sauce and 2 litres (68 fl oz / 8 cups) of the stock, bring to the boil, then reduce the heat to medium and cook for 20 minutes, or until the rice is very soft and starting to break up, and the mixture has thickened. Thin with a little extra stock to a porridge-like consistency, then season with salt flakes.

Shred the chicken, discarding the skin and bones. Divide three-quarters of the chicken among serving bowls, then ladle over the rice mixture. Top with the remaining chicken, then scatter with the fried garlic and spring onion. Serve with hardboiled eggs, sesame oil, if using, and kalamansi.

You can store this all-purpose sweet-and-spicy vinegar in clean mason jars, but it is easier to keep it in repurposed glass bottles. Note that this recipe can be adjusted as you like—try using different chiles or other spices like bay leaf.

Filipino Spiced Vinegar

garlic cloves,

(35 g) dried fruit,

whole bird’s-eye chiles

(3-inch/7.5 cm) knob fresh ginger, scrubbed and minced

black peppercorns

vinegar

(60 ml) fish sauce

Filipino food is always served with condiments within easy reach, even at a street vendor where you stand and eat. These condiments let diners customize the flavor of the meal in the form of a self-mixed dipping sauce, which is generally known as sawsawan. Diners get individual bowls and use their spoons or forks to mash chiles with vinegar as they see fit, or stir together patis and calamansi, or make whatever sawsawan they prefer. Store this version—an all-purpose sweet-and-spicy vinegar—in clean mason jars or keep it in repurposed glass bottles. Note that this recipe can be adjusted as you like—try using different chiles or other spices like bay leaf.

Put the garlic, dried fruit, chiles, ginger, and peppercorns in a clean glass jar or bottle and cover with the vinegar and fish sauce. Loosely cover or cap the jar and let sit at room temperature in a dark place for 48 hours.

Transfer the jar to the refrigerator. The pinakurat will keep indefinitely, and the flavors will continue to develop over time.

An earthy but uniquely sweet flavor reigns in this gorgeously violet-hued, healthy carb ube ice cream recipe.

Healthy Carb Ube Ice Cream

almond

Gentle Sweet ((more or less to taste))

ube powder ((half a package))

1% cottage cheese

collagen

vegetable glycerin*

McCormick ube extract

vanilla extract

In a heavy non-reactive (stainless steel or glass) saucepan, whisk together the almond milk, sweetener, ube powder, egg yolks, and salt. Heat over medium-high heat and stir until hot and smooth. Turn off heat and allow to cool to room temperature.

Pour cooled ube mixture into the jar of a blender. Add all remaining ingredients. Blend until smooth.

Prepare according to your ice cream machine&#039;s directions or follow these no maker directions. Once churned, store in an airtight container in the freezer for 3 to 6 months.

Allow to thaw a bit at room temperature (or nuke it in the microwave) until scoopable.

Pancit Bihon is a classic rice noodle dish that showcases Chinese influence on Philippine cuisine and popular at many a Filipino fiesta. This easy version of the rice noodle dish is quick enough for weeknight&nbsp;dinner!

Pancit Bihon

canola oil

onion (finely diced)

garlic (crushed)

lb pork

lb ground chicken (or thinly sliced chicken breast)

Ground pepper (to taste)

fish sauce ((patis))

chicken stock

oz noodles rice

Chinese/Napa cabbage (sliced)

carrot (julienne)

celery (sliced on bias)

Chinese sausage (sliced

shrimp (optional)

cilantro

In a large wok, heat oil over medium-low heat. Sauté the onion and garlic. When the onion is transparent, increase the heat to medium-high and add the ground pork and chicken. Season with soy sauce, pepper and fish sauce. Let cook for about 20 minutes on medium-low heat (cooking this for a long time is what takes out the “malansa" or slimy chicken flavor). Stir occasionally.

Meanwhile, bring the chicken stock to a boil in a large pot. Add noodles upon boiling, cook for about 3 minutes. Drain and set aside both stock and noodles.

When the pork and chicken are ready, add vegetables. If using Chinese sausage, add that as well. Add a little extra oil or broth to avoid sticking. When the vegetables are crisp yet tender, add all the noodles and the stock one cup at a time, taking care to not let the noodles get too soggy. Stir well until well incorporated. Add shrimp, allow to cook, about five minutes.

Garnish with cilantro and serve with a squeeze of lemon.

Very tasty. I would only use a little fish sauce next time.

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Sinangag (Garlic Fried Rice)  ...

Garlic Fried Rice (Sinangag)

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Isaw

Arroz Caldo (Chicken Rice Porridge)...

Filipino Spiced Vinegar

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Top 8 philippines recipes from across the web

The most viewed philippines recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sinangag (Garlic Fried Rice)&nbsp; ...

Garlic Fried Rice (Sinangag)

Chicken Barbecue (Inihaw Na Manok) ...

Isaw

Arroz Caldo (Chicken Rice Porridge)...

Filipino Spiced Vinegar

Healthy Carb Ube Ice Cream

Pancit Bihon

The most viewed philippines recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Sinangag (Garlic Fried Rice) ...