I’m partial to this variation by Nicole Ponseca, which calls for freshly cooked rice—unlike my mom, I don’t always have cooked rice that’s ready to go. (Also, garlic chips and garlic oil make incredible leftovers; see below for suggestions.) (Ponseca's recipe calls for four cups of cooked rice; if you're starting from scratch, figure 1 1/4 cups of uncooked grain.) You can enjoy it as is, but my favorite way to eat sinangag is topped with a fried egg. Use It UpYou’ll have extra garlic chips and garlic oil; store them in separate airtight containers in the fridge for up to seven days.
Humble Gourmand has a recipe for every occasion of your life. We want to keep you nourished and inspired no matter what season you're in. Enjoy the delicious tastes of cuisines everywhere right in the comfort of your own kitchen.