Filipinos love rice. You can serve them A5 Wagyu beef or roast turkey with all the trimmings, but they still won’t consider it a full meal if there’s no rice. *gasp!*
Breakfast, unsurprisingly, is no exception. Forget bacon and eggs. The typical Filipino likes to start out their day with a plateful of garlic rice, eggs, and tapa (cured beef).
Known as sinangag in the vernacular, these garlicky mouthfuls consist of just three basic ingredients. Heck, you probably have all of them in your pantry right now. And sure, you’ll probably have to gargle with a double shot of mouthwash after a few servings, but I assure you, it’ll be worth it.
Curious? Or simply missing a good ol’ Filipino breakfast? Try out this recipe for a classic sinagag, as adapted from norecipes.
Sinangag (Garlic Fried Rice)
(Makes 3 servings)
300 grams cooked long grain rice (about 2 cups)
2 tablespoons olive oil or any other neutral-tasting oil, such as vegetable oil
20 grams garlic (3 large cloves, minced)
1/4 teaspoon salt
white pepper (to taste)
Break up any clumps of rice, using your hands if needed.
In a large frying pan or wok over medium heat, add the olive oil and garlic. Stir regularly until the garlic turns golden brown.
Remove a quarter of the garlic from the pan, leaving the oil behind.
Add the rice. Stir to coat the grains evenly with garlic and oil.
Turn up the heat and stir-fry the rice until the grains are heated through. You may also choose to toast them lightly for added texture.
Season with salt and pepper to taste.
Remove from heat and garnish with the rest of the garlic. Serve immediately.
For best results, use day-old rice. Don’t use freshly-cooked rice as this will soak up too much oil and end up soggy.
Lastly, sinangag isn’t just for breakfast. You can also try it alongside other Filipino dishes, such as pigar-pigar, if you’d like something other than plain rice.