Even though i am the sole one WHO chow rice in our house, I’ve developed a habit of change of state over one person will well consume. I create double parts, transfer [*fr1] to a resealable bag or airtight instrumentation and freeze for future use.
The best example is that this tinapa dish. A cup of flaked smoke-dried fish, a few eggs, one or two of inexperienced onions and that i had a delicious cooking pan lunch!
2 a way to serve and store
3 a lot of Tinapa recipes:
4 Tinapa dish
4.2 directionsCold, stale rice is ideal for creating dish. refrigerant the rice for a minimum of some hours can get obviate excess wetness and permit the grains to fix up, separating a lot of simply and preventing the rice from turning to mush.If exploitation freshly parched rice, unfold the rice in an exceedingly skinny layer on a baking sheet and place within the white goods for some hours to dry and funky utterly.A cooking pan is best, however additionally use a good pan with sloping sides to forestall spillage.
Cook the eggs till they’re set and still slightly wet, as they’re going to still cook once they come to the pan with the remainder of the ingredients.
Although you’ll use any sort of smoke-dried fish, I like galunggong as a result of it’s meaty and has less bones on behalf of me to labor under.
How to serve and store
This hearty and engaging dish may be a hearty and engaging all-day breakfast. you’ll get pleasure from it on its own or along with your favorite vegetable aspect dishes like tortang talong, tomato preserved egg dish, or slaving kamote for other nutrition.
Store leftovers in an exceedingly lined instrumentation and refrigerate for up to three days.
Microwave in a pair of to three minute intervals till heated through.
More Tinapa recipes:
Ginisang Ampalaya Leaves with Tinapa
Ginisang Munggo in Tinapa
Preparation time: quarter-hour
Cooking time: fifteen min
Total time: half-hour
By Lalaine Manalo
4 cups cold parched rice
3 tablespoons of oil
2 eggs, well crushed
1 onion, naked as a jaybird and sliced
3 cloves of garlic, naked as a jaybird and sliced
4 items tinapa galunggong, boned and flaked
2 inexperienced onions, chopped
2 spoons of soy
salt and pepper to style
Break the rice along with your hands to separate the grains. Set aside.
Heat one tablespoon oil in an exceedingly wide pan or cooking pan over high heat. Add the eggs and cook, stirring often, till set however still damp. take away from pan and keep heat.
Heat one tablespoon of oil in an exceedingly pan. Add onion and garlic and cook till softened.
Add the tinapa flakes and cook, stirring often, for two to three minutes or till heated through. take away from pan and keep heat.
Add the remaining one tablespoon oil to the pan and warmth till virtually smoking. Add the rice and cook, spreading the rice over the complete change of state surface of the pan, regarding forty five seconds, or till the grains begin to splutter, then stir to unfold once more. Repeat many times till the rice is heated through.
Add soy and season with salt and pepper to style.
Add tinapa flakes, egg and onion. Toss gently and distribute. Cook for an extra one to a pair of minutes or till heated through. Serve hot.