Irish Pinoy Website

Sinangag (Fried Ric)

Ingredients:

• 5 to 6 cups of “cold” steamed rice
• 1 head garlic, crushed then minced
• 1 fried scrambled egg, chopped
• 1/2 cup of any cooked meat: ham, sausage, bacon, shredded fried chicken, beef, etc., cut into small pieces or slices
• 1/4 cup, cooking oil
• Salt to taste

Cooking Instructions:

Estimated preparation & cooking time: 30 minutes

1. On a big wok or frying pan, heat cooking oil
2. Fry minced garlic until golden brown, set aside
3. Add rice and continue mixing for 5 minutes
4. Add the scrambled egg and meat
5. Season with salt, mix well
6. Serve on a big platter while hot
7. Top fried rice with the fried garlic

Tips:

You may add any or all or the following to fried rice:

• 1/4 cup of cooked green peas
• 2 tablespoons of sesame oil or peanut oil for flavour
• chopped spring onions
• Leftover steamed rice kept in the refrigerator for a couple or hours or overnight is best used for fried rice.

Ingredients:

• Palabok Noodles / Sauce
• 1/2 kilo miki noodles
• 1/2 kilo small crabs
• 5 cloves of garlic, minced
• 1 onion, chopped
• 2 tablespoons of atchuete seeds or oil
• 2 tablespoons of patis (fish sauce)
• 4 tablespoons of cornstarch, dissolved in water
• 1 teaspoon of monosodium glutamate (MSG)
• 1 1/2 cups of water
• Palabok Toppings
• Tinapa flakes (smoked fish)
• Cooked shrimps, shelled
• Squid adobo, sliced into rings
• Pork chicharon, grounded
• Spring onions, chopped
• Hard boiled eggs, shelled, sliced
• Fried garlic, minced
• Fresh calamansi (lemon), sliced

Cooking Instructions:

Estimated preparation for toppings: 1 1/2 hours

1. Estimated cooking time for sauce & noodles: 40 minutes
2. Extract fat and meat from clean crabs, set aside.
3. Pound crab and extract juice on 1 1/2 cups of water
4. On a pan, sauté garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes.
5. Add corn starch and continue to simmer while constantly stirring until thick.
6. Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.
7. Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.

Ingredients:

• 12 ounces pansit canton noodles
• 1 chicken breast, cooked and shredded
• 4 cups chicken broth (from boiled breast)
• 1/2 pound pork, sliced in small pieces
• 1/2 pound shrimps, shelled and deveined
• 4 tablespoons cooking oil
• 1/2 cup chopped onion
• 2 tablespoons garlic, minced
• 1/2 cup Chinese sausages, sliced
• cauliflower, cut to bit size
• 2 cups snow peas (sitsaro)
• 2 cups cabbage, sliced into strips
• 1 cup celery, sliced
• 1 carrot, diced
• 1/4 cup scallions, diced
• 4 tablespoons soy sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste

Cooking Instructions:

Estimated cooking & preparation time: 1 hour

1. In a big pan or wok, sauté in oil the garlic and onions. Then add sliced pork until cooked.
2. Add 2 cups of chicken broth and add the shredded chicken, sliced Chinese sausages, shrimps, snow peas, cabbage, celery and diced carrot. Simmer for about 10 minutes or until cooked.
3. Add the remaining 2 cups of chicken broth and the pansit canton noodles. Let simmer until noodles are soft.
4. Add the scallions, sesame oil then salt and pepper to taste.
5. Serve hot

Ingredients:

• 1 8 oz. pack pancit bihon noodles
• 1 cooked chicken breast, shredded
• 2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
• 1/4 cabbage, sliced into strips
• 1 onion, pealed and sliced
• 3 cloves of garlic, crushed and minced
• 1/3 cup scallions, cut into pieces
• 1 carrot, sliced into strips
• 2 tablespoons of cooking oil
• 3/4 cup diced celery
• 3 tablespoons soy sauce
• Salt and pepper to taste
• 5 pieces of calamansi or 1 lemon, sliced

Cooking Instructions:

Estimated cooking & preparation time: 45 minutes

1. Soak the pancit bihon noodles to soften for 10 minutes
2. Grease a large pan or wok with oil. Sauté garlic and onions.
3. Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
4. Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
5. Salt and pepper to taste.
6. Serve hot with sliced calamansi on the side.

Notes: Calamansi or lemon is to be squeezed into the pancit bihon before eating.

Ingredients:

• 1 kg. spaghetti noodles
• 1/2 kg. ground beef
• 1/2 kg. ground pork
• 1/4 kg. hotdogs, diagonally sliced
• 1 kg. tomato sauce
• 3 pieces laurel leaves (bay leaves)
• 1/4 cup brown or white sugar
• 2 green bell peppers, diced
• 2 onions, chopped
• 1 head garlic, minced
• 3 tablespoons of cooking oil
• 1 cup of water
• Salt and pepper to taste
• 1/2 cup grated cheese

Cooking Instructions:

Estimated & preparation & cooking time: 40 minutes.

1. Cook spaghetti noodles according to package instructions.
2. In a sauce pan or wok, sauté garlic and onions in cooking oil.
3. Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.
4. Add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes
5. Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.
6. Serve with the cooked spaghetti noodles and grated cheese on top.