What is the recipe for "SINANGAG"?!
Left-over fried rice (say 1 cup of cooked rice)
1 small onion, sliced thinly
2 cloves garlic, chopped into small bits
1 small piece ginger, also chopped into small bits (yes, we like ginger in our sinangag!
1/2 c peas (we generally use the frozen kind)
salt and pepper to taste
toyo (soy sauce) for colour
1. Heat about 1-2 tbsp veg oil in a skillet or karajay (wok) until hot. Add garlic, saute until light brown, then add onions and ginger. Fry until onions are translucent, around 3-4 minutes. Add the peas, fry for around 2 minutes, then add the rice, salt and pepper. Fry for around 2-3 minutes. Add toyo to colour the rice. If you can eat eggs, then consider stirring in some scrambled egg bits into the rice before removing from heat.
2. This dish is quite versatile. My dad loves putting in vetsin (MSG) in the rice as well (I think that's what makes it really yummy!) but that is optional since there may be some people allergic to it. Instead of peas, you can add capsicum, celery, whatever vegetable you want.
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Sinangag na Baka
2 tablespoons canola oil
1 large onion, chopped
2 cloves garlic, chopped
1 pound beef stew meat, cut into 1 inch cubes
1 quart water
2 large tomatoes, diced
1/2 pound fresh green beans, rinsed and trimmed
1/2 medium head bok choy, cut into 1 1/2 inch strips
1 head fresh broccoli, cut into bite size pieces
1 (1.41 ounce) package tamarind soup base
1. Heat oil in medium stock pot. Saute onion and garlic until tender. Add beef to pot, and saute until browned. Pour in water. Bring to a boil, reduce heat, and simmer 20 to 30 minutes.
2. Place tomatoes and green beans in pot, and continue to simmer for 10 minutes. Stir in bok choy, broccoli and tamarind soup mix. Simmer for an additional 10 minutes.
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Answers: Rice Sinangag
Left-over fried rice (say 1 cup of cooked rice)
1 small onion, sliced thinly
2 cloves garlic, chopped into small bits
1 small piece ginger, also chopped into small bits (yes, we like ginger in our sinangag!
1/2 c peas (we generally use the frozen kind)
salt and pepper to taste
toyo (soy sauce) for colour
1. Heat about 1-2 tbsp veg oil in a skillet or karajay (wok) until hot. Add garlic, saute until light brown, then add onions and ginger. Fry until onions are translucent, around 3-4 minutes. Add the peas, fry for around 2 minutes, then add the rice, salt and pepper. Fry for around 2-3 minutes. Add toyo to colour the rice. If you can eat eggs, then consider stirring in some scrambled egg bits into the rice before removing from heat.
2. This dish is quite versatile. My dad loves putting in vetsin (MSG) in the rice as well (I think that's what makes it really yummy!) but that is optional since there may be some people allergic to it. Instead of peas, you can add capsicum, celery, whatever vegetable you want.
http://www.ex-designz.net/recipedisplay....
Sinangag na Baka
2 tablespoons canola oil
1 large onion, chopped
2 cloves garlic, chopped
1 pound beef stew meat, cut into 1 inch cubes
1 quart water
2 large tomatoes, diced
1/2 pound fresh green beans, rinsed and trimmed
1/2 medium head bok choy, cut into 1 1/2 inch strips
1 head fresh broccoli, cut into bite size pieces
1 (1.41 ounce) package tamarind soup base
1. Heat oil in medium stock pot. Saute onion and garlic until tender. Add beef to pot, and saute until browned. Pour in water. Bring to a boil, reduce heat, and simmer 20 to 30 minutes.
2. Place tomatoes and green beans in pot, and continue to simmer for 10 minutes. Stir in bok choy, broccoli and tamarind soup mix. Simmer for an additional 10 minutes.
http://www.ex-designz.net/recipedisplay....
(*-*)
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Rice Sinangag re
Sinangag is fried rice in English.
The basic ingredients are left-over rice, chopped garlic and a dash of salt. Heat oil in pan and cook until a bit brown.
Left-over meat is sometimes used. Much better with veggies. Tofu and scrambled egg can also be added.
It's just fried rice! You are asking about hot dogs and ham so I think you might be thinking about hotsilog which is a popular breakfast dish!
This recipe is for Longsilog. It’s a combination of Longanisa, (Filipino sausage) eggs, and garlic-fried rice. Sometimes it also comes with fresh slices of tomato and onions.
The three most commonly seen silogs are:
Tapsilog having tapa as the meat ingredient
Tocilog having tocino as the meat ingredient
Longsilog having longanisa as a meat ingredient
Other silogs sometimes seen:
Hotsilog, with a hot dog
Bangsilog, with bangus (milkfish)
Dangsilog, with danggit (rabbitfish)
Spamsilog, with spam
Adosilog, with adobo
Chosilog, with chorizo
Chiksilog, with chicken
Cornsilog, with canned corned beef
Litsilog, with lechon
Ingredients:
4 Cups of left over rice from the previous night
5 Links of longanisa sausage
1 Cup of water for cooking longanisa
3 Eggs
2 Cloves of garlic
? Tbs. Salt
? Tbs. Ground black pepper
Oil for frying
Directions:
The Longanisa SausageIn a frying pan add water and oil and bring to a boil. Let the water totally evaporate and wait for the oil to extract from the sausage links. Let it fry for about 5 minutes rolling the sausage links constantly to cook evenly.
The Eggs:
Beat two eggs as you would normally make an omelet. Season them with salt, cook in a frying pan, remove, and set aside. Next get a third egg and cook it sunny side up. Remove and set aside.
The Garlic-Fried Rice:
Break up the rice smoothly and set aside. Heat frying pan, add oil, and sauté garlic until golden brown. Next add rice and stir for 1 minute. Then add salt & pepper to taste and let it cook for an additional 5 minutes. Stir the rice constantly to avoid scorching. Add more salt if needed.
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