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May 13, 2012
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Tinapa Rice

By: Carina Guevara


Tinapa Rice

Any of the fish varieties works with this recipe, but the galunggong or bangus will give you less fish bones to handle.

Serves 3 to 4 Prep Time 15 minutes Cooking Time 12 minutes

 

1 1/2 cup tinapa (smoked fish) flakes,
          cooked tinapa deboned and shredded
1/2 cup (about 2 pieces) chopped red egg (salted egg)
1 cup chopped tomatoes
1/2 cup chopped onions
1 tablespoon finely minced ginger
1 tablespoon chopped cilantro
1 teaspoon minced garlic
1/2 cup chicharon bits
4 cups rice
2 tablespoons extra virgin olive oil

 

1  In a wide pan or kawali, heat up oil with minced garlic. Add the tinapa flakes and cook until the edges of the tinapa are slightly golden brown.

2  Put rice in and cook until all the rice is heated through and all the tinapa has been incorporated into the rice.

3  In a separate bowl, mix together the tomatoes, red salted eggs, onions, ginger, and cilantro.

Place the hot tinapa rice on individual bowls and top with the salted egg mixture and chicharon bits. Serve.

 

Photography by Ocs Alvarez | Styling by Bel Alvarez




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  • jomar 10 months ago Report Abuse
       
    what is the good rice topping to cook in the hele
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