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Jul 6, 2010
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Tinapa Rice with Salted Eggs And Tomatoes

By: Myra Santiago


Tinapa Rice with Salted Eggs And Tomatoes

This dish can serve four people to five people for less than 150 pesos!

Similar recipes: Tinapa Rice, Tinapa Fried Rice with Tomato Cilantro Salsa, more tinapa recipes,
Surprise, Fried Rice: 10 Recipes

Serves 4 to 5
Prep Time
10 minutes,
plus overnight marinating time
Cooking Time 20 minutes

 

1/4 kilogram tinapa or smoked fish
1 tablespoon cooking oil
8 to 10 cloves garlic, peeled and minced
5 cups cooked white rice
pinch of salt
dash of pepper
2 red eggs, peeled and sliced into eights
3 native tomatoes, sliced into eights

 

1  Peel the smoked fish, remove all the meat from the bones and flake it. Remove any small fish bones left behind.

2  In a large wok, heat the oil and fry the garlic until lightly browned. Add the cooked rice, salt, and pepper and stir together until everything is well-incorporated. Break up any lumps in the rice. Add the smoked fish flakes and stir well. Remove from the heat.

To serve, pour the rice into a large serving bowl and top with salted eggs and tomatoes.

Substitution tip  If tinapa is not available, you can use smoked bangus (milkfish) instead. It's usually available at the freezer section of supermarkets.

 

Photography by David Hanson | Styling by Paulynn Chang Afable




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  • Guest May 12 2013 @ 12:58pm Report Abuse
       
    the food looks delish! thanks for the recipe! but, i am just wondering, why is 'overnight marinating time' included in the introduction when it was not mentioned in the preparation? may i ask what is there to marinate?
  • aimz Oct 10 2010 @ 02:01am Report Abuse
       
    yummyOne.
  • Liza Jul 21 2010 @ 07:23pm Report Abuse
       
    Wow! Now I can see the "tinapa"! Thank you, Yummy!
  • Liza Jul 08 2010 @ 07:03pm Report Abuse
       
    The new layout of your home page is a lot better than before but the photo of each dish on your recipe pages is too small. Can't appreciate how the dish looks like.
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