Ubod Rice with Tinapa Recipe

Chop ubod or pulse in a food processor until it is the the size of rice grains.

lanch ubod for 1 minute in boiling water and drain in a strainer.

Wrap ubod in a clean kitchen towel and wring out all the excess water.

In a nonstick skillet, heat oil over medium heat. Saute garlic until fragrant.

Add kangkong leaves, tinapa flakes, and ubod. Saute for 2 minutes. Turn off heat.

Stir in tomatoes, salt, and pepper; mix well. Garnish with  sliced salted eggs and spring onions.