Sinangag
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| Origin | |
|---|---|
| Alternative name(s) | Philippines Fried rice |
| Place of origin | Philippines |
| Region or state | Philippines, also popular in Indonesia, Malaysia and Singapore |
| Creator(s) | Philippines cuisine |
| Details | |
| Course served | Main course |
| Serving temperature | Hot |
| Main ingredient(s) | Fried rice in oil with a lot of garlic |
Sinangag or garlic fried rice is a fried rice that originated in the Philippines. It is cooked by adding stir-fried garlic to rice and then seasoning the mixture with salt and pepper. Vegetables, meats, and other ingredients may be added but it is generally left bare, because other ingredients may interfere with the flavour of the meat dish eaten with the fried rice. Sinangag is mostly paired with "drier" meat dishes, and very rarely with soupier ones. It is a common, everyday breakfast dish, as the rice used in sinangág is normally leftover from the previous evening and thus has a more preferable, firm texture. It is also to avoid wasting rice. Sinangág is a constant component of the breakfast staple tapsilog and its derivatives.[1]
See also
References
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