“The smell of sinangag cooking is better than waking up to the aroma of coffee.”
4 cups freshly cooked jasmine rice, kept hotIn a medium saucepan, heat the vegetable oil over medium heat until the oil begins to shimmer. Line a plate with paper towels and set it nearby.
Carefully pour the garlic into the hot oil and stir continuously until the garlic is just beginning to lightly brown. Remove the pan from the heat and use a slotted spoon to transfer the fried garlic onto the paper towel–lined plate; reserve the oil. Set both the garlic and the oil aside while you make the rice.
Fluff the hot rice with a fork and toss it with 1/4 cup of the garlic oil and 1/2 cup of the fried garlic chips. Notes: You can also make sinangag using rice left over from your meal from the previous day. Just heat the rice in a pan with a tablespoon or two of garlic oil. When the rice is hot, add 2 tablespoons of the garlic and a drizzle of garlic oil.Lucban longanisa
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