Fifi Leigh
Saturday, 4.28.18
Filipino sauce mixture:
- 1 ½ cups of Filipino soy, which can be bought at Asian Markets
- 1 ½ cups of Filipino vinegar
- 2 heads of garlic, each should be cut in half
- 2 tablespoons of whole black peppercorn
- 8 bay leaves
Mix all the above ingredients in a bowl and let it marinate in the refrigerator for 2 hours to overnight.
Meanwhile, you can cook the 1 cup of Jasmine rice with some salt and water. Place ingredients into a pot and cook jasmine rice until completely cooked. Then, fluff rice. Put rice aside.
In a nonstick pot, fry 6 chopped medium garlic cloves in 2 tablespoons of canola oil until golden brown. Then, add the cooked rice and continue frying.
Slice some shallots thinly, lightly dredge in flour, and fry until golden brown to make crispy shallots.
Add the Filipino sauce mixture to the jasmine rice dish. Top it with cilantro, chives, and crispy shallots.
(In the above photograph, Chef Ross used pork in his recipe, in which I omitted from my veganized version).
