INGREDIENTS:
- 2 tbsp taba ng talangka (crab fat)
- 4 cups cooked rice
- 100 g shrimp, shelled and deveined
- 1/2 cup squid rings
- 1/4 cup tinapa flakes
- 1/4 cup green peas
- 1 tbsp ginger, chopped
- 1 tbsp garlic, chopped
- 1/4 cup onions, chopped
- 3 pcs bay leaf
- Salt, to taste
- 2 pcs hard boiled eggs, sliced (for garnish)
- Scallions, sliced (for garnish)
- 2 tbsp canola cooking oil
HOW TO COOK:
- Pour and heat the oil in a large frying pan or wok.
- When the oil gets hot enough, saute the ginger, garlic, and onions until fragrant.
- Stir- in the taba ng talangka (or aligue), shrimps, bay leaf, tinapa flakes, and squid rings.
- Cook until seafood changes in color or for about 3 minutes.
- Season with salt to taste.
- Add- in the rice and green peas.
- Mix well and continue to cook until rice is completely heated.
- Remove from heat and transfer to a serving plate.
- Garnish with sliced hard boiled eggs and scallions on top. Enjoy!
IMAGE: pinterest.com
Also try: Bagoong Fried Rice
