Crispy bangus, garlicky sinangag, and fried eggs make a classic breakfast plate.
25 minutes · Serves 2
Ingredients for Bangsilog
2 boneless bangus (milkfish)
2 eggs
1/2 cup all-purpose flour, for dredging
1/4 cup cornstarch, optional
4 grams Maggi Magic Sarap
1/2 cup cooking oil, divided
5 cups cold day-old cooked rice
8 cloves garlic, minced
3 tablespoons cooking oil
2 grams Maggi Magic Sarap
How to cook Bangsilog
1.Rub bangus with 4 grams Maggi Magic Sarap and rest for 10 minutes.
2.Heat 3 tablespoons oil; fry garlic until golden, reserve it, then stir-fry rice for 3 minutes.
3.Season rice with 2 grams Maggi Magic Sarap and three-quarters of the garlic; cook 3 minutes and plate with remaining garlic.
4.Fry eggs to preferred doneness. Dredge bangus in flour, optionally mixed with cornstarch, then fry in remaining oil until crisp and golden. Serve together.
