Name: RECIPE: Mushroom Sisig
Ingredients: 4‒6 Tbsps of butter; 1 head of garlic, cloves peeled and minced; 1 1-inch piece of ginger, minced; 8 cups of mushrooms (like shiitake, maitake, or oyster), diced small; 1‒3 Thai red chilis (also called bird’s eye chilis), sliced thinly (for less spiciness, remove the seeds and membrane); 1/4 cup soy sauce; 1/8 cup cane vinegar, coconut vinegar, or rice vinegar; 2 tsps sugar; 1 heaping Tbsp mayonnaise; 1 small red onion, minced; 6‒8 calamansi limes (Philippine limes) or 1 regular lime; 3‒4 scallions, sliced in small rounds; 1 egg yolk (reserve white for another purpose)

Description

In a Filipino home, leftover rice frequently finds a second life as sinangag, a straightforward garlic fried rice. It can show up at any meal but is especially ubiquitous at breakfast, beside a fried egg and a protein like marinated beef, caramelized cured pork, a chorizo-like sausage, or fried butterflied milkfish.

Ingredients

Units Scale

4 cups cooked jasmine rice that’s at least a day old
4‒5 Tbsps canola oil or other neutral oil
1/2 head of garlic, peeled and sliced
15‒20 garlic cloves, peeled and minced
Kosher salt to taste

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Instructions

Separate grains from any clumps of rice with clean hands rubbed with oil. Wash hands.
Place the oil and the sliced garlic into a cold sauté pan or wok, and cook on low to medium heat until the garlic slices are golden brown. Remove with a slotted spoon and set aside on a towel-lined plate.
Add the minced garlic to the oil remaining in the pan and cook on low to medium heat until lightly toasted.
Add rice. Salt like you mean it. Stir-fry rice for 3 or 4 minutes.