Manila Maki Recipe
by Chef Boy Logro
Ingredients:
200g tocino
200g longganisa
50g julienne papaya raw
50g julienne carrots
30g julienne red bell pepper
30g julienne ginger
50g chopped crispy garlic
½ cup sugar
¼ cup cooking oil
1 cup plain rice
1 cup vinegar
1 tsp salt and pepper
Instructions:
1. Saute in frying pan plain white rice, add crispy chopped garlic. Season to taste and set aside.
2. Grill tocino until done and set aside.
3. Grill longganisa until done and set aside.
4. Combine julienne raw papaya, carrots, red bell pepper and ginger. Add boiled vinegar, sugar and salt and pepper.
5. Place sinangag on small bowl, and place bowl on long platter. Then cut tocino into thin slices and longganisa into long slices.
6. Garnish with pickled papaya, carrots, bell pepper and ginger.
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