60ml canola oil 50g garlic, minced 6 cups cooked rice 40g Danggit flakes 30g Knorr Chicken Powder
150g saluyot or kangkong leaves 5g crushed white peppercorn 2 pcs egg strips from 2 eggs 10g Danggit whole 30g garlic flakes
150g tomatoes 150g cucumber 1 pc green finger chilies 80g red onions 90ml vinegar 30g sugar 5g rock salt 3g crushed black peppercorns 10g coriander leaves
1. In a hot wok, add the oil and the garlic. 2. Add the cooked rice and stir well. 3. Add the Danggit flakes and season the rice with Knorr Chicken Powder. 4. Add the saluyot leaves. 5. Adjust seasoning and add the white peppercorn.
6. Transfer to a serving plate or bowl, top with egg strips and additional 2 pieces (per bowl) of whole Danggit. 7. To make the salsa, combine everything in a non-reactive bowl. Serve with Danggit rice.