INGREDIENTS:
- 5 cups white rice, cooked
- 8 g Wow Sarap all-in-one seasoning granules
- 6 pcs mall eggs, cooked sunny side up
- 1/2 cup UFC Golden Fiesta palm oil
- 2 tbsp Jufran sriracha hot chili sauce
- 1/4 kg beef serloin, sliced thinly (yakinku cut) [Beef topping]
- 2 tbsp Jufran sriracha hot sauce [Beef topping]
- 1 tbsp Datu Puti oyster sauce [Beef topping]
- 1/2 tsp Wow Sarap all-in-one seasoning granules [Beef topping]
- 1/8 tsp pepper, ground [Beef topping]
- 50 g carrot, sliced thinly [Vegetable topping]
- 1/4 cup UFC Garden Fresh mushroom, pieces and stems [Vegetable topping]
- 120 g togue [Vegetable topping]
- 1.5 cups kangkong leaves [Vegetable topping]
- 3 cloves garlic, finely chopped [Vegetable topping]
- 2 tsp sesame oil [Vegetable topping]
- 1/2 tsp sesame seeds, toasted [Vegetable topping]
- 1/2 cup kimchi [Vegetable topping]
- 1 tbsp Datu Puti Patis Flavor [Vegetable topping]
PROCEDURE:
1. Add all-in-one seasoning granules in boiling rice.
2. Mix beef topping ingredients. Let stand for 30 minutes. Stir-fry in oil over high heat until lightly brown. Set aside.
3. In the same pan, sauté carrot and mushroom. Set aside.
4. Boil enough water with all-in-one seasoning granules. Blanch togue and kangkong for 10 seconds. Drain. Mix with garlic and fish sauce. Set aside.
5. To serve: Divide the rice into individual cups/bowls. Sprinkle it with sesame oil. Arrange toppings including egg. Top with ½ tsp of sriracha hot sauce and sesame seeds.
