INGREDIENTS:

• 1 rice cup* rice, washed
• 1 ½ rice cup water

• 1 pc small red onion, diced
• 2 cloves garlic, minced
• 5 g ginger, peeled and sliced
• 3 Tbsp Datu Puti Vinegar
• 1 Tbsp Datu Puti Fish Sauce

• 100 – 150 g bangus belly, fillet and sliced
• 50 g talong, sliced
• 1 pc sili pangsigang

*Note: Rice cup, commonly known as takal, is a 180 mL cup usually included with rice cookers.

PROCEDURE:

1. Add rice in rice cooker pot. Wash and drain.
2. Add water, onion, garlic, ginger, vinegar and fish sauce.
3. Cover pot. Plug rice cooker and press ‘cook.’ Allow to cook for 12 minutes until rice is almost cooked.
4. Arrange sliced bangus fillet, talong and sili pangsigang on top of the rice. Cover and allow to further cook for 7 minutes.
5. Switch off rice cooker. Eat while hot!