Binalot

🛒 Ingredients

• Cooked White Rice 200 g · 260 kcal
• Garlic 10 g · 15 kcal
• Cooking Oil 25 g · 225 kcal
• Dried Salted Fish (Tuyo/Danggit) 50 g · 150 kcal
• Large Egg 50 g · 75 kcal
• Tomato 50 g · 9 kcal
• Red Onion 25 g · 10 kcal
• Cane Vinegar 15 g · 5 kcal
• Banana Leaves 0 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the banana leaves by wiping them clean with a damp cloth; briefly pass them over an open flame or dip in hot water to soften and make them pliable.
2. Mince the garlic; heat half of the cooking oil in a pan over medium heat and sauté the minced garlic until golden brown for the garlic rice.
3. Add the cooked white rice to the pan with the sautéed garlic, stir well to combine, and season lightly with salt. Set aside.
4. Heat the remaining cooking oil in the same pan. Fry the dried salted fish until crispy and golden brown, then set aside.
5. In the same pan, fry the egg sunny-side-up or to your preferred doneness. Season with a pinch of salt.
6. Slice the tomato and red onion thinly. Combine them in a small bowl and dress lightly with cane vinegar for a simple side salad.
7. Lay a prepared banana leaf on a flat surface. Spoon a generous portion of garlic rice onto the center.
8. Arrange the fried dried fish, fried egg, and tomato and onion salad on top of the rice.
9. Carefully fold the banana leaf edges over the food to create a neat, compact package. Secure with a string or simply tuck the ends underneath.
10. Serve immediately, either unwrapped or allow the recipient to unwrap the Binalot themselves for an authentic experience.