If you have plans of cutting down your calorie and carbohydrate intake, according to Appetite Magazine‘s December-January 2015 issue Ubod Rice with Tinapa recipe of Barni Alejandro-Rennebeck, chopped ubod makes an excellent substitute in white rice.
So, if you are into eating “a lot” but wish NOT gain any weight, I suggest you go over the recipe below, and while you do that please enjoy the photos taken from my phone camera using natural lighting.
You can find most of the ingredients from your local “palengke” except for the “ubod” which I got from Cherry Foodarama in Congressional Avenue.
This recipe makes a very filling dish. It’s crunchy, very savory because of the “tinapa”flakes and the contrasting taste of the fresh sliced tomatoes together with the red egg makes it very Filipino.
Here’s the recipe:
Ubod “Rice” with Tinapa Recipe
For the salad:
1/2 kilo Fresh ubod
1 Tbsp cooking oil
2 tsps Garlic, chopped
1 cup Kangkong leaves, shredded
1/2 cup Tinapa flakes
1/2 cup Tomatoes chopped
1/2 tsp Salt
1 Red egg, peeled and quartered
1 Tbsp Spring onions, chopped
In a bowl, mix ubod, oil, garlic, kangkong, and tinapa. Stir in the tomatoes, salt and pepper. Mix well and garnish with sliced red eggs and spring onions.
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