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dc.date.accessioned2019-03-20T07:45:36Z
dc.date.available2019-03-20T07:45:36Z
dc.date.issued2014-04-10
dc.identifier.citationSalted dried fish fried rice. (2014, April 10). The Philippine Star, p. D-1.en
dc.identifier.urihttp://hdl.handle.net/20.500.12174/5002
dc.language.isoenen
dc.publisherPhilippine Staren
dc.subjectdried productsen
dc.subjectfishen
dc.subjectrecipesen
dc.titleSalted dried fish fried riceen
dc.title.alternativeBeyond bacalao: It's daing, not deaden
dc.typenewspaperArticleen
dc.citation.journaltitleThe Philippine Staren
dc.citation.firstpageD-1en
local.seafdecaqd.controlnumberPS20140410_D-1en
local.seafdecaqd.extractServes two or one hefty eater. There is no rule of thumb about what components: cooked rice (make mine brown); any dried salted fish like tuyo tamban o lapad (including the ready-to- serve bottled kind), danggit, palad, tinapa or smoked fish, pusit or squid, hibi or dried shrimps, fish tocino, tocino fish bones, etc.; scrambled eggs; veggies as garnish like tomato, lettuce, carrots, cilantro and chives. Procedure: Loosen cooked rice by sprinkling some water and mix with one's hand.en


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