Salted dried fish fried rice
dc.date.accessioned | 2019-03-20T07:45:36Z | |
dc.date.available | 2019-03-20T07:45:36Z | |
dc.date.issued | 2014-04-10 | |
dc.identifier.citation | Salted dried fish fried rice. (2014, April 10). The Philippine Star, p. D-1. | en |
dc.identifier.uri | http://hdl.handle.net/20.500.12174/5002 | |
dc.language.iso | en | en |
dc.publisher | Philippine Star | en |
dc.subject | dried products | en |
dc.subject | fish | en |
dc.subject | recipes | en |
dc.title | Salted dried fish fried rice | en |
dc.title.alternative | Beyond bacalao: It's daing, not dead | en |
dc.type | newspaperArticle | en |
dc.citation.journaltitle | The Philippine Star | en |
dc.citation.firstpage | D-1 | en |
local.seafdecaqd.controlnumber | PS20140410_D-1 | en |
local.seafdecaqd.extract | Serves 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 |
Files in this item
Files | Size | Format | View |
---|---|---|---|
There are no files associated with this item. |
This item appears in the following Collection(s)
-
The Philippine Star [2207]