Except for some irritants, it’s been a great weekend and first day of the week. Sunday evening, Sam and I had time to talk — really talk — and, gee, my firstborn is no longer a child and I need to constantly remind myself of that. Then, Alex arrived with her friends, we talked theater until dawn and I had a swell time. Monday evening, we spent time with next-door neighbors over drinks and fantastic grilled food, I heard some really amazing coming-of-age stories, and here I am now, wearing a smile and thinking it is a good life despite the little bumps and unexpected turns.
A simple life, certainly, with a laid-back pace that is both incredibly mundane and unusual. Just like this simple comforting dish made with familiar ingredients but prepared in a surprisingly unfamiliar way.
- 2 to 3 tbsps. of cooking oil
- ½ of a boneless tinapang bangus (smoked milkfish), flaked
- 1 tbsp. of minced garlic
- ¼ c. of crisp onion slices, store bought or homemade
- 4 c. of day-old rice, grains separated
- salt and pepper, to taste
- a pinch of chili flakes
- Heat the cooking in a wok or frying pan.
- Add the flaked tinapa and garlic; cook until lightly browned and crisp.
- Add the onion slices and the rice. Sprinkle with salt, pepper and chili flakes, if using. Cook, stirring often, until the rice is heated through.
- Serve hot on its own or with your favorite meat, seafood or vegetable dish. I enjoyed my tinapa rice with oysters with adobo sauce.