Fragrant Rice with Green Mango (Sinangag nga may Mangga)

The Filipino palate is not shy when it comes to strong flavors, and often rice is the perfect neutral backdrop with which to enjoy more assertive native ingredients. Pungent shrimp paste and tart green mango, for example, are duly revered in their respective roles as seasonings for other dishes but also enjoyed paired together as a common snack. Add fried rice and toasted garlic to the mix and plain sinangag gets a dramatic makeover. Fresh chives are my herb of choice, providing just a hint of flavor. But feel free to go for the gusto with more fragrant herbs such as fresh coriander leaves (cilantro), mint, oregano, or basil.

By Jennifer M. Aranas, Author, The Filipino-American Kitchen

Serves 4

3 tablespoons olive oil
1 teaspoon sesame oil
1 clove garlic, chopped
2 green onions (scallions), finely chopped
1 cup (175 g) peeled green mango, cut into 1⁄2-in (11⁄3-cm) cubes
1 teaspoon shrimp paste
4 cups (725 g) cooked day-old long-grain rice
1⁄4 cup (10 g) chopped chives

Heat the olive oil and sesame oil together in a 10-inch (25-cm) sauté pan over medium-high heat.
Add the garlic, green onions (scallions), and green mango; cook and stir for 2 minutes until the garlic is lightly toasted. Add the shrimp paste and cook another 30 seconds. Add the rice and sauté for 5 to 6 minutes until heated through and well mixed with the seasonings. Stir in the chives and spoon onto a serving platter.

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.