DANGGIT FRIED RICE

Danggit Fried Rice is a simple fried rice version composed of garlic, cooked white rice, and chopped dried danggit, which is also known as rabbitfish. I must say that this is a very tasty fried rice version that you can eat with other fried Filipino breakfast favorites such as tocino, longganisa, or what have you.

Danggit Fried Rice

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

This is a recipe for danggit fried rice. Danggit is a variety of dried fish.

Author: Vanjo Merano

Recipe type: Rice

Cuisine: Filipino

Serves: 3

Ingredients

• 3 cups cooked white rice (preferably leftovers)
• 5 pieces uncooked danggit, chopped
• 2 teaspoons minced garlic
• 3 tablespoons cooking oil
• 1 tablespoon chopped green onion

Instructions

1. Heat oil in a wok.
2. Once the oil starts to get hot, add the garlic. Cook for 10 to 15 seconds.
3. Add the chopped danggit. Stir-fry until the garlic turns light brown.
4. Put the rice in the wok and stir-fry. Make sure that all ingredients are well blended. Continue to stir-fry for 5 to 8 minutes.
5. Transfer the danggit fried rice in a plate. Top with chopped green onions.
6. Serve. Share and enjoy!

Nutrition Information

Serving size: 3

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CHEESE GRITS TOTS

INGREDIENTS

1 cup grits
1 tablespoon butter
4 teaspoons of salt
¾ cup white sharp cheddar, shredded
¼ cup green onion, chopped
4 strips of cooked bacon, finely chopped 
2 cloves of garlic, minced
½ teaspoon Cajun seasoning
¼ teaspoon paprika
¼ teaspoon black pepper
¼ teaspoon onion powder

PREPARATION

1. Bring 4 cups of water to a rolling boil. 
2. Pour in grits, reduce heat to medium and stir until thick, about 5 minutes.
3. Add butter and salt, reduce heat to low. (IMPORTANT: We all know butter is wonderful, but adding more will effect the tot shape. If you’re just enjoying a bowl while the rest of the grits set in the fridge, please add as much butter as you desire at that point.)
4. Mix in green onion, bacon, cheese, garlic, paprika, black pepper, onion powder, and Cajun seasoning. Note that these flavors will intensify as they marinate in the fridge. 
5. Pour grits into a 9×12-inch pan. Spread the mixture out with a spatula so there is a 1 to 1 ½ inch-thick layer of grits. 
6. Chill in the fridge for at least 4 hours and up to 24 hours.
7. After chilling, dab the grits with a paper towel if any visible moisture exists.
8. Preheat the oven to 450˚F/230˚C.
9. To make the tots, take a tall shot glass, then press and rotate into the grit cake and pull out the tot. (Wipe glass if it gets too gritty).
10. Place tots on parchment-lined baking sheet. Bake on the top rack for 20 minutes or until golden brown.

The extra grits will keep in the fridge for up to 4 days. These can be enjoyed pan fried, baked or reheated.

Recipe by Jessica Maroney

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Bacon-Wrapped Tater Tot Bombs

INGREDIENTS

2 cups frozen tater tots, at room temperature

1 ounce sharp cheddar cheese, cut into 1/4-inch squares

4 slices bacon, quartered

1/4 cup brown sugar, packed

1 tablespoon chopped fresh parsley leaves

Directions

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2.. Working one at a time, wrap each tater tot and cheese square in a piece of bacon. Repeat with remaining tater tots, cheese squares and bacon pieces. Dredge each tater tot in the brown sugar, pressing to coat.

3.Place tater tots seam side down onto the prepared baking sheet. Place into oven and bake for 20-25 minutes, using metal tongs to turn at halftime.

4. Serve immediately, garnished with parsley, if desired.

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