Manila Maki Recipe

Manila Maki

by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

Tokyo meets Manila in Manila Maki in which Chef Boy combines the creative texture of Japanese cuisine with the unpredictability of Pinoy food. The downside is that you can hardly stop eating until everything is demolished. But then, that's really not a downside, is it?

• 200g tocino
• 200g longganisa
• 50g julienne papaya raw
• 50g julienne carrots
• 30g julienne red bell pepper
• 30g julienne ginger
• 50g chopped crispy garlic
• ½ cup sugar
• ¼ cup cooking oil
• 1 cup plain rice
• 1 cup vinegar
• 1 tsp salt and pepper

1. Saute in frying pan plain white rice, add crispy chopped garlic. Season to taste and set aside.

2. Grill tocino until done and set aside.

3. Grill longganisa until done and set aside.

4. Combine julienne raw papaya, carrots, red bell pepper and ginger. Add boiled vinegar, sugar and salt and pepper.

5. Place sinangag on small bowl, and place bowl on long platter. Then cut tocino into thin slices and longganisa into long slices.

6. Garnish with pickled papaya, carrots, bell pepper and ginger.