DIFFICULTY: Easy
Makes 6 to 8 servings
Preparation and cooking time: 1 hour and 10 minutes
Ingredients:
Kimchi Sinangag:
1 ½ tablespoons sesame oil
2 eggs, lightly beaten
2 ½ cups leftover sinangag
1 ½ cups kimchi, chopped
3 tablespoons soy sauce
2 tablespoons green onions, thinly sliced
2 tablespoons toasted sesame seeds
Filling:
Spam
Tapa
Vigan Longanisa
Mozzarella/quickmelt
For Breading/Frying:
1 1/2 cups all purpose flour
3 eggs, divided
1 cup panko breadcrumbs
salt and pepper to taste
vegetable oil for frying
Green Onion Aioli:
4 cloves garlic
2 pieces green onions
2/3 cup sour cream
2 tablespoons mayonnaise
3 pieces calamansi, juiced
salt and pepper to taste
Procedure:
- Kimchi Sinangag: Heat sesame oil. Add eggs and scramble. Add rice, kimchi, soy sauce and mix well. Stir in green onion and let cool.
- Aioli: Crush garlic and green onions in a food processor. Add the remaining aioli ingredients and process until almost smooth. Season with salt and pepper and blend. Set aside until ready to use.
- Once the rice is cool, stir in flour, egg and sesame seeds. Place remaining flour, beaten eggs and panko bread crumbs in separate shallow dishes.
- Form kimchi sinangag balls with spam, tapa and longanisa inside.
- Dredge in flour, then eggs and panko until completely coated. Freeze for 1 hour.
- Preheat oil to 170C. Fry balls in batches for about 4 to 5 minutes.
- Serve with green onion aioli.
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