We ordered sinangag rice. She gave us what we asked for but insisted that it was not sinangag. It was java rice.
Mom was doing this every morning when I was a young kid. Lift off the old rice from the cauldron. Transfer it to a mixing bowl. Occasionally wet the hands with tap water while mashing the old toughened rice. Mashing aimed to separate every cooked rice grain from each other. Wet hands prevents the rice from sticking to skin. Then roasted the rice in pan with very little oil.
That was without any flavoring, even minced garlic and chopped onions. She could sauteed some flattened garlic and sliced onion if she had some time to spare.
If reheating the mashed rice and frying other viand like fish, chicken, pork, beef or hot dogs needed to be done simultaneously. Then, the latter will be done first. The flavor left in oil by the first dish will be used to add flavor to sinangag. The best ever I had eaten was a fried rice cooked in oil where a salt scrubbed fish was cooked. It was simply delectable.
Because my mom’s sons and daughters were persistent complainer, she learned to add some leftover pork, fish and hot dogs. Flavor improved and it became a complete meal (not a balance meal). She also adapted the Instant Sinangag Mix and Maggi Magic Sarap Craze when it came to existence.
Well, maybe, this Java Rice was especially cooked for the purpose. The cook intends to make a complete rice meal from the start and not just salvage any leftover meal. The texture was like a newly cooked rice. The color was an attractive yellow. I felt like getting more after one serving. And, it had the typical taste of Maggi Magic Sarap.