Filipino Breakfast Platter

6 pcs dried daing

4 cloves garlic

1 cup vinegar

deep frying oil as needed

For the Rice:

2 cups Japanese Rice, cooked

8 cloves garlic, minced

1 cup coconut cream

2 stalks parsley, chopped

50 g cheddar cheese, cubes

¼ cup flour, seasoned

2 pcs eggs, beaten

¼ cup bread crumbs

5 cloves garlic

For the salad:

1 bunch Fresh pako, picked

6 pcs, cherry tomatoes, halved

3 pcs eggs, hard boiled

20 g fish spleen

2 tbsp red wine vinegar

1 tbsp sugar

3 tbsp olive oil

For the rice:

Using the Breville Multichef™, heat the oil and sauté the garlic.

Add the rice and pour the coconut cream. Cook until it reaches a risotto texture.

Leave it to cool before adding parsley.

Scoop a tablespoon of rice and a cube of cheese in the center.

Mold it into a ball and drench it in the flour.

Place it in the eggs then into the bread crumbs.

Slowly pan fry the rice balls.

To Assemble:

Debone the daing and carefully soak the fish in equal parts of vinegar and water.

Deep fry the daing and set aside.

Combine all the ingredients for the salad.

In a plate, serve the daing, salad and rice balls.

Top with pickled onions.