"griddled halloumi, achuete oil, sinamak vinegar. marinate in the morning."
needs at least 2 hrs marinade. if you forgot, you forgot — still good.
what we need
- 450 ghalloumi, thick slices
- 3 tbspcalamansi juice (or lime)
- 3 clovesgarlic, crushed
- 1 knobginger, grated
- 3 tbspsugarcane vinegar (or cider)
- 2 tbspsoy sauce
- 1 tbspannatto (achuete) oil
- —for the rice:
- 300 gcooked jasmine rice
- 4 clovesgarlic, thinly sliced
how it goes
- mix marinade. halloumi in, fridge, as long as you have — minimum 1 hr.
- griddle pan hot. halloumi on, 3 min per side. baste with achuete oil.
- garlic rice: fry garlic slices till golden, pull out. rice into the oil, toss hot. garlic back in.
- serve with extra vinegar for dipping. cucumber if you have.
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