Name: Stuffed Kimchi Sinangag Balls
Ingredients: 1 ½ tbsp sesame oil; 2 eggs; 2 ½ cups leftover sinangag; 1 ½ cups kimchi; 3 tbsp soy sauce; 2 tbsp spring onions, thinly sliced; 2 tbsp toasted sesame seeds; Spam; Tapa; Vigan longganisa; mozarella/quick melt; 1 ½ cups all-purpose flour; 3 eggs; 1 cup breadcrumbs; salt; ground black pepper; vegetable oil; 4 garlic cloves; 2 green onions; ⅔ cup sour cream; 2 tbsp mayonnaise; 3 calamansi; salt; ground black pepper

1

First, make the kimchi sinangag. Heat sesame oil on a non stick pan over medium heat. Add the eggs and scramble. Add rice, kimchi, soy sauce and mix well. Stir in green onion and let cool. Set aside for now.

2

Next, make the 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.

3

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.

4

Form kimchi sinangag balls with spam, tapa and longganisa inside.

5

Dredge in flour, then eggs and panko until completely coated. Freeze for an hour.

6

Preheat oil to 170°C. Deep-fry balls in batches for about 4 to 5 minutes or until golden brown.

7

Serve the the kimchi sinangag balls with green onion aioli.