Vunung

Method

1. Rinse and drain the rice, then sauté the garlic and onion in oil until fragrant.
2. Add the rice and turmeric and stir gently until the grains are evenly coated.
3. Pour in the water or stock, season with salt, and bring to a boil.
4. Cover and cook over low heat until the rice is tender and the liquid is absorbed.
5. Rest covered for 10 minutes, then fluff without crushing the grains.
6. Line a serving platter with banana leaves and mound the golden rice in the centre.
7. Arrange the cooked fish or pork and simple vegetable sides around the rice rather than mixing them into one pot.
8. Serve the platter family-style as a practical home interpretation of an Ivatan communal meal.