When we stayed at the Armada Hotel, in Malate, Philippines for almost a whole week, everyday, I started my breakfast with a bowl of congee or lugaw topped with crispily fried dried anchovies or dilis.
It was strange at first as I have never had dilis in my lugaw before but I quickly developed a taste for it. It sets the day right.
Now back in London, I am missing this little treat. Thank goodness it is pretty easy to make at home.
Here is the recipe –
Ingredients
Congee
3 tsp sesame oil
1 small onion, chopped finely
1/2 cup long-grain rice (uncooked)
4 cups vegetable stock or 3 vegetable cubes dissolved in 4 cups of hot water
1/2 ” piece of ginger (grated finely)
Toppings
2 tbsp chili oil
2 tbsp dried anchovies, fried until golden and crispy
1 egg (boiled)
6 cloves garlic, chopped finely and then fried until golden brown
1 stalk spring onion, chopped
Fish sauce
Calamansi or lemon, juiced
Method of Preparation:
Congee
Heat the sesame oil in a large saucepan over high heat.
Add the chopped onion and fry until translucent.
Stir in the rice and cook for a couple of minutes until well covered with the oil.
Pour in vegetable stock, add the ginger and bring to a boil.
When it starts to boil, reduce the heat and leave to simmer but ensure to give it a stir once in a while.
When the rice had softened and absorbed most of the liquid and has a porridge-like thickness, then it is cooked but if a more runny consistency is wished, add more hot water.
Toppings
Fry the anchovies in wok or frying pan with a little oil. Stir for 5 minutes until golden brown and crispy all over.
Ladle a good portion for one in a bowl. Add a bit of fish sauce to the congee. Sprinkle with the fried garlic and chopped spring onion then add the chopped boiled egg and dried anchovies.
Finally drizzle with the juice of calamansi or lemon according to taste.
