Porridge


Porridge is a poor man’s food, some say because the ingredients are cheap, local and very accessible.

Porridge is a sick man’s food, too. The warm soup, soft grains, and the ‘steady’ taste is what pleases a sick tongue.

Porridge is a comfort food, for me. It goes well with boiled egg, ox tail, tofu, lumpiang togue, puto, chicken, or even isaw!

So lemme share my own child-friendly version of porridge. Porridges is LUGAW, peeps!

Ingredients:

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Garlic, minced
Red Onion, finely chopped
White Onion, finely chopped
Turmeric (orange ginger), thinly sliced
Yellow ginger, thinly sliced
Spring Onion
Calamansi
Chicken parts, boiled
Chicken broth
Malagkit Rice
Ordinary Rice
Egg, boiled
Tofu, fried
Salt and Pepper
Fish Sauce
Cooking Oil

For the tofu dip:
Vinegar
Soy Sauce
Onion
Garli

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Saute garlic, red and white onion, and turmeric.

Season with salt and pepper.

Add chicken.

Once brown, add yellow ginger.

Season with fish sauce.

Mix rice, once every grain is coated, add chicken broth.

Mix some more. Cover. Simmer.

Mix every once in a while, making sure there is still soup.

Porridge should be ready in 20-30 minutes.

Top with spring onion and egg before serving.

The finished product (© my sister):
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