Whenever I don’t feel good, I usually prefer to eat rice congee, also called as rice porridge, or lugaw in Filipino.
Rice congee is my comfort food. I know most people would say chicken soup is best to eat when you are not . I prefer it over chicken soup. Come to think of it, chicken soup is not even on my top 3 food that I eat when I’m not feeling well.
I felt like I was coming down with something and I didn’t have any appetite to eat anything. So I had asked Chris to make me some congee. I always find myself eating congee when I can’t eat anything else.
Congee is good because it’s a clean food when it comes to how simple the ingredients are: rice and water. It can’t get any simpler than that. What you add to it are based on preference and there are a lot to choose from. Even I have so many different preferences when it comes to my rice congee.
There are many different types of congee and/or rice porridge. This one is just a simple congee.
The rice was boiled with 3 parts water ratio compared to the rice. So with 1 cup of uncooked rice boiled with 3 cups of water. No salt added or any seasoning when it was cooked. You can add chicken bouillon and ginger too. But with this one in the picture, the congee was made simple. Once it’s cooked, then that’s when I add seasoning. My go to seasoning and toppings for my congee is soy sauce and the Chinese dried pork floss, also called rousong. I sometimes like adding century egg too. Sometimes you can also add a bit of lime juice, a sprinkle of onion chives, and dab of fish sauce. You can always switch between soy sauce and fish sauce. But if you don’t like the color on your congee, you can always use salt.
We started the morning with going to church and headed over to the oriental store after. We were able to get the already cooked crispy fried pork and coconut shrimp at the oriental store. Then, we brought it home. Once home I cooked some delicious fried rice with the left over rice we had from the night before.
I’m usually not good at plating, but doesn’t it look visually appetizing? I love the combination of colors on this plate.
The fried rice turned out to be a hit. Both my husband and my mom loved it! Yes, I love it too!
If you’ve ever met a Filipino, then you’ve probably been able to eat adobo. Although adobo is a common dish in the Philippines, there are actually so many different versions. Pork adobo, chicken adobo, pork adobo with dried fish, pork adobo with potato, then adobo with lots of sauce with little to no sauce left at all. There are just too many to enumerate.
My Uncle Dodong’s adobo signature is one that many people would call as humba. It’s salty, savory and sweet. It doesn’t have that much sauce but the sauce is super caramelized that even with just a little bit on rice, packs a lot of delicious savory flavor.
I recenly saw a photo that my Auntie Aida posted in Facebook. So I immediately, asked if I can get the recipe so that I can try if I can recreate it here. She sent me the recipe within in less than a day. So with the pork in the freezer, and the ingredients, that I already had on hand, I cooked humba.
I was so speechless that I was actually able to make it. I think if my Uncle in the Philippines tastes this then he’ll be proud. It was really good that I had to stop myself from eating more than 2 cups of rice!