Congee With Dried Anchovies
When we stayed at the Armada Hotel, in Malate, Philippines for almost a whole week, everyday, I started by breakfast with congee or lugaw topped with crispily fried dried anchovies or dilis.
It was strange at first as I have never had dili 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 –
- 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)
- 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
- 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.
- 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.