How to Make Carbonara Ingredients Filipino Style

Filipino-Style Congee (Lugaw)

350 g fettuccine/ spaghetti pasta, cooked (reserve 1 cup pasta broth).

Recipe Summary Filipino-Style Congee (Lugaw)

This one's for you. Filipinos' all-time favorite food.

Ingredients | Carbonara Ingredients Filipino Style

5 cups water

2 cups uncooked white rice

3 tablespoons vegetable oil

1 whole head garlic, minced

1 tablespoon sliced ginger

2 tablespoons sliced onion

2 skinless, boneless chicken breasts, cut into cubes

1 tablespoon fish sauce, or to taste

ground black pepper to taste

1 teaspoon annatto powder

2 hard-boiled eggs, peeled, or to taste

2 tablespoons chopped spring onions, or to taste

Directions

Bring water and rice to a boil in a large pot. Cook, stirring constantly, until rice is soft, about 25 minutes.

Heat vegetable oil in a saucepan over medium heat. Cook and stir garlic in the hot oil until golden brown, 5 minutes. Transfer half of the garlic to a small bowl.

Stir ginger into the garlic remaining in the saucepan; cook and stir until fragrant, about 1 minute. Add onion; cook and stir until softened, about 5 minutes. Add chicken; season with fish sauce and pepper. Cook and stir until chicken is no longer pink in the center, about 5 minutes.

Stir chicken mixture into the rice. Dust annatto powder over rice using a strainer; stir until dissolved. Add hard-boiled eggs. Simmer on low, stirring constantly, until rice reaches a porridge-like consistency, about 5 minutes. Remove from heat and stir in spring onions.

Garnish bowls of congee with reserved fried garlic.

Info | Carbonara Ingredients Filipino Style

prep: 25 mins cook: 51 mins total: 1 hr 16 mins Servings: 4 Yield: 4 servings

TAG : Filipino-Style Congee (Lugaw)

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