“Pospas”
Ingredients:
1 cup Rice
6 cups Water
1 ½ cups shredded Fried Fish or leftover Lechon Manok 2 tbsp Cooking Oil
2 tbsp Soy Sauce
4 cloves garlic, minced
1 bulb Sibuyas Bombay, chopped
1 tbsp Sibuyas Dahon, sliced thinly crosswise
Salt to taste
Procedure:
1. Rinse the rice. Set aside.
2. In a large pot, enough to hold everything else, put in the cooking oil and heat up. Add garlic and sibuyas bombay, and sauté until it turns light brown.
3. Add in the rinsed rice and mix well with the sautéed ingredients.
4. Add in the shredded fried fish or lechon manok, and mix well.
5. Add water and bring to a boil to cook the rice.
6. Add soy sauce and salt to taste.
7. When done, transfer the “pospas” to individual bowls and top with Sibuyas Dahon.
It takes about one-and-a-half hours to cook the rice. The mix shall be occasionally stirred during cooking – to make it become more creamy. More water may be added along the way to achieve the desired consistency of the “pospas.” When the rice is soft enough according to one’s liking, the “pospas” is ready.
To make a more sumptuous “pospas,” more shredded fried fish or leftover lechon manok may be added as topping. Reminder: It’s either fried fish or lechon manok; a mix of the two is a no-no. If lechon manok is used, one hard-boiled egg, sliced, may be added as topping. It’s better to alternate the two ingredients at different meals.
The “pospas” is best served while hot.