EXTRA-SPECIAL CONGEE
Ingredients:
1/2 kilo ground pork
1/3 cup oyster sauce
12 – 14 cups water (and more as needed)
2 chicken broth cubes
2 cups malagkit (sticky) rice, washed well then drained
1 - 2 tablespoons patis
For the achuete oil: 1/4 cup cooking oil 2 tablespoons achuete seeds
For the toppings: 12 quail eggs (or as much as desired), hardboiled
1 – 2 cups pork or chicken floss (storebought)
Chopped fried garlic
Chopped green onions Fresh calamansi Patis
Procedure:
In a bowl, mash the ground pork with your hands or with two spoons to break apart the chunky parts. Pour the oyster sauce over the ground pork, mix well and marinate the pork for one to two hours.
In a stockpot or deep casserole, pour in the water and add the chicken broth cubes. Bring to a boil. When the water starts boiling, pour in the washed rice grains. Let boil, then lower heat to a simmer. Let simmer over medium heat, stirring occasionally, until the rice is half-cooked. If the mixture becomes too thick, stir in more water.
Meanwhile, in a skillet, heat the cooking oil and sauté the achuete seeds. Let cook until the oil turns a bright orange color. Remove from the heat and strain the oil through a sieve or strainer into a clean bowl. Discard the achuete seeds and set aside the oil.
When the rice becomes half-cooked, add the ground pork. Season with patis. Continue simmering until the rice and the pork are fully cooked. Keep adding more water if the congee becomes too thick, stirring occasionally.
When the rice and pork are fully cooked, pour in the achuete oil. Stir well, until the congee becomes an even, bright orange color.
Ladle into individual bowls and top each bowl with the quail eggs, pork or chicken floss, fried garlic and chopped green onions. Serve hot with calamansi and patis.