Its raining as usual. The weird thing is, it always rain every after lunch. One way to spend time with this kind of weather is to eat some nice hot soup or a nice bowl of warm porridge. I like our local version of porridge known as lugaw squeezed with calamansi to give that tangy flavor to this savory dish. I never get tired of eating this compared with macaroni soup (sopas).
The good thing about lugaw is you can eat it as is or you can mix in some chicken (arroz caldo) or meat (goto). The base is the same but adding a meat into it and it will be called by other names. This version of lugaw is a healthier version as I used old fashioned rolled oats instead of the regular sticky rice. This oatmeal porridge has consistency the same with the regular lugaw, however, using old fashioned rolled oats gives this soft and chewy texture in every bite. The good thing is, you can whip this oatmeal porridge in 20 minutes.
Since this is oatmeal porridge is meatless, adding some hard boiled egg and a drizzle of sesame oil will take this dish to a lot new level. This dish is perfect rainy afternoon snack or you can serve this in morning for breakfast. You can used quick cooking oats or the regular oats but I like the bigger size of old fashioned rolled oats as it adds texture to this dish similar to that of regular lugaw.
Ingredients
Cooking Oil
Thumb size Ginger, crushed and chopped
3 cloves Garlic, chopped
1 piece Onion, chopped
1 1/2 cups Old Fashion Rolled Oats
5 cups Water
1 piece Bullion Cube, Chicken Flavor
Fish Sauce and Pepper to taste
Hard boiled egg and chopped chives to garnish
Drizzle of Sesame oil
Calamansi
Procedure
1. Heat oil and saute ginger, garlic and onion.
2. Add oats and water and boil.
3. Add bullion cube and simmer for 12 minutes.
4. Season with fish sauce and black pepper to taste.
5. Garnish with egg and chopped chives and drizzle with sesame oil. Squeeze some calamansi to add that authentic lugaw flavor.
