Pork and Scallop Congee

Ang saya. This was a spur of the moment dish. No recipe, no plans.

Mommy asked me to prepare congee for hubby (still having wisdom tooth issues). I thought about preparing arroz-caldo but the chicken I meant to use for arroz-caldo had to be defrosted before I could pry the pieces apart (they had frozen together).

I had a piece of pork that seemed the right portion so I threw that in a pot and started boiling. I let it boil, added the rice and remembered the dried scallops in the ref so I let them rehydrate in some water and threw that in the pot as well. Later, I remembered some kasubha (saffron ?) that I still had in my spice cabinet so I threw some in as well.... I put in some chicken powder and a dash of patis for a bit of flavor and this turned out great.

I served it topped with crunchy fried onions.

Ingredients:

pork shoulder

dried scallops

rice

salt

patis

chicken powder

fried onions and fried garlic (toppings)