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A very filling congee, stocked with lots of special ingredients.

INGREDIENTS:
200g beef pares meat
200g ox tripe, boiled and cut into strips
2 cups sticky rice (malagkit), uncooked
2 cups beef stock
1 thumb-sized ginger, cut into strips
6 cloves garlic, chopped
1 onion, chopped
2 tablespoons fish sauce (patis)
1 teaspoon ground pepper
4 pieces eggs, hard-boiled
blocks of firm tofu, dredged in flour, fried and sliced
toasted garlic, chopped
safflower (kasubha)
spring onions for garnishing
calamansi
 

PROCEDURE:
In a pan, heat oil and saute garlic, onion and ginger.  Add ox tripe and beef pares meat, pepper and fish sauce. Cook until meat is flaky. Transfer everything into a large bowl then set aside.

In a same pan, add rice then saute for 2 minutes. Pour water then cover and simmer while stirring occasionally until the rice is cooked. Add water if necessary. Adjust seasoning according to taste then simmer for a few minutes.

Transfer to serving bowl then add hard-boiled eggs and beef. Sprinkle with safflower, toasted garlic and spring onions then serve with calamansi.