Tagalog-Style Superior Congee

This is a celebration of everything leftover. The more toppings, the heartier, the better!

March 2008 | By Myra Santiago
Tagalog-Style Superior Congee
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at a glance

Main Ingredient

Rice and Grains



Preparation Time


Date Published

March 2008

This local version substitutes century eggs with salty red eggs, and calls for easy-to-buy toppings and leftovers—things like dried tapa or pork floss, last night's adobo, or baked chicken that can be shredded or made into crispy flakes.

RELATED recipes: Congee, Tilapia in Rice, Congee-style, Chicken Adobo Congee

Serves 4 to 6  Prep Time 15 minutes  Total Cooking Time 2 hours

1 cup white rice
3 quarts water
1-inch whole ginger root, peeled
1 tablespoon salt
1/2 teaspoon ground white pepper

For the toppings and condiments
red salted eggs, peeled and quartered
shredded beef tapa, pork floss, or adobo flakes
green onions, finely chopped
bottled pickled mango, julienned or finely sliced
bottled garlic chips
soy sauce
chili oil

In a deep pot, wash the rice and drain. Add water and ginger root and bring to a boil. Set the flame on low and simmer for two hours. Make sure to stir the soup regularly, especially as the soup thickens and sticks to the bottom. Add small amounts of water if needed.

When the soup is thickened, remove the ginger and season the soup with salt and pepper. Adjust to taste, but always keep the saltiness weak. Spoon the soup into bowls and serve individually.

Arrange the toppings and condiments at the center of the table.


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