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Author Notes: What I miss about winter are the cozy nights and warm, hearty meals -dad’s fried tofu and pork cracklings served with soy vinaigrette and mum’s huge batch of lugaw, a Filipino rice porridge, which I admit going seconds for and okay, maybe even thirds at ungodly hours. I love it so much that not even the wall-penetrating summer heat can stop me from satisfying my craving for Filipino comfort food! This led me to this humble oatmeal bowl, and in doing so also lessened the amount of work, ingredients and time without sacrificing the flavours reminiscent of the tangy soy vinaigrette and savoury lugaw. Oh, and if you’re worried about missing the crunchiness of fried tofu and pork cracklings, you can simply add fried garlic like I did! —Joyce Donoso
- extra virgin olive oil
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 1 teaspoon ginger, minced
- 2/3 cup rolled oats
- 1 1/2 cups chicken stock
- Salt and freshly ground black pepper, or to taste
- Generous pinch of fried garlic, or to taste
- 1/2 teaspoon chilli oil
- 1 teaspoon soy sauce
- 1 teaspoon lemon juice or white wine vinegar
- In a small bowl, mix together the chilli oil, soy sauce and lemon juice. Set aside.
- Coat a saucepan with enough extra virgin olive oil to sauté the onions, garlic and ginger. Once the onions have soften, add the rolled oats and chicken stock. Stir continuously, making sure that nothing sticks at the bottom of the pan. Season with salt to taste.
- When you’ve reached your desired consistency, transfer into a bowl and top with fried garlic and freshly ground pepper. Serve with the soy vinaigrette.