Arroz Palabok (Filipino Orange Congee)

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Yields: 2 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 1 Hr 30 Mins Total Time: 1 Hr 40 Mins

I’ve always been a fan of vegan pancit palabok, but the super rainy weather of late had me craving for congee. So it was like a gift from Heaven when I saw this arroz palabok recipe from Panlasang Pinoy (CW: meat). Arroz palabok is a combination of the Filipino congee, arroz caldo, with the flavour of pancit palabok.

When making the vegan version of a dish, I like to keep the toppings as similar as possible. This is because I believe that the original dishes were constructed that way for a (usually delicious) reason. So in this vegan arroz palabok, I replaced the toppings as so:

  • boiled egg slices with fried tofu slices;
  • tilapia flakes with crushed fried wonton skin;
  • chicharon pieces with crunchy Meat Magic crumbs;
  • I didn’t bother replacing the prawns but you can use vegan prawns.

Plus, fried garlic and chopped fresh spring onions are a must, of course! The crunchy toppings with the silky congee work soooooo well! And the gorgeous orange hue of the annatto oil makes the whole dish look so alluring. You have to try this recipe.

I kind of feel like I’m betraying Chinese congee by loving this so super much. But if love is wrong, then I’m guilty as charged!

For gluten-free, replace the wonton skin with rice paper, and the Meat Magic with soy protein.

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Ingredients

0/15 Ingredients
Adjust Servings
  • Toppings

Instructions

0/14 Instructions
  • Soak the rice the night before.
  • Heat 1.5 tbsp of annatto seeds in 0.25 cups of oil over low heat, stirring often, to make annatto oil. Once the oil turns orange, you can turn the heat off. Let rest for 3 minutes then strain and bottle.
  • Heat 2 tbsp of annatto oil over medium heat, and add the ginger and shallots. Fry for about 2 minutes.
  • Add the garlic and fry until the raw smell disappears.
  • Add the soaked and drained rice, stirring until every grain of rice is coated in oil.
  • Add 10 cups of water and the stock cubes to the pot. If your pot is too small, you can add more water later. If you have porcelain spoons, I recommend you put 2-3 of them into the pot. Bring the water to boil. Once it boils, turn the heat down to low and cover.
  • When your congee looks like this, its time to add more water and start on the toppings.
  • Fry garlic until golden (not black!) and set aside.
  • Deep fry some wonton skins and set aside.
  • Dice the Meat Magic into small pieces and deep fry and set aside.
  • Fry a block of tofu until golden on four sides. Slice and set aside.
  • By now the congee should be ready. You can tell by the fact that the rice grains have broken down. Add salt and pepper to taste.
  • Assemble!
  • Place toppings on the congee, and drizzle with extra annatto oil.

Tags

#mock meat  #rice  #tofu  

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