Easy tasty Lenten congee

Our very own lugaw originated from the Chinese rice porridge known as congee. Congee can be enjoyed in many different ways. For Lent, I stocked up on century eggs, canned pickled lettuce, dried fish flakes, seafood, salty fermented tofu and black beans and whatnot.

For the practicing Catholic, you can add more imaginative options to your plain congee.

1. garlic squid 2. chopped young onion leaves 3. dried fish flakes 4. pickled lettuce 5. century eggs 6. salted black beans 7. sautéed mussels 8. Sichuan soya bean curd with sesame oil or soya bean curd in chili sesame oil

Enjoyed as appetizers, the strange looking preserved eggs with green yolks and distinct putrid sulfurous odor date back to the Ming Dynasty. The eggs give congee a wonderful twist. They are available at Chinese delicatessen shops.

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Lent-friendly meals at BergBlick

Pasta lover Ericke had this light summer tagliatelle with veggies and tuna at BergBlick after skimboarding in Saud Beach. I thought it might be a wonderful Lenten meal if you’re planning a Pagudpud getaway this month.  I also saw meatless Pasta Arrabiata  in the menu.

Had to browse through my January files for this steamed seafood we chanced upon after my initial visit to Bergblick. The fleshy crustaceans are spanner crabs, known in the northern regions as kusimay, and in southern regions as curacha. One of the 3 dips accompanying the dish was the Ilocano favorite sawsawan, sukang Iloco, which is actually aged basi, a local wine made from fermented sugarcane. I liked the mayo dip-kusimay meat combo better — like Japanese kani salad.

Pagudpud is a seafood town, so there might be more items from chef Detlev’s ‘Catch Of The Day’ Menu.

Photographed by Blauearth Copyright © Blauearth™ All Rights Reserved