Name: Filipino-Style Sesame Daliya Lugaw
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 200 g Kathiya daliya, fine grade; 6 cloves garlic, thinly sliced; a thumb-sized piece ginger, julienned; 5 tablespoons cold-pressed sesame oil; 1.3 litres water or stock; 2 tablespoons fish sauce or soy sauce; as needed spring onion and lime, to serve; to taste salt and black pepper

Before you cook

The garlic oil made at the start does two jobs: it flavours the porridge base and becomes the crisp topping scattered over each bowl at the end.

Cook the fried garlic separately from the porridge itself, and set some aside before it browns too far, so you have both a mellow base and a crisp topping.

Method

Warm the oil in a heavy pot and add the sliced garlic and ginger.
Fry gently, stirring, until the garlic turns golden and crisp.
Lift out about half the garlic with a slotted spoon and set aside.
Add the daliya to the remaining garlic and ginger oil and toast briefly.
Pour in the water or stock and bring the pot to a steady boil.
Reduce to a simmer and cook, stirring occasionally, for thirty minutes.
Add more hot water if it thickens past a spoonable consistency too soon.
Stir in the fish sauce and taste before adding any extra salt.
Season with black pepper and simmer a further five minutes.
Ladle into bowls, scatter the reserved crisp garlic on top, and finish with lime.

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