When you’re comfort food is arrozcaldo but you’re allergic to chicken, try substituting chicken with tuna.
Here’s how to do it:
Open a can of corned tuna. Pour the corned tuna oil on a pan. Fry minced garlic and ginger on the oil until cooked. Pour the corned tuna meat. Add uncooked rice. Stir. Then add water, more minced ginger, a little ground black pepper, a little salt and fish sauce (patis). Constantly stir until rice is cooked.
As the rice cooks, you need to add more water as the rice absorbs all the water. Cook in low fire while constantly stirring to avoid clumps on the bottom of the pan.
When the rice is porridge like, turn off fire.
Serve in bowl and top with chicharon, slices of boiled egg, smoked fish and fried garlic.