900 g beef shank
4 L water
2 g peppercorns
10 g salt
2 bay leaves
1 onion (quartered)
30 ml cooking oil
6 cloves garlic (minced)
1 thumb size ginger (peeled & julienned)
200 g glutinous rice (malagkit)
200 g jasmine rice
60 ml fish sauce
1 g ground black pepper
garnish:
2 g toasted garlic
2 g chopped spring onions
2 slices of calamansi (or lime wedges)
2.5 ml fish sauce
1 boiled egg
Add the beef shank into the bowl of porridge and garnish with garlic, fish sauce and calamansi before serving.