Ingredients:

¾ cup Glutinous Rice (Malagkit)
2 Liters Water
1 thumb sized Ginger, julienned
2 pcs Onion, sliced
2 Tbsp Cooking Oil
3 cloves Garlic
1 canx425g SABA Mackerel in Natural Oil
¼ cup Patis
Salt, to taste
Black Pepper, to taste

Garnish
15 pcs Quail Eggs, boiled, shells removed
Toasted Garlic
Fried Onion (optional)
Spring Onion, finely chopped
Calamansi, sliced

Procedure:

1. In a pot, combine water, glutinous rice, ginger and 1 piece sliced onion. Boil until rice is almost cooked.
2. In another pan, heat oil. Sauté garlic and the other piece of onion until fragrant. Open SABA Mackerel in Natural Oil and add its entire contents into the pan. Break down mackerel into desired sizes. Simmer. Turn off heat, then add this sautéed mackerel into the pot of boiling rice and mix well.
3. Add patis. Adjust the saltiness if desired. Season with black pepper. Simmer until rice is fully cooked and has achieved a thick consistency.
4. Ladle mackerel lugaw into bowls. Top with 1-2 pieces of boiled quail eggs, toasted garlic, fried onions and spring onion.
5. Serve while hot and with calamansi.