Lugaw
Porridge or congee, we Filipinos know it as lugaw–soft-boiled rice cooked in meat broth. Color it with chicken and color it a little with kasubhaand it is called chicken arroz caldo… cook it with beef tripe and it is known as goto… serve it plain with tokwa’t baboy on the side… In a country where rice is a staple food, we Filipinos have learned to cook it in many pleasing ways.
The best variety of rice for making lugaw is the malagkit na bigas (glutinous rice). Starchy and sticky, the rice thickens the broth and makes a very filling lugaw. But there’s no reason why one can’t cook a reasonably good lugaw by using other varieties of rice. The trick is to slow cook the rice over very low heat for forty-five minutes to an hour. Plus, of course, one must use a very good meat broth in which to cook the rice. I used the broth from the sarciadong dila ng baka (ox tongue stew. Then, I served my lugaw with cubes of ox tongue and fried tokwa (tofu) that had been seasoned a la tokwa’t baboy.
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4 Responses to “Lugaw”
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[...] good! Ed will disagree though - he loves my chicken and cheese enchiladas, fish tacos, and Lugaw (that’s his [...]
know your dictionary.
porridge is never a congee or lugaw. its also incomparable. not at all.
its good thanks for the idea…
[...] can (at least I can play with the noodles…). Campbell’s doesn’t quite stand up to lugaw (a Filipino porridge cooked in meat broth) or even Dan’s matzoh ball [...]