Best 3 Filipino Style Congee Lugaw Recipes

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Steps:

• In a bowl, combine tripe and enough cold water to cover. Soak in refrigerator overnight. The next day, drain well.
• Generously apply salt on tripe and vigorously rub on surfaces. Rinse well under cold, running water, and repeat for about 2 or 3 times.
• In a large pot over medium heat, combine 1 liter of water and 2 tablespoons salt. Bring to a boil. Add the tripe and cook for about 10 to 15 minutes. Drain well, discarding liquid. Rinse pot.
• In the pot, combine the parboiled tripe, beef bones, and about 8 cups water. Bring to a boil over medium heat, skimming scum that floats on top.
• When the broth has cleared, add onion, garlic, ginger, and peppercorns. Lower heat, cover, and cook for about 3 to 4 hours or until desired tenderness. Add more water as needed to maintain about 7 cups.
• Remove tripe. Using a fine-mesh sieve, strain broth. Reserve liquid and discard bones and aromatics.
• Allow tripe to cool to touch and slice into 1/2-inch thick x 2-inch long strips.
• In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
• Add tripe and cook, stirring occasionally, for about 3 to 5 minutes.
• Add fish sauce and continue to cook for 1 to 2 minutes.
• Add rice and cook, stirring regularly, for about 2 to 3 minutes. e.
• Add broth and bring to a boil, skimming any foam that may float on top. Lower heat, cover, and cook for about 25 to 30 minutes or until rice grains are softened and have burst.
• Season with salt and pepper to taste.
• Ladle congee into serving bowls and garnish with chopped onions and fried garlic bits. Serve hot with calamansi.

EASY LUGAW RECIPE (A STEP-BY-STEP GUIDE)

Steps:

• Chop the yellow onion and 5 garlic cloves.
• Peel the ginger and slice half of it into small slices. Then grate the remaining piece.
• Slice the scallions into thin slices and separate the white parts from the green. Place the chopped scallions and the ginger into the fridge so they can cool.
• Grab your skin-on, bone-in chicken and pat it dry using a paper towel.
• Season it using salt and black pepper, covering all parts.
• Grab a large skillet and heat 1 tbsp of canola oil on medium to high heat until the oil starts to shimmer. Next, add the chicken with the skin down and sear it for about 5-7 minutes until it turns golden. Set aside.
• Now add the onion, garlic, sliced pieces of ginger, and the white part of the scallion. Cook and stir on medium heat for approximately 5 minutes until onions turn translucent.
• Add 1 cup of jasmine rice and mix well until the grains are coated in the oily mixture.
• Mix in the chicken and juices from the chicken. Add the 8 cups of broth and let it all come to a boil.
• Let the chicken and rice simmer for about 90 minutes on low heat. You have to stir it every once in a while to prevent the rice from sticking to the bottom of the pan.
• If the rice absorbs too much water and the porridge seems too thick, add half a cup of water.
• Once ready, plate the food in a serving bowl. Shred the chicken from the bone or let people do it themselves.
• In a separate pan, heat 1/3 cup of canola oil.
• Chop about 10 garlic cloves and add them to the pan. Cook for 5 minutes until the garlic is browned.
• Once ready, strain the garlic and add the crispy garlic on top of your lugaw.
• Garnish with fresh, finely chopped chives and drizzle the fish sauce. Mix together and serve!

LUGAW

Steps:

• In a large pot, combine rice with 10 cups cold water, concentrated chicken base or bouillon and salt. Bring to a boil, then cook, stirring constantly, for 10 minutes. Lower heat to a simmer and cook 20 minutes more.
• Stir in chicken and ginger, increase heat to medium and cook 5 minutes, or until chicken is cooked through.
• Meanwhile, heat the olive oil in a small skillet over medium-high heat. Add the garlic slices and cook until light golden brown, 1 to 2 minutes. Remove garlic chips to a paper towel to drain.
• Ladle the lugaw into bowls. Top each with fried garlic chips, scallions and a lemon slice.