Best 2 Lugaw Recipes

**Lugaw: A Filipino Soul-Satisfying Rice Porridge**

Lugaw is a beloved Filipino rice porridge that embodies comfort and warmth in every spoonful. This simple yet hearty dish holds a special place in the hearts of Filipinos, often enjoyed as a comforting breakfast, a light lunch, or a soothing dinner. Made with a combination of glutinous rice, ginger, garlic, and a variety of toppings, lugaw offers a symphony of flavors and textures that is both satisfying and nourishing. Join us as we explore the culinary journey of lugaw, with a selection of delectable recipes that cater to diverse preferences and dietary needs. From the classic lugaw with pork and shrimp to the vegetarian delight of mushroom lugaw, each recipe promises an authentic Filipino experience that will transport your taste buds to the heart of the Philippines.

**Recipes:**

1. **Classic Lugaw with Pork and Shrimp:**

This traditional lugaw recipe features a savory broth simmered with succulent pork and shrimp, creating a harmonious balance of flavors. The glutinous rice lends a velvety texture to the porridge, while the ginger and garlic add a subtle warmth and aroma.

2. **Lugaw na Mais (Corn Grits Porridge):**

For a creamy and slightly sweet variation, try this lugaw na mais. Fresh corn kernels and glutinous rice are combined to create a vibrant yellow porridge that is both visually appealing and bursting with flavor.

3. **Lugaw na Gulay (Vegetable Porridge):**

This vegetarian-friendly lugaw is a delightful symphony of colorful vegetables. Assorted vegetables such as carrots, green beans, and bok choy add a delightful crunch and a boost of nutrients to the porridge.

4. **Lugaw with Century Egg and Salted Egg:**

This unique lugaw recipe incorporates the distinctive flavors of century egg and salted egg, creating a complex and savory porridge. The creamy texture of the eggs pairs perfectly with the soft glutinous rice, resulting in a dish that is both intriguing and satisfying.

5. **Mushroom Lugaw:**

For a hearty and umami-rich lugaw, look no further than this mushroom lugaw. A medley of mushrooms, including shiitake, oyster, and button mushrooms, are simmered in a flavorful broth, infusing the porridge with an earthy and savory depth of flavor.

Let's cook with our recipes!

FILIPINO-STYLE CONGEE (LUGAW)

Filipino-Style Congee (Lugaw) image

This one's for you. Filipinos' all-time favorite food.

Provided by mythloaf

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 1h16m

Yield 4

Number Of Ingredients 12

Ingredients

5 cups water
2 cups uncooked white rice
3 tablespoons vegetable oil
1 whole head garlic, minced
1 tablespoon sliced ginger
2 tablespoons sliced onion
2 skinless, boneless chicken breasts, cut into cubes
1 tablespoon fish sauce, or to taste
ground black pepper to taste
1 teaspoon annatto powder
2 hard-boiled eggs, peeled, or to taste
2 tablespoons chopped spring onions, or to taste

Steps:

Bring water and rice to a boil in a large pot. Cook, stirring constantly, until rice is soft, about 25 minutes.
Heat vegetable oil in a saucepan over medium heat. Cook and stir garlic in the hot oil until golden brown, 5 minutes. Transfer half of the garlic to a small bowl.
Stir ginger into the garlic remaining in the saucepan; cook and stir until fragrant, about 1 minute. Add onion; cook and stir until softened, about 5 minutes. Add chicken; season with fish sauce and pepper. Cook and stir until chicken is no longer pink in the center, about 5 minutes.
Stir chicken mixture into the rice. Dust annatto powder over rice using a strainer; stir until dissolved. Add hard-boiled eggs. Simmer on low, stirring constantly, until rice reaches a porridge-like consistency, about 5 minutes. Remove from heat and stir in spring onions.
Garnish bowls of congee with reserved fried garlic.

Nutrition Facts : Calories 552.3 calories, Carbohydrate 80.2 g, Cholesterol 135.3 mg, Fat 14.8 g, Fiber 1.8 g, Protein 22 g, SaturatedFat 2.7 g, Sodium 348 mg, Sugar 1 g

LUGAW

Lugaw image

As any Filipino mother will tell you, the magic of lugaw comes in its restorative properties. This recipe, adapted from the version served at Uncle Mike's Place, a diner in Chicago, is not supposed to be a wallop of flavors. Approach it as a savory oatmeal, with notes of ginger and chicken peeking through the warm, soothing creaminess. The key is constant stirring during the first 10 minutes of cooking, which aids in breaking down the starches in the rice and makes for a thicker, more luscious dish.

Provided by Kevin Pang

Categories soups and stews, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 cup medium-grain white rice
1 1/2 tablespoons concentrated chicken base or 4 bouillon cubes
1/2 teaspoon kosher salt
1 eight-ounce boneless, skinless chicken breast, very thinly sliced
1 tablespoon minced ginger
2 tablespoons olive oil
3 garlic cloves, thinly sliced
1 scallion, finely chopped
2 to 3 round slices lemon, each cut in half

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.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 4 grams, Carbohydrate 30 grams, Fat 6 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 1 gram, Sodium 701 milligrams, Sugar 2 grams, TransFat 0 grams

Tips for Making the Best Lugaw:

Use high-quality rice. The type of rice you use will significantly impact the flavor and texture of your lugaw. Choose a short-grain rice, such as Japanese or Korean rice, which will cook up soft and sticky.

Soak the rice before cooking. Soaking the rice for at least 30 minutes before cooking will help it to cook more evenly and prevent it from becoming mushy. Rinse the soaked rice thoroughly before cooking.

Use a good quality broth. The broth is the foundation of your lugaw, so it's essential to use a good quality stock. You can use chicken broth, pork broth, or vegetable broth, depending on your preference.

Add aromatics to the broth. Aromatics, such as garlic, onion, and ginger, will add flavor to the broth. You can also add other spices, such as star anise or bay leaves, to taste.

Cook the lugaw over low heat. Lugaw should be cooked over low heat for a long period of time, which will allow the flavors to develop and the rice to become soft and creamy.

Stir the lugaw frequently. Stirring the lugaw frequently will prevent it from sticking to the bottom of the pot and will also help it to cook evenly.

Conclusion:

Lugaw is a delicious and comforting dish that can be enjoyed for breakfast, lunch, or dinner. It is a versatile dish that can be made with various ingredients, so you can easily customize it to your taste. Whether you like it simple or loaded with toppings, lugaw is a dish that is sure to please everyone.

Lugaw is a great way to use up leftover rice, and it is a very affordable dish to make. It is also a healthy and nutritious meal, as it is packed with protein, carbohydrates, and vegetables. So next time you are looking for a quick and easy meal, give lugaw a try.