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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know your dictionary.
porridge is never a congee or lugaw. its also incomparable. not at all.
Check wiki def for porridge…idiot.
its good thanks for the idea…
Thanks for the ideas! My husband LOVES congee, so he’s all excited to have a Pinoy version of it!
Btw, a bit late for a correction but, mikee, the term “porridge” can be used to describe anything made out of oatmeal, some other meal or _cereal_ boiled in a thick consistency with water or milk.
And since rice is a cereal, technically speaking, congee and/or lugaw _is_ a type of porridge…
I checked in the dictionary, just in case I was mistaken!
thx now i know…