Lugaw
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieIngredients :
1 c. of rice (unwashed)
6-7 c. of meat broth
2 c. of cubed ox tongue
2 c. of fried and cubed tokwa (tofu)
1/4 c. of coconut vinegar
1/4 c. of dark soy sauce
1 tsp. of brown sugar
1 small onion, sliced thinly
1/2 head of garlic, peeled and crushed
1 chili pepper, crushed
salt and pepper
toasted garlic and finely chopped onion leaves for garnish
Cooking procedure :
A note about unwashed rice first. Unwashed rice is best for lugaw because all the starch is retained. If you buy your rice in sealed plastic bags (or you are otherwise reasonably sure of the hygienic state of the unwashed rice), I’d recommend cooking your lugaw with unwashed rice. However, if you buy your rice by the kilo from public markets where the rice is exposed to dust, grime and all kinds of infestations, forget about the starch. A thin lugaw is preferable over a thick one that can make you sick.
Pour the unwashed rice in a casserole and set over medium heat. Toast the rice until lightly browned. Pour in the meat broth and stir well. Season with a little salt or patis. Bring to a boil, then lower the heat, cover and simmer for forty-five minutes to an hour with occasional stirring. At the end of the cooking time, the grains should be well puffed and the mixture should be thick.
If you wash the rice, drain it well and place in the casserole with the broth. Proceed as above.
While the rice cooks, prepare the topping. Mix together the vinegar, soy sauce, sugar, about 1/2 tsp. of ground black pepper, the sliced onion, crushed garlic and chili pepper. Pour the mixture over the cubed ox tongue and fried tokwa and toss well.
To serve, fill the individual bowls with lugaw until about 2/3 full. Arrange the cubes of ox tongue, tokwa and sliced onions at the center. Sprinke with finely chopped onion leaves and toasted garlic. Serve hot.
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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…