Special Lugaw, Special Pinoy Congee


Special Lugaw, Special Pinoy Congee

Special lugaw, Special Pinoy congee. Lugaw is one my favorite traditional Pinoy merienda. It is so popular and loved by most Pinoys, this is attested by the sight of lugawan and gotohan at everyone’s neighborhood or even at malls and food courts. It is one of the most popular street food as well until it was repackage by some entrepreneur taking advantage of the popularly of these Pinoy congee, it is now sold at fast food chains. Lugaw is easy to prepare, being a simple dish it does not need any special cooking procedure to enjoy it at home. There are several variations though, it defends on what type of toppings used, the most common is goto (topped with beef tripe or pork innards) and arroz caldo (topped with chicken). Toppings can be anything as long as it goes well with the rice porridge. See my previous post on seafood lugaw. Following is my recipe of special lugaw, remember you can use your own toppings, I used what ever available at the fridge. Enjoy…

Special Pinoy Congee


Ingreadients:

1/2 c. bigas
1 c. malagkit
1 c. pork lechon kawali, cut into bite size
1 c. pork tenga, boiled, cut into strips
1 c. beef tripe, boiled, cut into strips
1 c. tokwa, fried, cut into bite size
1 c. chicken adobo flakes
3 salted eggs or boiled eggs sliced
1 thumb size ginger, cut into strips
1/2 head garlic, chopped
1 medium size onion, chopped
1 small bundle spring onion, chopped
1 c. patis
kalamansi
salt and pepper
cooking oil


Cooking procedure:

Wash malaglit and bigas, put in large casserole add enough water, bring to a boil and simmer for 30 to 45 minutes or until rice start to disintegrate and form a thick rice soup, add more water if necessary. Season with salt and pepper. In a separate sauce pan, sauté garlic, onion and ginger add patis and cook for a minute. Set aside. Serve lugaw in a big bowl and top with lechon kawali, pork tenga, beef tripes, adobo flakes, tokwa and egg. Garnish with sautéed ingredients, spring onions and drizzle with kalamansi juice. Serve immediately.




LP22 is hosted by Cooked From the Heart



5 comments:

JMom said...

Ut-man, thank you for your entries to Lasang Pinoy 22. I'm glad you submitted entries and I found your blog. I love it! I'll be sure to be back for more recipes.

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Burnt Lumpia said...

Hi Ut-man! I posted about arroz caldo for this LP event, but your special lugaw looks especially delicious!

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bursky said...

this should give Chowking's King's Congee a run for its money. look at all the stuff that's in it! Bathala's Lugaw should be the name. (yeah, yeah... korni na ako. ahehe...)

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stef said...

Now THAT'S a congee!! Penge naman....

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ut-man said...

jmom, marvin, bursky and stef,
Thanks for visiting

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