Seafood Lugaw

Seafood Lugaw Recipe
Seafood Lugaw, this lugaw recipe is my original. I come to the idea on the popular versions of Chinese congee. When I was working in Singapore, I observed that congees were among the best sellers at hawker’s centers and food courts. I have even tried most of these congees.

Seafood Lugaw Dish

The most popular are the one’s garnish with pork, fish and seafood. For Filipinos who would not tried goto, lugaw, or arroz caldo?, certainly most. I myself love goto or lugaw with tokwa’t baboy.

Seafood Lugaw

For a new experience try this seafood lugaw. Enjoy!

Ingredients:

2 c. malagkit
1 c. bigas
1 k. halaan, steamed, shelled
1/4 k. medium size shrimp, shelled
1/2 k. squid ball, boiled
1/4 k. squid, cleaned, cut into rings
1/2 head garlic, chopped
1 medium size onion, chopped
2 thumb size ginger, cut into strips
1/2 head garlic, chopped, deep fried
1 small bundle spring onion, chopped
1 c. patis
2 tbsp. dilaw
cooking oil
kalamansi
salt and pepper

Cooking procedure:

Wash malagkit 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. In a separate sauce pan, sauté garlic, onion add shrimp, halaan and squid balls, stir cook for 3 to 5 minutes. Add patis and stir cook for 2 to 3 minutes. Add squid and cook for another minute. Add sautéed ingredients to the rice soap and cook for another 3 to 5 minutes. Season with salt and pepper. Serve immediately. Garnish with spring onion, fried garlic and drizzle with kalamansi juice.

Comments

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more

Ginisang Bulaklak ng Kalabasa

Image
Ginisang Bulaklak ng Kalabasa .How would you like unique vegetable dish of squash flowers. Our Bulaklak ng Kalabasa Recipe or dish is made up of bulaklak and talbos ng kalabasa with the addition of sitaw. Wait till you get a bite and you could just feel the velvety texture of kalabasa flowers and tops tickle your taste buds.  This is one of my favorite vegetables, when ever squash flowers are in season I always make it a point cook it at least once in a week. The simplest universally acceptable way of cooking is of course ginisa. Here is the recipe. Ingredients: 1/4 k. pork, boiled, diced 1/4 k. medium size shrimp, shelled 2 big bundle bulaklak ng kalabasa, trimmed 1 big bundle talbos ng kalabasa, trimmed 1 big bundle sitaw, cut into 1 1/2” length 1/2 head garlic, minced 1 medium size onion, chopped 1 big size tomato, chopped 1/4 c. patis salt vegetable oil Cooking procedure: In a sauce pan, sauté garlic, onion and tomato. Add in the pork and shrimp, stir fry
Read more