Dish

Lugaw

To make Lugaw, rice is boiled with chicken or pork until it becomes a thick porridge. The porridge is then seasoned with salt and pepper, and often served with a side of fried garlic, scallions, and calamansi (a type of citrus fruit). Lugaw is a simple and comforting dish that is perfect for cold and rainy days.

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Porridge

Origins and history

Lugaw has been a staple of Filipino cuisine for centuries. It is often served for breakfast or as a comfort food, and is considered a symbol of Filipino hospitality and generosity. In some regions, Lugaw is also served as a remedy for colds and flu.

Dietary considerations

Lugaw is gluten-free and suitable for those with celiac disease or gluten intolerance. It is also low in fat and high in carbohydrates, so it may not be suitable for those on a low-carb or low-calorie diet.

Variations

There are many variations of Lugaw, depending on the region and the cook. Some recipes call for the addition of ginger or turmeric, while others use different types of meat or add vegetables such as carrots or corn.

Presentation and garnishing

Lugaw is typically served in a bowl, with a side of fried garlic, scallions, and calamansi on top. It can also be garnished with fresh herbs or spices for added flavor and aroma.

Tips & Tricks

To make Lugaw, be sure to use a good quality rice and a flavorful meat. The longer you boil the rice and meat, the more flavorful the porridge will be. Be sure to stir the porridge constantly while it is cooking to prevent it from sticking to the bottom of the pot.

Side-dishes

Lugaw is often served with a side of fried garlic, scallions, and calamansi. It can also be served with a side of fried tofu or boiled egg for added protein.