LUGAW (FILIPINO RICE PORRIDGE)

The first time I had Lugaw was from this little cart on the side of the road in the Philippines. It was after a long day and my companion and I were headed home. We usually ate around 9 or 10 at night after we had finished teaching. I saw this little cart and thought, "lets eat this instead of cooking". It was amazing! You add kalamansi (lime), fish sauce, some hot pepper vinegar, and then enjoy.






















Recipe

Ingredients

• 1 ½ lbs chicken, cut into serving pieces
• 1 ½ cups uncooked rice
• 34 ounces water (about 1 liter)
• 2 tbsp fish sauce
• 1 tsp garlic
• ½ tsp ground black pepper
• 1 cup onion, minced
• 4 pieces hard boiled eggs
• 1 cup scallions (green onions), minced
• 2 knobs ginger, julienned
• 3 tbsp safflower(kasubha) (I did not have this)
• 1 piece chicken cube (bouillon)
• 1 piece lemon or 4 pieces calamansi
• 2 tbsp cooking oil

Instructions

1. In a pot, heat the cooking oil then saute the garlic, onion, and ginger
2. Dash-in some ground black pepper
3. Add the chicken cube and cook until the cube melts
4. Put-in the chicken and cook until outer layer color turns golden brown
5. Add the fish sauce and uncooked rice then mix and cook for a few minutes
6. Pour-in the water and bring to a boil
7. Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes)
8. Put-in the hard boiled eggs
9. Add the safflower for additional color and aroma
10. Serve hot with garlic, minced scallions, and lemon. Share and Enjoy!