Best 2 Lugaw Recipes

Lugaw, a classic Filipino dish, is a comforting porridge beloved for its simplicity and versatility. It is a hearty meal that can be enjoyed for breakfast, lunch, or dinner. Whether you prefer it plain or dressed up with toppings, lugaw has something to offer everyone. This humble dish is often prepared with simple ingredients like rice, water, salt, and garlic, resulting in a creamy and satisfying broth. With endless variations, lugaw can be customized to suit your taste preferences, from savory to sweet.

Check out the recipes below so you can choose the best recipe for yourself!

FILIPINO-STYLE CONGEE (LUGAW)

Filipino-Style Congee (Lugaw) image

This one's for you. Filipinos' all-time favorite food.

Provided by mythloaf

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 1h16m

Yield 4

Number Of Ingredients 12

Ingredients

5 cups water
2 cups uncooked white rice
3 tablespoons vegetable oil
1 whole head garlic, minced
1 tablespoon sliced ginger
2 tablespoons sliced onion
2 skinless, boneless chicken breasts, cut into cubes
1 tablespoon fish sauce, or to taste
ground black pepper to taste
1 teaspoon annatto powder
2 hard-boiled eggs, peeled, or to taste
2 tablespoons chopped spring onions, or to taste

Steps:

Bring water and rice to a boil in a large pot. Cook, stirring constantly, until rice is soft, about 25 minutes.
Heat vegetable oil in a saucepan over medium heat. Cook and stir garlic in the hot oil until golden brown, 5 minutes. Transfer half of the garlic to a small bowl.
Stir ginger into the garlic remaining in the saucepan; cook and stir until fragrant, about 1 minute. Add onion; cook and stir until softened, about 5 minutes. Add chicken; season with fish sauce and pepper. Cook and stir until chicken is no longer pink in the center, about 5 minutes.
Stir chicken mixture into the rice. Dust annatto powder over rice using a strainer; stir until dissolved. Add hard-boiled eggs. Simmer on low, stirring constantly, until rice reaches a porridge-like consistency, about 5 minutes. Remove from heat and stir in spring onions.
Garnish bowls of congee with reserved fried garlic.

Nutrition Facts : Calories 552.3 calories, Carbohydrate 80.2 g, Cholesterol 135.3 mg, Fat 14.8 g, Fiber 1.8 g, Protein 22 g, SaturatedFat 2.7 g, Sodium 348 mg, Sugar 1 g

LUGAW

Lugaw image

As any Filipino mother will tell you, the magic of lugaw comes in its restorative properties. This recipe, adapted from the version served at Uncle Mike's Place, a diner in Chicago, is not supposed to be a wallop of flavors. Approach it as a savory oatmeal, with notes of ginger and chicken peeking through the warm, soothing creaminess. The key is constant stirring during the first 10 minutes of cooking, which aids in breaking down the starches in the rice and makes for a thicker, more luscious dish.

Provided by Kevin Pang

Categories soups and stews, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 cup medium-grain white rice
1 1/2 tablespoons concentrated chicken base or 4 bouillon cubes
1/2 teaspoon kosher salt
1 eight-ounce boneless, skinless chicken breast, very thinly sliced
1 tablespoon minced ginger
2 tablespoons olive oil
3 garlic cloves, thinly sliced
1 scallion, finely chopped
2 to 3 round slices lemon, each cut in half

Steps:

In a large pot, combine rice with 10 cups cold water, concentrated chicken base or bouillon and salt. Bring to a boil, then cook, stirring constantly, for 10 minutes. Lower heat to a simmer and cook 20 minutes more.
Stir in chicken and ginger, increase heat to medium and cook 5 minutes, or until chicken is cooked through.
Meanwhile, heat the olive oil in a small skillet over medium-high heat. Add the garlic slices and cook until light golden brown, 1 to 2 minutes. Remove garlic chips to a paper towel to drain.
Ladle the lugaw into bowls. Top each with fried garlic chips, scallions and a lemon slice.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 4 grams, Carbohydrate 30 grams, Fat 6 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 1 gram, Sodium 701 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Use quality ingredients: Use fresh, high-quality ingredients whenever possible. This will make a big difference in the flavor of your lugaw.
Don't overcook the rice: The rice should be cooked until it is tender but still has a slight bite to it. Overcooked rice will be mushy and unpleasant.
Season the lugaw to taste: Add salt, pepper, and other seasonings to taste. You can also add other ingredients, such as vegetables, meat, or seafood, to create a more flavorful dish.
Garnish the lugaw with fresh herbs: Fresh herbs, such as cilantro, green onions, or basil, can add a pop of color and flavor to your lugaw.
Serve the lugaw hot: Lugaw is best served hot, so make sure to serve it immediately after it is cooked.

Conclusion:

Lugaw is a delicious and comforting dish that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you're looking for a warm and filling meal, give lugaw a try. You won't be disappointed!