Porridge or congee, we Filipinos know it as lugaw–soft-boiled rice cooked in meat broth. Color it with chicken and color it a little with kasubhaand it is called chicken arroz caldo… cook it with beef tripe and it is known as goto… serve it plain with tokwa’t baboy on the side… In a country where rice is a staple food, we Filipinos have learned to cook it in many pleasing ways.
The best variety of rice for making lugaw is the malagkit na bigas (glutinous rice). Starchy and sticky, the rice thickens the broth and makes a very filling lugaw. But there’s no reason why one can’t cook a reasonably good lugaw by using other varieties of rice. The trick is to slow cook the rice over very low heat for forty-five minutes to an hour. Plus, of course, one must use a very good meat broth in which to cook the rice. I used the broth from the sarciadong dila ng baka (ox tongue stew. Then, I served my lugaw with cubes of ox tongue and fried tokwa (tofu) that had been seasoned a la tokwa’t baboy.
Ingredients :
1 c. of rice (unwashed)
6-7 c. of meat broth
2 c. of cubed ox tongue
2 c. of fried and cubed tokwa (tofu)
1/4 c. of coconut vinegar
1/4 c. of dark soy sauce
1 tsp. of brown sugar
1 small onion, sliced thinly
1/2 head of garlic, peeled and crushed
1 chili pepper, crushed
salt and pepper
toasted garlic and finely chopped onion leaves for garnish
Cooking procedure :
A note about unwashed rice first. Unwashed rice is best for lugaw because all the starch is retained. If you buy your rice in sealed plastic bags (or you are otherwise reasonably sure of the hygienic state of the unwashed rice), I’d recommend cooking your lugaw with unwashed rice. However, if you buy your rice by the kilo from public markets where the rice is exposed to dust, grime and all kinds of infestations, forget about the starch. A thin lugaw is preferable over a thick one that can make you sick.
Pour the unwashed rice in a casserole and set over medium heat. Toast the rice until lightly browned. Pour in the meat broth and stir well. Season with a little salt or patis. Bring to a boil, then lower the heat, cover and simmer for forty-five minutes to an hour with occasional stirring. At the end of the cooking time, the grains should be well puffed and the mixture should be thick.
If you wash the rice, drain it well and place in the casserole with the broth. Proceed as above.
While the rice cooks, prepare the topping. Mix together the vinegar, soy sauce, sugar, about 1/2 tsp. of ground black pepper, the sliced onion, crushed garlic and chili pepper. Pour the mixture over the cubed ox tongue and fried tokwa and toss well.
To serve, fill the individual bowls with lugaw until about 2/3 full. Arrange the cubes of ox tongue, tokwa and sliced onions at the center. Sprinke with finely chopped onion leaves and toasted garlic. Serve hot.
know your dictionary.
porridge is never a congee or lugaw. its also incomparable. not at all.
Check wiki def for porridge…idiot.
in fairness.. who gave this lugaw recipe it doesnt matter ….porridge..congee or simply a lugaw you must be thankful…for his or her effort.
its good thanks for the idea…
Thanks for the ideas! My husband LOVES congee, so he’s all excited to have a Pinoy version of it!
Btw, a bit late for a correction but, mikee, the term “porridge” can be used to describe anything made out of oatmeal, some other meal or _cereal_ boiled in a thick consistency with water or milk.
And since rice is a cereal, technically speaking, congee and/or lugaw _is_ a type of porridge…
I checked in the dictionary, just in case I was mistaken!
thx now i know…
yeah mikee is an idiot, hes probably not the educated type of asian and not specifically Filipino at all, otherwise a real idiot, you dont deserve that, but thanaks for the post this helps me! i love this
mikee check porridge in thailand its quite the same better do your real research. bet you havent got the taste of the real GOTO recipe. by the time you have the term porridge, rice soup or even water beef and rice does not matter anymore. your getting me pissed you as$h()le!
hey goto lovers out there, whatever or how they call it or how you call it, be thankful that there’s someone doing his/her effort to help and share some ideas, if it is not what you needed,or if don’t like the idea,just shut up..some people need it so,acknowledge those people who do the effort…ok?
Pour the unwashed rice in a
casserole and set over medium
heat. Toast the rice until lightly
browned.
(what this with no oil in casserole please explain)
Pour in the meat
broth and stir well. Season
with a little salt or patis. Bring to a boil, then lower the heat,
cover and simmer for forty-
five minutes to an hour with
occasional stirring
(what this, bring to boil, stirring with no water, you mean boil with no water)
Please be in details. I dont understand. I cooked lugaw without using Oil & Water. How can i do that.
Meat broth in lieu of water. Makes the lugaw tastier.
That’s not detailed enough? Details aren’t the problem; comprehension is.
will try this one later. thanks