Lugaw or rice porridge is my ultimate comfort food… there’s no other dish that even comes close. Lagnat (fever), sipon (colds) and just plain may sakit (sick)… lugaw is the only food I crave. Actually, I don’t need to be sick to enjoy my lugaw. I love it in sickness and in health!
I have a lot of “lugaw memories”.. When I was younger we used to live in Angono and on our way home, often we’ll stop by (not sure if this is the right name) “Lugawan sa Halamanan” and we would eat lugaw (which incidentally is also my dad’s fave) and they always have large old ketchup bottles full of kalamansi sans the pips. I wonder if that place is still open? When we moved permanently to Mandaluyong, I also remember everytime my mom goes to market – in Kalentong – I would always ask her to buy me lugaw. She gets them from this carinderia in the middle of the market and it’s the tastiest, yummiest lugaw I ever had. During highschool, we always go to this small canteen in front of our school after our class and eat pisong (one peso) lugaw – don’t think you can find that anywhere now! (I think I just showed my age with that last memory). Moving to Melbourne, lugaw is also one of the best dishes to eat during the cold winters. My husband who doesn’t love soupy dishes (except Sinigang) has learnt to enjoy it now.
Well, this month Kulinarya’s theme is LUGAW.
Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and it’s colourful cuisine. Each month we will showcase a new dish along with their family recipes. By sharing these recipes we hope you find the same passion and love for Filipino food as we do.
Although it’s already starting to get warm (and then cold again – Melbourne weather is as unpredictable as ever!) I was happy to find a good excuse to make and eat my favourite dish.
I decided to just make the lugaw that I enjoy.. with tuwalya (beef offal), chicken drumsticks and hard boiled eggs. Topped with lots of spring onion and fried chopped garlic.
I started with sauteing diced onions and when it started to soften, adding chopped garlic and ginger. I then added the chicken drumstick and browned them a bit. Next comes the uncooked rice and then the broth.
While this is happening, I have cleaned and pressure cooked the offal. Sliced it and then dropped in my lugaw mixture.
On my trip to the Pinoy store I came upon a packet of “suahe” or Philippine saffron. I remember my mom using this on her lugaw to give it a bit more flavour and that nice yellow colouring. So I added some to my lugaw as well.
One thing that I did different was to cook the lugaw using my pressure cooker. You see I have a bad habit of watching TV.. hmmm.. and then coming back and having crust at the bottom of the pan (which can be easily salvaged, but still..) and guess what? It worked perfectly. Although I got scared at first coz it looked like “sinaing” but when I mixed it, it was soft and soupy. Perfectly cooked!
Lugaw like Batman, although good on it’s own is even better with Robin. Or in this case.. tokwa’t baboy. Although I go to an Asian market, for some unknown reason there were a lot of Caucasians that day and the all looked at me weirdly when I bought pigs ears for my tokwa’t baboy. Hehe!
Tokwa’t baboy is easy peasy.. Boil the pigs ears (or cut of your choice) I then cut it into bite size pieces and deep fried in hot oil. Same goes for the tokwa, I like them crispy, so I cubed them and then deep fried. I then mixed them in with vinegar, garlic, soysauce and chopped chili. Yum yum!