Recreating the “Best Lugaw in the Metro” with Erwan Heussaff

There’s something to be said about the beauty in simplicity and there are few dishes that embody that idea more than Lugaw and Arroz Caldo, the Filipino versions of rice porridge. In fact, Lugaw is so iconic that the National Commission for Culture and the Arts (NCCA) regards it as a symbol of our country’s culture (Via Inquirer News).

The fact that anyone can make it at home means that anyone can put their own personal touch on it. You can either make a simple version of the dish with grilled chicken or a version that makes use of localized ingredients for a creative twist. Lugaw is essentially your blank canvas and today, Erwan’s here to show us how to fill it with color with 3 types of Lugaw recipes for you to try at home!

Traditional Arroz Caldo


1/4 cup freshly minced garlic (about 12 medium cloves), divided

1 tbsp freshly minced ginger

1 medium onion, chopped

1/2 cup plus 3 tablespoons canola oil, divided

½ kg boneless, skinless chicken thighs, cut into bite-size pieces (see notes)

⅓ cup jasmine rice

⅓ cup sticky/glutinous rice

2.5 liters chicken stock

½ tsp salt


Toppings and Condiment:

Soy sauce, for serving

Thinly sliced spring onions or scallions, green parts only, for serving

Fish sauce/patis

Freshly ground black pepper1 tbsp calamansi juice


Hard-boiled eggs

Calamansi, halved

Fried garlic

Fried onions



In a pot with hot oil, sear your chicken. Set aside.

Adding more oil, saute ginger, garlic, and onions. Add back your chicken followed by your rice.

Add in your chicken stock and bring to a boil. Simmer for 20-25 minutes until fully-cooked.


Makes 6 servings

Crab Arroz Caldo


1 liter boiling water

1 cup canned chopped tomatoes

1 pc onion, quartered

4 pcs crab claws

Salt and pepper to taste

3 tbsp extra virgin olive oil

1 pc onion, chopped

3 cloves garlic, chopped

¼ tsp salt

¼ cup crab fat/taba ng talangka

1 cup cooked crab meat

¼ cup sushi/Japanese rice

¼ cup sticky/glutinous rice

2 quarts seafood stock

1 tsp salt

soy sauce, for serving

¼ cup thinly sliced spring onions


Toppings & Condiment:

¼ cup ikura, for serving

chopped chives

crème fraiche

Crunchy garlic

Fish sauce/patis

freshly ground black pepper

2 pc calamansi, halved



In a pot with boiling water, add your tomatoes, onions, and crab claws. Simmer for 10-15 minutes. Reserve the stock and set the claws aside.

In another pot with hot oil, saute your onions and garlic. Season with salt then add crab fat, crab meat, and rice. Add your premade stock and simmer for 20-25 minutes or until rice is fully-cooked. Season with salt or soy sauce and serve with crab claws & toppings.


Makes 6 servings

Mountain Rice Porridge


3 tbsp oil

1 pc onion, chopped

3 cloves garlic

1 pc pinuneg/Filipino Blood Sausage, sliced into 1 inch thick rounds

2 liters pork/chicken stock

¼ cup purple rice

¼ cup sticky rice



Chopped spring onions

Chopped chives

Chopped red chillies

Fried garlic

Chili oil

Pork floss

Century egg



In a pot with hot oil, sear your pinuneg until heated through. Add in your onions and garlic. Cook until tender. Add in your rice followed by stock. Bring to a boil and simmer for 20-25 minutes or until fully-cooked.

Serve with toppings and extra condiments.


Makes 6 servings

Written by: Miguel Lindog


Aguilar, K. (2021, April 1). “Essential lugaw” also part of Filipino culture – NCCA | Inquirer News.

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