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
Ingredients:
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
Salt
Hard-boiled eggs
Calamansi, halved
Fried garlic
Fried onions
Procedure:
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
Ingredients:
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
Procedure:
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
Ingredients:
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
Toppings:
Chopped spring onions
Chopped chives
Chopped red chillies
Fried garlic
Chili oil
Pork floss
Century egg
Procedure:
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
References
Aguilar, K. (2021, April 1). “Essential lugaw” also part of Filipino culture – NCCA | Inquirer News. INQUIRER.net. https://newsinfo.inquirer.net/1413641/essential-lugaw-also-part-of-filipino-culture-ncca
