Lugaw

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Lugaw
7619Santa Rita Pampanga Duman Festival 12.jpg
Basic lugaw
Alternative namespospas, lugao
CourseMain dish
Place of originPhilippines
Main ingredientsglutinous rice
Variationsarroz caldo, goto
Similar dishesCongee

Lugaw, also spelled lugao, is a Filipino glutinous rice gruel or porridge. It is an umbrella term that encompasses various dishes, both savory and sweet. In Visayan regions, savory lugaw are collectively referred to as pospas. Lugaw is widely regarded as comfort food in the Philippines.[1][2][3]

Description[edit]

Lugaw is traditionally made by boiling glutinous rice (Tagalog: malagkit; Visayan: pilit). Regular white rice may also be used if boiled with excess water. The basic version is sparsely spiced, usually only using salt, garlic, and ginger; or alternatively, sugar. Heartier versions are cooked in a chicken, fish, pork, or beef broth. It is regarded as a comforting and easy-to-digest food, typically prepared for breakfast and during cold and rainy weather. It is also commonly served to people who are sick or bedridden, and to very young children and the elderly.[4][5]

Lugaw is usually eaten hot or warm, since the gruel congeals if left to cool. It can be reheated by adding a little bit of water.[6][7][8][9] Dessert versions, however, can be eaten cold or even partly frozen.[10]

Variants[edit]

Lugaw can be paired or augmented with numerous other dishes and ingredients.

Savory[edit]

Chicken arroz caldo with safflower (kasubha)

Most savory versions of lugaw are derived from or influenced by Chinese-style congee, introduced by Chinese-Filipino migrants. It has diverged over the centuries to use Filipino ingredients and suit the local tastes. Filipino savory lugaw are typically thicker than other Asian congees because they use glutinous rice. They are traditionally served with calamansi, soy sauce (toyo), or fish sauce (patis) as condiments[11][12] Savory lugaw are usually paired with meat or seafood dishes. The most common being tokwa't baboy (cubed tofu and pork).[4][5]

Dessert[edit]

Champorado with dried fish (daing)

Sweet versions of lugaw are more characteristically Filipino. They include:

See also[edit]

References[edit]

  1. ^ Castro, Jasper. "Here's How To Tell Lugaw, Congee, Goto, and Arroz Caldo From Each Other". Yummy.ph. Retrieved 6 December 2018.
  2. ^ a b Reynaldo G. Alejandro (1985). The Philippine Cookbook. Penguin. p. 38. ISBN 9780399511448.
  3. ^ Miranda, Pauline. "The difference between lugaw, goto, and arroz caldo". Nolisolo. Retrieved 6 December 2018.
  4. ^ a b Ignacio, Michelle. "Lugaw with Tokwa't Baboy: A Pinoy Favorite". Certified Foodies. Retrieved 7 December 2018.
  5. ^ a b Veneracion, Connie. "Lugaw (congee) with tokwa't baboy (tofu and pork)". Casa Veneracion. Retrieved 7 December 2018.
  6. ^ Agbanlog, Liza. "Arroz Caldo (Filipino Style Congee)". Salu Salo Recipes. Retrieved 6 December 2018.
  7. ^ "Arroz Caldo". Genius Kitchen. Retrieved 6 December 2018.
  8. ^ "Chicken Arroz Caldo – A Filipino Christmas Rice Porridge". Wishful Chef. Retrieved 6 December 2018.
  9. ^ Phanomrat, Jen. "Filipino Arroz Caldo". Tastemade. Retrieved 6 December 2018.
  10. ^ a b "Holiday Benignit / Ginataan". Market Manila. Retrieved 7 December 2018.
  11. ^ Trivedi-Grenier, Leena (2 February 2018). "Janice Dulce passes along Filipino culture via arroz caldo". San Francisco Chronicle. Retrieved 6 December 2018.
  12. ^ a b Edgie Polistico (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Incorporated. ISBN 9786214200870.
  13. ^ "Goto". Kawaling Pinoy. Retrieved 6 December 2018.
  14. ^ Chikiamco, Norma (16 May 2013). "Quick and easy 'champorado'". Philippine Daily Inquirer. Retrieved 7 December 2018.
  15. ^ "Ginataang Mais". Kawaling Pinoy. Retrieved 7 December 2018.