LUGAW
Since Ruther loves to eat warm food on cold nights, i decided to make lugaw yesterday. Actually, I made it for brunch and realized there was way too much left over so I decided to have it for dinner too.
Lugaw has been a family favorite. It could be eaten for breakfast, lunch, merienda or supper. Serve it with tokwa't baboy and it's a complete meal. And it's affordable and quite easy to make.
Yesterday, due to limited ingredients, I just did the simplified version of lugaw. And since we did not have tokwa't baboy, we just ate the lugaw with chicharon instead. It was just as yummy.
. . . . . .
LUGAW (good for 2 people)
1 C malagkit rice (although i used the japanese rice which was just as glutinous)
4-6 C chicken broth
1/2 C cooked chicken flakes
patis and pepper
toppings: chopped green onions, toasted garlic
Over low-medium heat, cook the rice until the individual grains are puffy. Add more chicken broth if the lugaw becomes too dry. Add the chicken flakes and stir for a few minutes. Season with patis and pepper. Top with green onions and toasted garlic. Serve hot.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment