How to Make And Cook Lugaw (Lugaw Recipe)

Tipid At Masarap Na Lugaw (Pinoy Lugaw Recipe)

Lugaw is a Filipino comfort food which is also known as Filipino porridge or congee. It comes in different variants that you can choose from using as simple as rice, salt and water, to adding chicken, beef, glutinous rice and more. Tipid at masarap na lugaw recipe is one of the simplest and budget friendly variant of lugaw. 

This recipe exemplifies the simplest variant of lugaw but with a little twist by incorporating additional ingredients such as corned chicken. It’s so simple to make just by sautéing spices, boiling the rice, adding the corned tuna and seasoning it.

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HOW TO COOK Tipid At Masarap Na Lugaw (Pinoy Lugaw Recipe)

     Start cooking this lugaw recipe by heating 2 to 3 Tbsp of cooking oil in a deep pan. When the oil is hot, sauté 5 cloves of minced garlic fry until golden brown. Set aside for later.

     On the same pan Sauté 1 Tbsp of Julienne cut ginger, then add 1 piece of sliced onion. Pour in 1/2 cup of washed long grain rice then add 3 cups of Water.  Cover the pan and let it simmer for 12-15 minutes. Don’t forget to stir every now and then to prevent the rice from sticking together and to pan. 

     Add 1 can or 150 grams of corned chicken. Then pour another 2 cups of water. Add 1 piece of Chicken broth cube. Let it simmer  for another 15 to 20 minutes. Season with salt and a dash of black ground pepper to taste. Let it cook for while before passing on a serving bowl. Serve with sliced hard boiled egg and fried garlic on top. 

can we use left over rice?

Left over rice can be used but the amount of water and cooking time will be reduced. 

Tips on Cooking this recipe

  • Glutinous rice can be use but you need to adjust the amount of water and cooking time.
  • You can add kasubha for an additional kick of flavor.
  • Chopped spring onions can be used to top the lugaw.

Level: Moderate

Yield: 4 serving

Cooking time: 40 minutes

You can try more merienda recipes like Special Lumpiang Togue, Ginataang Halo-halo and Maruya Banana.

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Tipid At Masarap Na Lugaw (Pinoy Lugaw Recipe)

Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Servings: 4 people
Calories: 131kcal
Cost: $2

Ingredients

  • 1 can Corned chicken (Argentina) 150g
  • 1/2 cup long grain rice
  • 1 tbsp ginger
  • 1 pc onion
  • 1 pc chicken cubes
  • 5 cups water
  • cooking oil
  • black pepper
  • salt or fish sauce to taste

Instructions

  • In a deep pan heat 2 to 3 Tbsp of cooking oil. Sauté 5 cloves of minced garlic fry until golden brown. Set aside for later.
  • In the same pan sauté 1 Tbsp of Julienne cut ginger. Next add 1 piece of sliced onion.
  • Put 1/2 cup of washed long grain rice.
  • Pour 3 cups of Water.  Cover the pan and let it simmer for 12-15 minutes. Don't forget to stir every now and then to prevent the rice from sticking together and to pan. 
  • Add 1 can or 150 grams of corned chicken. Then pour another 2 cups of water
  • Add 1 piece of Chicken broth cube. Let it simmer  for another 15 to 20 minutes
  • Add some salt and a dash of black ground pepper
  • Let it cook for while before passing on a serving bowl.
  • Serve with an egg and fried garlic on top

Video

Nutrition

Serving: 382g | Calories: 131kcal | Carbohydrates: 10.4g | Protein: 9.96g | Fat: 7.54g | Saturated Fat: 1.41g | Polyunsaturated Fat: 3.32g | Monounsaturated Fat: 2.2g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 327mg | Potassium: 360mg | Fiber: 3.7g | Sugar: 1.33g | Vitamin A: 19IU | Vitamin C: 2.1mg | Calcium: 50mg | Iron: 3.23mg

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