Lugaw

LUGAW is a popular rice porridge in the Philippines that is very much a staple in the Filipino cuisine.

Basically, lugaw is a dish made by boiling sticky and ordinary rice together in large amounts of water until they become soft and their texture slightly thick but still runny.

It is flavored with ginger, fried garlic, varied toppings*, scallions, salt and pepper, patis or fish sauce, and kalamansi. It is served warm in big bowls that are good for one eating. It is a meal on its own but can also be eaten with other SIDE DISHES.

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*Usual Toppings : Ox Tripe, Ox Eyes, Pork Tongue, Pork Brains, Chicken or Hard Boiled Eggs

USUAL SIDE DISHES

>Tokwa’t baboy (Tagalog for "beancurd and pork") is a typical Philippine appetizer. It usually includes pork ears, pork belly and deep-fried tofu, and is dipped in a mixture of soy sauce, pork broth, vinegar, chopped white onions, scallions and red chili peppers.

Tokwa is the Lan-nang word for firm beancurd, while baboy is the Tagalog word for pork; ’t is the contracted form of at, which means "and". (wikipedia)

>Lumpiyáng prito ("fried spring roll"), also known as lumpiyáng gulay ("vegetable spring roll"), consists of a briskly fried pancake filled with bean sprouts and various other vegetables such as string beans and carrots. Small morsels of meat or seafood may also be added. (wikipedia)