MANILA, Philippines — Long before this popular rice porridge was denigrated to the level of nonessentials, lugaw has been a staple breakfast fare and even mid-day snack of Filipinos.
A warm bowl of lugaw is a satisfying treat especially during rainy days, while also considered the perfect comfort for those who are feeling under the weather.
Made from cooked glutinous rice and flavored with fermented fish sauce (patis) or just plain salt, it is usually served with a serving of hard-boiled egg, and if one has some to spare, best with a side of pork and fried tofu (tokwa’t baboy), with a sprinkling of calamansi, pepper, spring onions and other savory ingredients suited to one’s …
Keep on reading: Lugaw: An essential in all its many forms