Lugaw (pronounced “loo-gow”) is soup to which rice is added to make a porridge-like consistency. In the Philippines, it is often made with beef or beef and tripe; with pork stock, stomach and intestines; or with chicken and various vegetables. Beef lugaw is generally unadorned with vegetables, so serve a simple salad on the side. You will need a big pot to make the stock.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2010
MethodCut brisket into 1-1/2- to 2-inch (4 to 5 cm) chunks. Cover brisket and beef bones in cold water and soak for 15 minutes; drain.
In soup pot, combine brisket, bones, onions, parsley, ginger, peppercorns, salt, cloves and 16 cups (4 L) water; bring to boil, skimming off any foam. Reduce heat to low; cover and simmer for 3 hours.
Remove brisket; set aside. Strain broth to make about 10 cups (2.5 L). Return to clean pot; bring to boil.
Rinse rice in 3 changes of cold water; stir into broth. Add brisket; return to boil. Reduce heat to low and simmer, covered and stirring often, until rice is falling apart, 1 to 1-1/4 hours.
Stir in fish sauce; simmer, uncovered and stirring often, for 5 minutes.
Meanwhile, thinly slice garlic lengthwise; julienne slices lengthwise. In small skillet or saucepan, heat oil over medium-low heat; fry garlic, stirring, until light golden. Drain, reserving oil for another use.
Ladle soup into bowls. Serve with small bowls of garlic, green onions and pickled hot peppers to sprinkle over top.
Nutritional facts Per each of 8 servings: about
- Sodium 1592 mg
- Protein 28 g
- Calories 383.0
- Total fat 19 g
- Potassium 928 mg
- Cholesterol 71 mg
- Saturated fat 7 g
- Total carbohydrate 23 g
- Iron 21.0
- Folate 9.0
- Calcium 4.0
- Vitamin A 1.0
- Vitamin C 3.0