Lugaw, also spelled lugao, is a Filipinoglutinous ricegruel or porridge. Lugaw includes various dishes, both savory and sweet. In Visayan regions, savory lugaw are collectively referred to as pospas. Lugaw is widely regarded as comfort food in the Philippines.
Description
Lugaw is traditionally made by boiling glutinous rice. Regular white rice may also be used if boiled with excess water. The basic version is sparsely spiced, usually only using salt, garlic, and ginger; or alternatively, sugar. Heartier versions are cooked in a chicken, fish, pork, or beef broth. It is regarded as a comforting and easy-to-digest food, typically prepared for breakfast and during cold and rainy weather. It is also commonly served to people who are sick or bedridden, and to very young children and the elderly. Lugaw is usually eaten hot or warm, since the gruel congeals if left to cool. It can be reheated by adding a little bit of water. Dessert versions, however, can be eaten cold or even partly frozen.
Variants
Lugaw can be paired or augmented with numerous other dishes and ingredients.
Savory
Most savory versions of lugaw are derived from or influenced by Chinese-stylecongee, introduced by Chinese-Filipinomigrants. It has diverged over the centuries to use Filipino ingredients and suit the local tastes. Filipino savory lugaw are typically thicker than other Asian congees because they use glutinous rice. They are traditionally served with calamansi, soy sauce, or fish sauce as condiments Savory lugaw are usually paired with meat or seafood dishes. The most common being tokwa't baboy.
Arroz caldo – lugaw heavily infused with ginger and garnished with toasted garlic, scallions, and black pepper with a hard-boiled egg. Most versions also addsafflower which turns the dish characteristically yellow.
Goto – lugaw made with goto and ginger. It is garnished with toasted garlic, scallions, and black pepper.
Dessert
Sweet versions of lugaw are more characteristically Filipino. They include:
Binignit – lugaw made with coconut milk and various slices of fruit, jelly desserts, and root crops. It is known by many other regional names, like giná-tan, tabirák, alpahor, ginettaán, ginat-ang lugaw, and kamlo.
Champorado – lugaw with home-made chocolate and milk. It is a native adaptation of the Mexicandrinkchampurrado. It is traditionally paired with dried fish, but can be eaten as is as a dessert.
Ginataang mais – lugaw made with coconut milk and sweet corn.
Ginataang munggo – lugaw with toasted mung beans, sugar, and coconut milk. Corn may also be added.
