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Suprimo & Mom Recipes Philippines, 464 m. reyes compound Zapote v, Bacoor (2026)

09/12/2025

Sino relate? 😂

01/12/2025

LUGAW RECIPE 🥣

Ingredients
•1 cup long-grain or glutinous rice (malagkit)
•6–8 cups water or chicken stock/broth (more for a thinner consistency)
•1 tbsp cooking oil
•4 cloves garlic, minced (reserve some for garnish)
•1 small onion, chopped
•1 thumb-sized ginger, julienned (sliced into thin strips)
•1 tbsp fish sauce (patis), or to taste
•Salt and pepper to taste

Toppings:

•Fried garlic and scallions

Instructions:

1. Prepare the Aromatics: In a large pot, heat the cooking oil over medium heat. Sauté the minced garlic until golden brown and crisp. Remove some of the crisp garlic bits and set them aside for garnish. Add the onion and ginger to the pot and sauté until fragrant and the onions are translucent. 😗

2. Add Rice and Liquid: Add the uncooked rice (which has been rinsed and drained) to the pot and stir it well to coat the grains with the oil and aromatics for about a minute. Pour in the water or chicken broth and stir well to combine. 😙

3. Simmer: Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 30–45 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot. The lugaw is ready when the rice is fully cooked, broken down, and the mixture has thickened to a creamy, porridge-like consistency. Add more water if you prefer a thinner consistency. 😚

4. Season: Season the lugaw with fish sauce, salt, and pepper to taste. You can also stir in a chicken cube for more flavor. 😛

5. Ladle the hot lugaw into individual serving bowls. Top each serving with the reserved fried garlic chips , hard-boiled eggs, and chopped spring onions. Serve hot with a calamansi or lime wedge on the side for squeezing. 😝