Lugaw Recipe Tagalog

Lugaw at Tokwa (Filipino Rice Congee and Tofu)

WebSep 1, 2021 · With a slotted spoon, remove tofu from the skillet and drain on paper towels. In a pan over medium heat, combine vinegar, soy sauce, …

1. Wash rice with cold water two or three times.
2. In a pot over medium heat, combine rice and 10 cups of the water. Bring to a boil, stirring occasionally. Add ginger and salt. Lower heat, cover and cook for about 25 to 30 minutes or until rice grains are softened and have burst, with congee thickened as desired.
3. Drain tofu from packing liquid. Wrap tofu block in paper towels and weigh down with a small plate or cup for about 15 to 20 minutes to excess moisture. Cut into 1-inch cubes.
4. In a cast-iron skillet over high heat, heat oil until very hot but not smoking. Add tofu and deep-fry, turning as necessary, until golden brown and crisp. Do not overcrowd pan and cook tofu in batches as needed. With a slotted spoon, remove tofu from skillet and drain on paper towels.

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FilipinoStyle Congee (Lugaw) Allrecipes

WebApr 4, 2019 · Transfer half of the garlic to a small bowl. Stir ginger into the garlic remaining in the saucepan; cook and stir until fragrant, about 1 …

Rating: 5/5(3)
1. Bring water and rice to a boil in a large pot. Cook, stirring constantly, until rice is soft, about 25 minutes.
2. Heat vegetable oil in a saucepan over medium heat. Cook and stir garlic in the hot oil until golden brown, 5 minutes. Transfer half of the garlic to a small bowl.
3. Stir ginger into the garlic remaining in the saucepan; cook and stir until fragrant, about 1 minute. Add onion; cook and stir until softened, about 5 minutes. Add chicken; season with fish sauce and pepper. Cook and stir until chicken is no longer pink in the center, about 5 minutes.
4. Stir chicken mixture into the rice. Dust annatto powder over rice using a strainer; stir until dissolved. Add hard-boiled eggs. Simmer on low, stirring constantly, until rice reaches a porridge-like consistency, about 5 minutes. Remove from heat and stir in spring onions.

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