WebIn a large pot, add ¼ cup of water, tomatoes and onions. Sauté until the onions are translucent. Add the remaining water and bring to a boil. Once boiling, slowly add the …
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In a separate pan, heat 1/3 cup of canola oil. Chop about 10 garlic cloves and add them to the pan. Cook for 5 minutes until the garlic is browned. Once ready, strain the garlic and add the crispy garlic on top of your lugaw. Garnish with fresh, finely chopped chives and drizzle the fish sauce. Mix together and serve! Tried this recipe?
Another one of my favorite low carb Filipino recipes is chicken adobo. It’s so popular, it’s known as the unofficial dish of the Philippines. You may also like the slow cooked pork belly adobo or the Filipino style eggplant burgers. I’ve also been known to enjoy garlic cauliflower fried rice which is a favorite for breakfast.
If you want a thicker lugaw, cook the rice for longer. For a thinner consistency, add more water. You can also adjust the amount of ginger, garlic, and onion to suit your taste. If you want a more savory lugaw, you can add more chicken or use chicken thighs instead of chicken breasts.
If you want a richer lugaw, you can add 1-2 cups of coconut milk. The only way to ensure the rice doesn’t stick to the pan is by stirring constantly. You can use leftover cooked rice to make lugaw. Simply add the cooked rice to the broth and cook for 10 minutes.