Seafood lugaw, this lugaw recipe is my original. I come to the idea on the popular versions of Chinese congee. When I was working in Singapore, I observed that congees were among the best sellers at hawker’s centers and food courts. I have even tried most of these congees. The most popular are the one’s garnish with pork, fish and seafood.
For Filipinos who would not tried goto, lugaw, or arroz caldo?, certainly most. I myself love goto or lugaw with tokwa’t baboy. For a new experience try this seafood lugaw. Enjoy!
Ingredients:
2 c. malagkit
1 c. bigas
1 k. halaan, steamed, shelled
1/4 k. medium size shrimp, shelled
1/2 k. squid ball, boiled
1/4 k. squid, cleaned, cut into rings
1/2 head garlic, chopped
1 medium size onion, chopped
2 thumb size ginger, cut into strips
1/2 head garlic, chopped, deep fried
1 small bundle spring onion, chopped
1 c. patis
2 tbsp. dilaw
cooking oil
kalamansi
salt and pepper
Cooking procedure:
Wash malagkit and bigas, put in large casserole add enough water, bring to a boil and simmer for 30 to 45 minutes or until rice start to disintegrate and form a thick rice soup. In a separate sauce pan, sauté garlic, onion add shrimp, halaan and squid balls, stir cook for 3-5 minutes. Add patis and stir cook for 2-3 minutes. Add squid and cook for another minute. Add sautéed ingredients to the rice soap and cook for another 3-5 minutes. Season with salt and pepper. Serve immediately. Garnish with spring onion, fried garlic and drizzle with kalamansi juice.
Source: http://overseaspinoycooking.blogspot.com/2007/09/seafood-lugaw.html
For Filipinos who would not tried goto, lugaw, or arroz caldo?, certainly most. I myself love goto or lugaw with tokwa’t baboy. For a new experience try this seafood lugaw. Enjoy!
Ingredients:
2 c. malagkit
1 c. bigas
1 k. halaan, steamed, shelled
1/4 k. medium size shrimp, shelled
1/2 k. squid ball, boiled
1/4 k. squid, cleaned, cut into rings
1/2 head garlic, chopped
1 medium size onion, chopped
2 thumb size ginger, cut into strips
1/2 head garlic, chopped, deep fried
1 small bundle spring onion, chopped
1 c. patis
2 tbsp. dilaw
cooking oil
kalamansi
salt and pepper
Cooking procedure:
Wash malagkit and bigas, put in large casserole add enough water, bring to a boil and simmer for 30 to 45 minutes or until rice start to disintegrate and form a thick rice soup. In a separate sauce pan, sauté garlic, onion add shrimp, halaan and squid balls, stir cook for 3-5 minutes. Add patis and stir cook for 2-3 minutes. Add squid and cook for another minute. Add sautéed ingredients to the rice soap and cook for another 3-5 minutes. Season with salt and pepper. Serve immediately. Garnish with spring onion, fried garlic and drizzle with kalamansi juice.
Source: http://overseaspinoycooking.blogspot.com/2007/09/seafood-lugaw.html
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