During this time of the Corona Virus, being comforted is a must. We are house bound and very restricted in our movements.
We think of what can comfort us during this time of our lives and what came to my mind was Lugaw. But not just any kind of Lugaw; Lugaw with pizzazz – turmeric.
Something healing; something yummy; something oh so very simple! You can top it with any of your handy stuff at home; chopped red egg; pork floss; dried pork; tuyo flakes; canned sardines; or just plain lugaw!
Lugaw na Dilaw (Congee with Turmeric)
Lugaw is the Filipino version of congee, gruel, or porridge made with rice and broth. This version uses turmeric instead of ginger for color and flavor.
- ¼ cup sticky rice
- ¼ cup plain rice
- ¼ cup cooking oil
- ½ tablespoons minced garlic
- ½ cup chopped onion
- ¼ teaspoon turmeric powder or 1 teaspoon grated fresh turmeric
- 8 cups hot water with 2 cubes of chicken bouillon or chicken/beef stock
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fish sauce
- ½ teaspoon salt
- 2 teaspoons powdered sticky rice
- 2 tablespoons water
In a medium sized saucepan that can hold 12 cups of liquid, place over low fire and pour in the cooking oil.
Put in minced garlic and start sautéing till very light golden tan.
Then add in the onions, and turmeric, and continue to saute for 2 minutes.
Add in the sticky and plain rice and continue to saute for another 2 minutes.
Slowly pour in the broth or hot water with bouillon cubes and stir slowly the rice mixture to prevent from sticking at the bottom of the pan.
Season with black pepper, fish sauce and salt.
Continue to cook until the rice has cooked and expanded.
Adjust seasoning if needed.
When almost ready to serve, dissolve the sticky rice powder with water.
Slowly stir this into the cooked rice mixture.
Continue to cook till the mixture has slightly thickened and is now ready to serve.
Choose which of the sidings you want to serve it with.