Which rice porridge reigns supreme?
As Filipinos, the first thing imprinted in our DNA is our love for rice. We have it with everything (meals, meat, and even pancit), at any time of day. Rice porridge isn’t exclusive to our cuisine; different countries have their own take on this popular comfort food. We also have a wide variation of it, ranging from arroz caldo, goto, and lugaw. But can you identify which is which?
The mother of all rice porridge. Lugaw is a classic. Simple, clean rice porridge, with a little patis to taste. Sprinkle on little ginger bits, spring onion, and an extra hard-boiled egg if you’re feeling fancy.
Lugaw meats something new. To make goto, once you’ve learned how to cook lugaw, you’re halfway there. The difference between lugaw and goto is that the latter has meat mixed in, usually ox tripe. It’s sometimes known as “beef lugaw.”
If you can tell from the name, it as dubbed by the Spanish as arroz caldo, or “hot rice.” The clear difference it has to lugaw’s base is the defining gingery taste. Chicken is the main meat to this dish, and the final touch is a pinch of saffron, making the dish a more yellow tint than the rest.
We bet you’re craving for something warm now…
A carinderia-style restaurant and lugawan that’s quickly growing in popularity, Bulacan Lugaw Kitchen is a local food joint perfect for a quick and casual meal. Serving up affordable and delicious Bulacan comfort food and lutong-bahay style dishes, all it takes is one bite to see why Bulacan Lugaw Kitchen has turned into a true crowd favorite.
Buy 1 Get 1 Plain Lugaw
Price: 2 servings of Plain Lugaw for only ₱68!