Filipino Style of Chinese Congee Recipe

Chinese recipe has become a day to day recipe for Filipino, in fact they are one of major influences in Philippine cuisine. To name some of Chinese recipe that embraces by Filipino people are chopsuey, pancit, mami, kikiam, asado and a lots more. Congee or rice porridge is a well known rice recipe that loves by Filipino. It becomes a favorite breakfast and mid day snacks of Filipino. Filipino has lots of variation of cooking congee or locally known as lugaw that fits our Filipino taste. Filipino usually prepare lugaw to introduce solid foods for kids because it is highly digestible, soft consistency and nutritious. Here is some variance of Filipino style rice porridge that becomes a popular food for Filipino children and for adult too.
Arrozcaldo : People always make a mistake thinking that arrozcaldo is originally a Spanish recipe because of its name. But the truth, it is originally Chinese in origin and it becomes famous in the Philippines during the time that our country was still under the Spanish government. I think the literal translation of arroz is rice and caldo means soup, basically it is rice with soup. Filipinos loves arrozcaldo so much and it is usually prepare as a food for a sick person. We usually cook arrozcaldo from Chicken sautéed with garlic, onion, and ginger.
Lugaw Goto: Lugaw goto is another variation of rice porridge in the Philippines, we usually cook goto using beef entrails such as tripe, beef big and small intestine and other type of menudencia. I loved Lugaw goto so much but compare with arrozcaldo because of its delicious flavor but it is much unhealthy because of too much fat and cholesterol. It is cook the same way as arrozcaldo.
Plain Lugaw: Some people call this recipe a poor man’s food because basically it is just plain rice without any meat ingredient. Some people are using pig or cow’s brain as a meat ingredient because it is cheaper and tasty.
Lugaw with Mud Crab: It is just my style of cooking rice porridge, I use crab as an alternate ingredient for chicken and beef entrails. The taste is so delicious but it is expensive.

For whatever variation of lugaw you choose to cook, you could always prepare tokwa’t baboy as a side dish for your Lugaw recipe. It is just a boiled head meat of pig, slice thinly mixed with fried tofu and cut into square. Tokwa’t baboy usually served with a vinegar mix with soy sauce garnish with garlic and onion. For me, I prefer using boiled pigs tongue instead of head meat because it is much healthier (it doesn’t have any fat.) I think you should give it a try by preparing congee in Filipino’s system of cooking.

I am Daisy Garcia, a Filipina housewife and a blogger. I am so honor to share to you my blog about Filipino Recipe and about my kids all time favorite Filipino food for mid day snack Known as Sopas and Pancit