Ask any Filipino and they’re sure to agree. A big bowl of lugaw spells comfort. This ubiquitous rice porridge is the perfect dish to enjoy during the cold, rainy season. It’s also the perfect dish to soothe your spirit when you’re sick. Western countries have chicken soup; we have lugaw.
Common ways to prepare lugaw is plain, with chicken (arroz caldo) or with tripe and innards (goto). My favorite is the uncommon beef lugaw that my grandmother used to make when I was sick. One of my more recent kitchen experiments, born out of necessity on a rainy day, is corned beef lugaw.
Yes, corned beef. That shredded processed meat product that comes in a can. I like corned beef. And more importantly, I like being creative with it, hence, Corned Beef Lugaw. It was a quick fix during one stormy day, when I was craving for lugaw, but we had none of the usual chicken or tripe in the house. So I gave corned beef a shot. It was surprisingly good, and very quick to prepare. Quicker and easier than conventional lugaw, actually, since there’s no need to soften your meat. It’s just as flavorful, and just as comforting. I’m betting that one try, and you’ll be including this as part of your emergency meals out of the cupboard list.
Corned Beef Lugaw
- 1 cup glutinous rice / malagkit
- 6 cups beef stock (I use water and beef bouillon cubes in a pinch)
- 2 Tbsp oil
- 3 cloves garlic, minced
- 1-inch worth of ginger, julienned
- 1 onion, chopped
- 1 can corned beef (I used the 150 gram can but I’m betting a bigger can would be yummier)
- 1 Tbsp fish sauce / patis
- black pepper
- fried garlic (optional)
- chopped spring onions (optional)
- calamansi (optional)
- Saute garlic, onions and ginger in oil.
- Add rice. Saute until coated with oil.
- Add water. Bring to boil.
- Add corned beef and let it return to boiling.
- Simmer until rice is cooked.
- Season with patis and pepper.
- Serve hot, topped with fried garlic and spring onions. Offer calamansi on the side.