1 clove garlic, finely chopped
250 grams Japanese rice
Salt and pepper to taste
Toppings
6 pcs Santis Snack chorizo
12 quail eggs (hard boiled)
4 jamon, thinly sliced
2 pcs green onion, chopped
1 whole lime
Lugaw
Crush a pinch of salt and saffron in a mortar and pestle to make fine powder. Add one tablespoon of warm water and allow to soak for a few minutes.
Heat olive oil in a cast iron pot over medium heat.
Add garlic and onions. Cook until onions are translucent.
Add Japanese rice and allow rice to toast.
Add the saffron mixture and mix well.
Add one cup of water, stirring it constantly, allowing the rice to fully absorb the water.
BusinessWorld
May 6, 2021 | 12:04 am
THE RECENT talk of the town was the viral “
lugaw is essential” mishap, wherein some local government officials prohibited a food delivery rider from delivering glutinous rice porridge due to the curfew. Inspired by all the discussion around lugaw, the De La Salle-College of Saint Benilde (DLS-CSB) Culinary Cluster came up with the idea of a
Lugaw Challenge, which tasked 10 culinary experts from the School of Hotel, Restaurant, and Institution Management to give their own twist on this favorite Filipino comfort food.
It started when Benilde Culinary Program Chairperson Chef Margarita Marty posted a photo of her enjoying