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Veggie lugaw (Filipino vegetable congee)

In the Philippines, they also have their version of rice porridge called “Lugaw” which was adopted by Chinese migrants. Also popular for breakfast, as a light meal, and also made when someone isn’t feeling well. 



  • 1 cup glutinous rice
  • 1/2 cup of scented Thai Jasmine (long grain) rice
  • 4 cups vegetable broth (homemade/store bought)
  • 2 cups water, have more handy
  • Vegetable oil, or oil of choice
  • 2 cups button mushrooms, sliced (about 6 large mushrooms)
  • 1 shallot, sliced, reserve half for the topping
  • 2 bulbs of garlic, peeled and minced (1/8 cup for sauté, reserve remaining for topping)
  • 3 ginger slices (2 x 2 inch x 2mm thick)
  • 1 teaspoon safflower
  • Pinch turmeric
  • 1 teaspoon soy sauce
  • Salt and black pepper, to season


  1. Clean the rice: Combine both rice in one large bowl and add enough room temperature water to fully submerge the rice. Swirl the rice around. Drain and repeat a few times until the water looks clear. Drain and set aside. 
  2. Heat up a large pot, add oil, and sauté the sliced mushrooms. Pinch of salt. Cook until slightly softened, remove and set aside.
  3. Add oil to the same heated pot, and sauté the minced garlic (one-eighth of a cup) and half of the shallots. 
  4. Add the rice, vegetable stock, water, and ginger slices to the aromatics, and bring the liquid to a boil. Make sure to stir the mixture at the start and periodically to prevent the rice from sticking. Simmer on low-medium heat. 
  5. Once the rice thickens, add the safflower and turmeric, and soy sauce. Add salt and black pepper to season. Add more water as needed to your preferred thickness.
  6. Add the sauteed mushrooms into the lugaw and mix.
  7. In a pan or small pot, add enough oil to shallow fry the garlic and shallots. Heat the pan/pot to medium heat and add the garlic. Turn the heat on low, move the garlic around, and remove as soon as the garlic becomes golden. 
  8. Repeat the shallow fry steps with the shallots. Plate the garlic and shallots. 
  9. Plate the cut lime wedges and sliced scallions for serving
  10. Ladle the lugaw into a bowl. Top with fried garlic, shallots, and scallions. A squeeze of lime/calamansi. 
  11. Add additional pepper if desired. Serve and enjoy! 

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