| 词条 | Lugaw |
| 释义 |
| name = Lugaw | image = 7619Santa Rita Pampanga Duman Festival 12.jpg | image_size = 240px | caption = Basic lugaw | alternate_name = pospas, lugao | type = | country = Philippines | region = | course = Main dish | served = | main_ingredient = glutinous rice | variations = arroz caldo, goto | similar_dish = Congee | calories = | other = }}Lugaw, also spelled lugao, is a Filipino glutinous rice gruel or porridge. It is an umbrella term that encompasses various dishes, both savory and sweet. In Visayan regions, savory lugaw are collectively referred to as pospas. Lugaw is widely regarded as comfort food in the Philippines.[1][2][3] DescriptionLugaw is traditionally made by boiling glutinous rice (Tagalog: malagkit; Visayan: pilit). Regular white rice may also be used if boiled with excess water. The basic version is sparsely spiced, usually only using salt, garlic, and ginger; or alternatively, sugar. Heartier versions are cooked in a chicken, fish, pork, or beef broth. It is regarded as a comforting and easy-to-digest food, typically prepared for breakfast and during cold and rainy weather. It is also commonly served to people who are sick or bedridden, and to very young children and the elderly.[4][5]Lugaw is usually eaten hot or warm, since the gruel congeals if left to cool. It can be reheated by adding a little bit of water.[6][7][8][9] Dessert versions, however, can be eaten cold or even partly frozen.[10] VariantsLugaw can be paired or augmented with numerous other dishes and ingredients. SavoryMost savory versions of lugaw are derived from or influenced by Chinese-style congee, introduced by Chinese-Filipino migrants. It has diverged over the centuries to use Filipino ingredients and suit the local tastes. Filipino savory lugaw are typically thicker than other Asian congees because they use glutinous rice. They are traditionally served with calamansi, soy sauce (toyo), or fish sauce (patis) as condiments[11][12] Savory lugaw are usually paired with meat or seafood dishes. The most common being tokwa't baboy (cubed tofu and pork).[4][5]
DessertSweet versions of lugaw are more characteristically Filipino. They include:
See also
References1. ^{{cite web |last1=Castro |first1=Jasper |title=Here's How To Tell Lugaw, Congee, Goto, and Arroz Caldo From Each Other |url=https://www.yummy.ph/lessons/cooking/goto-congee |website=Yummy.ph |accessdate=6 December 2018}} {{Rice dishes}}{{Filipino food}}2. ^1 {{cite book|author=Reynaldo G. Alejandro|title =The Philippine Cookbook|publisher =Penguin|series =|year =1985|page=38|isbn = 9780399511448|url =https://books.google.com.ph/books?id=HUaDoUF0tRwC&dq=Arroz+caldo&source=gbs_navlinks_s}} 3. ^{{cite web |last1=Miranda |first1=Pauline |title=The difference between lugaw, goto, and arroz caldo |url=http://nolisoli.ph/43801/lugaw-goto-arroz-caldo/ |website=Nolisolo |accessdate=6 December 2018}} 4. ^1 {{cite web |last1=Ignacio |first1=Michelle |title=Lugaw with Tokwa't Baboy: A Pinoy Favorite |url=http://www.certifiedfoodies.com/2012/04/lugaw-tokwa-baboy-filipino-merienda-breakfast/ |website=Certified Foodies |accessdate=7 December 2018}} 5. ^1 {{cite web |last1=Veneracion |first1=Connie |title=Lugaw (congee) with tokwa’t baboy (tofu and pork) |url=https://casaveneracion.com/lugaw-congee-with-tokwat-baboy-tofu-and-pork/ |website=Casa Veneracion |accessdate=7 December 2018}} 6. ^{{cite web |last1=Agbanlog |first1=Liza |title=Arroz Caldo (Filipino Style Congee) |url=https://salu-salo.com/arroz-caldo-filipino-style-congee/ |website=Salu Salo Recipes |accessdate=6 December 2018}} 7. ^{{cite web |title=Arroz Caldo |url=https://www.geniuskitchen.com/recipe/arroz-caldo-339262 |website=Genius Kitchen |accessdate=6 December 2018}} 8. ^{{cite web |title=Chicken Arroz Caldo – A Filipino Christmas Rice Porridge |url=http://wishfulchef.com/filipino-chicken-arroz-caldo/ |website=Wishful Chef |accessdate=6 December 2018}} 9. ^{{cite web |last1=Phanomrat |first1=Jen |title=Filipino Arroz Caldo |url=https://www.tastemade.com/videos/filipino-arroz-caldo |website=Tastemade |accessdate=6 December 2018}} 10. ^1 {{cite web |title=Holiday Benignit / Ginataan |url=http://www.marketmanila.com/archives/holiday-benignit-ginataan |website=Market Manila |accessdate=7 December 2018}} 11. ^{{cite news |last1=Trivedi-Grenier |first1=Leena |title=Janice Dulce passes along Filipino culture via arroz caldo |url=https://www.sfchronicle.com/restaurants/article/Janice-Dulce-passes-along-Filipino-culture-via-12537199.php |accessdate=6 December 2018 |work=San Francisco Chronicle |date=2 February 2018}} 12. ^1 {{cite book|author=Edgie Polistico|title =Philippine Food, Cooking, & Dining Dictionary|publisher =Anvil Publishing, Incorporated|year =2017|isbn =9786214200870|url =https://books.google.com.ph/books?id=iz8_DwAAQBAJ&dq=Arroz+caldo&source=gbs_navlinks_s}} 13. ^{{cite web |title=Goto |url=https://www.kawalingpinoy.com/goto/ |website=Kawaling Pinoy |accessdate=6 December 2018}} 14. ^{{cite news |last1=Chikiamco |first1=Norma |title=Quick and easy ‘champorado’ |url=https://lifestyle.inquirer.net/103547/quick-and-easy-champorado/ |accessdate=7 December 2018 |work=Philippine Daily Inquirer |date=16 May 2013}} 15. ^{{cite web |title=Ginataang Mais |url=https://www.kawalingpinoy.com/ginataang-mais/ |website=Kawaling Pinoy |accessdate=7 December 2018}} 3 : Rice dishes|Philippine desserts|Philippine rice dishes |
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