Скачать или смотреть Lugaw x Salpicao | Rice Porridge with Saucy, Vegan Salpicao | PlantBased & More

Cool, Christmas-y days (and nights) are among us! Let's keep ourselves warm and comfy with this nice and homey, Rice Porridge - Lugaw & Salpicao. It's basically a rice porridge level-up topped with "meaty", saucy Salpicao!

Add more flavorings like crunchy garlic bits, chopped spring onions, and a squeeze of calamansi! All the sweet, savory, zesty flavors just work together to keep you nourished all day!

INGREDIENTS
For the Salpicao Topping:
1 pack Greenery Kitchen's Salpicao
2 cloves garlic, chopped
1 tbsp soy sauce (or to taste)
1/2 cup water
ground black pepper
cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water)

For the Lugaw / Rice Porridge:
3 cloves garlic
1 onion chopped
1 tbsp ginger chopped
1/2 cup jasmine rice (washed)
1/2 cup glutinous rice (washed)
1/4 tsp turmeric
About 7 cups water
1 vegan chicken bouillon cube (we used Massel)
Salt and Pepper to taste
Green onion (including white parts, to serve)
Crispy Garlic Bits (to serve)

PROCEDURE
1 Heat oil in a large pan. Sautee garlic for 30 seconds. Add in the Salpicao, soy, sauce, water, and cornstarch slurry. Season with black pepper to taste. Set aside

2 Using a large pot, heat 1/2 tbsp olive oil over medium heat. Add in onion and sautee until translucent. Add the ginger and garlic and sautee until fragrant.

3 Add 1/4 tsp to the pot, jasmine rice, glutinous rice, bouillon cube and 4 cups of water. Bring to a boil, stirring occasionally. Add 1 cup pf water and season with 1 tsp salt. Lower heat, cover, and cook for about 25-30 minutes or until rice grains are softened. Add about 2 cups more water after simmering. Check to see if it has reached the desired consistency. Taste and season with more salt and pepper. Remove from heat.

4 Serve the Lugaw in individual bowls. Top with the Salpicao and sprinkle with green onions and crispy garlic bits. Serve with calamansi!

#lugaw #salpicao #riceporridge