Lunch will likely feature adobo rice bowls and lugaw (rice porridge) — though the final menu is still in the works. But at the heart of Carabao’s menu is sisig, a rich and flavorful ...

Incorporate fish sauce, turmeric powder, and kasubha. 6. Add the chicken stock and simmer for about five to 10 minutes. 7. Add coconut milk and simmer until rice is tender. 8.

The U.S. Senate voted 51-44 to confirm Mustafa Kasubhai as a U.S. district judge for the District of Oregon, following President Joe Biden’s nomination last year.

MANILA, Philippines — For weeks, “lugaw” or rice porridge filled their stomachs and they resorted to drinking boiled rainwater as well as droplets from their ship’s air-conditioning system to quench ...

Kasubha, our locally known safflower, is now typically used for infusing into the arroz caldo. Over time, arroz caldo became equivalent to Filipino lugaw colored with kasubha and made with chicken.

The story of Uncle Mike’s starts long before it opened in 1991 and across 8,000 miles of land and ocean in a different diner — one that Uncle Mike’s co-founder and co-owner Lucie Grajewski ...

Rice porridge is beloved around the world: It’s called juk or jook in Korea, bubur in Indonesia, lugaw in the Philippines, and this iteration is Chinese congee. It’s a starchy blank canvas ...

Best Philippines breakfast foods: For Filipinos, breakfast is more than just the morning meal. Click through to see some of the most delicious AM options, like longsilog (pictured).

The ultimate Filipino comfort food, lugaw is a savory rice porridge that likely made its way to the Philippines via Chinese congee. The most basic versions are punctuated by ginger, with the rice ...

A few cooks, however, simply add the ginger to the boiling pot of lugaw with no need for frying. Local saffron for color – The local saffron kasubha is traditionally added to goto and arroz caldo for ...

A few cooks, however, simply add the ginger to the boiling pot of lugaw with no need for frying. Local saffron for color – The local saffron kasubha is traditionally added to goto and arroz caldo for ...