It is typically served with a thick, rich liver sauce (hello, Mang Tomas). Taste Atlas also mentioned lechon paksiw, the classic post-Christmas reinvention of any lechon leftovers, slowly cooked ...

"Born and raised in Bulacan, Philippines, Chef Jade Mauricio Cunningham’s love for cooking began when she was just seven ...

4. Add in the shredded fried fish or lechon manok, and mix well. 5. Add water and bring to a boil to cook the rice. 6. Add soy sauce and salt to taste. 7. When done, transfer the “lugaw” to ...

Like Cebu’s lechon or Pampanga’s sisig ... signature fried chicken, bulalugaw, or lugaw cooked with bulalo broth—there are many to like on the menu of Pedrito’s at the corner of Roxas ...

Lugaw is the traditional Filipino rice porridge. As a dish, lugaw has one of the longest documented histories in the Philippines, dating back to 1613. Because of their close similarities, people ...

MANILA, Philippines — The National Commission for Culture and the Arts (NCCA) has taken up the cudgels for “lugaw” or rice porridge, saying the popular comfort food is not only essential as ...

There’s “lugaw” that resembles neither gourmet nor ... Add in the shredded fried fish or lechon manok, and mix well. 5. Add water and bring to a boil to cook the rice. 6.