''Lugaw'', also spelled ''lugao'', is a Philippine cuisine, Filipino glutinous rice dish or porridge. Lugaw may refer to various dishes, both savory and sweet. In Visayas, Visayan regions, savory ''lugaw'' are collectively referred to as ''pospas''. ''Lugaw'' is widely regarded as a comfort food in the Philippines.

Description

''Lugaw'' is traditionally made by boiling glutinous rice (Tagalog language, Tagalog: ''malagkit''; Visayan language, 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 chicken, fish, pork or beef broth. It is regarded as a comfort food, 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. ''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. Dessert versions can be eaten cold or even partly frozen. According to the National Commission for Culture and the Arts, ''lugaw'' is among the earliest documented Filipino food. ''Lugaw'' is listed in the 1613 dictionary Vocabulario de la lengua tagala which defined ''lugaw'' as a "rice mixed with milk or water or of both (porridge)"

Variants

''Lugaw'' can be paired or augmented with numerous other dishes and ingredients.

Savory

Most savory versions of ''lugaw'' are derived from or influenced by Chinese cuisine, 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 Savory ''lugaw'' are usually paired with meat or seafood dishes. The most common being ''tokwa't baboy'' (cubed tofu and pork). *''Arroz caldo'' – ''lugaw'' heavily infused with ginger and garnished with toasted garlic, scallions, and black pepper with a hard-boiled egg. Most versions also add safflower (''kasubha'') which turns the dish characteristically yellow. *''Goto (food), Goto'' – ''lugaw'' made with ''goto'' (tripe) and ginger. It is garnished with toasted garlic, scallions, and black pepper.

Dessert

Sweet versions of ''lugaw'' are more characteristically Filipino. They include: *''Binignit'' – ''lugaw'' made with coconut milk (''gata'') and various slices of fruit, jelly desserts (like ''sago'', tapioca pearls, ''kaong'', etc.), and root crops (like sweet potato, taro, and ''purple yam, ube''). It is known by many other regional names, like ''giná-tan'', ''tabirák'', ''alpahor'', ''ginettaán'', ''ginat-ang lugaw'', and ''kamlo.'' *''Champorado'' – ''lugaw'' with home-made chocolate and milk. It is a native adaptation of the Mexican cuisine, Mexican drink ''champurrado''. It is traditionally paired with dried fish (''daing, tuyo''), but can be eaten as is as a dessert. *''Ginataang mais'' – ''lugaw'' made with coconut milk and sweet corn. *''Ginataang munggo'' – ''lugaw'' with toasted mung beans, sugar, and coconut milk. Corn may also be added.

Use as a political symbol

The ''lugaw'' has been widely associated with the political camp of Vice President of the Philippines, Philippine Vice President Leni Robredo, originating from her 2016 Philippine presidential election, 2016 election campaign during which Robredo's supporters sold the rice porridge as part of a fundraising effort. Robredo's detractors and Internet troll, internet trolls have pejoratively used the tags "Leni Lugaw" or the "Lugaw Queen" after photos of her serving ''lugaw'' circulated online. In response, Robredo has since adopted the tag during political events and campaigns, including serving ''lugaw'' to attendees of her 2022 Philippine presidential election bid announcement.

References