Comments on: Pospas / Arroz Caldo / Lugaw / Congee / Rice & Chicken Gruel

By: dadskidooo

dadskidooo — Thu, 11 Jun 2009 10:14:22 +0000

thanx for the info…just cook my pospas just a minute ago…i made it for father who has a flu..and he likes it.(sweat dripping while eating)lol….\m/

By: conrad

conrad — Sun, 24 May 2009 05:14:27 +0000

I remember during my college days in Manila 70s we used to go to Divisoria from UE Recto just to eat lugaw. We call the store busol busol in Bicol term because the small cart is just pushed by the owner. How happy we were then. We just eat the lugaw standing with so many people passing by.

By: carl

carl — Tue, 05 May 2009 06:10:38 +0000

thank you for that info about pospas/lugaw/arroz caldo.. i have this food stand in batangas docks/pier terminal 2 for a month now.. i serve lugaw/pospas, sopas, and champorado from 7am to 7pm.. filipinos really loves lugaw and they do eat it anytime of day.. XD

By: faithful reader

faithful reader — Wed, 04 Mar 2009 13:17:02 +0000

If you don’t like the thickness of the rice. Here is another way of making it. Saute the rice first in oil until it turns alittle brown (Not too much rice) . Remove any excess oil. Add chopped onion, finely mixed garlic and ginger. Lots of ginger if you like the gingery broth. Next add boneless chicken pieces. (i cut mines up really small) Patis for saltyness. Then add your chicken broth. Let it boil. While boiling add a little cilantro. The soup should be done when the rice is cooked. Top it with green onion, fresh cilantro and fried shallots.

By: Arlene

Arlene — Mon, 02 Feb 2009 19:21:48 +0000

I learned how to cook arroz caldo only about 2 years after I moved here in NJ. I have so far perfected the technique and my arroz caldo is my husband’s and now my 2-year old’s favorite at home on cold autumn and winter nights and days. My son can’t even wait for the lugao to cool off before he has his spoonful!

I sautee garlic, lots of finely chopped ginger, and onions. Make sure you don’t burn them. Then I dump the chicken pieces (yes, by all means add the chicken liver) and let them brown just a little bit. Add some patis and cover. After about 2 minutes, add the washed uncooked rice. I mix one part plain uncooked white rice with 3 parts uncooked malagkit (sweet rice). Mix well. Add water or chicken stock. I use a total of one cup of uncooked rice for every 6 cups of liquid. Once the lugao comes to a boil, let it simmer slowly it in very low fire. The process will let the chicken flavor really come out. Make sure to stir every once in while. Don’t worry if the lugao looks soupy. It will become thicker as it simmers away. When it’s the right consistency, I drop some hard cooked eggs in, chopped green onions, toasted garlic and shredded pork sung. The toasted garlic and pork sung are readily available in most Asian stores here in the East Coast. Serve hot with more chopped green onions, toasted garlic, pork sung, sliced lemons (or calamansi) and patis to taste. And yes, pandesal and butter will be a nice accompaniment! Enjoy!!