Comments on: Lugaw/Congee/Pospas Toppings

By: farida

farida — Sat, 14 Feb 2015 18:48:03 +0000

Now I have to look up bettyq’s Hainanese chicken recipe! Love pospas. Wow! I know of only 6 toppings off hand. Poor me.

By: Ted

Ted — Wed, 11 Feb 2015 02:47:17 +0000

BettyQ, I sent you an email at your hotmail account. I didn’t realize you can create 63 different toppings for Lugaw/Congee, though i’ve tried quite a few of them, i still wouldn’t have come up with 63… lol

By: wilby

wilby — Mon, 09 Feb 2015 14:09:53 +0000

I remember going at a congee buffet in Suntec Singapore before, they had different kinds of congee and a variety of side dishes and toppings to go with it. . . I also do it once in a while at home, cooking congee and a number of side dishes and toppings for a weekend brunch, it is something different, everyone likes it . . .

By: Kasseopeia

Kasseopeia — Mon, 09 Feb 2015 04:48:00 +0000

Lugaw with chicken feet and fresh chives = favorite!

I recently tried lugaw with barely-cooked liver. It was awesome – but probably not for everyone. Not everyone is as enamored with liver as I am, methinks. Hehe…

I’d crisp up some Zubusisig then top my lugaw with that! Buti na lang lunchtime na!

By: shane

shane — Mon, 09 Feb 2015 04:28:05 +0000

i cried when i ate lugaw after my wisdom tooth extraction…i felt so kawawa then…but if my lugaw looked like your photo, MM…i wouldn’t have cried…in fact, i’d probably demand to have it every meal… :)

By: EbbaBlue

EbbaBlue — Sat, 07 Feb 2015 06:03:11 +0000

Ms Betty, nope I have not tried your recipe yet, but will soon. I will then follow your advise. Thanks as always, you give great tips.

By: lizcuy

lizcuy — Sat, 07 Feb 2015 02:35:35 +0000

Thank you, MM! Perfect inspiration for dinner tonight! It’s still nippy today and my boys always love good ol’ lugaw/congee. I actually also have lugaw/congee dinners for family and friends every so often. But I have yet to present more than ten toppings in the spread. Hhhhmmmm, now I am challenged to make it at least 12. Wouldn’t be too hard to do here in congee-crazy HK.

By: wisdom tooth

wisdom tooth — Fri, 06 Feb 2015 19:40:07 +0000

MM, arroz caldo would be very good on a rainy day like today…

And Ms betty q., really love your Hainanese chicken… :-))

By: betty q.

betty q. — Fri, 06 Feb 2015 19:08:09 +0000

Ebba…do you make Hainanese chicken? If you do, make a balde of the poaching liquid or each time you make Hainanese chicken freeze the poaching liquid or whatever you have left after you use the poaching liquid to make the flavoured rice. Then when you have enough, you can make lugao any time or hour of the day….yes, CWID even at 1 am! Throw everything in a slow cooker and when you wake up at 8 am, you have lugao ready! I find that the Hainanese poaching liquid has just the right gingery/onion flavour and need not sauté any thng else to make the porridge. Even better…make a lot of the Hainanese flavoured rice, freeze the leftovers, use those with the poachng liquid and you will have the best tasting AROOZ CALDO EVER!

By: cora

cora — Fri, 06 Feb 2015 17:19:14 +0000

Way on top of my comfort food lists.