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Most of us know who what lugaw is and have taken a liking to it before or still do are in for a treat. It may be commonly seen as food for those who are elderly or have lost all their teeth and unable to chew solid food but lugaw will always be present in a good number of family meals. There's a particular person in Manila who is now well known for her lugaw (congee) buffet that spares nothing to bring out the best.
This person goes by the name of Ana and her congee tastes clean, has consistency and does not turn watery like the usual lugaw we might be used to. Now well a know that like bread, lugaw can be mixed together with other things to liven it up. And Ana's buffet offers 8 main additions namely pork, beef, shrimp, chicken, tito (pig stomach), fish-fillet (lapu-lapu), meatball and crab ball. But thats not all, there are additional sub-sponsors such as leeks, wansoy, fresh cucumber, pickled cucumber, century egg, salted egg, jelly fish, crispy garlic, fried shallots, mushroom, pork blood, fresh egg, fried wanton wrapper, nori, tong chai, crispy tofu, and ginger. She joyfully ads 10 seasonings which are sesame oil, soy sauce, fish sauce, white vinegar, black vinegar, lemon juice, special sauce, chili sauce, red vinegar, and hot sauce.
Talk about the abundance of choices! I only managed to mix lugaw with white / brown sugar, powdered fish, and some chinese sauce taught to me by my dearly departed grandfather. Though the origin of lugaw may not be wholly be from the Philippines, maybe from China or other Asian neighbors. It is by far one of the simplest dishes to make (aside from boiling eggs) and with this fad Ana has created, it surely would make eating lugaw an exciting experience for those who are aficionados and new to such a dish.
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