What makes a rainy Work-from-Home day lunch break awesome?
A hot Lugaw with Egg topped with fried garlic bits and fried banana.
My mom usually cooks this during cold days. I always insist on adding a generous amount of ginger. I love garlic and ginger. What better food to incorporate these two add-ons than in a hot congee, right? 🙂
Lugaw Fun Fact
Most savory versions of lugaw are derived from or influenced by 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.
from wikipedia
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