The Filipino rice porridge called lugaw started out as a simple equation of rice, water and salt, until the conquistadors arrived in the 16th century and demanded more sumptuous dishes. Add tripe and innards to lugaw, and it becomes goto; with chicken and saffron, it is arroz caldo. It’s looser and soupier than Chinese congee, cooked until you can’t see individual grains. I put in collard greens to make it a balanced meal and use wings because of the high bone-to-meat ratio and the jiggly skin. (Keeping the bones in will give the broth more flavor.) The soy sauce-cured yolks are probably best at the two-hour mark — they get firmer and saltier the longer they cure, so follow your taste. Featured in: Angela Dimayuga’s 10 Essential Filipino Recipes.
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Serving Size: 1 recipe (7843g) | ||
Recipe Makes: 1 | ||
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Calories: 2397 | ||
Calories from Fat: 605 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67.3g | 90 % | |
Saturated Fat 19.9g | 100 % | |
Monounsaturated Fat 30g | ||
Polyunsanturated Fat 11.9g | ||
Cholesterol 173.4mg | 53 % | |
Sodium 12871.5mg | 444 % | |
Potassium 9775.2mg | 257 % | |
Total Carbohydrate 279.3g | 82 % | |
Dietary Fiber 26.9g | 108 % | |
Sugars, other 252.3g | ||
Protein 174g | 249 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2397
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