A rich and comforting rice porridge infused with ginger and turmeric, made extra indulgent with roasted beef bone marrow.
Cooking Tips:
• Use cold, day-old rice for the best texture in lugaw.
• Adjust water gradually—lugaw thickens as it sits.
• Roasting or air frying the bone marrow enhances its flavor compared to boiling.
Ingredients Tips:
• Add chicken stock instead of water for richer flavor.
• Turmeric not only gives color but also adds earthy depth—adjust based on preference.
• Bone marrow can be swapped with beef shank if you want more meaty chunks.
Bone Marrow Rice Porridge
A rich and comforting rice porridge infused with ginger andturmeric, made extra indulgent with roasted beef bone marrow.
Ingredients
For the Bone Marrow:
- 4 pcs beef bone marrow
- Salt and pepper to taste
For the Lugaw:
- 2 tbsp cooking oil
- 1 thumb ginger sliced
- 1 medium onion chopped
- 1 tbsp fish sauce
- 2 cups cold rice cooked leftover rice
- 2 tsp garlic powder
- ½ tsp turmeric powder
- Ground black pepper to taste
- 4 cups hot water
For Toppings:
- Hard-boiled egg sliced
- Green onion chopped
- Baked bone marrow
Instructions
Prepare the Bone Marrow:
- Season beef bone marrow with salt and pepper.
- Air fry at 370°F (190°C) for 20 minutes until golden and slightly crispy on top. Set aside.
Cook the Lugaw Base:
- Heat cooking oil in a pot. Sauté ginger and onion until aromatic.
- Add fish sauce, garlic powder, turmeric, and black pepper. Stir well.
- Add cold rice and mix until grains are coated with seasoning.
- Pour in hot water and let boil. Simmer until the mixture thickens into porridge. Adjust water depending on desired consistency.
Assemble and Serve:
- Ladle lugaw into bowls.
- Top with hard-boiled egg slices, green onion, and baked bone marrow.
- Serve hot with calamansi, patis, or chili oil on the side if desired.
