GOURMET LUGAW?! | Upgrade your lugaw with this recipe скачать в хорошем качестве

GOURMET LUGAW?! | Upgrade your lugaw with this recipe

The perfect food for a rainy weekend. Here's our take on another classic Pinoy comfort food. Tara kain!! Ingredients: Onion leeks (bottom part) Onion leeks (leaf part) Scallions Ginger Garlic (for toppings) Garlic (for soup) Special Ramen Quail Eggs Quail Eggs Water for boiling Stock: Mirin 1 tbsp Water 1/2 cup Soy sauce 1/4 cup 2 cloves of garlic Ginger (Adjust water to desired saltiness) Congee Soup: Onion Olive Oil Garlic Chicken Bouillon Cube Ox Tripe Salt and Pepper Stock from the Ox Tripe Ginger Onion Leeks (Bottom Part) Cooked Rice 2 Liters of water Fish sauce 5 tbsp Scallions Procedures: Ingredients Preparation 1. Using a pressure cooker, boil your ox stripe for 30 minutes. Water should be enough to cover your ox tripe.30 minutes of boiling starts when the pressure cooker starts to whistle. 2. After 30 minutes, turn off the heat and wait for pressure to be released. This may take a while, but a tip to speed that up is to hold the pressure valve upwards. Then wait for the whistle to stop before opening the pot. 3. Wait for it to cool, then cut into strips. 4. Cut the bottom part of the onion leeks to an inch, then set aside. 5. Then cut the remaining into strips. 6. For additional flavor, finely chop some scallions. 7. Finely dice some ginger and garlic. 8. Then roughly chop some onions. 9. Do another round of garlic, but it should be thinly sliced for toppings later. Special Ramen Quail Eggs 1. Boil quail eggs for 2-3 minutes if you want it soft boiled, or 4 minutes to have it hard-boiled. 2. Put eggs under running water until it is cold enough to touch. Peel then set aside. 3. For the marinade simmer water, mirin, soy sauce, garlic and ginger over medium-low heat. When the sides started boiling, turn off the heat and let it cool before pouring into the cooked quail eggs. 4. Marinade for 4 hours or up to 5 days depending on the saltiness of your stock. Congee: 1. Sauté onion and garlic in a large pot. 2. Add bouillon cube and ox tripe. 3. Season with pepper and fine sea salt. 4. Then add the stock from the boiled ox tripe 5. In another pan sauté ginger and bottom part of leeks. 6. Next is to add cooked rice. Mix to incorporate all the flavor from the pan 7. Then transfer all of it to the pot with the stock. 8. Add 2 L of water. Add 5 tbsp of fish sauce, adjust accordingly to your desired taste. Cover then let it boil for 40 minutes. 9. After the first 20 minutes of boiling, continue stirring the congee until it looks thick. 10. Add in some scallions in the end.