Name: Seafood Lugaw
Ingredients: ½ kg tahong; ½ kg manila clams; salt; 5-7 cups water; 3 tbsp oil; ½ cup ginger; 8 garlic cloves; 1 large white onion; 2 siling labuyo; ½ cup rice wine; 2 cups malagkit rice; 1 cup kangkong leaves; 2 cups chili leaves; 1 ½ cups sayote/green papaya; ground white pepper; chopped spring onions

Sauté aromatics

1

In another pot over medium heat, sauté the ginger, garlic, siling labuyo, and onions until fragrant and tender.

Add seafood and rice

2

Add the tahong, clams, and rice. Cook for a few minutes. Season with salt and white pepper. Deglaze with the rice wine.

Boil

3

Add the water and bring to a boil with constant stirring until the rice is cooked through and all shells are open.

Add vegetables

4

Add the kangkong and chili leaves, and sayote/papaya. Continue cooking until the sayote is tender. Adjust taste with salt and pepper, then mix in the chopped spring onions.