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Seafood Lugaw

Yields1 ServingTotal Time1 hr

 ½ kg tahongcleaned
 ½ kg manila clamscleaned
 saltto taste
 5-7 cups water
 3 tbsp oil
 ½ cup gingerjulienned
 8 garlic clovesminced
 1 large white onionminced
 2 siling labuyosliced
 ½ cup rice wine
 2 cups malagkit ricesoaked
 1 cup kangkong leaves
 2 cups chili leaves
 1 ½ cups sayote/green papayacut into small dice
 ground white pepperto taste
 chopped spring onionstoppings
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.

Nutrition Facts

0 servings

Serving size

4-6 servings