AuthorBiteSized
DifficultyBeginner
Yields1 Serving
Total Time1 hr
















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.

Ingredients

















Directions

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.

Seafood Lugaw