August 13, 2021
Seafood Lugaw

Time needed: 1 hour.

Makes: 4 -6 servings

½ kilo tahong, cleaned
½ kilo manila clams, cleaned
Salt, to taste
5-7 cups water
3 tablespoons oil
½ cup ginger, julienned
8 pieces garlic cloves, minced
1 piece large white onion, minced
2 pieces siling labuyo, sliced
½ cup rice wine
2 cups malagkit rice, soaked
1 cup kangkong leaves
2 cups chili leaves
1½ cups sayote/green papaya, cut into small dice
Ground white pepper, to taste
Chopped spring onions, for topping


  1. Saute aromatics

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

  2. Add seafood and rice

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

  3. Boil

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

    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.