April 28, 2010
1 cup of uncooked rice, preferably unwashed and clean
6-7 cups of meat broth
2 cups cubed ox tongue
2 cups fried and cubed tokwa (tofu)
1/4 cup coconut vinegar
1/4 cup dark soy sauce
1 teaspoon brown sugar
1 small onion, sliced thinly
1/2 head of garlic, peeled and crushed
1 chili pepper, crushed
salt and pepper
toasted garlic and finely chopped onion leaves for garnish
1. Pour the unwashed rice in a casserole and set over medium heat.
2. Toast rice until slightly browned. Pour in the meat broth to rice. Stir well. Season with a little salt or patis.
3. Bring to a boil then lower the heat. Cover and simmer for forty-five minutes to an hour with occasional stirring. At the end of the cooking time, the grains should be well puffed and the mixture should be thick.
4. If you wash the rice, drain it well and place in the casserole with the broth.
5. While the rice cooks, prepare the topping. Mix together the vinegar, soy sauce, sugar, about 1/2 tsp. of ground black pepper, the sliced onion, crushed garlic and chili pepper. Pour the mixture over the cubed ox tongue and fried tokwa and toss well.
6. When cooked, fill the individual bowls with lugaw until about 2/3 full. Arrange the cubes of ox tongue, tokwa and sliced onions at the center.
7. Sprinkle with finely chopped onion leaves and toasted garlic.
8. Serve hot.