Lugaw

Chicken arroz caldo with safflower (kasubha)

Most savory versions of lugaw are derived from or influenced by Chinese-style congee, introduced by Chinese-Filipino migrants. It has diverged over the centuries to use Filipino ingredients and suit the local tastes. Filipino savory lugaw are typically thicker than other Asian congees because they use glutinous rice. They are traditionally served with calamansi, soy sauce (toyo), or fish sauce (patis) as condiments[11][12] Savory lugaw are usually paired with meat or seafood dishes. The most common being tokwa't baboy (cubed tofu and pork).[4][5]

• Arroz caldo – lugaw heavily infused with ginger and garnished with toasted garlic, scallions, and black pepper with a hard-boiled egg. Most versions also add safflower (kasubha) which turns the dish characteristically yellow.[2]
• Goto – lugaw made with goto (tripe) and ginger. It is garnished with toasted garlic, scallions, and black pepper.[12][13]

Champorado with dried fish (tuyo)

Sweet versions of lugaw are more characteristically Filipino. They include:

• Binignit – lugaw made with coconut milk (gata) and various slices of fruit, jelly desserts (like sago, tapioca pearls, kaong, etc.), and root crops (like sweet potato, taro, and ube). It is known by many other regional names, like giná-tan, tabirák, alpahor, ginettaán, ginat-ang lugaw, and kamlo.[10]
• Champorado – lugaw with home-made chocolate and milk. It is a native adaptation of the Mexican drink champurrado. It is traditionally paired with dried fish (tuyo), but can be eaten as is as a dessert.[14]
• Ginataang mais – lugaw made with coconut milk and sweet corn.[15]
• Ginataang munggo – lugaw with toasted mung beans, sugar, and coconut milk. Corn may also be added.[16]