My first ever job was a Quality Assurance Personnel at Pure and Rich Food International Incorporated (company closed due to bankruptcy). I was assigned to accompany a twice a week delivery of frozen fruit mix to Nestle Philippines, Quezon City. Departure time was 2 am because we are not using a freezer van, the goods will get thawed if we get stranded due to heavy traffic. During those time we ate lugaw as our early morning snack.
The Filipino lugaw is goto if added with beef and arrozcaldo if added with chicken. It is also called gruel or rice porridge. There are so many ingredients that can be added with lugaw. Whatever the ingredients and flavor, it is the same rice porridge that I love.
Many people say that lugaw is a good business. There is a popular slogan “tubong lugaw”. That words seems not important to tinker with until I heard a story from Jessica Soho.
Jun Cunanan, a resident of San Fernando Pampanga is cooking Lelut Tugak, lugaw with sauteed frog. He is selling lelut tugak for 25 pesos per order. He is making 10,000 pesos a day for a daily 1,000 pesos capital. Through this, he was able to acquire a land for his lelut tugak restaurant.
Palakang bukid is also called rice field frog, mountain frog or Philippine edible frog.
Lelut tugak cooking is done by:
1. Catch some palakang bukid, frog. Then remove the skin, head and internal organs. Wash thoroughly.
2. Saute the frog. Other sauteing ingredients are for you to decide.
3. Saute a mixture of glutenous rice and ordinary polished rice. Add plenty of water and bring to boil until the rice are soft.
4. Add sauteed frog, fish sauce and other spices.
Start making Lelut Tugak now!
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.