Treat Your Taste Buds to a Bowl of Bone Marrow LugawMarch 1, 2015
Lugaw is an underrated dish. Cravings for this dish usually only occur on cold mornings or when we’re bedridden and down with the flu. But a superior bowl of lugaw can work wonders. A soft and not too runny bowl mixed with all our favorite savory ingredients can provide a whole another level of comfort. Now what if we take lugaw’s comfort a notch higher by mixing in some bone marrow, as inspired by a recent Ghetto Grub.
Our Bone Marrow Lugaw recipe lets you suck the marrow off each bone before treating your taste buds to a spoonful of warm rice. We also make the lugaw extra tasty by boiling the rice in the kneecap bones, ground beef, and beef bouillon. Read on to find out how you can prepare this indulgent and comforting dish yourself.
Bone Marrow Lugaw
Total Time: 1 hour 20 minutes (20 mins prep, 60 mins cooking)
Yield: 10-12 servings, estimated
Ingredients: Bone Marrow Topping
- 1 cup frozen bone marrow, cubed
- 1/4 cup butter
- 1 kg beef knee cap bones
- 6 liters water
- 1 pc beef bouillon
- 1 cups japanese rice
- 2 slices ginger
- 3/4 cup ground beef
- salt, to taste
- toasted garlic, for topping
- chopped spring onion, for topping
- In a pot, combine bones, water, beef bouillon, rice, ginger and ground beef. Wait for it to boil and skim off the scum that float on the surface.
- Boil for 45-60 minutes or until the rice grains puff up and mixture thickens. Make sure to continuously stir while cooking to prevent it from sticking to the pot.
- When almost cooked, melt butter in pan. Over high heat, sauté cubed bone marrow.
- Turn off fire and set aside.
- Season lugaw to taste.
- When lugaw is cooked, transfer to serving bowls.
- Top with sautéed bone marrow, toasted garlic and chopped spring onion.
- Serve warm.