Tuesday evening, I get a phone call from an excited Mrs. Lillian Borromeo. A leading TV network will be taping a segment at her home in Mexico, Pampanga and she needs a few one-pot meal recipes that make use of rice as a main ingredient.
Rice, the staff of life in this part of the world. How very Filipino, how very Asian. We find no difficulty listing recipes and then proceed to eliminate those that are too common and those that require too much effort. The eminent people on the dining table (meaning my mother and aunts) help us with the listing, perhaps giving us a wide range of choices that date back to the Second World War. You can imagine how long a list we had â€“ given the length and depth of history we had collectively, hehehe!
Rice is known to have been present in the Philippines since pre-historic era. From that time to this day, rice is not only an everyday staple, but figures in our major celebrations and rituals.
Rice is such a versatile ingredient that it not only serves as backbone of every Filipino meal but can be found in different forms: as a contrast to savoury food, dessert, snacks and what have you.
For the taping, Mrs. Borromeo and I decided on the classic celebratory biringhe, the less common lelut tugac, the historical quisa and a few others. For today’s recipe, we bring you lelut tugac, which is said to be a restorative for those who are sick since it is rich in carbohydrates and protein.