Linugaw is a staple during Pista Minatay in the province. Though it knows no specific occasion, it is always highlighted during All Souls Day at home.
A few weeks ago during the said celebration, I chanced upon our kabulig at home making some delicious linugaw. This is not an entirely a full recipe since I will just describe how it is done based on observation and a few questions and answers.
The sago was being cooked that time when I went to the kitchen and with that I knew that linugaw is being prepared. Cooking sago especially the small ones requires constant stirring and refilling the pot with water to the right amount.
Overcooking it means you'll get something gooey on inside your pot while undercooking means you still get an annoying crunch and flavour.
While the sago is being cooked, rice flours balls called bilo-bilo in Tagalog are being made. Its just rice flour mixed with water to become dough then shaped into balls and made to roll over again in dried rice flour to prevent them sticking with each other.
Then the base of the linugaw is made - a mix of rice flour, water, sugar, vanilla and coconut milk. Thorough mixing is needed to avoid lumps in this concoction.
It was then placed in the pot where the sago is being cooked then the balls are added and when they float it means they are already cooked.
It was then placed in the pot where the sago is being cooked then the balls are added and when they float it means they are already cooked.
Boiled kamote and ube are the last ones to be added since they are already cooked beforehand. There were no saba bananas available that time this linugaw lacked on of my fave ingredients.
At times when available, ripe jackfruit is added giving it more flavpour and aroma to this fave native dish.
Check out the full recipe >>> LINUGAW