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Lugao Macao Special (Chinese Rice Porridge) (Rice and Noodles)


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Printable Version

1 c. rice
10 c. broth
3 pcs. Chinese sausage, sliced

1/4 kg. shrimps, chopped
1/2 kg. ground pork
5 pcs. water chestnuts, chopped
1/4 c. spring onion, chopped
4 big pcs. mushrooms, cut in strips
2 eggs
1 tbs. cornstarch
2 tsp. salt
1 tsp. ajii-no-moto
1/4 k. pork liver, thinly sliced
Bitchu-bitchu (shrimp fritter)

Mix the shrimps, pork, water chestnuts, springs onions, mushrooms, eggs, cornstarch, salt and aji-no-moto together in a bowl. Form into 1/2" balls (bola-bola). Set aside.

Cook rice in water or in broth with sliced Chinese sausage. When rice is almost cooked drop in the bola-bola one at a time, put in the thinly-sliced liver. Season with salt and aji-no-moto. Mix the lugao mixture constantly (5 minutes) to have a nice stock. Serve in bowl with 1 raw egg (optional) and the bitchu-bitchu

Time To Prepare:


Submitted By: Taken with permission from Lets Cook with Nora By Nora Daza

You may print or use these recipes for your own personal use. However, you may not copy or publicly display these recipes on any other website or for any other use, and you may not copy or print these recipes for public or commercial distribution.

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