Answer:
A warm bowl of lugaw is a satisfying treat especially during rainy days, while also considered the perfect comfort for those who are feeling under the weather.
Made from cooked glutinous rice and flavored with fermented fish sauce (patis) or just plain salt, it is usually served with a serving of hard-boiled egg, and if one has some to spare, best with a side of pork and fried tofu (tokwa’t baboy), with a sprinkling of calamansi, pepper, spring onions and other savory ingredients suited to one’s taste.
Without any additional meat, lugaw is also an ideal dish for those who are fasting or practicing abstinence during the Holy Week.
Fast forward to this day, modern-day lugawans are making a killing to serve those craving for a little comfort during the pandemic, thus the expression,“tubong-lugaw,” rings true
explanation:
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