- Prep Time:
- Cook Time:
- Difficulty:
medium
- Serves:
4
Pinoy Arroz Caldo
Description
Arroz Caldo literally means "hot rice". Notwithstanding that the name was obviously derived from the Spanish (Philippines was colonized by Spain for 300 years; hence, most of our dishes have their influence), it is a popular Filipino comfort food. It's the Filipino version of porridge or congee, only less the Chinese spices and more of the Pinoy condiments such as toasted garlic, sili, calamansi and sometimes with kasubha for color (its like a poor man's saffron). It is a very versatile dish ---- usually a "sick" person's food, or "hang-over's" supper, or simply a "merienda" (afternoon snack) paired with fried tofu and pork, or lumpia. The Pinoy chicken soup for the soul. A comfort food. And sometimes a "panawid gutom" (starters or just a quick fix).
To me, this is one of my ultimate comfort food. I remember my mom and my granny used to make arroz caldo during rainy days, as an occasional alternative to our all time favorite champorado. Everyone would hurriedly grab their own spoon and bowl and fall in line (yes, we do) and patiently wait for our bowls to be filled in.
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add to shopping list Ingredients
250-300 gms chicken (preferrably thigh, legs, or rib parts), chopped to medium sizes
1 1/2 cups sticky rice (glutinous rice)
1/2 cup regular rice
2 tbsp cooking oil for sauteing
2 cloves Garlic, minced
1 medium sized onion, sliced
A fraction of a ginger (about 1.5- 2 inches), chopped
6-8 cups distilled water*
3-4 tbsp Thai or Pinoy fish sauce
salt (optional) and pepper
2-3 tbsp spring onions, chopped, for garnishing
2 medium sized eggs
dried chilis (optional)
toasted garlic (optional)
pork or chicken cracklings (optional)
1 chicken buillon cube (optional)*
calamansi or key lime (as condiments)
Preparation
Saute garlic, onions, and ginger.
Note: You can replace half of the water with chicken stock. If you have available chicken stock, you may skip the buillon cube.
Add the chicken. Season with some fish sauce, salt and pepper. Cover for 2 minutes, and occasionaly turn the chicken parts to cook everything throughly.
Add in the glutinous rice and keep stirring. Lower the heat, then add a cup of water, and keep stirring and cook it just like how you do with risotto, only with more water. Then add the regular rice and keep stirring to avoid the rice from sticking to the bottom and to the sides of the pan.
Add some water everytime the soup thickens. Dissolve the buillon cubes into the soup.Continue cooking for 20-30 minutes. You may add more water depending on your desired consistency.
Once your about to finish, drop an egg into the pan and continue stirring to.(Other prefer chopped, boiled eggs, you may do so). And finally, adjust the taste by adding fish sauce, salt, and pepper. I usually eliminate the salt, since there's already some fish sauce in it.
Ladle in a bowl and top with some green onions, toasted garlic, toasted chilis, boiled or raw egg, and some cracklings. Since, obviously I don't have some cracklings, I used some of the Empanada Ilocos crust for some added crunch. And don't forget to squeeze some calamansi or key lime on it......
Arroz caldo can be enjoyed with some Bean Sprouts Lumpia, and fried tofu and pork, or any local food with a crunchy texture. I paired mine with some Vigan Empanada, a giant empanada filled with Longganisang Vigan (a Filipino chorizo, specialty of Vigan, Ilocos), bean sprouts, and egg; usually served with Sukang Ilocos, a local balsamic-like vinegar, seasoned with some garlic, chilis, and onions.
Post a Question or Comment
blog comments powered by DisqusReviews
5/24/10
Theresa111 says:
It's a long process but one that has a tremendous ending. was very intrigued by the photograph as it is attractive and anyone sitting down to share this dish will be excited about their meal.
8/17/11
amybyrd21 says:
I think I will make this for part of our homeschool project. This looks like comfort food.
8/17/11
Starbucks9 says:
Very unique dish. I'm sure the process will be worth the final product. Looks like something I'll try to cook soon! :)
