Marunong ka mag Arrozcaldo?

Sarap sigurong makatikim ng homemade arrozcaldo gaya ng gawa ni Jethro Bantilan Logroño



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yummy ..

sarap kainin kapag tag ulan..

nakakabusog talaga

pinakamasarap gawin lalo na't taglamig

at may sakit din

Arroz Caldo literally means warm rice. This Arroz Caldo Recipe is a type of congee that closely resembles risotto. It has been a favorite Filipino snack and is best eaten with tokwat baboy.
Although Arroz Caldo is of Chinese origin, the name was actually given by the Spaniards because of pronunciation issues. You might be familiar with lugaw and goto. These congee closely resembles each other, correct? The distinguishing ingredient of arroz caldo is the use of chicken, while goto usually requires the use of tripe, beef, and innards. Lugaw, on the other hand, is as plain as it can get.

Arroz Caldo is usually served during breakfast because it is filling. It can give you the energy that you will need until lunch time.

Arroz Caldo Recipe
Ingredients
1 ½ lbs chicken, cut into serving pieces
1 ½ cups uncooked rice
34 ounces water (about 1 liter)
2 tbsp fish sauce
1 tsp garlic
1/2 tsp ground black pepper
1 cup onion, minced
4 pieces hard boiled eggs
1 cup scallions (green onions), minced


2 knobs ginger, julienned
3 tbsp safflower(kasubha)
1 piece chicken cube (bouillon)
1 piece lemon or 4 pieces calamansi
2 tbsp cooking oil

Cooking Procedure


In a pot, heat the cooking oil then saute the garlic, onion, and ginger
Dash-in some ground black pepper
Add the chicken cube and cook until the cube melts
Put-in the chicken and cook until outer layer color turns golden brown
Add the fish sauce and uncooked rice then mix and cook for a few minutes
Pour-in the water and bring to a boil
Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes)
Put-in the hard boiled eggs
Add the safflower for additional color and aroma
Serve hot with garlic, minced scallions, and lemon. Share and Enjoy!
Number of servings (yield): 6