Recipe #30: CHICKEN ARROZ CALDO

Aah, rainy days. It’s Saturday morning. No work. Too lazy to get up. You just nonchalantly decide to spend your entire day under the warmth of your blanket. Or perhaps, you just sit carelessly on your couch, watch your favorite old movie on DVD or maybe read that book you haven’t touched since you bought it from the thrift shop last year. What else could be more pleasant than these?

A cup of coffee?

A hefty serving of sopas?

What about a nice warm bowl of tasty and gratifying Chicken Arroz Caldo, no? Now we’re talking.

Arroz Caldo is a Spanish phrase which literally translates to “rice broth.” It has many names: rice porridge, congee, lugaw…the list goes on. It’s a common merienda/minandal (snack) in the Philippines which can be served both in the morning or mid-afternoon. I’m almost sure there’s always a gotohan (a casual restaurant; an eatery that serves a variety of meals especially rice congee) within your neighborhood that serves this.

Since Chicken Arroz Caldo includes meat and rice (which is a staple in many Asian countries), it is a complete meal by itself which can actually be served any time of the day.

The recipe below is a plain Chicken Arroz Caldo dish. There are a number of side dishes that you can serve this with. You can enjoy Chicken Arroz Caldo with hard-boiled egg, lumpia (or sumpia as we call it in Malabon which is commonly known as Spring Roll), tokwa’t baboy (fried tofu and pork), etc., and your common condiments would be patis (fish sauce), pepper, calamansi, soy sauce with vinegar, garlic, and onion.

Hey, you want it, right? Then get up and start cooking! Here’s the recipe for Chicken Arroz Caldo:

Continue Reading

Recipe #20: GINISANG TOGUE (Bean Sprouts Stir Fry)

It’s the Lenten season, but I can barely feel the summer heat. Most of us are probably heading to the beach or making other plans on how to spend their summer vacation. Yet, there are still some people who consider observing the Holy Week in a more traditional way. My family is not Catholic, but I studied in a Catholic school from kindergarten to high school so I’m not completely ignorant on Catholic traditions.

Catholic or not, it doesn’t matter. I’m sure you’ll enjoy our recipe today. It’s called Bean Sprouts Stir Fry or in vernacular, Ginisang Togue. I like this with pork, hence the picture, but for those who will practice a no-meat diet during the season, or perhaps you’re a vegetarian, simply remove the meat from the list of ingredients. Besides, it has bean curd or tofu as a substitute. Either way, it’s equally satisfying as a main dish or a side.

Ginisang Togue / bean sprouts stir fry

Continue Reading